Ingredients
Ingredients for 10 servings:
- 500 g Ardo Soffritto Mix
- 30 g Ardo Garlic Cubes
- 20 g Ardo Ginger Cubes
- 300 g Ardo Red Kidney Beans
- 1 kg chopped tomatoes
- Vegetable stock (1 l water + 30 g vegetable stock powder)
- 14 g World Spice Blend Jamaican Jerk
- 30 ml soy sauce
- 80 g brown roux
- 800 g Just Like Beef Strips
- Liquid fat with butter flavour
For the mash: - 1 kg Ardo Sweet Potato Mash
- 500 g Ardo Roasted Corn à la Mexicana
- 2 dl Cooking Light Soya
- 45 g World Grill African Sunshine
Allergens
Soy
Preparation
- Sauté the garlic, ginger and soffritto mix in some plant-based butter.
- Add the chopped tomatoes, vegetable stock, soy sauce and World Spice Blend Jamaican Jerk. Simmer until the vegetables are tender.
- Thicken with brown roux and add the red kidney beans and Just Like Beef Strips to the sauce. Heat through briefly.
- Mix the defrosted sweet potato mash with the roasted corn, Alpro Cooking Light Soya and World Grill African Sunshine. Regenerate in the combi steamer.
Recipe created in collaboration with ChefsProVeggie.
