Vegan Torta

Grains, Meat/Meat Alternative, Vegetable, Main, Latin, Plant-Forward, Vegan, Vegetarian

Yield: 100 Servings

Vegetable: ½ cup

Meat/meat alternative: 2 oz. eq.

Grain: 2 oz. eq.

Ingredients

Lentil crumbles with mushrooms filling

2 ½ pounds Mushrooms, white, fresh, slices

9 ½ pounds Lentil crumbles, GroundPro

6 quarts 2 ½ cups Water

1 cup Canola/olive oil blend

100 rolls Sub roll, regular, side slice, whole grain

3 ½ pounds Lettuce, iceberg, shredded

4 pounds Onion, red, 1/4-inch sliced

5 pounds Tomatoes, fresh, 1/8-inch sliced

18 pounds Avocado

Method

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)

   Source: Jeremy West, Greeley-Evans Weld County School District 6