Ingredients

Adjust Servings:

	855 g whole grain spaghetti
	255 g soy mince TVP, dry
	345 g diced onions frozen
	155 g diced sun-dried tomatoes in oil
	2.6 l water
	1570 g tomato passata
	7,25 dl oat cooking cream 15% gluten free
	23 g crushed garlic canned
	40 g vegetable bouillon powder (no gluten or cellery)
	23 g balsamic vinegar
	14 g dark syrup
	1 g dried oregano
	1 g dried basil
	1 g dried rosemary
	3 g crushed black pepper

Nutritional information

398,92 kJ / 95,34 kcal

Energy

2,76 g

Fat

0,28 g

Saturated Fat

11,74 g

Carbohydrates

2,78 g

Fibre

4,30 g

Protein

0,37 g

Salt

Baked spaghetti with tomato and herbs

Ingredients

855 g whole grain spaghetti
255 g soy mince
TVP, dry
345 g diced onions
frozen
155 g diced sun-dried tomatoes
in oil
2.6 l water
1570 g tomato passata
7,25 dl oat cooking cream 15% gluten free
23 g crushed garlic
canned
40 g vegetable bouillon powder (no gluten or cellery)
23 g balsamic vinegar
14 g dark syrup
1 g dried oregano
1 g dried basil
1 g dried rosemary
3 g crushed black pepper

Directions

Portion size: 300 grams
Yield from 20 portion recipe: 6.000 kg

Vegan

Allergens: gluten, soy, wheat
Menu labels: Lactose-Free, Dairy-Free, Vegan, Contains Soy, Contains Garlic, Contains Allergens

Carbon footprint per portion (300 g): 0,2 kg CO2-eq.

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

Instructions

Measure into a GN container the spaghetti, soy mince, onion and sundried tomatoes.

Mix the rest of the ingredients together and pour into the casserole.

Bake at 160 °C for approximately 50 minutes.

NOTE! This recipe is also suitable for cold preparation. Remember to pay attention to the temperature of the ingredients when using the cold preparation method.