Ingredients
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2000 g crushed tomatoes
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1.2 l water
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1000 g Tarhurin papu broad bean mince dark (fresh)
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400 g root vegetable stripsfrozen
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100 g tomato paste
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50 g rapeseed oil
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40 g vegetable bouillon powder (no gluten or cellery)
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40 g crushed garlic
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30 g red wine vinegar
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25 g sugar
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6 g paprika powder
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4 g crushed black pepper
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4 g herb mixdried
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4 g iodised salt
Directions
Portion size: 220 grams
Yield from 20 portion recipe: 4.400 kg
Vegan
Bolognaise allergens: no allergens
Bolognaise menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains garlic
Carbon footprint per portion (bolognese 220 g, spaghetti 170 g and vegan cheese 20 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
Mix together all the ingredients in a GN container. Heat in the oven using the combination function at 140°C (50 % steam), stirring occasionally, until the temperature of the food reaches +80°C.
Serve with whole grain spaghetti and grated vegan cheese.
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.
