Professional Documents
Culture Documents
Recipes
for
School Lunch Programs
Table of Contents:
Baja Bean Tacos . . . . . . . . . . . . . . . . . . 2 Hot Wok Fried Rice. . . . . . . . . . . . . . . . 8
Veg-Out Chili Bowl. . . . . . . . . . . . . . . . 3 Black Bean Fiesta Wrap. . . . . . . . . . . . . 8
Buddha’s Veggie Stir-Fry. . . . . . . . . . . . 4 Primo Pasta . . . . . . . . . . . . . . . . . . . . . 9
California Pasta Salad. . . . . . . . . . . . . . 5 Mediterranean Pocket . . . . . . . . . . . . 10
Citrus Confetti Couscous . . . . . . . . . . . 6 Pueblo Pie . . . . . . . . . . . . . . . . . . . . . 11
Green Pepper Pocket. . . . . . . . . . . . . . . 7 Sloppy Joes. . . . . . . . . . . . . . . . . . . . . 12
p h ys 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
5100 Wisconsin Ave. NW, Suite 400 • Washington, DC 20016 • Phone: 202-686-2210 • www.PCRM.org
Baja Bean Tacos Meat/Meat Alternate-Vegetable-Grains-Main Dishes Veg-Out Chili Bowl Meat/Meat Alternate-Vegetable-Main Dishes
50 Servings 100 Servings 50 Servings 100 Servings
Ingredients Weight Measure Weight Measure Directions Ingredients Weight Measure Weight Measure Directions
Notes
Equipment list: stockpot. Serve with garlic bread or over a bed of brown rice.
2 Vegan Quantity Recipes for School Lunch Programs Physicians Committee for Responsible Medicine 3
Buddha’s Veggie Stir-Fry Meat/Meat Alternate-Vegetable-Grains-Main Dishes California Pasta Salad Vegetable-Grains-Salads
50 Servings 100 Servings 50 Servings 100 Servings
Ingredients Weight Measure Weight Measure Directions Ingredients Weight Measure Weight Measure Directions
Assorted frozen and/or 1. Select a colorful assortment of Rotini pasta, uncooked 3 lb 6 lb
6 lb, 4 oz 12 lb, 8 oz 1. Cook pasta in boiling water until
fresh vegetables 4 or more vegetables from the tender.
Pinto or kidney beans, 2¼ qt 4 ½ qt
3 vegetable lists. (Frozen vegetables canned, drained, rinsed
Group A: broccoli, carrots, cauliflower, celery, onions 2. Combine rotini, beans, broccoli,
may be mixed with fresh
Broccoli florets, cooked 3 lb 3 qt 6 lb 3 qt tomatoes, green onion, red pepper,
vegetables.) Keep Group A separate
Group B: cabbage, green beans, green peas, summer squash, zucchini and parsley in large bowl.
from Group B and Optional, because Tomatoes, chopped 8 large 16 large
they require different cooking times 3. Mix salad dressing, optional
Optional Vegetables: snow peas, red or green peppers, pimientos, water chestnuts Green onions, sliced 2C 4C mayonnaise and mustard, and
in step 4. Clean, cut, and slice
vegetables into bite-size pieces. Red or green pepper, 3C 1½ qt oregano; pour over vegetables and
Water ½C 1C pasta and toss.
2. Combine water, soy sauce, and chopped
Soy sauce ¼C ½C granulated garlic. Set aside for Parsley, minced 1C 2C
step 6.
Italian salad dressing 1 qt 2 qt
Granulated garlic 2 tsp 4 tsp 3. Heat oil in a large, heavy skillet
or pan. Vegan mayonnaise (optional) 1½ C 3C
Vegetable oil ½C 1C 4. Add pepper to oil and stir. Dijon-style mustard (optional) 2T 4T
5. Add vegetables in order of cook- Oregano, dried leaves 1T 2T
Ground black or white
½ tsp 1 tsp ing time, as follows: Add Group A
pepper Salt 2 tsp 4 tsp
vegetables. Cook for 4 minutes. Add
Black beans, cooked or Group B vegetables and any
6¼ qt 3 gal, 2 C Pepper 2 tsp 4 tsp
canned, rinsed, drained optional vegetables. Stir mixture
constantly over high heat for Serving Yield Volume
Brown rice, cooked 6¼ qt 3 gal, 2 C 1 minute.
1 cup each 50 Servings: 50 C
Serving Yield Volume 6. Add soy sauce mixture to
vegetables. Stir quickly for a few Each serving provides ½ cup vegetable
One No. 16 scoop 50 Servings: seconds. and 1 serving grains/breads. 100 Servings: 100 C
4 Vegan Quantity Recipes for School Lunch Programs Physicians Committee for Responsible Medicine 5
Citrus Confetti Couscous Vegetable-Grains-Salads Green Pepper Pocket Meat/Meat Alternate-Vegetable-Grains-Main Dishes
50 Servings 100 Servings 50 Servings 100 Servings
Ingredients Weight Measure Weight Measure Directions Ingredients Weight Measure Weight Measure Directions
Water 3 qts 1½ gal 1. In a large saucepan heat water Brown rice, uncooked ½ gal 1 gal 1. Cook brown rice.
Couscous, whole wheat 2½ qts 5 qts to a boil. Add couscous, turmeric, 2. Sauté onion and garlic in oil until
and black pepper and cover. Turn Onions, chopped 1 qt 2 qt
Turmeric, ground 2T ¼C softened.
off heat and let sit covered for 5
minutes. Fluff with fork and let sit. Garlic cloves, minced 16 cloves 32 cloves 3. Add protein crumbles, tomatoes,
Black pepper, ground 2 tsp 1 T plus 1 tsp water, chilis, cumin, salt and pepper;
2. In a large bowl combine Vegetable oil 3T /3 C
1
mix well.
Chickpeas, canned, drained 6½ lb 13 lb
chickpeas, oranges, onion, and
Mandarin oranges, canned, raisins. 4. Bring mixture to a boil; reduce heat
48 oz 96 oz All-vegetable protein crumbles 4 lb 8 lb
drained and simmer 15 minutes. Gently mix in
3. In a separate bowl whisk cooked rice.
together orange zest, lemon juice, Tomatoes, diced ½ gal 1 gal
Onion, red, small, diced 3½ C 7C
olive oil, and chives. Pour dressing 5. Cut ½-inch off the stem end of
Raisins, seedless 1 qt 2 qts over chickpeas mixture in bowl. Water ½ gal 1 gal peppers; remove seeds and membrane.
Once mixed, fold in the cooled Bring water and 1 teaspoon salt to a boil.
Orange zest, minced /3 C
1 2/3 C Hot chili peppers 2½ C 1 qt, 1¼ C Cook peppers in boiling water 3 to
couscous.
Lemon juice 1½ C 3C 5 minutes. Invert on paper towels to
4. Cover and refrigerate at least Cumin, ground 1½ T 3T drain.
Olive oil 2/3 C 1½ C 1 hour before serving.
Salt ¾ tsp 1½ tsp 6. Fill peppers with ¾ cup crumbles/
Chives, dry 2T 4T rice mixture; place in baking dish. Bake
Ground pepper ½T 1T at 375 F for 20 minutes until thoroughly
Serving Yield Volume heated.
1 cup salad mixture 50 Servings: 50 C Green peppers 48 each 96 each 7. Cover with 2 tablespoon salsa each.
Each serving provides ½ cup fruit/ 100 Servings: 100 C
Salsa 1½ qt 3 qt
vegetable and 1 serving grains/ breads.
Serving Yield Volume
Nutrients Per Serving
1 stuffed green pepper 50 Servings: 50 stuffed peppers
Calories 311 kcal Saturated Fat 0.6 g Iron 3 mg Each serving provides ¼ cup fruit/vegetable. For
Protein 10 g Cholesterol 0g Calcium 52 mg meat/meat alternate, refer to product specs. 100 Servings: 100 stuffed peppers
Carbohydrate 60 g Vitamin A 255 IU Sodium 95 mg
Nutrients Per Serving
Total Fat 4.8 g Vitamin C 10 mg Dietary Fiber 8g
Calories 302 kcal Saturated Fat 0.4 g Iron 5 mg
Notes Protein 24 g Cholesterol 0 mg Calcium 139 mg
Recipe source: Produce for Better Health Foundation. Carbohydrate 49 g Vitamin A 854 IU Sodium 542 mg
Total Fat 2.5 g Vitamin C 111 mg Dietary Fiber 11 g
Notes
Equipment list: stock pot, large baking dish.
6 Vegan Quantity Recipes for School Lunch Programs Physicians Committee for Responsible Medicine 7
Hot Wok Fried Rice Meat/Meat Alternative-Vegetable-Grains-Main Dishes Primo Pasta Grains-Vegetable-Main Dishes
50 Servings 100 Servings 50 Servings 100 Servings
Ingredients Measure Measure Directions Ingredients Weight Measure Weight Measure Directions
Olive oil 1C 1½ C 1. Heat the oils in a skillet over medium Spirals, shells, or similar 1. Cook the pasta in boiling water
5 lbs 10 lb
Toasted sesame oil 4T 8T heat. type pasta, uncooked until it is just tender, then drain and
Water 1C 2C rinse.
Carrots, diced 1 qt 2 qt 2. Sauté the carrots and bell peppers for
1 minute. Add the cooked rice and stir-fry Onions, chopped 1 gal 2 gal 2. Heat 1 cup of water in a large pot
Red bell peppers, diced 1 qt 2 qt for 1 minute. or steam-jacketed kettle. Cook the
Garlic, minced /3 C
1 2/3 C onions, garlic, peppers, and celery for
Rice cooked, cooled 2¼ gal 4½ gal 3. Add the remaining ingredients, except
Celery, sliced 8 stalks 16 stalks 10 minutes, stirring occasionally. Add
the sesame seeds, and stir-fry for 1 to
Seitan or vegetarian chicken 1½ qt 3 qt the tomatoes, kidney beans with their
2 minutes. Garnish with the sesame seeds. Bell peppers, diced 1 qt 2 qt
liquid, and soy sauce.
Green peas 1 qt 2 qt Crushed tomatoes, canned 2 #10 cans 4 #10 cans
3. Add the Italian herbs, basil, and
Green onions 1 qt 2 qt Kidney beans, canned, pepper. Cover and simmer, 15 to 20
2 #10 cans 4 #10 cans
including liquid minutes, stirring occasionally. Stir in
Salt 4T 6T
Soy sauce ½C 1C the cooked pasta. Add salt.
Sesame seeds 1C 2C
Mixed Italian herbs 2T 4T
Serving Yield Volume Basil, dried 2T 4T
1 cup fried rice 50 Servings: 50 C Black pepper 1 tsp 2 tsp
Each serving provides ¼ cup fruit/vegetable and Salt 1 tsp 2 tsp
1 serving grains/breads. For meat/meat alternate, 100 Servings: 100 C
refer to product specs. Serving Yield Volume
One cup each 50 Servings: 50 C
Nutrients Per Serving
Each serving provides ¼ cup fruit/
Calories 259 kcal Saturated Fat 1.1 g Iron 2 mg vegetable and 1 serving grains/breads. 100 Servings: 100 C
Black Bean Fiesta Wrap Meat/Meat Alternate-Vegetable-Grains-Main Dishes Black Bean Fiesta Wrap (continued)
50 Servings 100 Servings
Serving Yield Volume
Ingredients Weight Measure Weight Measure Directions
1 tortilla wrap 50 Servings: 50 tortilla wraps
Black beans, canned, 3 qt 1½ gal 1. Combine beans, rice, carrots, Each serving provides 2 ounces equivalent
rinsed, drained (1 #10 can) (2 #10 cans) lettuce, and cabbage in large bowl. meat/meat alternate, ½ cup serving
Rice, cooked, cooled 3 qt 1½ gal 100 Servings: 100 tortilla wraps
2. Toss with dressing. Season with vegetable, and 1 serving grains/breads.
Carrots, shredded 1½ lb 1½ qt 3 lb 3 qt salt and pepper.
Lettuce, shredded 1½ lb 1½ qt 3 lb 3 qt 3. Place 1 cup bean and vegetable Nutrients Per Serving
Red cabbage, shredded 1½ lb 1½ qt 3 lb 3 qt mixture on each tortilla; top with a
tomato slice and roll up. Calories 288 kcal Saturated Fat 1.2 g Iron 3 mg
Italian salad dressing 3C 1½ qt Protein 8g Cholesterol 0 mg Calcium 94 mg
Salt 2 tsp 4 tsp Carbohydrate 47 g Vitamin A 2504 IU Sodium 852 mg
Black pepper 1 tsp 2 tsp Total Fat 8g Vitamin C 9 mg Dietary Fiber 5g
Flour tortillas (8-inch) 50 each 100 each
Notes
Tomato slices 50 slices 100 slices
Equipment list: large bowl, medium bowl.
8 Vegan Quantity Recipes for School Lunch Programs Physicians Committee for Responsible Medicine 9
Mediterranean Pocket Meat/Meat Alternate-Vegetable-Grains-Main Dishes Pueblo Pie Meat/Meat Alternate-Grains-Main Dishes
Calories 412 kcal Saturated Fat 2.5 g Iron 6 mg Serving Yield Volume
10 Vegan Quantity Recipes for School Lunch Programs Physicians Committee for Responsible Medicine 11
Sloppy Joes Meat/Meat Alternate-Grains/Breads-Main Dishes
50 Servings 100 Servings
Ingredients Weight Measure Weight Measure Directions
Fresh onions, chopped 3C 1½ qt 1. Heat vegetable oil in a stockpot
Green pepper, chopped 1C 2C on medium-high heat. Sauté onion,
green pepper, and garlic in oil until
Garlic, minced 2T 4T tender, about 5 minutes.
Vegetable oil 2T 4T 2. Stir in tomato sauce, Italian sea-
soning, soy sauce, salt, and pepper;
1½ qt 3 qt heat to boiling. Reduce heat and
Tomato sauce
(½ #10 can) (1 #10 can) simmer covered, 10 minutes.
Italian seasoning 1T 2T 3. Measure half of the beans into
mixer bowl; mix with paddle until
Soy sauce 2T 4T lightly mashed. Add whole and
Salt 2 tsp ½T mashed beans to stockpot.