RECIPE DETAILS
Item ID: 1982382
Serving Size: 1 Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1982382
Serving Size: 1 Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Vegetarian
Allergens: None
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
Pre-Preparation
- Preheat oven to 325°F.
- Dice the red peppers.
Preparation
Lentil crumble instructions:
- In a stainless steel 2″ full pan, place dried lentil crumbles (2.85 lb or 1 bag) and hot water (2 qt) per pan.
- Mix well and level the mixture. Place the lid on the pan and place it in the oven.
- Bake in a 325°F oven for 12 minutes, until all water is absorbed.
- Fluff with a fork.
Mushroom duxelle instructions:
- Chop mushrooms in a food processor until finely ground.
- Toss with oil (first amount) and spread on sheet pans.
- Bake at 375°F for 15 minutes.
- Sauté bell pepper in heated oil (second amount) for 3 minutes.
- Add cooked lentil crumbles and mushroom duxelle and sauté.
- Add BBQ sauce to the mixture and simmer for 20 minutes.
Serving
Place a #8 scoop (1/2 cup) of filling on the heel of a hamburger bun and top with the crown. Serve immediately.
Recipe Source
Sourced via partnership with the 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 | 0 cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2.25 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 360.71 kcal |
| Total Fat | 8.73 gm |
| Saturated Fat | 0.82 gm |
| Trans Fat | 0.01* gm |
| Sodium | 662.04 mg |
| Carbohydrates | 56.71 gm |
| Fiber | 9.42 gm |
| Sugars | 8.74 gm |
| Added Sugars | 1.03* gm |
