Ingredients

Adjust Servings:

	50 g rapeseed oil
	1.2 l water
	2000 g crushed tomatoes
	400 g root vegetable strips frozen
	100 g tomato paste
	40 g crushed garlic
	40 g vegetable bouillon powder (no gluten or cellery)
	30 g red wine vinegar
	25 g sugar
	6 g paprika powder
	4 g crushed black pepper
	4 g herb mix
	4 g iodised salt
	1000 g Tarhurin papu broad bean mince dark (fresh)

Nutritional information

64,89 kcal / 271,49 kJ

Energy

1,84 g

Fat

0,24 g

Saturated fat

7,50 g

Carbohydrates

3,52 g

Fiber

3,99 g

Protein

0,56 g

Salt

Broad bean bolognaise with spaghetti

Ingredients

50 g rapeseed oil
1.2 l water
2000 g crushed tomatoes
400 g root vegetable strips
frozen
100 g tomato paste
40 g crushed garlic
40 g vegetable bouillon powder (no gluten or cellery)
30 g red wine vinegar
25 g sugar
6 g paprika powder
4 g crushed black pepper
4 g herb mix
4 g iodised salt
1000 g Tarhurin papu broad bean mince dark (fresh)

Directions

Portion size: 220 grams
Yield from 20 portion recipe: 4.400 kg

Vegan

Bolognese allergens: no allergens
Bolognese menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains garlic

Carbon footprint per portion (bolognese 220 g, spaghetti 170 g and vegan cheese 20 g): 0.3 kg CO2-eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Instructions

Place the root vegetables, crushed tomatoes, tomato paste, rapeseed oil and seasonings into a pot. Simmer for approximately 10 minutes. Add the broad bean mince and cook for another few minutes. Thicken if necessary.

Serve with whole grain spaghetti and grated vegan cheese.

Does your kitchen use the cold preparation method? The cold preparation recipe for the broad bean bolognese with spaghetti can be found here.