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egan QuantityRecipes
 
 for 
 
School lunch ProgramS
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5100
Wisconsin Ave. NW, Suite
400
• Washington, DC
20016
• Phone:
202-686-2210
•
www.PCRM.org
physicians
 
committee
 
for
 
responsible
 
medicine
Tbe f ctets:
 
 50 Servings 100 ServingsIngredients Weight Measure Weight Measure Directions
Onions, chopped1 lb4 C2 lb1½ qt
1.
Sauté onion in vegetable oil insauté pan until tender, about5 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 (¼ cup) tospoon mixture onto each tortilla;top each with ¼ cup lettuce and1 tablespoon salsa. Vegetable oil2 T4 TKidney beans, canned, rinsed,drained3 qt(1 #10 can)1½ gal(2 #10 cans)Pinto beans, canned, rinsed,drained3 qt(1 #10 can)1½ gal(2 #10 cans)Chili powder¼ C½ CCumin, ground2 tsp4 tspGarlic powder1 tsp2 tspOnion powder1 tsp2 tspBlack pepper1 tsp2 tspCorn or our tortillas (6-inch)100 each200 eachLettuce, shredded1½ gal3 galSalsa1½ qt3 qt
Serving Yield Volume
2 tacosEach serving provides 2 ounces equivalent meat/ meat alternate, ½ cup vegetable serving, and1 serving grains/breads.50 Servings: 100 Tacos100 Servings: 200 Tacos
Nutrients Per ServingCalories
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 rom David Watzke, Riverside Unifed School District, Placentia, Cali.
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50 Servings 100 ServingsIngredients Weight Measure Weight Measure Directions
 Vegetable oil¼ C½ C1. Heat oil in a steam-jacketedkettle.2. Add the onions and sauté3 minutes, until translucent.3. Add the green peppers and sauté2 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 hal-steamtable pans (10X12X4 in). For50 servings, use 2 pans. For 100servings, use 4 pans.7. CCP: Hold or hot service at135 F or higher.CCP: Heat to 140 F or higher or atleast 15 seconds.Portion with 6-ounce ladle (¾ cup).Fresh onions, choppedOR dehydrated onions1 lb, 4 oz OR3¾ oz3
1
 / 
3
C OR1½ C, 2 T2 lb 8 oz OR7½ oz1 qt, 2
2
 / 
3
COR 3¾ CFresh OR rozen greenpeppers, chopped10 oz OR1 lb, 1 oz1¾ C, 2 TOR 3 C1 lb, 4 ozOR 2 lb, 2 oz3¾ COR 1 qt, 2 CChili powder3 oz¾ C6 oz1½ CGround cumin1 oz¼ C2 oz½ CGranulated garlic1 T, 1 tsp2 T, 2 tspOnion powder2 tsp1 T, 1 tspBrown sugar, packed4 oz½ C8 oz1 CCrushed tomatoes,canned, with juice6 lb, 6 oz3 qt(1 #10 can)12 lb, 12 oz1 gal, 2 qt(2 #10cans)Diced tomatoes, canned,with juice1 lb, 2½ oz2 C, 2 T(1 #2½ can)2 lb, 5 oz1 qt, ¼ C(2 #2 ½cans)Kidney beans, canned,drained5 lb, 9 oz3 qt, 1½ C(1¼ #10cans)11 lb, 2 oz1 gal, 2¾ qt(2½ #10cans)No. 3 bulgur1 lb3 C2 lb1 qt, 2 CWater½ C1 C
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Meat/Meat Alternate-Vegetable-Grains-Main Dishes Meat/Meat Alternate-Vegetable-Main Dishes
Serving Yield Volume
One 6-ounce ladleEach serving provides 2 ounces meatequivalent,
3
 / 
8
cup vegetable, and¼ serving grains/breads.50 Servings: About 2 gal, 1½ qt100 Servings: About 4 gal, 2¾ qt
Nutrients Per ServingCalories
133 kcal
Saturated Fat
0.3 g
Iron
3 mg
Protein
6 g
Cholesterol
0 mg
Calcium
56 mg
Carbohydrate
25 g
Vitamin A 
645 IU
Sodium
233 mg
Total Fat
2 g
Vitamin C
13 mg
Dietary Fiber
6 g
Notes
Equipment list: stockpot. Serve with garlic bread or over a bed o 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
 
50 Servings 100 ServingsIngredients Weight Measure Weight Measure Directions
 Assorted rozen and/orresh vegetables6 lb, 4 oz12 lb, 8 oz1. Select a colorul assortment o4 or more vegetables rom the3 vegetable lists. (Frozen vegetablesmay be mixed with reshvegetables.) Keep Group A separaterom Group B and Optional, becausethey require dierent cooking timesin step 4. Clean, cut, and slicevegetables into bite-size pieces.2. Combine water, soy sauce, andgranulated garlic. Set aside orstep 6.3. Heat oil in a large, heavy skilletor pan.4. Add pepper to oil and stir.5. Add vegetables in order o cook-ing time, as ollows: Add Group A vegetables. Cook or 4 minutes. AddGroup B vegetables and anyoptional vegetables. Stir mixtureconstantly over high heat or1 minute.6. Add soy sauce mixture tovegetables. Stir quickly or a ewseconds.7. Cover, reduce heat, and steamor 2-3 minutes. Do not overcook vegetables. They will continue tocook on the steamtable.8. Pour 1 quart, 2¼ cups intoserving pans (9 X13X2 in). For 50servings use 2 pans, or 100servings use 4 pans.9. Heat cooked beans or at least15 minutes, adding enough waterto keep the beans rom sticking andcombine with steamed brown rice.10. One serving equals 1 cup. Servewith steamed vegetables.Group A: broccoli, carrots, cauliower, celery, onionsGroup B: cabbage, green beans, green peas, summer squash, zucchiniOptional Vegetables: snow peas, red or green peppers, pimientos, water chestnutsWater½ C1 CSoy sauce¼ C½ CGranulated garlic2 tsp4 tsp Vegetable oil½ C1 CGround black or whitepepper½ tsp1 tspBlack beans, cooked orcanned, rinsed, drained6¼ qt3 gal, 2 CBrown rice, cooked6¼ qt3 gal, 2 C
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Serving Yield Volume
One No. 16 scoopEach serving provides2 ounces meat/meat alternate,¼ cup vegetables, and1 serving grains/breads.50 Servings:2 pans 3 qt, ½ C100 Servings:4 pans 6 qt, 1 C
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50 Servings 100 ServingsIngredients Weight Measure Weight Measure Directions
Rotini pasta, uncooked3 lb6 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, rinsed2¼ qt4 ½ qtBroccoli orets, cooked3 lb3 qt6 lb3 qtTomatoes, chopped8 large16 largeGreen onions, sliced2 C4 CRed or green pepper,chopped3 C1½ qtParsley, minced1 C2 CItalian salad dressing1 qt2 qt Vegan mayonnaise (optional) 1½ C3 CDijon-style mustard (optional)2 T4 TOregano, dried leaves1 T2 TSalt2 tsp4 tspPepper2 tsp4 tsp
Serving Yield Volume
1 cup eachEach serving provides ½ cup vegetableand 1 serving grains/breads.50 Servings:50 C100 Servings:100 C
Nutrients Per ServingCalories
247 kcal
Saturated Fat
0.8 g
Iron
2 mg
Protein
8 g
Cholesterol
0 mg
Calcium
41 mg
Carbohydrate
36 g
Vitamin A 
1127 IU
Sodium
633 mg
Total Fat
8 g
Vitamin C
36 mg
Dietary Fiber
5 g
Notes
Equipment list: large pot, large bowl.
Nutrients Per ServingCalories
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.
Meat/Meat Alternate-Vegetable-Grains-Main DishesVegetable-Grains-Salads
Notes
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