Ingredients

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	945 g whole grain pasta
	1263 g pulled tofu seasoned Jalotofu
	475 g diced onions frozen
	5 dl oat cooking cream 15% gluten free
	625 g natural oat yoghurt 2.5%
	2,35 l water
	27 g crushed garlic canned
	33 g ginger paste
	32 g sugar
	100 g unsweetened lemon juice
	2 g cayenne pepper
	19 g vegetable bouillon powder (no gluten or cellery)
	13 g iodised salt
	10 g turmeric
	3 g paprika powder

Nutritional information

539 kJ / 129 kcal

Energy

4,17 g

Fat

0,50 g

Saturated Fat

12,05 g

Carbohydrates

1,74 g

Fibre

6,32 g

Protein

0,64 g

Salt

Pasta limonello

Name: Pasta limonello
Yield: 20
Ingredients: whole grain pasta: 945 g; pulled tofu seasoned: 1263 g; diced onions: 475 g; oat cooking cream 15% gluten free: 5 dl; natural oat yoghurt 2.5%: 625 g; water: 2,35 l; crushed garlic: 27 g; ginger paste: 33 g; sugar: 32 g; unsweetened lemon juice: 100 g; cayenne pepper: 2 g; vegetable bouillon powder (no gluten or cellery): 19 g; iodised salt: 13 g; turmeric: 10 g; paprika powder: 3 g

Ingredients

945 g whole grain pasta
1263 g pulled tofu seasoned
Jalotofu
475 g diced onions
frozen
5 dl oat cooking cream 15% gluten free
625 g natural oat yoghurt 2.5%
2,35 l water
27 g crushed garlic
canned
33 g ginger paste
32 g sugar
100 g unsweetened lemon juice
2 g cayenne pepper
19 g vegetable bouillon powder (no gluten or cellery)
13 g iodised salt
10 g turmeric
3 g paprika powder

Directions

Portion size: 295 grams
Yield from 20 portion recipe: 5.900 kg

Vegan

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

Carbon footprint per portion (295 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

Measure into a GN 1/1 container the pasta, tofu and onions. Stir together.

Mix the broth ingredients together and pour over the pasta.

Steam-bake (20 % steam) at 160 °C for approximately 45 minutes. Let sit for a moment before serving.

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.