Tandoori veggie
with olives
Commercial catering
Healthcare facilities
Schools and universitiesFrying pan, saucepans, cutting board, knife
NUTRITIONAL VALUES PER SERVING
Recipe:
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The recipes have been developed to appeal to a wide range of tastes. We recommend following the GEM-RCN guidelines based on the profile of your guests.
GEM-RCN | Nutritional recommendations for protein dishes
| Portion size | Recommended protein portion (meat) | INTACT Food Service protein portion | |
|---|---|---|---|
| Preschoolers | 180 g | 50 g | 22 g |
| Primary school students | 250 g | 70 g | 30 g |
| Teenagers | 250 à 300 g | 100 à 120 g | 43 à 52 g |
| Adults | 250 à 300 g | 100 à 120 g | 43 à 52 g |
INGREDIENTS
PULSE PROTEIN LAMELLE INTACT® 600 g
Yellow onions 300 g
Garlic 20 g
Red onions 20 g
Cream (30% fat) 100 ml
Cream (30% fat) 500 ml
Butter 25 g
Flour 25 g
Seasonings:
1. Prepare the vegetable stock.
2. Sauté the garlic and finely chopped yellow onions with the tandoori spice mix. Add vegetable stock.
3. Bring to a boil, then add the plant-based protein. Simmer over a low heat for 30 minutes.
4. Make a roux with the butter and flour, then thicken the sauce.
5. Season to taste.
Serve in a tray, garnished with the chives and finely chopped red onion.
Add pitted green or black olives for a tasty and colorful finishing touch.
VEGETARIAN DISH
CERTIFIED ORGANIC
“HVE” FRENCH ENVIRONMENTAL CERTIFICATION
LOCAL PRODUCTS
< 500 g CO² EQ. / Portion
BELOW THE ADEME’S THRESHOLDS
GLUTEN-FREE
SOY-FREE
LACTOSE-FREE
PROTEIN CONTENT PER 100 g
5 – 10 g
PROTEIN CONTENT PER 100 g
10 – 20 g
PROTEIN CONTENT PER 100 g
> 20 g
PREPARATION TIME
COOKING TIME
NO REHYDRATION
COOK & SERVE
SUITABLE FOR COOK & CHILL
PORTION WEIGHT
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