RECIPE DETAILS
Item ID: 1951817
Serving Size: 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 Size: 1 Bowl
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Beans, Vegan, Vegetarian, Gluten Free
Allergens: Soy
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
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
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| 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 | ½ cups |
| Vegetables, Additional | 0 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 |
