Ingredients

Adjust Servings:

	1200 g whole grain macaroni
	300 g diced onions
	800 g Tarhurin papu broad bean mince dark (fresh)

	3.5 l water
	1 l oat cooking cream 15% gluten free
	50 g vegetable bouillon powder (no gluten or cellery)
	100 g chickpea flour
	10 g iodised salt
	20 g garlic powder
	5 g onion powder
	5 g paprika powder
	2 g dried thyme
	6 g crushed black pepper

Nutritional information

123,41 kcal / 516,36 kJ

Energy

3,17 g

Fat

0,68 g

Saturated fat

17,29 g

Carbohydrates

2,85 g

Fiber

5,36 g

Protein

0,54 g

Salt

Broad bean and macaroni casserole

Name: Broad bean and macaroni casserole
Yield: 20
Cuisine: Finnish
Ingredients: whole grain macaroni: 1200 g; diced onions: 300 g; Tarhurin papu broad bean mince dark (fresh): 800 g; water: 3.5 l; oat cooking cream 15% gluten free: 1 l; vegetable bouillon powder (no gluten or cellery): 50 g; chickpea flour: 100 g; iodised salt: 10 g; garlic powder: 20 g; onion powder: 5 g; paprika powder: 5 g; dried thyme: 2 g; crushed black pepper: 6 g

Ingredients

1200 g whole grain macaroni
300 g diced onions
800 g Tarhurin papu broad bean mince dark (fresh)
3.5 l water
1 l oat cooking cream 15% gluten free
50 g vegetable bouillon powder (no gluten or cellery)
100 g chickpea flour
10 g iodised salt
20 g garlic powder
5 g onion powder
5 g paprika powder
2 g dried thyme
6 g crushed black pepper

Directions

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

Vegan

Allergens: gluten, wheat
Menu labels: Lactose-Free, Dairy-Free, Vegan, 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

Mix together the macaroni, diced onions and broad bean mince. Transfer to a greased GN container (GN 1/1 65). In a separate bowl, mix together the water, oat cooking cream, vegetable bouillon powder, chickpea flour, salt and seasonings. Pour over the macaroni mixture. Bake in the oven using the combination function (50% steam) at 160 °C for 50 to 60 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.