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Vegan Quantity

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

Onions, chopped 1 lb 4C 2 lb 1½ qt Vegetable oil ¼C ½C


1. Sauté onion in vegetable oil in 1. Heat oil in a steam-jacketed
sauté pan until tender, about Fresh onions, chopped 1 lb, 4 oz OR 31/3 C OR 2 lb 8 oz OR 1 qt, 22/3 C kettle.
Vegetable oil 2T 4T
5 minutes. OR dehydrated onions 3¾ oz 1½ C, 2 T 7½ oz OR 3¾ C
2. Add the onions and sauté
Kidney beans, canned, rinsed, 3 qt 1½ gal 2. Line steamtable pan with Fresh OR frozen green 10 oz OR 1¾ C, 2 T 1 lb, 4 oz 3¾ C 3 minutes, until translucent.
drained (1 #10 can) (2 #10 cans) parchment paper. Combine onion, peppers, chopped 1 lb, 1 oz OR 3 C OR 2 lb, 2 oz OR 1 qt, 2 C
3. Add the green peppers and sauté
Pinto beans, canned, rinsed, 3 qt 1½ gal beans, spices; pour into steamtable Chili powder 3 oz ¾C 6 oz 1½ C 2 minutes, until tender.
pan. Bake, covered, at 350 F until
drained (1 #10 can) (2 #10 cans) Ground cumin 1 oz ¼C 2 oz ½C 4. Add the chili powder, cumin,
heated through, 30-45 minutes.
Chili powder ¼C ½C granulated garlic, onion powder,
3. Use No. 16 Scoop (¼ cup) to Granulated garlic 1 T, 1 tsp 2 T, 2 tsp hot sauce (optional), brown sugar,
Cumin, ground 2 tsp 4 tsp spoon mixture onto each tortilla; and tomatoes. Simmer 15 minutes,
top each with ¼ cup lettuce and Onion powder 2 tsp 1 T, 1 tsp uncovered.
Garlic powder 1 tsp 2 tsp 1 tablespoon salsa.
Brown sugar, packed 4 oz ½C 8 oz 1C 5. Add the kidney beans, bulgur,
Onion powder 1 tsp 2 tsp and water. Simmer 15 minutes,
1 gal, 2 qt uncovered.
Black pepper 1 tsp 2 tsp Crushed tomatoes, 3 qt
6 lb, 6 oz 12 lb, 12 oz (2 #10
canned, with juice (1 #10 can) 6. Pour into medium half-
Corn or flour tortillas (6-inch) 100 each 200 each cans)
steamtable pans (10X12X4 in). For
1 qt, ¼ C 50 servings, use 2 pans. For 100
Lettuce, shredded 1½ gal 3 gal Diced tomatoes, canned, 2 C, 2 T
1 lb, 2½ oz 2 lb, 5 oz (2 #2 ½ servings, use 4 pans.
with juice (1 #2½ can)
Salsa 1½ qt 3 qt cans)
7. CCP: Hold for hot service at
3 qt, 1½ C 1 gal, 2¾ qt 135 F or higher.
Serving Yield Volume Kidney beans, canned,
5 lb, 9 oz (1¼ #10 11 lb, 2 oz (2½ #10
drained CCP: Heat to 140 F or higher for at
2 tacos 50 Servings: 100 Tacos cans) cans)
least 15 seconds.
Each serving provides 2 ounces equivalent meat/ No. 3 bulgur 1 lb 3C 2 lb 1 qt, 2 C Portion with 6-ounce ladle (¾ cup).
meat alternate, ½ cup vegetable serving, and 100 Servings: 200 Tacos Water ½C 1C
1 serving grains/breads.
Serving Yield Volume
Nutrients Per Serving
One 6-ounce ladle 50 Servings: About 2 gal, 1½ qt
Calories 206 kcal Saturated Fat 0.6 g Iron 2 mg
Each serving provides 2 ounces meat
Protein 9g Cholesterol 0 mg Calcium 80 mg equivalent, 3/8 cup vegetable, and 100 Servings: About 4 gal, 2¾ qt
¼ serving grains/breads.
Carbohydrate 40 g Vitamin A 404 IU Sodium 273 mg
Total Fat 2.5 g Vitamin C 3 mg Dietary Fiber 8g Nutrients Per Serving
Calories 133 kcal Saturated Fat 0.3 g Iron 3 mg
Notes
Protein 6g Cholesterol 0 mg Calcium 56 mg
Equipment list: skillet pan, parchment paper, steamtable pan.
Carbohydrate 25 g Vitamin A 645 IU Sodium 233 mg
Recipe adapted from David Watzke, Riverside Unified School District, Placentia, Calif.
Total Fat 2g Vitamin C 13 mg Dietary Fiber 6g

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

Each serving provides 2 pans 3 qt, ½ C


7. Cover, reduce heat, and steam
2 ounces meat/meat alternate, 100 Servings: for 2-3 minutes. Do not overcook Nutrients Per Serving
¼ cup vegetables, and 4 pans 6 qt, 1 C vegetables. They will continue to Calories 247 kcal Saturated Fat 0.8 g Iron 2 mg
1 serving grains/breads. cook on the steamtable.
Protein 8g Cholesterol 0 mg Calcium 41 mg
8. Pour 1 quart, 2¼ cups into
Nutrients Per Serving serving pans (9 X13X2 in). For 50 Carbohydrate 36 g Vitamin A 1127 IU Sodium 633 mg
servings use 2 pans, for 100 Total Fat 8g Vitamin C 36 mg Dietary Fiber 5g
Calories 258 kcal Saturated Fat 0.7 g Iron 3 mg servings use 4 pans.
Protein 11 g Cholesterol 0 mg Calcium 49 mg 9. Heat cooked beans for at least Notes
Carbohydrate 46 g Vitamin A 1169 IU Sodium 361 mg 15 minutes, adding enough water
Total Fat 3.6 g Vitamin C 8 mg Dietary Fiber 12 g to keep the beans from sticking and Equipment list: large pot, large bowl.
combine with steamed brown rice.
Notes 10. One serving equals 1 cup. Serve
Equipment list: large skillet pan. with steamed vegetables.

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

Protein 10 g Cholesterol 0 mg Calcium 35 mg


Nutrients Per Serving
Carbohydrate 37 g Vitamin A 2221 IU Sodium 1017 mg
Calories 349 kcal Saturated Fat 0.3 g Iron 5 mg
Total Fat 7.8 g Vitamin C 24 mg Dietary Fiber 2g
Protein 16 g Cholesterol 0 mg Calcium 93 mg
Notes
Carbohydrate 68 g Vitamin A 236 IU Sodium 738 mg
Equipment list: large skillet. Recipe adapted from Chef Tanya Petrovna. Total Fat 1.9 g Vitamin C 23 mg Dietary Fiber 10 g

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

50 Servings 100 Servings 48 Servings 96 Servings


Ingredients Measure Measure Directions Ingredients Measure Measure Directions
Chickpeas, cooked or canned 8 /3 qt
1 16 /3 qt
2
1. Mash the chickpeas. Mix well with Water 1C 2C 1. Heat ½ cup of water in a large pot or skillet
Garlic cloves, pressed 5 cloves 10 cloves garlic, bread crumbs, celery, onions, cumin, Onions, chopped 1½ qt 3 qt and cook the onions and garlic about 5 minutes,
turmeric, and cayenne pepper. Roll into until soft.
Bread crumbs 21/3 T 5T golf-ball size falafel balls and fry in 350 F oil Garlic, minced 2T 4T
until golden. 2. Add the tomatoes, TVP, balance of water, chili
Celery, minced 1 qt 2 qt Tomatoes, canned, crushed 1 #10 can 2 #10 cans powder, cumin, and salt. Simmer over medium
2. Blend tahini, lemon juice, water, black heat 10 to 15 minutes.
Onions, chopped 3C 1½ qt
pepper, and basil until creamy paste is formed. TVP (textured vegetable
11/3 C 22/3 C 3. Process the chickpeas, roasted peppers,
Cumin, ground 5 tsp 3 T plus 1 tsp 3. Fill each half pita with two falafel balls, protein)
tahini, and lemon juice in a food processor or
Turmeric 5 tsp 3 T plus 1 tsp 2 ounce ladle (¼ cup) sauce, ½ cup lettuce, blender until very smooth. Preheat oven to
Water 3C 6C
and 2 tomato slices. 350 F.
Cayenne pepper 5 tsp 3 T plus 1 tsp Chili powder ½C 1C
4. Spread a thin layer of the tomato sauce in the
Tahini (sesame seed butter) 4 C, 3 T 8 /3 C
1
Cumin, ground 2T 4T bottom of a #200 half pan. Cover with a layer
Lemon juice 2C 1 qt of tortillas. Then spread with a thin layer of the
Salt 1½ tsp 3 tsp garbanzo bean mixture. Sprinkle with some of
Water 2C 1 qt the chili beans, green onions, corn, and olives.
Chickpeas, canned, drained 1 qt, 2 C 3 qt
Spread a layer of tomato sauce over the top.
Black pepper ¾T 1½ T
Roasted red peppers, 1½ C 3C Repeat the layers twice, ending with the tomato
Basil ¾T 1½ T chopped (3 peppers) (6 peppers) sauce. Make sure all of the tortillas are covered.
Cover with foil and bake for 30 minutes.
Whole-wheat pita bread, halved 25 pitas 50 pitas Tahini (sesame seed butter) ½C 1C
Lettuce 1½ gal 3 gal Lemon juice ½C 1C
Tomato slices 100 slices 200 slices Corn tortillas, torn in half 48 96
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
Nutrients Per Serving Olives, chopped 2C 1 qt

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
96 Servings: 6 half pans
Total Fat 18 g Vitamin C 11 mg Dietary Fiber 13 g
Nutrients Per Serving
Calories 202 kcal Saturated Fat 0.6 g Iron 4 mg
Protein 9g 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 7g
Notes
Equipment list: large skillet or pot, food processor, 3–6 half pans.

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.

Pepper 2 tsp 1T 4. Rinse TVP in cold water; add to


stockpot with tomatoes, corn, and
Pinto or kidney beans, 3 qt 1½ gal barbecue sauce. Simmer, covered,
canned, rinsed, drained (1 #10 can) (2 #10 cans) 10 minutes; uncover and cook
until desired consistency, 10 to 20
TVP (textured vegetable
1 lb 2 lb minutes.
protein)
5. Use No. 8 scoop (½ cup) to spoon
Tomatoes, canned, diced,
1½ qt 3 qt mixture into each bun.
undrained
Whole kernel corn, canned,
2C 1 qt
drained
Barbecue sauce 1 qt 2 qt
Hamburger buns 50 each 100 each

Serving Yield Volume


1 bun with ½ cup bean mixture 50 Servings: 50 each
Each serving provides 2 ounces
equivalent meat/meat alternate and 100 Servings: 100 each
2 servings grains/breads.

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 6g
Notes
Equipment list: stockpot, mixer. Recipe adapted from John Cadman, Haiku Elementary, Makawao, Hawaii.

12 Vegan Quantity Recipes for School Lunch Programs 061709