Ingredients
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1600 g crushed tomatoes
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1 l water
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7.5 dl oat cooking cream 15% gluten free
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30 g vegetable bouillon powder (no gluten or cellery)
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30 g balsamic vinegar
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20 g sugar
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4 g garlic powder
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4 g crushed black pepper
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2 g dried oregano
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2 g dried basil
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2 g dried thyme
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15 g iodised salt
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800 g whole grain penne pasta
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600 g Tarhurin papu broad bean mince dark (fresh)
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400 g white beanscanned
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300 g diced onions
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200 g diced paprika
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200 g peasfrozen
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200 g grated vegan cheese
Directions
Portion size: approximately 250 grams
Yield from 20 portion recipe: 5.200 kg
Vegan
Allergens: gluten, wheat, pea
Menu labels: Lactose-Free, Dairy-Free, Vegan, Contains garlic, Contains allergens
Carbon footprint per portion (250 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.
Cold preparation instructions
Measure all ingredients and set aside. Rinse and drain the white beans. Mix together the crushed tomatoes, water, oat cooking cream and seasonings. Mix in the pasta, broad bean mince, diced paprika, onions, white beans and peas. Pour the mixture into a GN container (1/1 GN 100) and sprinkle the grated vegan cheese on top. Bake in the oven using the combination function (50 % steam) for approximately 50 minutes.
During cold preparation, the temperature of the food before heating must stay under +6°C.
The cold preparation recipes were developed by the municipality of Tuusula based on the Plant Foods for Climate recipes.
