Ingredients

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	2000 g crushed tomatoes
	1.2 l water
	1000 g Tarhurin papu broad bean mince dark (fresh)
	400 g root vegetable strips frozen
	100 g tomato paste
	50 g rapeseed oil
	40 g vegetable bouillon powder (no gluten or cellery)
	40 g crushed garlic
	30 g red wine vinegar
	25 g sugar
	6 g paprika powder
	4 g crushed black pepper
	4 g herb mix dried
	4 g iodised salt

Nutritional information

64,89 kcal / 271,49 kJ

Energy

1,84 g

Fat

0,24 g

Saturated fat

7,50 g

Carbohydrates

3,52 g

Fiber

3,99 g

Protein

0,56 g

Salt

Broad bean bolognaise with spaghetti

Name: Broad bean bolognaise with spaghetti
Yield: 20
Ingredients: crushed tomatoes: 2000 g; water: 1.2 l; Tarhurin papu broad bean mince dark (fresh): 1000 g; root vegetable strips: 400 g; tomato paste: 100 g; rapeseed oil: 50 g; vegetable bouillon powder (no gluten or cellery): 40 g; crushed garlic: 40 g; red wine vinegar: 30 g; sugar: 25 g; paprika powder: 6 g; crushed black pepper: 4 g; herb mix: 4 g; iodised salt: 4 g

Ingredients

2000 g crushed tomatoes
1.2 l water
1000 g Tarhurin papu broad bean mince dark (fresh)
400 g root vegetable strips
frozen
100 g tomato paste
50 g rapeseed oil
40 g vegetable bouillon powder (no gluten or cellery)
40 g crushed garlic
30 g red wine vinegar
25 g sugar
6 g paprika powder
4 g crushed black pepper
4 g herb mix
dried
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.