Broad bean and macaroni casserole

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Ingredients

Adjust Servings:
1200 g whole grain macaroni
300 g diced onions
800 g Tarhurin papu broad bean mince
3.5 l water
1 l oat cooking cream, 15%, gluten free
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

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
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Broad bean and macaroni casserole

Ingredients

Directions

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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.

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