Ingredients
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50 g Rapeseed oil
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1.2 l Water
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2000 g Crushed tomatoes
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400 g Root vegetable stripsfrozen
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100 g Tomato paste
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40 g Crushed garlic
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40 g Vegetable bouillon powder
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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 mix
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4 g Iodised salt
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1000 g Tarhurin rouhe broad bean mince
Directions
Portion size: 220 grams
Yield from 20 portion recipe: 4.400 kg
Vegan
Bolognese allergens: no allergens
Bolognese menu labels: Vegan, Dairy-Free, Gluten-Free, 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.
Instructions
Place the root vegetables, crushed tomatoes, tomato paste, rapeseed oil and seasonings into a pot. Simmer for approximately 10 minutes. Add the broad bean mince and cook for another few minutes. Thicken if necessary.
Serve with whole grain spaghetti and grated vegan cheese.
Does your kitchen use the cold preparation method? The cold preparation recipe for the broad bean bolognese with spaghetti can be found here.
