Vegan Quantity Recipes for School Lunch Programs

7/27/2019 Vegan Quantity Recipes for School Lunch Programs

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Vegan Quantity

RecipesforSCHOOL LUNCH PROGRAMS

Baja Bean Tacos . . . . . . . . . . . . . . . . . 2

Veg-Out Chili Bowl . . . . . . . . . . . . . . . 3

Buddhas Veggie Stir-Fry . . . . . . . . . . . 4

California Pasta Salad . . . . . . . . . . . . . 5

Citrus Confetti Couscous . . . . . . . . . . 6

Green Pepper Pocket . . . . . . . . . . . . . . 7

Hot Wok Fried Rice . . . . . . . . . . . . . . .

Black Bean Fiesta Wrap . . . . . . . . . . . .

Primo Pasta . . . . . . . . . . . . . . . . . . . .

Mediterranean Pocket . . . . . . . . . . . 1

Pueblo Pie . . . . . . . . . . . . . . . . . . . . .1

Sloppy Joes . . . . . . . . . . . . . . . . . . . . .1

5100 Wisconsin Ave. NW, Suite 400 Washington, DC 20016 Phone: 202-686-2210 www.PCRM.org

P H Y S I C I A N S C O M M I T T E E F O R R E S P O N S I B L E M E D I C I N E

Table of Contents:


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50 Servings 100 Servings

Ingredients Weight Measure Weight Measure Directions

Onions, chopped 1 lb 4 C 2 lb 1 qt 1. Saut onion in vegetable oil insaut pan until tender, about

5 minutes.2. Line steamtable pan withparchment paper. Combine onion,beans, spices; pour into steamtablepan. Bake, covered, at 350 F untilheated through, 30-45 minutes.

3. Use No. 16 Scoop ( cup) tospoon mixture onto each tortilla;top each with cup lettuce and1 tablespoon each salsa.

Vegetable oil 2 T 4 T

Kidney beans, canned, rinsed,

drained

3 qt

(1 #10 can)

1 gal

(2 #10 cans)

Pinto beans, canned, rinsed,

drained

3 qt

(1 #10 can)

1 gal

(2 #10 cans)

Chili powder C C

Cumin, ground 2 tsp 4 tsp

Garlic powder 1 tsp 2 tsp

Onion powder 1 tsp 2 tsp

Black pepper 1 tsp 2 tsp

Corn or our tortillas (6-inch) 100 each 200 each

Lettuce, shredded 1 gal 3 gal

Salsa 1 qt 3 qt

Serving Yield Volume

2 tacos

Each serving provides 2 ounces equivalent meat/meat alternate, cup vegetable serving, and1 serving grains/breads.

50 Servings: 100 Tacos

100 Servings: 200 Tacos

Nutrients Per Serving

Calories 206 kcal Saturated Fat 0.6 g Iron 2 mg

Protein 9 g Cholesterol 0 mg Calcium 80 mg

Carbohydrate 40 g Vitamin A 404 IU Sodium 273 mg

Total Fat 2.5 g Vitamin C 3 mg Dietary Fiber 8 g

Notes

Equipment list: skillet pan, parchment paper, steamtable pan.

Recipe adapted from David Watzke, Riverside Unied School District, Placentia, Calif.

BAJA BEAN TACOS Meat/Meat Alternate-Vegetable-Grains-Main Dishes

2 Vegan Quantity Recipes for School Lunch Programs


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Vegetable oil C C1. Heat oil in a steam-jacketedkettle.

2. Add the onions and saut3 minutes, until translucent.

3. Add the green peppers and saut2 minutes, until tender.

4. Add the chili powder, cumin,granulated garlic, onion powder,hot sauce (optional), brown sugar,and tomatoes. Simmer 15 minutes,uncovered.

5. Add the kidney beans, bulgur,and water. Simmer 15 minutes,uncovered.

6. Pour into medium half-steam-table pans (10X12X4). For 50servings, use 2 pans. For 100 serv-ings, use 4 pans.

7. CCP: Hold for hot service at135 F or higher.

CCP: Heat to 140 F or higher for atleast 15 seconds.

Portion with 6-ounce ladle ( cup).

Fresh onions, choppedOR dehydrated onions

1 lb, 4 oz OR3 oz

31/3 C OR1 C, 2 T

2 lb 8 oz OR7 oz

1 qt, 22/3 COR 3 C

Fresh OR frozen greenpeppers, chopped

10 oz OR1 lb, 1 oz

1 C, 2 TOR 3 C

1 lb, 4 ozOR 2 lb, 2 oz

3 COR 1 qt, 2 C

Chili powder 3 oz C 6 oz 1 C

Ground cumin 1 oz C 2 oz C

Granulated garlic 1 T, 1 tsp 2 T, 2 tsp

Onion powder 2 tsp 1 T, 1 tsp

Brown sugar, packed 4 oz C 8 oz 1 C

Canned crushed tomatoes,

with juice 6 lb, 6 oz

3 qt

(1 #10 can) 12 lb, 12 oz

1 gal, 2 qt

(2 #10cans)

Canned diced tomatoes,with juice

1 lb, 2 oz2 C, 2 T(1 #2 can)

2 lb, 5 oz1 qt, C(2 #2 cans)

Canned kidney beans,drained

5 lb, 9 oz3 qt, 1 C(1 #10cans)

11 lb, 2 oz1 gal, 2 qt(2 #10cans)

No. 3 bulgur 1 lb 3 C 2 lb 1 qt, 2 C

Water C 1 C

VEG-OUT CHILI BOWL Meat/Meat Alternate-Vegetable-Main Dishes


One 6-ounce ladle

Each serving provides 2 ounces meatequivalent, 3/8 cup vegetable, and serving grains/breads.

50 Servings: about 2 gal 1 qt

100 Servings: about 4 gal, 2 qt





Total Fat 2 g Vitamin C 13 mg Dietary Fiber 6 g

Notes

Equipment list: stockpot. Serve with garlic bread or over a bed of brown rice.

Physicians Committee for Responsible Medicine 3


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Assorted frozen and/orfresh vegetables

6 lb, 4 oz 12 lb, 8 oz 1. Select a colorful assortment of4 or more vegetables from the3 vegetable lists. (Frozen vegetablesmay be mixed with freshvegetables.) Keep Group A separatefrom Group B and Optional, becausethey require different cooking timesin step 4. Clean, cut, and slicevegetables into bite-size pieces.

2. Combine water, soy sauce, andgranulated garlic. Set aside forstep 6.

3. Heat oil in a large, heavy skilletor pan.

4. Add pepper to oil and stir.

5. Add vegetables in order of cook-ing time, as follows: Add Group Avegetables. Cook for 4 minutes. AddGroup B vegetables and anyoptional vegetables. Stir mixtureconstantly over high heat for1 minute.

6. Add soy sauce mixture tovegetables. Stir quickly for a fewseconds.

7. Cover, reduce heat, and steamfor 2-3 minutes. Do not overcook

vegetables. They will continue tocook on the steamtable.

8. Pour 1 quart, 2 cups intoserving pans (9 X13X2 in). For 50servings use 2 pans, for 100servings use 4 pans.

9. Heat cooked beans for at least15 minutes, adding enough waterto keep the beans from sticking andcombine with steamed brown rice.

10. One serving equals 1 cup. Servewith steamed vegetables.

Group A: broccoli, carrots, cauliower, celery, onions

Group B: cabbage, green beans, green peas, summer squash, zucchini

Optional Vegetables: snow peas, red or green peppers, pimientos, water chestnuts

Water C 1 C

Soy sauce C C

Granulated garlic 2 tsp 4 tsp

Vegetable oil C 1 C

Ground black or whitepepper

tsp 1 tsp

Black beans, cooked orcanned, rinsed, drained

6 qt 3 gal, 2 C

Brown rice, cooked 6 qt 3 gal, 2 C

BUDDHAS VEGGIE STIR-FRY


One No. 16 scoop

Each serving provides2 ounces meat/meat alternate,

cup vegetables, and1 serving grains/breads.

50 Servings:2 pans

50 Servings:3 qt, C

100 Servings:4 pans 100 Servings:6 qt, 1 C






Notes

Equipment list: large skillet pan.

Meat/Meat Alternate-Vegetable-Grains-Main Dishes


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CALIFORNIA PASTA SALAD50 Servings 100 Servings


Rotini pasta, uncooked 3 lb 6 lb1. Cook pasta in boiling water untiltender.

2. Combine rotini, beans, broccoli,tomatoes, green onion, red pepper,and parsley in large bowl.

3. Mix salad dressing, optionalmayonnaise and mustard, andoregano; pour over vegetables andpasta and toss.

Pinto or kidney beans,

canned, drained, rinsed

2 qt 4 qt

Broccoli orets, cooked 3 lb 3 qt 6 lb 3 qt

Tomatoes, chopped 8 large 16 large

Green onions, sliced 2 C 4 C

Red or green pepper,chopped

3 C 1 qt

Parsley, minced 1 C 2 C

Italian salad dressing 1 qt 2 qt

Vegan mayonnaise (optional) 1 C 3 C

Dijon-style mustard (optional) 2 T 4 T

Oregano, dried leaves 1 T 2 T

Salt 2 tsp 4 tsp

Pepper 2 tsp 4 tsp


1 cup each

Each serving provides cup vegetableand 1 serving grains/breads.

50 Servings: 50 C

100 Servings: 100 C






Notes

Equipment list: large pot, large bowl.

Vegetable-Grains-Salads





Water 3 qts 1 gal 1. In a large saucepan heat waterto a boil. Add couscous, turmeric,

and black pepper and cover. Turnoff heat and let sit covered for 5minutes. Fluff with fork and let sit.

2. In a large bowl combinechickpeas, oranges, onion, andraisins.

3. In a separate bowl whisktogether orange zest, lemon juice,olive oil, and chives. Pour dressingover chickpeas mixture in bowl.Once mixed, fold in the cooledcouscous.

4. Cover and refrigerate at least1 hour before serving.

Couscous, whole wheat 2 qts 5 qts

Turmeric, ground 2 T C

Black pepper, ground 2 tsp 1 T plus 1 tsp

Chickpeas, canned, drained 6 lb 13 lb

Mandarin oranges, canned,drained

48 oz 96 oz

Onion, red, small, diced 3 C 7 C

Raisins, seedless 1 qt 2 qts

Orange zest, minced 1/3 C 2/3 C

Lemon juice 1 C 3 C

Olive oil 2/3 C 1 C

Chives, dry 2 T 4 T

CITRUS CONFETTI COUSCOUS


1 cup salad mixture

Each serving provides cup fruit/vegetable and 1 serving grains/ breads.

50 Servings: 50 C

100 Servings: 100 C



Protein 10 g Cholesterol 0 g Calcium 52 mg



Notes

Recipe source: Produce for Better Health Foundation.

Vegetable-Grains-Salads





Brown rice, uncooked gal 1 gal 1. Cook brown rice.

2. Saut onion and garlic in oil until

softened.3. Add protein crumbles, tomatoes,water, chilis, cumin, salt and pepper;mix well.

4. Bring mixture to a boil; reduce heatand simmer 15 minutes. Gently mix incooked rice.

5. Cut -inch off the stem end ofpeppers; remove seeds and membrane.Bring water and 1 teaspoon salt to a boil.Cook peppers in boiling water 3 to5 minutes. Invert on paper towels to

drain.6. Fill peppers with cup crumbles/rice mixture; place in baking dish. Bakeat 375 F for 20 minutes until thoroughlyheated.

7. Cover with 2 tablespoon salsa each.

Onions, chopped 1 qt 2 qt

Garlic cloves, minced 16 cloves 32 cloves

Vegetable oil 3 T 1/3 C

All-vegetable protein crumbles 4 lb 8 lb

Tomatoes, diced gal 1 gal

Water gal 1 gal

Hot chili peppers 2 C 1 qt, 1 C

Cumin, ground 1 T 3 T

Salt tsp 1 tsp

Ground pepper T 1 T

Green peppers 48 each 96 each

Salsa 1 qt 3 qt

GREEN PEPPER POCKET


1 stuffed green pepper

Each serving provides cup fruit/vegetable. For

meat/meat alternate, refer to product specs.

50 Servings: 50 stuffed peppers

100 Servings: 100 stuffed peppers


Calories 302 kcal Saturated Fat 0.4 g 5 mg

Protein 24 g Cholesterol 0 mg 139 mg

Carbohydrate 49 g Vitamin A 854 IU 542 mg

Total Fat 2.5 g Vitamin C 111 mg 11 g

Notes

Equipment list: stock pot, large baking dish.




Ingredients

50 Servings

Measure

100 Servings

Measure

Directions

Olive oil 1 C 1 C 1. Heat the oils in a skillet over mediumheat.

2. Saut the carrots and bell peppers for

1 minute. Add the cooked rice and stir-fryfor 1 minute.

3. Add the remaining ingredients, exceptthe sesame seeds, and stir-fry for 1 to2 minutes. Garnish with the sesame seeds.

Toasted sesame oil 4 T 8 T

Carrots, diced 1 qt 2 qtRed bell peppers, diced 1 qt 2 qt

Rice cooked, cooled 2 gal 4 gal

Seitan or vegetarian chicken 1 qt 3 qt

Green peas 1 qt 2 qt

Green onions 1 qt 2 qt

Salt 4 T 6 T

Sesame seeds 1 C 2 C

HOTWOK FRIED RICE


1 cup fried rice

Each serving provides cup fruit/vegetable and1 serving grains/breads. For meat/meat alternate,refer to product specs.

50 Servings: 50 C

100 Servings: 100 C






Notes

Equipment list: large skillet. Recipe adapted from Chef Tanya Petrovna.

BLACK BEAN FIESTAWRAP50 Servings 100 Servings


Black beans, canned,rinsed, drained

3 qt(1 #10 can)

1 gal(2 #10 cans)

1. Combine beans, rice, carrots,lettuce, and cabbage in large bowl.

2. Toss with dressing. Season withsalt and pepper.

3. Place 1 cup bean and vegetablemixture on each tortilla; top with atomato slice and roll up.

Rice, cooked, cooled 3 qt 1 galCarrots, shredded 1 lb 1 qt 3 lb 3 qt

Lettuce, shredded 1 lb 1 qt 3 lb 3 qt

Red cabbage, shredded 1 lb 1 qt 3 lb 3 qt

Italian salad dressing 3 C 1 qt

Salt 2 tsp 4 tsp

Black pepper 1 tsp 2 tsp

Flour tortillas (8-inch) 50 each 100 each

Tomato slices 50 slices 100 slices

Meat/Meat Alternative-Vegetable-Grains-Main Dishes






Spirals, shells, or similartype pasta, uncooked

5 lbs 10 lb1. Cook the pasta in boiling wateruntil it is just tender, then drain andrinse.

2. Heat 1 cup of water in a large potor steam-jacketed kettle. Cook theonions, garlic, peppers, and celery for10 minutes, stirring occasionally. Addthe tomatoes, kidney beans with theirliquid, and soy sauce.

3. Add the Italian herbs, basil, andpepper. Cover and simmer, 15 to 20minutes, stirring occasionally. Stir inthe cooked pasta. Add salt.

Water 1 C 2 C

Onions, chopped 1 gal 2 gal

Garlic, minced 1/3 C 2/3 C

Celery, sliced 8 stalks 16 stalks

Bell peppers, diced 1 qt 2 qt

Canned crushed tomatoes 2 #10 cans 4 #10 cans

Kidney beans, canned,including liquid

2 #10 cans 4 #10 cans

Soy sauce C 1 C

Mixed Italian herbs 2 T 4 T

Basil, dried 2 T 4 T

Black pepper 1 tsp 2 tspSalt 1 tsp 2 tsp

PRIMO PASTA


One cup each

Each serving provides cup fruit/vegetable and 1 serving grains/breads.

50 Servings: 50 C

100 Servings: 100 C






BLACK BEAN FIESTAWRAP(CONTINUED)Serving Yield Volume

1 tortilla wrap

Each serving provides 2 ounces equivalent

meat/meat alternate, cup servingvegetable, and 1 serving grains/breads.

50 Servings: 50 tortilla wraps

100 Servings: 100 tortilla wraps






Notes

Equipment list: large bowl, medium bowl.

Grains-Vegetable-Main Dishes



Ingredients

50 Servings

Measure

100 Servings

Measure

Directions

Chickpeas, cooked or canned 81/3 qt 162/3 qt 1. Mash the chickpeas. Mix well withgarlic, bread crumbs, celery, onions, cumin,turmeric, and cayenne pepper. Roll intogolf-ball size falafel balls and fry in 350 F oiluntil golden.

2. Blend sauce ingredients until creamy pasteis formed.

3. Fill each half pita with two falafel balls, 2ounce ladle ( cup) sauce, cup lettuce, and2 tomato slices.

Garlic cloves, pressed 5 cloves 10 cloves

Bread crumbs 21/3 T 5 T

Celery, minced 1 qt 2 qt

Onions, chopped 3 C 1 qt

Cumin, ground 5 tsp 3 T plus, 1 tsp

Turmeric 5 tsp 3 T plus, 1 tsp

Cayenne pepper 5 tsp 3 T plus, 1 tsp

Tahini 4 C, 3 T 81/3 C

Lemon juice 2 C 1 qt

Water 2 C 1 qt

Black pepper T 1 T

Basil T 1 T

Whole-wheat pita bread, halved 25 pitas 50 pitas

Lettuce 1 gal 3 gal

Tomato slices 100 slices 200 slices

MEDITERRANEAN POCKET


pita bread 50 Servings: 50- pitas

100 Servings: 100- pitas









48 Servings

Measure

96 Servings

MeasureIngredients Directions

Water 1 C 2 C 1. Heat cup of water in a large pot or skilletand cook the onions and garlic about 5 minutes,

until soft.2. Add the tomatoes, TVP, balance of water, chilipowder, cumin, and salt. Simmer over mediumheat 10 to 15 minutes.

3. Process the garbanzo beans, roasted peppers,tahini, and lemon juice in a food processor orblender until very smooth. Preheat oven to350 F.

4. Spread a thin layer of the tomato sauce in thebottom of a #200 half pan. Cover with a layerof tortillas. Then spread with a thin layer of thegarbanzo bean mixture. Sprinkle with some ofthe chili beans, green onions, corn, and olives.Spread a layer of tomato sauce over the top.Repeat the layers twice, ending with the tomatosauce. Make sure all of the tortillas are covered.Cover with foil and bake for 30 minutes.

Onions, chopped 1 qt 3 qt

Garlic, minced 2 T 4 T

Tomatoes, canned, crushed 1 #10 can 2 #10 cans

TVP (textured vegetableprotein)

11/3 C 22/3 C

Water 3 C 6 C

Chili powder C 1 C

Cumin, ground 2 T 4 T

Salt 1 tsp 3 tsp

Chickpeas, canned, drained 1 qt, 2 C 3 qt

Roasted red peppers,chopped

1 C(3 peppers)

3 C(6 peppers)

Tahini (sesame seed butter) C 1 C

Lemon juice C 1 C

Corn tortillas, torn in half 48 96

Vegetarian chili beans 1 #10 can 2 #10 cans

Green onion, chopped 1 qt 2 qt

Corn, fresh or frozen 1 qt, 2 C 3 qt

Olives, chopped 2 C 1 qt

PUEBLO PIE


2 x 3-inches 48 Servings: 3 half pans

96 Servings: 6 half pans






Notes

Equipment list: large skillet or pot, food processor, 3-6 half pans.

Meat/Meat Alternate-Grains-Main Dishes


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Fresh onions, chopped 3 C 1 qt 1. Heat vegetable oil in a stockpoton medium-high heat. Saut onion,green pepper, and garlic in oil until

tender, about 5 minutes.

2. Stir in tomato sauce, Italian sea-soning, soy sauce, salt, and pepper;heat to boiling. Reduce heat andsimmer covered, 10 minutes.

3. Measure half of the beans intomixer bowl; mix with paddle untillightly mashed. Add whole andmashed beans to stockpot.

4. Rinse TVP in cold water; add tostockpot with tomatoes, corn, andbarbecue sauce. Simmer, covered,

10 minutes; uncover and cookuntil desired consistency, 10 to 20minutes.

5. Use No. 8 scoop ( cup) to spoonmixture into each bun.

Green pepper, chopped 1 C 2 C

Garlic, minced 2 T 4 T

Vegetable oil 2 T 4 T

Tomato sauce1 qt( #10 can)

3 qt(1 #10 can)

Italian seasoning 1 T 2 T

Soy sauce 2 T 4 T

Salt 2 tsp T

Pepper 2 tsp 1 T

Pinto or kidney beans,

canned, rinsed, drained

3 qt

(1 #10 can)

1 gal

(2 #10 cans)

TVP (textured vegetableprotein)

1 lb 2 lb

Tomatoes, canned, diced,undrained

1 qt 3 qt

Whole kernel corn, canned,drained

2 C 1 qt

Barbecue sauce 1 qt 2 qt

Hamburger buns 50 each 100 each

SLOPPYJOES

Serving Yield Volume1 bun with cup bean mixture

Each serving provides 2 ouncesequivalent meat/meat alternate and2 servings grains/breads.

50 Servings: 50 each

100 Servings: 100 each






Notes

Equipment list: stockpot, mixer. Recipe adapted from John Cadman, Haiku Elementary, Makawao, Hawaii.

Meat/Meat Alternate-Grains/Breads-Main Dishes

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Vegan Quantity Recipes for School Lunch Programs