RECIPE DETAILS
Item ID: 1951817
Serving Description: 1 Bowl
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Beans, Vegan, Vegetarian, Gluten Free
Allergens: Soy
RECIPE DETAILS
Item ID: 1951817
Serving Description: 1 Bowl
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Beans, Vegan, Vegetarian, Gluten Free
Allergens: Soy
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Carrots, shredded: 83%
-
Garbanzo Beans, canned: 65% (drained)
Pre-Preparation
-
Defrost broccoli under refrigeration at 41°F or less; drain off liquid and chop if needed.
-
Wash and shred carrots.
-
Drain and rinse garbanzo beans.
-
Preheat oven to 350°F.
Preparation
Rice
-
Combine rice and first amount of water in 4-inch full-size hotel pans (ratio: 1 part rice to 2 parts water).
-
Cover pans with parchment and foil and bake for 45 minutes at 350°F or until water is fully absorbed.
Note: Alternatively, cook rice in a steamer for about 30 minutes or until rice is cooked through. -
Carefully transfer cooked rice to 2-inch pans and hot-hold at or above 140°F for service.
Tempeh Crumbles with Curry Seasoning
-
Place tempeh into hotel pans and boil the second amount of water.
-
Pour the water over the tempeh and cover for 30 minutes to soften the tempeh.
-
Drain completely and let cool slightly before crumbling onto parchment-lined sheet pans.
-
Add the first amount of curry powder and chili powder to the tempeh, then toss to coat evenly.
-
Bake at 350°F for 20 minutes.
Vegetables with Coconut Curry Sauce
-
Combine broccoli, carrots, sugar snap peas, garbanzo beans, and the third amount of water into hotel pans.
-
Steam for about 10 minutes until vegetables have softened.
-
In a bowl, combine coconut milk, the second amount of curry powder, garlic powder, salt, and pepper. Mix well and add to the vegetables.
-
Allow mixture to steam for about another 3 minutes.
-
Transfer to service pans and toss with the curry tempeh crumbles.
-
Cover and hold hot until service at 140°F or higher.
Serving
Bowl Assembly
-
1 cup brown rice
-
Top with ⅔ cup of curry tempeh and vegetables
Suggested serving utensils: spoodles
*Note on Allergens: some Tempeh may have been processed or in cross-contact with other gluten-containing ingredients, please be sure to check labels if it is gluten-free (<20ppm).
Recipe Source: CIA Healthy Kids Collaborative
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0.5 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 463.35 kcal |
| Total Fat | 15.46 gm |
| Saturated Fat | 7.20 gm |
| Trans Fat | 0.00* gm |
| Sodium | 263.15 mg |
| Carbohydrates | 63.25 gm |
| Fiber | 6.81* gm |
| Sugars | 2.09* gm |
| Added Sugars | 0.00* gm |
