Vegan Torta

Grains
2 oz.

Veg
1/2 Cup

Meat/Alt
2 oz.

Yield: 100 servings

Ingredients

Mushrooms, white, fresh, slices

2 ½ pounds

Lentil crumbles, GroundPro

9 ½ pounds

Water

6 quarts 2 ½ cups

Canola/olive oil blend

1 cup

Sub roll, regular, side slice, whole grain

100 rolls

Lettuce, iceberg, shredded

3 ½ pounds

Onion, red, 1/4-inch sliced

4 pounds

Tomatoes, fresh, 1/8-inch sliced

5 pounds

Avocado

18 pounds

Method

1. 1.      Dice mushrooms 1/4 inch.

   2.      heat to 325 degrees F.

   3.      In a stainless steel 2" full pan, place dried lentil crumbles (2.85 pounds or 1 bag) and hot water (2 quarts) and diced mushrooms (12 ounces). Mix well and level the mixture. Place lid on pan and place in oven.

   4.      Bake in 325 degrees F. oven for 12 minutes until all water absorbed Fluff with a fork.

   CCP-Minimum internal temperature should be 140°F. or above.

   Hot Hold: Hold at >= 140.00 °F

   5.      Brush ¼ teaspoon oil on each side of sub roll

   6.      Toast roll in 350°F. oven for 3-4 minutes until slightly toasted

   7.      Spread #8 scoop (1/2 cup) lentil mushroom mixture on one side of sub roll

   8.      Top lentil mushroom mixture with:

   ·         1/4 cup shredded iceberg lettuce

   ·         1/8 cup sliced red onion

   ·         2 slices tomato

   ·         1/4 cup avocado slices (2-3 slices)

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