7/27/2019 Vegan Quantity Recipes for School Lunch Programs
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Vegan Quantity
RecipesforSCHOOL LUNCH PROGRAMS
Baja Bean Tacos . . . . . . . . . . . . . . . . . 2
Veg-Out Chili Bowl . . . . . . . . . . . . . . . 3
Buddhas Veggie Stir-Fry . . . . . . . . . . . 4
California Pasta Salad . . . . . . . . . . . . . 5
Citrus Confetti Couscous . . . . . . . . . . 6
Green Pepper Pocket . . . . . . . . . . . . . . 7
Hot Wok Fried Rice . . . . . . . . . . . . . . .
Black Bean Fiesta Wrap . . . . . . . . . . . .
Primo Pasta . . . . . . . . . . . . . . . . . . . .
Mediterranean Pocket . . . . . . . . . . . 1
Pueblo Pie . . . . . . . . . . . . . . . . . . . . .1
Sloppy Joes . . . . . . . . . . . . . . . . . . . . .1
5100 Wisconsin Ave. NW, Suite 400 Washington, DC 20016 Phone: 202-686-2210 www.PCRM.org
P H Y S 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
Table of Contents:
7/27/2019 Vegan Quantity Recipes for School Lunch Programs
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50 Servings 100 Servings
Ingredients Weight Measure Weight Measure Directions
Onions, chopped 1 lb 4 C 2 lb 1 qt 1. Saut onion in vegetable oil insaut pan until tender, about
5 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 ( cup) tospoon mixture onto each tortilla;top each with cup lettuce and1 tablespoon each salsa.
Vegetable oil 2 T 4 T
Kidney beans, canned, rinsed,
drained
3 qt
(1 #10 can)
1 gal
(2 #10 cans)
Pinto beans, canned, rinsed,
drained
3 qt
(1 #10 can)
1 gal
(2 #10 cans)
Chili powder C C
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 our tortillas (6-inch) 100 each 200 each
Lettuce, shredded 1 gal 3 gal
Salsa 1 qt 3 qt
Serving Yield Volume
2 tacos
Each serving provides 2 ounces equivalent meat/meat alternate, cup vegetable serving, and1 serving grains/breads.
50 Servings: 100 Tacos
100 Servings: 200 Tacos
Nutrients Per Serving
Calories 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 from David Watzke, Riverside Unied School District, Placentia, Calif.
BAJA BEAN TACOS Meat/Meat Alternate-Vegetable-Grains-Main Dishes
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50 Servings 100 Servings
Ingredients Weight Measure Weight Measure Directions
Vegetable oil C C1. Heat oil in a steam-jacketedkettle.
2. Add the onions and saut3 minutes, until translucent.
3. Add the green peppers and saut2 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-steam-table pans (10X12X4). For 50servings, use 2 pans. For 100 serv-ings, use 4 pans.
7. CCP: Hold for hot service at135 F or higher.
CCP: Heat to 140 F or higher for atleast 15 seconds.
Portion with 6-ounce ladle ( cup).
Fresh onions, choppedOR dehydrated onions
1 lb, 4 oz OR3 oz
31/3 C OR1 C, 2 T
2 lb 8 oz OR7 oz
1 qt, 22/3 COR 3 C
Fresh OR frozen greenpeppers, chopped
10 oz OR1 lb, 1 oz
1 C, 2 TOR 3 C
1 lb, 4 ozOR 2 lb, 2 oz
3 COR 1 qt, 2 C
Chili powder 3 oz C 6 oz 1 C
Ground cumin 1 oz C 2 oz C
Granulated garlic 1 T, 1 tsp 2 T, 2 tsp
Onion powder 2 tsp 1 T, 1 tsp
Brown sugar, packed 4 oz C 8 oz 1 C
Canned crushed tomatoes,
with juice 6 lb, 6 oz
3 qt
(1 #10 can) 12 lb, 12 oz
1 gal, 2 qt
(2 #10cans)
Canned diced tomatoes,with juice
1 lb, 2 oz2 C, 2 T(1 #2 can)
2 lb, 5 oz1 qt, C(2 #2 cans)
Canned kidney beans,drained
5 lb, 9 oz3 qt, 1 C(1 #10cans)
11 lb, 2 oz1 gal, 2 qt(2 #10cans)
No. 3 bulgur 1 lb 3 C 2 lb 1 qt, 2 C
Water C 1 C
VEG-OUT CHILI BOWL Meat/Meat Alternate-Vegetable-Main Dishes
Serving Yield Volume
One 6-ounce ladle
Each serving provides 2 ounces meatequivalent, 3/8 cup vegetable, and serving grains/breads.
50 Servings: about 2 gal 1 qt
100 Servings: about 4 gal, 2 qt
Nutrients Per Serving
Calories 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 of brown rice.
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50 Servings 100 Servings
Ingredients Weight Measure Weight Measure Directions
Assorted frozen and/orfresh vegetables
6 lb, 4 oz 12 lb, 8 oz 1. Select a colorful assortment of4 or more vegetables from the3 vegetable lists. (Frozen vegetablesmay be mixed with freshvegetables.) Keep Group A separatefrom Group B and Optional, becausethey require different cooking timesin step 4. Clean, cut, and slicevegetables into bite-size pieces.
2. Combine water, soy sauce, andgranulated garlic. Set aside forstep 6.
3. Heat oil in a large, heavy skilletor pan.
4. Add pepper to oil and stir.
5. Add vegetables in order of cook-ing time, as follows: Add Group Avegetables. Cook for 4 minutes. AddGroup B vegetables and anyoptional vegetables. Stir mixtureconstantly over high heat for1 minute.
6. Add soy sauce mixture tovegetables. Stir quickly for a fewseconds.
7. Cover, reduce heat, and steamfor 2-3 minutes. Do not overcook
vegetables. They will continue tocook on the steamtable.
8. Pour 1 quart, 2 cups intoserving pans (9 X13X2 in). For 50servings use 2 pans, for 100servings use 4 pans.
9. Heat cooked beans for at least15 minutes, adding enough waterto keep the beans from sticking andcombine with steamed brown rice.
10. One serving equals 1 cup. Servewith steamed vegetables.
Group A: broccoli, carrots, cauliower, celery, onions
Group B: cabbage, green beans, green peas, summer squash, zucchini
Optional Vegetables: snow peas, red or green peppers, pimientos, water chestnuts
Water C 1 C
Soy sauce C C
Granulated garlic 2 tsp 4 tsp
Vegetable oil C 1 C
Ground black or whitepepper
tsp 1 tsp
Black beans, cooked orcanned, rinsed, drained
6 qt 3 gal, 2 C
Brown rice, cooked 6 qt 3 gal, 2 C
BUDDHAS VEGGIE STIR-FRY
Serving Yield Volume
One No. 16 scoop
Each serving provides2 ounces meat/meat alternate,
cup vegetables, and1 serving grains/breads.
50 Servings:2 pans
50 Servings:3 qt, C
100 Servings:4 pans 100 Servings: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.
Meat/Meat Alternate-Vegetable-Grains-Main Dishes
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CALIFORNIA PASTA SALAD50 Servings 100 Servings
Ingredients Weight Measure Weight Measure Directions
Rotini pasta, uncooked 3 lb 6 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, rinsed
2 qt 4 qt
Broccoli orets, cooked 3 lb 3 qt 6 lb 3 qt
Tomatoes, chopped 8 large 16 large
Green onions, sliced 2 C 4 C
Red or green pepper,chopped
3 C 1 qt
Parsley, minced 1 C 2 C
Italian salad dressing 1 qt 2 qt
Vegan mayonnaise (optional) 1 C 3 C
Dijon-style mustard (optional) 2 T 4 T
Oregano, dried leaves 1 T 2 T
Salt 2 tsp 4 tsp
Pepper 2 tsp 4 tsp
Serving Yield Volume
1 cup each
Each serving provides cup vegetableand 1 serving grains/breads.
50 Servings: 50 C
100 Servings: 100 C
Nutrients Per Serving
Calories 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.
Vegetable-Grains-Salads
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50 Servings 100 Servings
Ingredients Weight Measure Weight Measure Directions
Water 3 qts 1 gal 1. In a large saucepan heat waterto a boil. Add couscous, turmeric,
and black pepper and cover. Turnoff heat and let sit covered for 5minutes. Fluff with fork and let sit.
2. In a large bowl combinechickpeas, oranges, onion, andraisins.
3. In a separate bowl whisktogether orange zest, lemon juice,olive oil, and chives. Pour dressingover chickpeas mixture in bowl.Once mixed, fold in the cooledcouscous.
4. Cover and refrigerate at least1 hour before serving.
Couscous, whole wheat 2 qts 5 qts
Turmeric, ground 2 T C
Black pepper, ground 2 tsp 1 T plus 1 tsp
Chickpeas, canned, drained 6 lb 13 lb
Mandarin oranges, canned,drained
48 oz 96 oz
Onion, red, small, diced 3 C 7 C
Raisins, seedless 1 qt 2 qts
Orange zest, minced 1/3 C 2/3 C
Lemon juice 1 C 3 C
Olive oil 2/3 C 1 C
Chives, dry 2 T 4 T
CITRUS CONFETTI COUSCOUS
Serving Yield Volume
1 cup salad mixture
Each serving provides cup fruit/vegetable and 1 serving grains/ breads.
50 Servings: 50 C
100 Servings: 100 C
Nutrients Per Serving
Calories 311 kcal Saturated Fat 0.6 g Iron 3 mg
Protein 10 g Cholesterol 0 g Calcium 52 mg
Carbohydrate 60 g Vitamin A 255 IU Sodium 95 mg
Total Fat 4.8 g Vitamin C 10 mg Dietary Fiber 8 g
Notes
Recipe source: Produce for Better Health Foundation.
Vegetable-Grains-Salads
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48 Servings 96 Servings
Ingredients Weight Measure Weight Measure Directions
Brown rice, uncooked gal 1 gal 1. Cook brown rice.
2. Saut 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 heatand simmer 15 minutes. Gently mix incooked rice.
5. Cut -inch off the stem end ofpeppers; remove seeds and membrane.Bring water and 1 teaspoon salt to a boil.Cook peppers in boiling water 3 to5 minutes. Invert on paper towels to
drain.6. Fill peppers with cup crumbles/rice mixture; place in baking dish. Bakeat 375 F for 20 minutes until thoroughlyheated.
7. Cover with 2 tablespoon salsa each.
Onions, chopped 1 qt 2 qt
Garlic cloves, minced 16 cloves 32 cloves
Vegetable oil 3 T 1/3 C
All-vegetable protein crumbles 4 lb 8 lb
Tomatoes, diced gal 1 gal
Water gal 1 gal
Hot chili peppers 2 C 1 qt, 1 C
Cumin, ground 1 T 3 T
Salt tsp 1 tsp
Ground pepper T 1 T
Green peppers 48 each 96 each
Salsa 1 qt 3 qt
GREEN PEPPER POCKET
Serving Yield Volume
1 stuffed green pepper
Each serving provides cup fruit/vegetable. For
meat/meat alternate, refer to product specs.
50 Servings: 50 stuffed peppers
100 Servings: 100 stuffed peppers
Nutrients Per Serving
Calories 302 kcal Saturated Fat 0.4 g 5 mg
Protein 24 g Cholesterol 0 mg 139 mg
Carbohydrate 49 g Vitamin A 854 IU 542 mg
Total Fat 2.5 g Vitamin C 111 mg 11 g
Notes
Equipment list: stock pot, large baking dish.
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Ingredients
50 Servings
Measure
100 Servings
Measure
Directions
Olive oil 1 C 1 C 1. Heat the oils in a skillet over mediumheat.
2. Saut the carrots and bell peppers for
1 minute. Add the cooked rice and stir-fryfor 1 minute.
3. Add the remaining ingredients, exceptthe sesame seeds, and stir-fry for 1 to2 minutes. Garnish with the sesame seeds.
Toasted sesame oil 4 T 8 T
Carrots, diced 1 qt 2 qtRed bell peppers, diced 1 qt 2 qt
Rice cooked, cooled 2 gal 4 gal
Seitan or vegetarian chicken 1 qt 3 qt
Green peas 1 qt 2 qt
Green onions 1 qt 2 qt
Salt 4 T 6 T
Sesame seeds 1 C 2 C
HOTWOK FRIED RICE
Serving Yield Volume
1 cup fried rice
Each serving provides cup fruit/vegetable and1 serving grains/breads. For meat/meat alternate,refer to product specs.
50 Servings: 50 C
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 2 g
Notes
Equipment list: large skillet. Recipe adapted from Chef Tanya Petrovna.
BLACK BEAN FIESTAWRAP50 Servings 100 Servings
Ingredients Weight Measure Weight Measure Directions
Black beans, canned,rinsed, drained
3 qt(1 #10 can)
1 gal(2 #10 cans)
1. Combine beans, rice, carrots,lettuce, and cabbage in large bowl.
2. Toss with dressing. Season withsalt and pepper.
3. Place 1 cup bean and vegetablemixture on each tortilla; top with atomato slice and roll up.
Rice, cooked, cooled 3 qt 1 galCarrots, shredded 1 lb 1 qt 3 lb 3 qt
Lettuce, shredded 1 lb 1 qt 3 lb 3 qt
Red cabbage, shredded 1 lb 1 qt 3 lb 3 qt
Italian salad dressing 3 C 1 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
Meat/Meat Alternative-Vegetable-Grains-Main Dishes
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50 Servings 100 Servings
Ingredients Weight Measure Weight Measure Directions
Spirals, shells, or similartype pasta, uncooked
5 lbs 10 lb1. Cook the pasta in boiling wateruntil it is just tender, then drain andrinse.
2. Heat 1 cup of water in a large potor steam-jacketed kettle. Cook theonions, garlic, peppers, and celery for10 minutes, stirring occasionally. Addthe tomatoes, kidney beans with theirliquid, and soy sauce.
3. Add the Italian herbs, basil, andpepper. Cover and simmer, 15 to 20minutes, stirring occasionally. Stir inthe cooked pasta. Add salt.
Water 1 C 2 C
Onions, chopped 1 gal 2 gal
Garlic, minced 1/3 C 2/3 C
Celery, sliced 8 stalks 16 stalks
Bell peppers, diced 1 qt 2 qt
Canned crushed tomatoes 2 #10 cans 4 #10 cans
Kidney beans, canned,including liquid
2 #10 cans 4 #10 cans
Soy sauce C 1 C
Mixed Italian herbs 2 T 4 T
Basil, dried 2 T 4 T
Black pepper 1 tsp 2 tspSalt 1 tsp 2 tsp
PRIMO PASTA
Serving Yield Volume
One cup each
Each serving provides cup fruit/vegetable and 1 serving grains/breads.
50 Servings: 50 C
100 Servings: 100 C
Nutrients Per Serving
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 FIESTAWRAP(CONTINUED)Serving Yield Volume
1 tortilla wrap
Each serving provides 2 ounces equivalent
meat/meat alternate, cup servingvegetable, and 1 serving grains/breads.
50 Servings: 50 tortilla wraps
100 Servings: 100 tortilla wraps
Nutrients Per Serving
Calories 288 kcal Saturated Fat 1.2 g Iron 3 mg
Protein 8 g Cholesterol 0 mg Calcium 94 mg
Carbohydrate 47 g Vitamin A 2504 IU Sodium 852 mg
Total Fat 8 g Vitamin C 9 mg Dietary Fiber 5 g
Notes
Equipment list: large bowl, medium bowl.
Grains-Vegetable-Main Dishes
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Ingredients
50 Servings
Measure
100 Servings
Measure
Directions
Chickpeas, cooked or canned 81/3 qt 162/3 qt 1. Mash the chickpeas. Mix well withgarlic, bread crumbs, celery, onions, cumin,turmeric, and cayenne pepper. Roll intogolf-ball size falafel balls and fry in 350 F oiluntil golden.
2. Blend sauce ingredients until creamy pasteis formed.
3. Fill each half pita with two falafel balls, 2ounce ladle ( cup) sauce, cup lettuce, and2 tomato slices.
Garlic cloves, pressed 5 cloves 10 cloves
Bread crumbs 21/3 T 5 T
Celery, minced 1 qt 2 qt
Onions, chopped 3 C 1 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 4 C, 3 T 81/3 C
Lemon juice 2 C 1 qt
Water 2 C 1 qt
Black pepper T 1 T
Basil T 1 T
Whole-wheat pita bread, halved 25 pitas 50 pitas
Lettuce 1 gal 3 gal
Tomato slices 100 slices 200 slices
MEDITERRANEAN POCKET
Serving Yield Volume
pita bread 50 Servings: 50- pitas
100 Servings: 100- pitas
Nutrients Per Serving
Calories 412 kcal Saturated Fat 2.5 g Iron 6 mg
Protein 16 g Cholesterol 0 mg Calcium 163 mg
Carbohydrate 52 g Vitamin A 635 IU Sodium 169 mg
Total Fat 18 g Vitamin C 11 mg Dietary Fiber 13 g
Meat/Meat Alternate-Vegetable-Grains-Main Dishes
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48 Servings
Measure
96 Servings
MeasureIngredients Directions
Water 1 C 2 C 1. Heat cup of water in a large pot or skilletand cook the onions and garlic about 5 minutes,
until soft.2. Add the tomatoes, TVP, balance of water, chilipowder, cumin, and salt. Simmer over mediumheat 10 to 15 minutes.
3. Process the garbanzo beans, roasted peppers,tahini, and lemon juice in a food processor orblender until very smooth. Preheat oven to350 F.
4. Spread a thin layer of the tomato sauce in thebottom of a #200 half pan. Cover with a layerof tortillas. Then spread with a thin layer of thegarbanzo bean mixture. Sprinkle with some ofthe chili beans, green onions, corn, and olives.Spread a layer of tomato sauce over the top.Repeat the layers twice, ending with the tomatosauce. Make sure all of the tortillas are covered.Cover with foil and bake for 30 minutes.
Onions, chopped 1 qt 3 qt
Garlic, minced 2 T 4 T
Tomatoes, canned, crushed 1 #10 can 2 #10 cans
TVP (textured vegetableprotein)
11/3 C 22/3 C
Water 3 C 6 C
Chili powder C 1 C
Cumin, ground 2 T 4 T
Salt 1 tsp 3 tsp
Chickpeas, canned, drained 1 qt, 2 C 3 qt
Roasted red peppers,chopped
1 C(3 peppers)
3 C(6 peppers)
Tahini (sesame seed butter) C 1 C
Lemon juice C 1 C
Corn tortillas, torn in half 48 96
Vegetarian chili beans 1 #10 can 2 #10 cans
Green onion, chopped 1 qt 2 qt
Corn, fresh or frozen 1 qt, 2 C 3 qt
Olives, chopped 2 C 1 qt
PUEBLO PIE
Serving Yield Volume
2 x 3-inches 48 Servings: 3 half pans
96 Servings: 6 half pans
Nutrients Per Serving
Calories 202 kcal Saturated Fat 0.6 g Iron 4 mg
Protein 9 g 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 7 g
Notes
Equipment list: large skillet or pot, food processor, 3-6 half pans.
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50 Servings 100 Servings
Ingredients Weight Measure Weight Measure Directions
Fresh onions, chopped 3 C 1 qt 1. Heat vegetable oil in a stockpoton medium-high heat. Saut onion,green pepper, and garlic in oil until
tender, about 5 minutes.
2. Stir in tomato sauce, Italian sea-soning, soy sauce, salt, and pepper;heat to boiling. Reduce heat andsimmer covered, 10 minutes.
3. Measure half of the beans intomixer bowl; mix with paddle untillightly mashed. Add whole andmashed beans to stockpot.
4. Rinse TVP in cold water; add tostockpot with tomatoes, corn, andbarbecue sauce. Simmer, covered,
10 minutes; uncover and cookuntil desired consistency, 10 to 20minutes.
5. Use No. 8 scoop ( cup) to spoonmixture into each bun.
Green pepper, chopped 1 C 2 C
Garlic, minced 2 T 4 T
Vegetable oil 2 T 4 T
Tomato sauce1 qt( #10 can)
3 qt(1 #10 can)
Italian seasoning 1 T 2 T
Soy sauce 2 T 4 T
Salt 2 tsp T
Pepper 2 tsp 1 T
Pinto or kidney beans,
canned, rinsed, drained
3 qt
(1 #10 can)
1 gal
(2 #10 cans)
TVP (textured vegetableprotein)
1 lb 2 lb
Tomatoes, canned, diced,undrained
1 qt 3 qt
Whole kernel corn, canned,drained
2 C 1 qt
Barbecue sauce 1 qt 2 qt
Hamburger buns 50 each 100 each
SLOPPYJOES
Serving Yield Volume1 bun with cup bean mixture
Each serving provides 2 ouncesequivalent meat/meat alternate and2 servings grains/breads.
50 Servings: 50 each
100 Servings: 100 each
Nutrients Per Serving
Calories 250 kcal Saturated Fat 0.6 g Iron 4 mg
Protein 12 g Cholesterol 0 mg Calcium 124 mg
Carbohydrate 45 g Vitamin A 204 IU Sodium 786 mg
Total Fat 2.9 g Vitamin C 8 mg Dietary Fiber 6 g
Notes
Equipment list: stockpot, mixer. Recipe adapted from John Cadman, Haiku Elementary, Makawao, Hawaii.
Meat/Meat Alternate-Grains/Breads-Main Dishes