Ingredients
-
1200 g Whole grain macaroni
-
300 g Diced onions
-
800 g Tarhurin rouhe broad bean mince
-
3.5 l Water
-
1 l Oat cooking cream
-
50 g Vegetable bouillon powder
-
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
Menu labels: Vegan, Dairy-Free, Contains Garlic
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.
