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Sustainable Lunchrooms: Plant Forward Recipes

We test all recipes on The Lunch Box in school kitchens and lunchrooms. Students have tasted and approved these recipes, so you can feel confident serving them in your schools.

Scroll down to see the More Plants Please! recipes in addition to recipes already on The Lunch Box that fit one of the plant forward criteria: free of animal protein, vegetarian, or a portion of the meat is replaced with plant-based proteins that credit to the meal pattern.You can use the recipes individually or together in menu cycles that have already been built out.

Sustainable Lunchrooms: Plant Forward Recipes

We test all recipes on The Lunch Box in school kitchens and lunchrooms. Students have tasted and approved these recipes, so you can feel confident serving them in your schools.

Scroll down to see the More Plants Please! recipes in addition to recipes already on The Lunch Box that fit one of the plant forward criteria: free of animal protein, vegetarian, or a portion of the meat is replaced with plant-based proteins that credit to the meal pattern.You can use the recipes individually or together in menu cycles that have already been built out.

More Plants Please! Recipes

Check out three of our favorite plant forward recipes. Click here to see more in the recipe section.

How to Use Our Recipes

  • Each recipe has been analyzed for the USDA meal components; information can be found on the “Food Groups/Meal Patterns” tab.
  • From each recipe page you can scale the recipe, save it as either a pdf or an Excel file to your computer, and view and save the nutrient analysis and the costing. The costing is an estimate based on Boulder Valley School District’s procurement since they developed the recipes. Recipe costs will vary from district to district.
  • To scale the recipe, change the “Standard Yield” number and click the “Scale” button. To return to the default standard batch size, click the “Reset” button.
  • Ingredient yield factors, where applicable, can be found at the top of the Recipe Instructions tab in “Pre-Preparation Instruction” fields.
  • The recipes default to tested batch sizes. Although they are regularly used for meal counts in excess of 2,000, we recommend scaling batch sizes to be compatible with your equipment. Since seasonings are particularly affected by increased scaling, we suggest taste testing as you increase quantities.

Recommended Topic: Sustainable Lunchroom Tools & Resources

Here are all of the tools and resources from this section in one convenient place.

Recommended Topic: Sustainable Lunchroom Tools & Resources

Here are all of the tools and resources from this section in one convenient place.

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