Vegan Recipes for School Lunch Programs by Vegan Future

Vegan Quantity Recipes for School Lunch Programs

Table of Contents: Baja Bean Tacos . . . . . . . . . . . . . . . . . . Veg-Out Chili Bowl. . . . . . . . . . . . . . . . Buddha’s Veggie Stir-Fry. . . . . . . . . . . . California Pasta Salad. . . . . . . . . . . . . . Citrus Confetti Couscous . . . . . . . . . . . Green Pepper Pocket. . . . . . . . . . . . . . . p h ys i c i a n s

2 3 4 5 6 7

c o m m i t t e e

Hot Wok Fried Rice. . . . . . . . . . . . . . . . 8 Black Bean Fiesta Wrap. . . . . . . . . . . . . 8 Primo Pasta . . . . . . . . . . . . . . . . . . . . . 9 Mediterranean Pocket . . . . . . . . . . . . 10 Pueblo Pie . . . . . . . . . . . . . . . . . . . . . 11 Sloppy Joes. . . . . . . . . . . . . . . . . . . . . 12 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

Veg-Out Chili Bowl

Meat/Meat Alternate-Vegetable-Grains-Main Dishes 50 Servings

Ingredients

Weight

Onions, chopped

1 lb

50 Servings

100 Servings

Measure

Weight

2 lb

Measure

Ingredients

Directions

1½ qt

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

¼C

½C

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

100 Servings

Measure

Weight

Measure

¼C

Directions

½C

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

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.

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

¾C

6 oz

1½ C

Ground cumin

1 oz

¼C

2 oz

½C

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

Granulated garlic

1 T, 1 tsp

2 T, 2 tsp

Onion powder

2 tsp

1 T, 1 tsp

Serving

Yield

Volume

2 tacos

50 Servings:

100 Tacos

100 Servings:

Weight

Vegetable oil

1. Sauté onion in vegetable oil in sauté pan until tender, about 5 minutes.

Vegetable oil

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

Meat/Meat Alternate-Vegetable-Main Dishes

4 oz

½C

8 oz

Crushed tomatoes, canned, with juice

6 lb, 6 oz

3 qt (1 #10 can)

12 lb, 12 oz

1 gal, 2 qt (2 #10 cans)

Diced tomatoes, canned, with juice

1 lb, 2½ oz

2 C, 2 T (1 #2½ can)

2 lb, 5 oz

1 qt, ¼ C (2 #2 ½ cans)

Kidney beans, canned, drained

5 lb, 9 oz

3 qt, 1½ C (1¼ #10 cans)

11 lb, 2 oz

1 gal, 2¾ qt (2½ #10 cans)

No. 3 bulgur

1 lb

2 lb

1 qt, 2 C

Nutrients Per Serving Calories

206 kcal

Saturated Fat

0.6 g

Iron

2 mg

Protein

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

½C

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.

Brown sugar, packed

Water

200 Tacos

1. Heat oil in a steam-jacketed kettle.

5. Add the kidney beans, bulgur, and water. Simmer 15 minutes, uncovered. 6. Pour into medium halfsteamtable 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).

Serving

Yield

Volume

One 6-ounce ladle

50 Servings:

About 2 gal, 1½ qt

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

100 Servings:

About 4 gal, 2¾ qt

Nutrients Per Serving

Notes Equipment list: skillet pan, parchment paper, steamtable pan. Recipe adapted from David Watzke, Riverside Unified School District, Placentia, Calif.

Calories

133 kcal

Saturated Fat

0.3 g

Iron

3 mg

Protein

Cholesterol

0 mg

Calcium

56 mg

Carbohydrate

25 g

Vitamin A

645 IU

Sodium

233 mg

Total Fat

Vitamin C

13 mg

Dietary Fiber

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

Vegan Quantity Recipes for School Lunch Programs

Physicians Committee for Responsible Medicine

Buddha’s Veggie Stir-Fry 50 Servings Ingredients

Weight

Assorted frozen and/or fresh vegetables

Measure

6 lb, 4 oz

Weight

Measure

Directions 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.

12 lb, 8 oz

Group B: cabbage, green beans, green peas, summer squash, zucchini Optional Vegetables: snow peas, red or green peppers, pimientos, water chestnuts

Vegetable-Grains-Salads

50 Servings

100 Servings

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

Ingredients

Weight

Rotini pasta, uncooked

3 lb

Measure

Weight

Measure

2¼ qt 3 lb

3 qt

6 lb

Tomatoes, chopped

8 large

16 large

Green onions, sliced

Red or green pepper, chopped

1½ qt

Parsley, minced

Italian salad dressing

1 qt

2 qt

Vegan mayonnaise (optional)

1½ C

Soy sauce

¼C

½C

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

Granulated garlic

2 tsp

4 tsp

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

Vegetable oil

½C

4. Add pepper to oil and stir.

Dijon-style mustard (optional)

5. Add vegetables in order of cooking 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.

Oregano, dried leaves

Salt

2 tsp

4 tsp

Pepper

2 tsp

4 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

Serving

Yield

One No. 16 scoop

50 Servings: 2 pans

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

Volume 3 qt, ½ C

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

6 qt, 1 C

Nutrients Per Serving Calories

258 kcal

Saturated Fat

0.7 g

Iron

3 mg

Protein

11 g

Cholesterol

0 mg

Calcium

49 mg

Carbohydrate

46 g

Vitamin A

1169 IU

Sodium

361 mg

Total Fat

3.6 g

Vitamin C

8 mg

Dietary Fiber

12 g

Notes Equipment list: large skillet pan.

Vegan Quantity Recipes for School Lunch Programs

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

3 qt

½ tsp

1. Cook pasta in boiling water until tender.

4 ½ qt

½C

Ground black or white pepper

Directions

6 lb

Pinto or kidney beans, canned, drained, rinsed Broccoli florets, cooked

100 Servings

Water

Each serving provides 2 ounces meat/meat alternate, 100 Servings: ¼ cup vegetables, and 4 pans 1 serving grains/breads.

California Pasta Salad

Meat/Meat Alternate-Vegetable-Grains-Main Dishes

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

Serving

Yield

Volume

1 cup each

50 Servings:

50 C

Each serving provides ½ cup vegetable and 1 serving grains/breads.

100 Servings:

100 C

Nutrients Per Serving

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.

Calories

247 kcal

Saturated Fat

0.8 g

Iron

2 mg

Protein

Cholesterol

0 mg

Calcium

41 mg

Carbohydrate

36 g

Vitamin A

1127 IU

Sodium

633 mg

Total Fat

Vitamin C

36 mg

Dietary Fiber

Notes Equipment list: large pot, large bowl.

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

Physicians Committee for Responsible Medicine

Citrus Confetti Couscous 50 Servings Ingredients

Weight

Measure

Green Pepper Pocket

Vegetable-Grains-Salads

50 Servings

100 Servings Weight

Measure

Water

3 qts

1½ gal

Couscous, whole wheat

2½ qts

5 qts

Turmeric, ground

¼C

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

Ingredients

Directions

3½ C

Raisins, seedless

1 qt

2 qts

Orange zest, minced

Lemon juice

1½ C

Olive oil

/3 C

1½ C

Chives, dry

/3 C

Weight

100 Servings

Measure

Weight

Measure

Directions

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.

Brown rice, uncooked

½ gal

1 gal

1. Cook brown rice.

Onions, chopped

1 qt

2 qt

2. Sauté onion and garlic in oil until softened.

Garlic cloves, minced

16 cloves

32 cloves

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

Vegetable oil

/3 C

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.

All-vegetable protein crumbles

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.

Onion, red, small, diced

/3 C

Meat/Meat Alternate-Vegetable-Grains-Main Dishes

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

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

Salt

¾ tsp

1½ tsp

Serving

Yield

Volume

Ground pepper

½T

1 cup salad mixture

50 Servings:

50 C

Green peppers

48 each

96 each

Each serving provides ½ cup fruit/ vegetable and 1 serving grains/ breads.

100 Servings:

100 C

Salsa

1½ qt

3 qt

Nutrients Per Serving Calories

311 kcal

Saturated Fat

0.6 g

Iron

3 mg

Protein

10 g

Cholesterol

Calcium

52 mg

Carbohydrate

60 g

Vitamin A

255 IU

Sodium

95 mg

Total Fat

4.8 g

Vitamin C

10 mg

Dietary Fiber

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.

Serving

Yield

Volume

1 stuffed green pepper

50 Servings:

50 stuffed peppers

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

100 Servings:

100 stuffed peppers

Nutrients Per Serving 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.

Vegan Quantity Recipes for School Lunch Programs

Physicians Committee for Responsible Medicine

Hot Wok Fried Rice 50 Servings Measure

Ingredients

Primo Pasta

Meat/Meat Alternative-Vegetable-Grains-Main Dishes 100 Servings Measure

Olive oil

1½ C

Toasted sesame oil

Carrots, diced

1 qt

2 qt

Red bell peppers, diced

1 qt

2 qt

50 Servings Directions

Ingredients

Weight

Measure

100 Servings Weight

Measure

Directions

1. Heat the oils in a skillet over medium heat.

Spirals, shells, or similar type pasta, uncooked

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

Water

Onions, chopped

1 gal

2 gal

Garlic, minced

Celery, sliced

8 stalks

16 stalks

Bell peppers, diced

1 qt

2 qt

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

5 lbs

1. Cook the pasta in boiling water until it is just tender, then drain and rinse.

10 lb

/3 C

Rice cooked, cooled

2¼ gal

4½ gal

Seitan or vegetarian chicken

1½ qt

3 qt

Green peas

1 qt

2 qt

Crushed tomatoes, canned

2 #10 cans

4 #10 cans

Green onions

1 qt

2 qt

2 #10 cans

4 #10 cans

Salt

Kidney beans, canned, including liquid

Sesame seeds

Soy sauce

½C

Mixed Italian herbs

Serving

Yield

Volume

Basil, dried

1 cup fried rice

50 Servings:

50 C

Black pepper

1 tsp

2 tsp

Each serving provides ¼ cup fruit/vegetable and 1 serving grains/breads. For meat/meat alternate, refer to product specs.

Salt

1 tsp

2 tsp

100 Servings:

100 C

Nutrients Per Serving Calories

259 kcal

Saturated Fat

1.1 g

Iron

2 mg

Protein

10 g

Cholesterol

0 mg

Calcium

35 mg

Carbohydrate

37 g

Vitamin A

2221 IU

Sodium

1017 mg

Total Fat

7.8 g

Vitamin C

24 mg

Dietary Fiber

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

Black Bean Fiesta Wrap Ingredients

Weight

Measure

100 Servings Weight

Measure

Black beans, canned, rinsed, drained

3 qt (1 #10 can)

1½ gal (2 #10 cans)

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

1½ 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

Vegan Quantity Recipes for School Lunch Programs

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

Serving

Yield

Volume

One cup each

50 Servings:

50 C

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

100 Servings:

100 C

Calories

349 kcal

Saturated Fat

0.3 g

Iron

5 mg

Protein

16 g

Cholesterol

0 mg

Calcium

93 mg

Carbohydrate

68 g

Vitamin A

236 IU

Sodium

738 mg

Total Fat

1.9 g

Vitamin C

23 mg

Dietary Fiber

10 g

Black Bean Fiesta Wrap (continued)

Meat/Meat Alternate-Vegetable-Grains-Main Dishes

50 Servings

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.

Nutrients Per Serving

Notes

Grains-Vegetable-Main Dishes

Directions 1. Combine beans, rice, carrots, lettuce, and cabbage in large bowl. 2. Toss with dressing. Season with salt and pepper.

Serving

Yield

Volume

1 tortilla wrap

50 Servings:

50 tortilla wraps

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

100 Servings:

100 tortilla wraps

Nutrients Per Serving

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

Calories

288 kcal

Saturated Fat

1.2 g

Iron

3 mg

Protein

Cholesterol

0 mg

Calcium

94 mg

Carbohydrate

47 g

Vitamin A

2504 IU

Sodium

852 mg

Total Fat

Vitamin C

9 mg

Dietary Fiber

Notes Equipment list: large bowl, medium bowl.

Physicians Committee for Responsible Medicine

Mediterranean Pocket Ingredients

50 Servings Measure

Chickpeas, cooked or canned

8 /3 qt

16 /3 qt

Garlic cloves, pressed

5 cloves

10 cloves

Bread crumbs

21/3 T

Celery, minced

1 qt

2 qt

Onions, chopped

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

Lemon juice

Pueblo Pie

Meat/Meat Alternate-Vegetable-Grains-Main Dishes 100 Servings Measure 2

Directions

Meat/Meat Alternate-Grains-Main Dishes 48 Servings Measure

Ingredients

96 Servings Measure

Water

Onions, chopped

1½ qt

3 qt

Garlic, minced

Tomatoes, canned, crushed

1 #10 can

2 #10 cans

TVP (textured vegetable protein)

11/3 C

22/3 C

Water

Chili powder

½C

8 /3 C

Cumin, ground

1 qt

Salt

1½ tsp

3 tsp

Water

1 qt

Chickpeas, canned, drained

1 qt, 2 C

3 qt

Black pepper

¾T

1½ T

Basil

¾T

1½ T

Roasted red peppers, chopped

1½ C (3 peppers)

3C (6 peppers)

Whole-wheat pita bread, halved

25 pitas

50 pitas

Tahini (sesame seed butter)

½C

Lettuce

1½ gal

3 gal

Lemon juice

½C

Tomato slices

100 slices

200 slices

Corn tortillas, torn in half

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.

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.

Serving

Yield

Volume

Vegetarian chili beans

1 #10 can

2 #10 cans

½ pita bread

50 Servings:

50-½ pitas

Green onion, chopped

1 qt

2 qt

100 Servings:

100-½ pitas

Corn, fresh or frozen

1 qt, 2 C

3 qt

Olives, chopped

1 qt

Nutrients Per Serving

Directions

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.

Calories

412 kcal

Saturated Fat

2.5 g

Iron

6 mg

Serving

Yield

Volume

Protein

16 g

Cholesterol

0 mg

Calcium

163 mg

2½ x 3-inches

48 Servings:

3 half pans

Carbohydrate

52 g

Vitamin A

635 IU

Sodium

169 mg

Total Fat

18 g

Vitamin C

11 mg

Dietary Fiber

13 g

96 Servings:

6 half pans

Nutrients Per Serving Calories

202 kcal

Saturated Fat

0.6 g

Iron

4 mg

Protein

Cholesterol

0 mg

Calcium

102 mg

Carbohydrate

35 g

Vitamin A

804 IU

Sodium

585 mg

Total Fat

4.2 g

Vitamin C

25 mg

Dietary Fiber

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

Vegan Quantity Recipes for School Lunch Programs

Physicians Committee for Responsible Medicine

Sloppy Joes

Meat/Meat Alternate-Grains/Breads-Main Dishes 50 Servings

Ingredients

Weight

Measure

100 Servings Weight

Measure

Directions

Fresh onions, chopped

1½ qt

Green pepper, chopped

Garlic, minced

Vegetable oil

Tomato sauce

1½ qt (½ #10 can)

3 qt (1 #10 can)

Italian seasoning

Soy sauce

Salt

2 tsp

½T

Pepper

2 tsp

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

1 qt

Barbecue sauce

1 qt

2 qt

Hamburger buns

50 each

100 each

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 seasoning, 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.

Serving

Yield

Volume

1 bun with ½ cup bean mixture

50 Servings:

50 each

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

100 Servings:

100 each

Nutrients Per Serving Calories

250 kcal

Saturated Fat

0.6 g

Iron

4 mg

Protein

12 g

Cholesterol

0mg

Calcium

124 mg

Carbohydrate

45 g

Vitamin A

204 IU

Sodium

786 mg

Total Fat

2.9 g

Vitamin C

8 mg

Dietary Fiber

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

Vegan Quantity Recipes for School Lunch Programs

061709