Ingredients

Adjust Servings:

	240 g soy mince TVP, dry
	1405 g whole grain macaroni
	350 g diced onions
	3,5 l water
	1,05 l oat cooking cream 15% gluten free
	47 g soy sauce
	33 g vegetable bouillon powder (no gluten or cellery)
	12 g unsalted minced meat seasoning
	8 g iodised salt

Nutritional information

479 kJ / 115 kcal

Energy

3,30 g

Fat

0,28 g

Saturated Fat

14,87 g

Carbohydrates

2,88 g

Fibre

4,94 g

Protein

0,55 g

Salt

Macaroni casserole

Name: Macaroni casserole
Yield: 20
Ingredients: soy mince: 240 g; whole grain macaroni: 1405 g; diced onions: 350 g; water: 3,5 l; oat cooking cream 15% gluten free: 1,05 l; soy sauce: 47 g; vegetable bouillon powder (no gluten or cellery): 33 g; unsalted minced meat seasoning: 12 g; iodised salt: 8 g

Ingredients

240 g soy mince
TVP, dry
1405 g whole grain macaroni
350 g diced onions
3,5 l water
1,05 l oat cooking cream 15% gluten free
47 g soy sauce
33 g vegetable bouillon powder (no gluten or cellery)
12 g unsalted minced meat seasoning
8 g iodised salt

Directions

Portion size: 305 grams
Yield from 20 portion recipe: 6.100 kg

Vegan

Allergens: gluten, wheat, soy
Menu labels: Lactose-Free, Dairy-Free, Vegan, Contains Soy, Contains Garlic, Contains Allergens

Carbon footprint per portion (305 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

Weigh into a GN container the macaroni, soy mince and onions.

Mix together the water, oat cooking cream, soy sauce and seasonings and pour into the casserole.

Steam-bake (steam 20%) at 160 °C for approximately 40 minutes. If you want the casserole to have a crispy and browned surface, you can switch to baking without steam halfway through.

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.