Vegan Recipes for School Lunch Programs

Vegan Quantity Recipes

for S c h o o l l u n c h P r o g r a m S

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

Veg-out chili Bowl . . . . . . . . . . . . . . . 3

Buddha’s Veggie Stir-Fry . . . . . . . . . . . 4

california Pasta Salad . . . . . . . . . . . . . 5

citrus confetti couscous . . . . . . . . . . 6

green Pepper Pocket . . . . . . . . . . . . . . 7

hot Wok Fried rice . . . . . . . . . . . . . . . 8

Black Bean Fiesta Wrap . . . . . . . . . . . . 8

Primo Pasta . . . . . . . . . . . . . . . . . . . . 9

mediterranean Pocket . . . . . . . . . . . 10

Pueblo Pie . . . . . . . . . . . . . . . . . . . . .11

Sloppy Joes . . . . . . . . . . . . . . . . . . . . .12

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:

50 Servings 100 Servings

Ingredients Weight Measure Weight Measure Directions

Onions, chopped 1 lb 4 C 2 lb 1½ qt 1. Sauté onion in vegetable oil in sauté pan until tender, about 5 minutes.

2. Line steamtable pan with parchment paper. Combine onion, beans, spices; pour into steamtable pan. Bake, covered, at 350 F until heated through, 30-45 minutes.

3. Use No. 16 Scoop (¼ cup) to spoon mixture onto each tortilla; top each with ¼ cup lettuce and 1 tablespoon salsa.

Vegetable oil 2 T 4 T

Kidney beans, canned, rinsed, drained

3 qt (1 #10 can)

1½ gal (2 #10 cans)

Pinto beans, canned, rinsed, drained

3 qt (1 #10 can)

1½ gal(2 #10 cans)

Chili powder ¼ C ½ 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 flour tortillas (6-inch) 100 each 200 each

Lettuce, shredded 1½ gal 3 gal

Salsa 1½ qt 3 qt

Serving Yield Volume

2 tacos

Each serving provides 2 ounces equivalent meat/meat alternate, ½ cup vegetable serving, and 1 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 Unified School District, Placentia, Calif.

Baja Bean Tacos50 Servings 100 Servings


Vegetable oil ¼ C ½ C 1. Heat oil in a steam-jacketed kettle.

2. Add the onions and sauté 3 minutes, until translucent.

3. Add the green peppers and sauté 2 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-steamtable pans (10X12X4 in). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

7. CCP: Hold for hot service at 135 F or higher.

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

Portion with 6-ounce ladle (¾ cup).

Fresh onions, chopped OR dehydrated onions

1 lb, 4 oz OR 3¾ oz

31/3 C OR 1½ C, 2 T

2 lb 8 oz OR 7½ oz

1 qt, 22/3 C OR 3¾ C

Fresh OR frozen green peppers, chopped

10 oz OR 1 lb, 1 oz

1¾ C, 2 T OR 3 C

1 lb, 4 oz OR 2 lb, 2 oz

3¾ C OR 1 qt, 2 C

Chili powder 3 oz ¾ C 6 oz 1½ C

Ground cumin 1 oz ¼ C 2 oz ½ C

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

Onion powder 2 tsp 1 T, 1 tsp

Brown sugar, packed 4 oz ½ C 8 oz 1 C

Crushed tomatoes, canned, with juice

6 lb, 6 oz3 qt (1 #10 can)

12 lb, 12 oz1 gal, 2 qt (2 #10 cans)

Diced tomatoes, canned, with juice

1 lb, 2½ oz2 C, 2 T (1 #2½ can)

2 lb, 5 oz1 qt, ¼ C (2 #2 ½ cans)

Kidney beans, canned, drained

5 lb, 9 oz3 qt, 1½ C (1¼ #10 cans)

11 lb, 2 oz1 gal, 2¾ qt (2½ #10 cans)

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

Water ½ C 1 C

Veg-ouT chili BowlMeat/Meat Alternate-Vegetable-Grains-Main Dishes Meat/Meat Alternate-Vegetable-Main Dishes


One 6-ounce ladle

Each serving provides 2 ounces meat equivalent, 3/8 cup vegetable, and ¼ serving grains/breads.

50 Servings: About 2 gal, 1½ qt

100 Servings: About 4 gal, 2¾ 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 2 Vegan Quantity Recipes for School Lunch Programs

4 Vegan Quantity Recipes for School Lunch Programs Physicians Committee for Responsible Medicine 5



Assorted frozen and/or fresh vegetables

6 lb, 4 oz 12 lb, 8 oz 1. Select a colorful assortment of 4 or more vegetables from the 3 vegetable lists. (Frozen vegetables may be mixed with fresh vegetables.) Keep Group A separate from Group B and Optional, because they require different cooking times in step 4. Clean, cut, and slice vegetables into bite-size pieces.

2. Combine water, soy sauce, and granulated garlic. Set aside for step 6.

3. Heat oil in a large, heavy skillet or pan.

4. Add pepper to oil and stir.

5. Add vegetables in order of cook-ing time, as follows: Add Group A vegetables. Cook for 4 minutes. Add Group B vegetables and any optional vegetables. Stir mixture constantly over high heat for 1 minute.

6. Add soy sauce mixture to vegetables. Stir quickly for a few seconds.

7. Cover, reduce heat, and steam for 2-3 minutes. Do not overcook vegetables. They will continue to cook on the steamtable.

8. Pour 1 quart, 2¼ cups into serving pans (9 X13X2 in). For 50 servings use 2 pans, for 100 servings use 4 pans.

9. Heat cooked beans for at least 15 minutes, adding enough water to keep the beans from sticking and combine with steamed brown rice.

10. One serving equals 1 cup. Serve with steamed vegetables.

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

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

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

Water ½ C 1 C

Soy sauce ¼ C ½ C

Granulated garlic 2 tsp 4 tsp

Vegetable oil ½ C 1 C

Ground black or white pepper

½ tsp 1 tsp

Black beans, cooked or canned, rinsed, drained

6¼ qt 3 gal, 2 C

Brown rice, cooked 6¼ qt 3 gal, 2 C

Buddha’s Veggie sTir-Fry


One No. 16 scoop

Each serving provides 2 ounces meat/meat alternate, ¼ cup vegetables, and 1 serving grains/breads.

50 Servings: 2 pans

3 qt, ½ C

100 Servings: 4 pans

6 qt, 1 C

caliFornia PasTa salad50 Servings 100 Servings


Rotini pasta, uncooked 3 lb 6 lb 1. Cook pasta in boiling water until tender.

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

3. Mix salad dressing, optional mayonnaise and mustard, and oregano; pour over vegetables and pasta and toss.

Pinto or kidney beans, canned, drained, rinsed

2¼ qt 4 ½ qt

Broccoli florets, 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 1½ qt

Parsley, minced 1 C 2 C

Italian salad dressing 1 qt 2 qt

Vegan mayonnaise (optional) 1½ 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 ½ cup vegetable and 1 serving grains/breads.

50 Servings: 50 C

100 Servings: 100 C






Notes

Equipment list: large pot, large bowl.






Notes

Equipment list: large skillet pan.

Meat/Meat Alternate-Vegetable-Grains-Main Dishes Vegetable-Grains-Salads




Water 3 qts 1½ gal 1. In a large saucepan heat water to a boil. Add couscous, turmeric, and black pepper and cover. Turn off heat and let sit covered for 5 minutes. Fluff with fork and let sit.

2. In a large bowl combine chickpeas, oranges, onion, and raisins.

3. In a separate bowl whisk together orange zest, lemon juice, olive oil, and chives. Pour dressing over chickpeas mixture in bowl. Once mixed, fold in the cooled couscous.

4. Cover and refrigerate at least 1 hour before serving.

Couscous, whole wheat 2½ qts 5 qts

Turmeric, ground 2 T ¼ C

Black pepper, ground 2 tsp 1 T plus 1 tsp

Chickpeas, canned, drained 6½ lb 13 lb

Mandarin oranges, canned, drained

48 oz 96 oz

Onion, red, small, diced 3½ C 7 C

Raisins, seedless 1 qt 2 qts

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

Lemon juice 1½ C 3 C

Olive oil 2/3 C 1½ C

Chives, dry 2 T 4 T

ciTrus conFeTTi couscous


1 cup salad mixture

Each serving provides ½ 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.



Brown rice, uncooked ½ gal 1 gal 1. Cook brown rice.

2. Sauté 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 heat and simmer 15 minutes. Gently mix in cooked rice.

5. Cut ½-inch off the stem end of peppers; remove seeds and membrane. Bring water and 1 teaspoon salt to a boil. Cook peppers in boiling water 3 to 5 minutes. Invert on paper towels to drain.

6. Fill peppers with ¾ cup crumbles/rice mixture; place in baking dish. Bake at 375 F for 20 minutes until thoroughly heated.

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 ½ gal 1 gal

Water ½ gal 1 gal

Hot chili peppers 2½ C 1 qt, 1¼ C

Cumin, ground 1½ T 3 T

Salt ¾ tsp 1½ tsp

Ground pepper ½ T 1 T

Green peppers 48 each 96 each

Salsa 1½ qt 3 qt

green PePPer PockeT


1 stuffed green pepper

Each serving provides ¼ cup fruit/vegetable. For meat/meat alternate, refer to product specs.

50 Servings: 50 stuffed peppers

100 Servings: 100 stuffed peppers






Notes

Equipment list: stock pot, large baking dish.

Vegetable-Grains-Salads Meat/Meat Alternate-Vegetable-Grains-Main Dishes


Ingredients

50 ServingsMeasure

100 ServingsMeasure

Directions

Olive oil 1 C 1½ C 1. Heat the oils in a skillet over medium heat.

2. Sauté the carrots and bell peppers for 1 minute. Add the cooked rice and stir-fry for 1 minute.

3. Add the remaining ingredients, except the sesame seeds, and stir-fry for 1 to 2 minutes. Garnish with the sesame seeds.

Toasted sesame oil 4 T 8 T

Carrots, diced 1 qt 2 qt

Red bell peppers, diced 1 qt 2 qt

Rice cooked, cooled 2¼ gal 4½ gal

Seitan or vegetarian chicken 1½ 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

hoT wok Fried rice


1 cup fried rice

Each serving provides ¼ cup fruit/vegetable and 1 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.



Spirals, shells, or similar type pasta, uncooked

5 lbs 10 lb1. Cook the pasta in boiling water until it is just tender, then drain and rinse.

2. Heat 1 cup of water in a large pot or steam-jacketed kettle. Cook the onions, garlic, peppers, and celery for 10 minutes, stirring occasionally. Add the tomatoes, kidney beans with their liquid, and soy sauce.

3. Add the Italian herbs, basil, and pepper. Cover and simmer, 15 to 20 minutes, stirring occasionally. Stir in the 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

Crushed tomatoes, canned 2 #10 cans 4 #10 cans

Kidney beans, canned, including liquid

2 #10 cans 4 #10 cans

Soy sauce ½ C 1 C

Mixed Italian herbs 2 T 4 T

Basil, dried 2 T 4 T


Salt 1 tsp 2 tsp

Primo PasTa


One cup each

Each serving provides ¼ cup fruit/ vegetable and 1 serving grains/breads.

50 Servings: 50 C

100 Servings: 100 C






Black Bean FiesTa wraP Black Bean FiesTa wraP (conTinued)



Black beans, canned, rinsed, drained

3 qt (1 #10 can)

1½ gal (2 #10 cans)

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

2. Toss with dressing. Season with salt and pepper.

3. Place 1 cup bean and vegetable mixture on each tortilla; top with a tomato slice and roll up.

Rice, cooked, cooled 3 qt 1½ gal

Carrots, shredded 1½ lb 1½ qt 3 lb 3 qt

Lettuce, shredded 1½ lb 1½ qt 3 lb 3 qt

Red cabbage, shredded 1½ lb 1½ qt 3 lb 3 qt

Italian salad dressing 3 C 1½ qt

Salt 2 tsp 4 tsp


Flour tortillas (8-inch) 50 each 100 each

Tomato slices 50 slices 100 slices


1 tortilla wrap

Each serving provides 2 ounces equivalent meat/meat alternate, ½ cup serving vegetable, and 1 serving grains/breads.

50 Servings: 50 tortilla wraps

100 Servings: 100 tortilla wraps






Notes

Equipment list: large bowl, medium bowl.

Meat/Meat Alternative-Vegetable-Grains-Main Dishes

Meat/Meat Alternate-Vegetable-Grains-Main Dishes

Grains-Vegetable-Main Dishes


48 ServingsMeasure

96 ServingsMeasureIngredients Directions

Water 1 C 2 C 1. Heat ½ cup of water in a large pot or skillet and cook the onions and garlic about 5 minutes, until soft.

2. Add the tomatoes, TVP, balance of water, chili powder, cumin, and salt. Simmer over medium heat 10 to 15 minutes.

3. Process the chickpeas, roasted peppers, tahini, and lemon juice in a food processor or blender until very smooth. Preheat oven to 350 F.

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

Onions, chopped 1½ qt 3 qt

Garlic, minced 2 T 4 T

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

TVP (textured vegetable protein)

11/3 C 22/3 C

Water 3 C 6 C

Chili powder ½ C 1 C

Cumin, ground 2 T 4 T

Salt 1½ tsp 3 tsp

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

Roasted red peppers, chopped

1½ C (3 peppers)

3 C (6 peppers)

Tahini (sesame seed butter) ½ C 1 C

Lemon juice ½ 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


2½ 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.

Ingredients

50 Servings Measure

100 Servings Measure

Directions

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

2. Blend tahini, lemon juice, water, black pepper, and basil until creamy paste is formed.

3. Fill each half pita with two falafel balls, 2 ounce ladle (¼ cup) sauce, ½ cup lettuce, and 2 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 1½ 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 (sesame seed butter) 4 C, 3 T 81/3 C

Lemon juice 2 C 1 qt

Water 2 C 1 qt

Black pepper ¾ T 1½ T

Basil ¾ T 1½ T

Whole-wheat pita bread, halved 25 pitas 50 pitas

Lettuce 1½ gal 3 gal

Tomato slices 100 slices 200 slices

mediTerranean PockeT


½ pita bread 50 Servings: 50-½ pitas

100 Servings: 100-½ pitas






Meat/Meat Alternate-Vegetable-Grains-Main Dishes Meat/Meat Alternate-Grains-Main Dishes

12 Vegan Quantity Recipes for School Lunch Programs



Fresh onions, chopped 3 C 1½ qt 1. Heat vegetable oil in a stockpot on medium-high heat. Sauté 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 and simmer covered, 10 minutes.

3. Measure half of the beans into mixer bowl; mix with paddle until lightly mashed. Add whole and mashed beans to stockpot.

4. Rinse TVP in cold water; add to stockpot with tomatoes, corn, and barbecue sauce. Simmer, covered, 10 minutes; uncover and cook until desired consistency, 10 to 20 minutes.

5. Use No. 8 scoop (½ cup) to spoon mixture into each bun.

Green pepper, chopped 1 C 2 C

Garlic, minced 2 T 4 T

Vegetable oil 2 T 4 T

Tomato sauce1½ qt (½ #10 can)

3 qt (1 #10 can)

Italian seasoning 1 T 2 T

Soy sauce 2 T 4 T

Salt 2 tsp ½ T

Pepper 2 tsp 1 T

Pinto or kidney beans, canned, rinsed, drained

3 qt (1 #10 can)

1½ gal (2 #10 cans)

TVP (textured vegetable protein)

1 lb 2 lb

Tomatoes, canned, diced, undrained

1½ qt 3 qt

Whole kernel corn, canned, drained

2 C 1 qt

Barbecue sauce 1 qt 2 qt

Hamburger buns 50 each 100 each

sloPPy joes


1 bun with ½ cup bean mixture

Each serving provides 2 ounces equivalent meat/meat alternate and 2 servings grains/breads.

50 Servings: 50 each

100 Servings: 100 each



Protein 12 g Cholesterol 0mg Calcium 124 mg



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 Recipes for School Lunch Programs