Vegan Quantity Recipes

for
School l u n c h PRo gRa m S

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 hy s i c i a n s

2 3 4 5 6 7
f o r

Hot Wok Fried Rice . . . . . . . . . . . . . . . 8 Black Bean Fiesta Wrap . . . . . . . . . . . . 8 Primo Pasta . . . . . . . . . . . . . . . . . . . . 9 Mediterranean Pocket . . . . . . . . . . . 10 Pueblo Pie . . . . . . . . . . . . . . . . . . . . .11 Sloppy Joes . . . . . . . . . . . . . . . . . . . . .12
re s p o n s i b l e m e d i c i n e

c o m m i t t e e

5100 Wisconsin ave. nW, Suite 400 • Washington, Dc 20016 • Phone: 202-686-2210 • www.PCRM.org

Baja Bean Tacos
50 Servings Ingredients Onions, chopped Vegetable oil Kidney beans, canned, rinsed, drained Pinto beans, canned, rinsed, drained Chili powder Cumin, ground Garlic powder Onion powder Black pepper Corn or flour tortillas (6-inch) Lettuce, shredded Salsa Serving 2 tacos Each serving provides 2 ounces equivalent meat/ meat alternate, ½ cup vegetable serving, and 1 serving grains/breads. Nutrients Per Serving Calories Protein Carbohydrate Total Fat Notes 206 kcal 9g 40 g 2.5 g Saturated Fat Cholesterol Vitamin A Vitamin C Weight 1 lb Measure 4C 2T 3 qt (1 #10 can) 3 qt (1 #10 can) ¼C 2 tsp 1 tsp 1 tsp 1 tsp 100 each 1½ gal 1½ qt Yield 50 Servings: 100 Servings:

Meat/Meat Alternate-Vegetable-Grains-Main Dishes
100 Servings Weight 2 lb Measure 1½ qt 4T 1½ gal (2 #10 cans) 1½ gal (2 #10 cans) ½C 4 tsp 2 tsp 2 tsp 2 tsp 200 each 3 gal 3 qt Volume 100 Tacos 200 Tacos Directions 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 each salsa.

0.6 g 0 mg 404 IU 3 mg

Iron Calcium Sodium Dietary Fiber

2 mg 80 mg 273 mg 8g

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

2

Vegan Quantity Recipes for School Lunch Programs

Veg-ouT chili Bowl
50 Servings Ingredients Vegetable oil Fresh onions, chopped OR dehydrated onions Fresh OR frozen green peppers, chopped Chili powder Ground cumin Granulated garlic Onion powder Brown sugar, packed 4 oz 1 lb, 4 oz OR 3¾ oz 10 oz OR 1 lb, 1 oz 3 oz 1 oz Weight Measure ¼C 3 /3 C OR 1½ C, 2 T
1

Meat/Meat Alternate-Vegetable-Main Dishes
100 Servings Weight 2 lb 8 oz OR 7½ oz 1 lb, 4 oz OR 2 lb, 2 oz 6 oz 2 oz Measure ½C 1 qt, 22/3 C OR 3¾ C 3¾ C OR 1 qt, 2 C 1½ C ½C 2 T, 2 tsp 1 T, 1 tsp 8 oz 12 lb, 12 oz 1C 1 gal, 2 qt (2 #10 cans) 1 qt, ¼ C (2 #2 ½ cans) 1 gal, 2¾ qt (2½ #10 cans) 1 qt, 2 C 1C Yield 50 Servings: 100 Servings: Directions 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”). 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).

1¾ C, 2 T OR 3 C ¾C ¼C 1 T, 1 tsp 2 tsp ½C 3 qt (1 #10 can) 2 C, 2 T (1 #2½ can) 3 qt, 1½ C (1¼ #10 cans) 3C ½C

Canned crushed tomatoes, 6 lb, 6 oz with juice Canned diced tomatoes, with juice Canned kidney beans, drained No. 3 bulgur Water Serving One 6-ounce ladle Each serving provides 2 ounces meat equivalent, 3/8 cup vegetable, and ¼ serving grains/breads. Nutrients Per Serving Calories Protein Carbohydrate Total Fat Notes 133 kcal 6g 25 g 2g 1 lb, 2½ oz

2 lb, 5 oz

5 lb, 9 oz 1 lb

11 lb, 2 oz 2 lb

Volume about 2 gal 1½ qt about 4 gal, 2¾ qt

Saturated Fat Cholesterol Vitamin A Vitamin C

0.3 g 0 mg 645 IU 13 mg

Iron Calcium Sodium Dietary Fiber

3 mg 56 mg 233 mg 6g

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

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3

Buddha’s Veggie sTir-Fry
50 Servings Ingredients Assorted frozen and/or fresh vegetables Weight 6 lb, 4 oz Measure

Meat/Meat Alternate-Vegetable-Grains-Main Dishes
100 Servings Weight 12 lb, 8 oz 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. 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 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. 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 Soy sauce Granulated garlic Vegetable oil Ground black or white pepper Black beans, cooked or canned, rinsed, drained Brown rice, cooked Serving One No. 16 scoop Yield 50 Servings: 2 pans ½C ¼C 2 tsp ½C ½ tsp 6¼ qt 6¼ qt Volume 50 Servings: 3 qt, ½ C 100 Servings: 6 qt, 1 C 1C ½C 4 tsp 1C 1 tsp 3 gal, 2 C 3 gal, 2 C

Each serving provides 2 ounces meat/meat alternate, 100 Servings: ¼ cup vegetables, and 4 pans 1 serving grains/breads. Nutrients Per Serving Calories Protein Carbohydrate Total Fat Notes Equipment list: large skillet pan. 258 kcal 11 g 46 g 3.6 g Saturated Fat Cholesterol Vitamin A Vitamin C 0.7 g 0 mg 1169 IU 8 mg

Iron Calcium Sodium Dietary Fiber

3 mg 49 mg 361 mg 12 g

4

Vegan Quantity Recipes for School Lunch Programs

caliFornia PasTa salad
50 Servings Ingredients Rotini pasta, uncooked Pinto or kidney beans, canned, drained, rinsed Broccoli florets, cooked Tomatoes, chopped Green onions, sliced Red or green pepper, chopped Parsley, minced Italian salad dressing Vegan mayonnaise (optional) Dijon-style mustard (optional) Oregano, dried leaves Salt Pepper Serving 1 cup each Each serving provides ½ cup vegetable and 1 serving grains/breads. Nutrients Per Serving Calories Protein Carbohydrate Total Fat Notes Equipment list: large pot, large bowl. 247 kcal 8g 36 g 8g Saturated Fat Cholesterol Vitamin A Vitamin C 0.8 g 0 mg 1127 IU 36 mg Iron Calcium Sodium Yield 50 Servings: 100 Servings: 3 lb Weight 3 lb 2¼ qt 3 qt 8 large 2C 3C 1C 1 qt 1½ C 2T 1T 2 tsp 2 tsp 6 lb Measure 6 lb 4 ½ qt 3 qt 16 large 4C 1½ qt 2C 2 qt 3C 4T 2T 4 tsp 4 tsp Volume 50 C 100 C 100 Servings Weight Measure

Vegetable-Grains-Salads
Directions 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.

2 mg 41 mg 633 mg 5g

Dietary Fiber

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5

ciTrus conFeTTi couscous
50 Servings Ingredients Water Couscous, whole wheat Turmeric, ground Black pepper, ground Chickpeas, canned, drained Mandarin oranges, canned, drained Onion, red, small, diced Raisins, seedless Orange zest, minced Lemon juice Olive oil Chives, dry Serving 1 cup salad mixture Each serving provides ½ cup fruit/ vegetable and 1 serving grains/ breads. Nutrients Per Serving Calories Protein Carbohydrate Total Fat Notes Recipe source: Produce for Better Health Foundation. 311 kcal 10 g 60 g 4.8 g Saturated Fat Cholesterol Vitamin A Vitamin C 0.6 g 0g 255 IU 10 mg Iron Calcium Sodium Yield 50 Servings: 100 Servings: 6½ lb 48 oz 3½ C 1 qt
1

Vegetable-Grains-Salads
100 Servings Weight Measure 1½ gal 5 qts ¼C 1 T plus 1 tsp 13 lb 96 oz 7C 2 qts
2

Weight

Measure 3 qts 2½ qts 2T 2 tsp

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. 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.

/3 C /3 C

/3 C

1½ C
2

3C 1½ C 4T Volume 50 C 100 C

2T

3 mg 52 mg 95 mg 8g

Dietary Fiber

6

Vegan Quantity Recipes for School Lunch Programs

green PePPer PockeT
48 Servings Ingredients Brown rice, uncooked Onions, chopped Garlic cloves, minced Vegetable oil All-vegetable protein crumbles Tomatoes, diced Water Hot chili peppers Cumin, ground Salt Ground pepper Green peppers Salsa Serving 1 stuffed green pepper Each serving provides ¼ cup fruit/vegetable. For meat/meat alternate, refer to product specs. Nutrients Per Serving Calories Protein Carbohydrate Total Fat Notes Equipment list: stock pot, large baking dish. 302 kcal 24 g 49 g 2.5 g Saturated Fat Cholesterol Vitamin A Vitamin C 4 lb ½ gal ½ gal 2½ C 1½ T ¾ tsp ½T 48 each 1½ qt Yield 50 Servings: 100 Servings: Weight Measure ½ gal 1 qt 16 cloves 3T 8 lb

Meat/Meat Alternate-Vegetable-Grains-Main Dishes
96 Servings Weight Measure 1 gal 2 qt 32 cloves
1

Directions 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.

/3 C

1 gal 1 gal 1 qt, 1¼ C 3T 1½ tsp 1T 96 each 3 qt

Volume 50 stuffed peppers 100 stuffed peppers

0.4 g 0 mg 854 IU 111 mg

5 mg 139 mg 542 mg 11 g

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7

hoT wok Fried rice
Ingredients Olive oil Toasted sesame oil Carrots, diced Red bell peppers, diced Rice cooked, cooled Seitan or vegetarian chicken Green peas Green onions Salt Sesame seeds Serving 1 cup fried rice Each serving provides ¼ cup fruit/vegetable and 1 serving grains/breads. For meat/meat alternate, refer to product specs. Nutrients Per Serving Calories Protein Carbohydrate Total Fat Notes 259 kcal 10 g 37 g 7.8 g Saturated Fat Cholesterol Vitamin A Vitamin C 50 Servings Measure 1C 4T 1 qt 1 qt 2¼ gal 1½ qt 1 qt 1 qt 4T 1C Yield 50 Servings:

Meat/Meat Alternative-Vegetable-Grains-Main Dishes
100 Servings Measure 1½ C 8T 2 qt 2 qt 4½ gal 3 qt 2 qt 2 qt 6T 2C Volume 50 C 100 C Directions 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.

100 Servings:

1.1 g 0 mg 2221 IU 24 mg

Iron Calcium Sodium Dietary Fiber

2 mg 35 mg 1017 mg 2g

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

Black Bean FiesTa wraP
50 Servings Ingredients Black beans, canned, rinsed, drained Rice, cooked, cooled Carrots, shredded Lettuce, shredded Red cabbage, shredded Italian salad dressing Salt Black pepper Flour tortillas (8-inch) Tomato slices 1½ lb 1½ lb 1½ lb Weight Measure 3 qt (1 #10 can) 3 qt 1½ qt 1½ qt 1½ qt 3C 2 tsp 1 tsp 50 each 50 slices

Meat/Meat Alternate-Vegetable-Grains-Main Dishes
100 Servings Weight Measure 1½ gal (2 #10 cans) 1½ gal 3 lb 3 lb 3 lb 3 qt 3 qt 3 qt 1½ qt 4 tsp 2 tsp 100 each 100 slices Directions 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.

8

Vegan Quantity Recipes for School Lunch Programs

Primo PasTa
50 Servings Ingredients Spirals, shells, or similar type pasta, uncooked Water Onions, chopped Garlic, minced Celery, sliced Bell peppers, diced Canned crushed tomatoes Kidney beans, canned, including liquid Soy sauce Mixed Italian herbs Basil, dried Black pepper Salt Serving One cup each Each serving provides ¼ cup fruit/ vegetable and 1 serving grains/breads. Nutrients Per Serving Calories Protein Carbohydrate Total Fat 349 kcal 16 g 68 g 1.9 g Saturated Fat Cholesterol Vitamin A Vitamin C 0.3 g 0 mg 236 IU 23 mg Iron Yield 50 Servings: 100 Servings: Weight 5 lbs 1C 1 gal Measure 10 lb 2C 2 gal 100 Servings Weight Measure

Grains-Vegetable-Main Dishes
Directions 1. 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.

/3 C 8 stalks 1 qt 2 #10 cans
1

/3 C 16 stalks 2 qt 4 #10 cans
2

2 #10 cans ½C 2T 2T 1 tsp 1 tsp

4 #10 cans 1C 4T 4T 2 tsp 2 tsp

Volume 50 C 100 C

5 mg 93 mg 738 mg 10 g

Calcium Sodium Dietary Fiber

Black Bean FiesTa wraP (conTinued)
Serving 1 tortilla wrap Each serving provides 2 ounces equivalent meat/meat alternate, ½ cup serving vegetable, and 1 serving grains/breads. Nutrients Per Serving Calories Protein Carbohydrate Total Fat Notes Equipment list: large bowl, medium bowl. 288 kcal 8g 47 g 8g Saturated Fat Cholesterol Vitamin A Vitamin C 1.2 g 0 mg 2504 IU 9 mg Iron Calcium Sodium Dietary Fiber 3 mg 94 mg 852 mg 5g Yield 50 Servings: 100 Servings: Volume 50 tortilla wraps 100 tortilla wraps

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9

mediTerranean PockeT
Ingredients Chickpeas, cooked or canned Garlic cloves, pressed Bread crumbs Celery, minced Onions, chopped Cumin, ground Turmeric Cayenne pepper Tahini Lemon juice Water Black pepper Basil Whole-wheat pita bread, halved Lettuce Tomato slices Serving ½ pita bread Nutrients Per Serving Calories Protein Carbohydrate Total Fat 412 kcal 16 g 52 g 18 g Saturated Fat Cholesterol Vitamin A Vitamin C 50 Servings Measure 81/3 qt 5 cloves 2 /3 T
1

Meat/Meat Alternate-Vegetable-Grains-Main Dishes
100 Servings Measure 162/3 qt 10 cloves 5T 2 qt 1½ qt 3 T plus, 1 tsp 3 T plus, 1 tsp 3 T plus, 1 tsp 81/3 C 1 qt 1 qt 1½ T 1½ T 50 pitas 3 gal 200 slices Volume 50-½ pitas 100-½ pitas Directions 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 sauce ingredients 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 qt 3C 5 tsp 5 tsp 5 tsp 4 C, 3 T 2C 2C ¾T ¾T 25 pitas 1½ gal 100 slices Yield 50 Servings: 100 Servings:

2.5 g 0 mg 635 IU 11 mg

Iron Calcium Sodium Dietary Fiber

6 mg 163 mg 169 mg 13 g

10

Vegan Quantity Recipes for School Lunch Programs

PueBlo Pie
Ingredients Water Onions, chopped Garlic, minced Tomatoes, canned, crushed TVP (textured vegetable protein) Water Chili powder Cumin, ground Salt Chickpeas, canned, drained Roasted red peppers, chopped Tahini (sesame seed butter) Lemon juice Corn tortillas, torn in half Vegetarian chili beans Green onion, chopped Corn, fresh or frozen Olives, chopped Serving 2½ x 3-inches 48 Servings Measure 1C 1½ qt 2T 1 #10 can 11/3 C 3C ½C 2T 1½ tsp 1 qt, 2 C 1½ C (3 peppers) ½C ½C 48 1 #10 can 1 qt 1 qt, 2 C 2C Yield 48 Servings: 96 Servings: Nutrients Per Serving Calories Protein Carbohydrate Total Fat Notes Equipment list: large skillet or pot, food processor, 3-6 half pans. 202 kcal 9g 35 g 4.2 g Saturated Fat Cholesterol Vitamin A Vitamin C 0.6 g 0 mg 804 IU 25 mg 96 Servings Measure 2C 3 qt 4T 2 #10 cans 22/3 C 6C 1C 4T 3 tsp 3 qt 3C (6 peppers) 1C 1C 96 2 #10 cans 2 qt 3 qt 1 qt

Meat/Meat Alternate-Grains-Main Dishes
Directions 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 garbanzo beans, 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.

Volume 3 half pans 6 half pans

Iron Calcium Sodium Dietary Fiber

4 mg 102 mg 585 mg 7g

Physicians Committee for Responsible Medicine

11

sloPPy joes
50 Servings Ingredients Fresh onions, chopped Green pepper, chopped Garlic, minced Vegetable oil Tomato sauce Italian seasoning Soy sauce Salt Pepper Pinto or kidney beans, canned, rinsed, drained TVP (textured vegetable protein) Tomatoes, canned, diced, undrained Whole kernel corn, canned, drained Barbecue sauce Hamburger buns Serving 1 bun with ½ cup bean mixture Each serving provides 2 ounces equivalent meat/meat alternate and 2 servings grains/breads. Nutrients Per Serving Calories Protein Carbohydrate Total Fat Notes 250 kcal 12 g 45 g 2.9 g Saturated Fat Cholesterol Vitamin A Vitamin C 1 lb 1½ qt 2C 1 qt 50 each Yield 50 Servings: 100 Servings: Weight Measure 3C 1C 2T 2T 1½ qt (½ #10 can) 1T 2T 2 tsp 2 tsp 3 qt (1 #10 can) 2 lb Weight

Meat/Meat Alternate-Grains/Breads-Main Dishes
100 Servings Measure 1½ qt 2C 4T 4T 3 qt (1 #10 can) 2T 4T ½T 1T 1½ gal (2 #10 cans) Directions 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.

3 qt 1 qt 2 qt 100 each

Volume 50 each 100 each

0.6 g 0 mg 204 IU 8 mg

Iron Calcium Sodium Dietary Fiber

4 mg 124 mg 786 mg 6g

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

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Vegan Quantity Recipes for School Lunch Programs

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