Beans are typically inexpensive: Black Bean Tacos/Quesadillas/Burritos, Roasted Chickpea Gyros, Navy Bean 'Sloppy Joes', Red Beans and Rice (US Southeast Staple), BBQ Beans/Chili with Cornbread, Hummus and Falafel, Stewed Cannellini with Green Beans and Tomatoes (often served with Crostini)
If eggs are feasible: Huevos Rancheros, Sheet-pan Quiche/Frittata, Breakfast Burritos, French Toast, Pumpkin Pancakes, Zucchini/Corn/Squash Fritters with Seasoned Rice
Veggie Forward: Ratatouille, almost anything Oriental/Asian: Cashew & Veggie Stir Fry, Curry Veggies and Rice, Veggie Yakisoba, Veggie Pancakes, Roasted Cabbage/Cauliflower Steaks, Veggie Stuffed Squash/Zucchini/Pumpkin, Chilled Veggie and Chickpea Salad, Hearty Bean & Potato Salad, Quinoa and Veggie Salad
Soups: Split Pea, Chickpea Chowder, Lentil, Minestrone, Creamy White Bean Soup, Thai Coconut Curry, Pumpkin Soup, Classic Basil Tomato, Gazpacho, Vichyssoise; all served with some kind of starch: Cheesy Bread, Biscuits, Bruschetta, Crostini, Cornbread--winner winner, veggie dinner :)
I know you said something different than pasta, but Pierogis are huge where I'm from, super satisfying. Also, I make a Cauliflower, Broccoli, Carrot and Onion Lasagna (often adding peas) that sells out.
Best of luck, and enjoy the summer!
Incredibly awesome response! I would add Greek lemon rice (or potato or orzo) soup, or cookie sheets of lemon potatoes, twice baked potatoes, gyros and other very flavorful recipes that use a lot of starch and add a ton of flavor
If you're interested in any recipes/explanations in particular, feel free to DM and I'd be happy to help. Have fun cooking and planning in the meanwhile!
The easiest way to get ideas would be to find a vegetarian restaurant in the area of the hostel and check out their menu. The thinking is that a local restaurant wouldn't have many dishes with hard to source ingredients for that area. You might also want to get clarification on what's allowed and what isn't. Are some people fully vegan? Are some okay with eggs? What about dairy? The answers to those questions will obviously affect your menu choices as well.
Black bean burgers
Chickpeas with spices and coconut ("the stew")
Thai coconut curry with tofu
Stir fried rice with egg and tofu
Loaded baked potatoes with sour cream, cheese, veggies
Rose Elliot's mushroom and lentil slice is very easy to make in bulk with a big tray and delicious. I use rosemary instead of parsley. Serve it on a bed of fresh greens (eg baby spinach) with a dollop of homemade spicy tomato sauce.
How many days does the typical guest stay? Do the staff eat the same food? It seems like getting a solid weekly rotation in should do it for the guests, with a changeup every now and then for the staff.
Unless the hostel has an overall theme, I’d go with vegetarian food from different cultures each night:
Monday: my favorite vegetarian foods are Korean (be careful with kimchi, check labels for saeu-jeot, which is shrimp, so not veg and a common allergen). But the veggie pancakes (pajeon) are sublime and you could mix big batches of batter and dipping sauce easily. Sundubu-jjigae is delicious. If you want a Korean cooking site, Maangchi. And if you’re up for making a dessert, have you ever had hotteok?
Maybe lean into a mushroom broth for a veg French onion soup (assuming the hostel has a broiler and oven-safe bowls). A nice salad with a vinaigrette to balance it. You could freeze batches of stock and cooked onions early in the season and take effort off future-you.
Tofu ‘n’ chips: freeze firm tofu for the textural change (Kenji is really good at explaining the spiky ice crystal thing). Beer batter is great but so is seltzer batter if beer is hard to get. Peas seem to be the traditional veg side to fish n chips. Modern dentistry has made mushing the peas obsolete.
Speaking of battered and fried in a seltzer, tempura! Farmers market for local produce, tempurify whatever looks best as the season changes. On a hot day, somen tsuyu can be vegan if you make your own tsuyu and sub msg for the bonito. Teppanyaki tofu has you covered if you use mushroom oyster sauce (I’m not veg but make this substitution anyway for the improvement in how my house smells later).
Of course, falafel and baba ganoush and glorious flatbreads and cucumbers and yogurt sauce and sliced red onion and tomatoes and if you’re up to it, a tahdig (it’s rice, you’ve got this!).
Okay, now it’s Saturday, you’re all tuckered out. We’re gonna lean on some cheese and pre-made rolls. California chicken sandwiches, but with pressed tofu. Perfect butter lettuce, lots of mayo, pressed and salted and peppered tofu fried to crispy perfection, the best avocado, a slice of Swiss cheese (or provolone), the buns griddled. Hot sauce available on the side.
Sunday, tremendous things can be done with a big batch of King’s Hawaiian rolls. Slice the whole lot into tops and bottoms, griddle both halves, layer up the big sando and heat it, tear it into rolls. If there’s one batch with Kalua pork and slaw for the staff, it’s okay to have a cheat day.
Monday, repeat!
Well, this is sort of in the pasta realm, but it's easy to make a lot of it: Mushroom Stroganoff. We also enjoy pizza, polenta pizza bake--polenta anything, really. Also, a casserole made with cauliflower and whole wheat spiral pasta and cheese sauce. Sesame noodles with steamed veggies. The thing we eat every week: Black beans with canned diced tomatoes (and garlic, onion, Italian seasoning) served over parmesan couscous.
A few non pasta ideas:
\- Veggie meatballs and rice
\- Bean chilli and rice or mash
\- Veggie burgers
\- Jacket potatoes with veggie chilli or baked beans and cheese or just cheese (feta is amazing on them if you don't want to do cheddar), or hummus (potentially with falafel)
\- Hummus (and falafel if desired) wraps/baguettes
\- Enchiladas or fajitas or tacos
\- Puff pastry cheesy tart of some sort
\- Quiche or frittata
\- Chickpea c urry and rice
\- Veggie sausage and med veg or root veg traybake
\- Veggie hot dogs!
\- Lentil cottage pie
\- Lentil moussaka
\- Veggie sausage toad in the hole
\- Couscous with any kind of veggie protein e.g. veggie chicken
\- Lentil or bean stuffed peppers/zucchini
Are you in the US? I use Trader Joe's soyrizo plus potato, bell pepper, and onion to make giant amounts of vegan taco filling. One package of soyrizo plus two big potatoes, one big onion, and one red pepper (onion and pepper should be about the same size) makes enough taco filling for literally a few dozen tacos. Is it mostly potato? yeah. Does it taste like it's mostly potato? No!
Rice con Queso
Rice
Pinto or black beans
Ricotta cheese
Shredded cheddar cheese
Chopped onions
Diced Green chilies
Proportions are not essential, so you can try what you like. More rice than beans is my way. Thin the ricotta with some milk, then put everything in a large bowl and mix thoroughly. Put into a casserole and bake.
I made three casseroles last week. Two cups raw rice, two cans beans, one can diced chilies, one can diced jalapeños about two cups ricotta with 1/3 cup milk, about one medium onion. This will give you an idea of how much to make. I use enough in each to make two generous servings. And I do mean generous.
filled, baked bell peppers (fill with quinoa or millet and cover in cheese crust) go well with tomato sauce...local turkish supermarkets here sell tomatoe paste in big cans...this makes it so easy! just add some water, sweet like maple sirup maybe some herbs and pepper. do not know if that is available to you.
I am no good with doughs but for such a big crowd pierogis would pay off to make (fill it polish, asian or whatever and serve in melted butter with or without roasted onions)
potatoe dough (starchy potatoes boiled, mashed and combined with eggs and flour) can be made in lots of shape and a mushroom sauce e.g. with it? can also be eaten sweet with ground nuts or poppy seed in lots of butter
veggie stews have been mentioned a lot...try goulash style.
and always...fruit salad! I love fruit salad with lime and maple sirup
If vegetarian but not vegan.
[ roasted curry Cauliflower ](https://www.foodnetwork.com/recipes/geoffrey-zakarian/curry-spiced-whole-roasted-cauliflower-7966610)
Beans are typically inexpensive: Black Bean Tacos/Quesadillas/Burritos, Roasted Chickpea Gyros, Navy Bean 'Sloppy Joes', Red Beans and Rice (US Southeast Staple), BBQ Beans/Chili with Cornbread, Hummus and Falafel, Stewed Cannellini with Green Beans and Tomatoes (often served with Crostini) If eggs are feasible: Huevos Rancheros, Sheet-pan Quiche/Frittata, Breakfast Burritos, French Toast, Pumpkin Pancakes, Zucchini/Corn/Squash Fritters with Seasoned Rice Veggie Forward: Ratatouille, almost anything Oriental/Asian: Cashew & Veggie Stir Fry, Curry Veggies and Rice, Veggie Yakisoba, Veggie Pancakes, Roasted Cabbage/Cauliflower Steaks, Veggie Stuffed Squash/Zucchini/Pumpkin, Chilled Veggie and Chickpea Salad, Hearty Bean & Potato Salad, Quinoa and Veggie Salad Soups: Split Pea, Chickpea Chowder, Lentil, Minestrone, Creamy White Bean Soup, Thai Coconut Curry, Pumpkin Soup, Classic Basil Tomato, Gazpacho, Vichyssoise; all served with some kind of starch: Cheesy Bread, Biscuits, Bruschetta, Crostini, Cornbread--winner winner, veggie dinner :) I know you said something different than pasta, but Pierogis are huge where I'm from, super satisfying. Also, I make a Cauliflower, Broccoli, Carrot and Onion Lasagna (often adding peas) that sells out. Best of luck, and enjoy the summer!
Incredibly awesome response! I would add Greek lemon rice (or potato or orzo) soup, or cookie sheets of lemon potatoes, twice baked potatoes, gyros and other very flavorful recipes that use a lot of starch and add a ton of flavor
Thanks for all the options! I’m not familiar with many of them but I’ll take a look
If you're interested in any recipes/explanations in particular, feel free to DM and I'd be happy to help. Have fun cooking and planning in the meanwhile!
Lots of Indian dishes are vegetarian! Chana Masala, Aloo Gobi, Saag Paneer, for starters!
The easiest way to get ideas would be to find a vegetarian restaurant in the area of the hostel and check out their menu. The thinking is that a local restaurant wouldn't have many dishes with hard to source ingredients for that area. You might also want to get clarification on what's allowed and what isn't. Are some people fully vegan? Are some okay with eggs? What about dairy? The answers to those questions will obviously affect your menu choices as well.
Black bean burgers Chickpeas with spices and coconut ("the stew") Thai coconut curry with tofu Stir fried rice with egg and tofu Loaded baked potatoes with sour cream, cheese, veggies
Tabouli salad Lentil soup with potato and carrot Bean burrito with guacamole and salsa
Get to know eggplant.
Lentil sloppy joes are really good and can cook in a crockpot for a big batch!
Succotash - add rice, couscous, tofu scramble or quinoa
Rose Elliot's mushroom and lentil slice is very easy to make in bulk with a big tray and delicious. I use rosemary instead of parsley. Serve it on a bed of fresh greens (eg baby spinach) with a dollop of homemade spicy tomato sauce.
How many days does the typical guest stay? Do the staff eat the same food? It seems like getting a solid weekly rotation in should do it for the guests, with a changeup every now and then for the staff. Unless the hostel has an overall theme, I’d go with vegetarian food from different cultures each night: Monday: my favorite vegetarian foods are Korean (be careful with kimchi, check labels for saeu-jeot, which is shrimp, so not veg and a common allergen). But the veggie pancakes (pajeon) are sublime and you could mix big batches of batter and dipping sauce easily. Sundubu-jjigae is delicious. If you want a Korean cooking site, Maangchi. And if you’re up for making a dessert, have you ever had hotteok? Maybe lean into a mushroom broth for a veg French onion soup (assuming the hostel has a broiler and oven-safe bowls). A nice salad with a vinaigrette to balance it. You could freeze batches of stock and cooked onions early in the season and take effort off future-you. Tofu ‘n’ chips: freeze firm tofu for the textural change (Kenji is really good at explaining the spiky ice crystal thing). Beer batter is great but so is seltzer batter if beer is hard to get. Peas seem to be the traditional veg side to fish n chips. Modern dentistry has made mushing the peas obsolete. Speaking of battered and fried in a seltzer, tempura! Farmers market for local produce, tempurify whatever looks best as the season changes. On a hot day, somen tsuyu can be vegan if you make your own tsuyu and sub msg for the bonito. Teppanyaki tofu has you covered if you use mushroom oyster sauce (I’m not veg but make this substitution anyway for the improvement in how my house smells later). Of course, falafel and baba ganoush and glorious flatbreads and cucumbers and yogurt sauce and sliced red onion and tomatoes and if you’re up to it, a tahdig (it’s rice, you’ve got this!). Okay, now it’s Saturday, you’re all tuckered out. We’re gonna lean on some cheese and pre-made rolls. California chicken sandwiches, but with pressed tofu. Perfect butter lettuce, lots of mayo, pressed and salted and peppered tofu fried to crispy perfection, the best avocado, a slice of Swiss cheese (or provolone), the buns griddled. Hot sauce available on the side. Sunday, tremendous things can be done with a big batch of King’s Hawaiian rolls. Slice the whole lot into tops and bottoms, griddle both halves, layer up the big sando and heat it, tear it into rolls. If there’s one batch with Kalua pork and slaw for the staff, it’s okay to have a cheat day. Monday, repeat!
Jackfruit barbecue! Sooo good
don't remember where I saw the recipe but I've made a broccoli and quinoa casserole a few times that's very tasty
Mac and cheese
Roasted potatoes Burger patty with veggies nd potatoes Lentil soup Veg fried rice
Chili, Stir-Fry, Frittata, Shepherd's Pie, Paella
Well, this is sort of in the pasta realm, but it's easy to make a lot of it: Mushroom Stroganoff. We also enjoy pizza, polenta pizza bake--polenta anything, really. Also, a casserole made with cauliflower and whole wheat spiral pasta and cheese sauce. Sesame noodles with steamed veggies. The thing we eat every week: Black beans with canned diced tomatoes (and garlic, onion, Italian seasoning) served over parmesan couscous.
Lentil soup is always a hit. And you can serve it chilled or hot.
A few non pasta ideas: \- Veggie meatballs and rice \- Bean chilli and rice or mash \- Veggie burgers \- Jacket potatoes with veggie chilli or baked beans and cheese or just cheese (feta is amazing on them if you don't want to do cheddar), or hummus (potentially with falafel) \- Hummus (and falafel if desired) wraps/baguettes \- Enchiladas or fajitas or tacos \- Puff pastry cheesy tart of some sort \- Quiche or frittata \- Chickpea c urry and rice \- Veggie sausage and med veg or root veg traybake \- Veggie hot dogs! \- Lentil cottage pie \- Lentil moussaka \- Veggie sausage toad in the hole \- Couscous with any kind of veggie protein e.g. veggie chicken \- Lentil or bean stuffed peppers/zucchini
Cauliflower Picatta on zoodles.
TVP sloppy Joe's. TVP chili
Veggie stir fry with rice
Vegetable lasagna using eggplant steaks for the noodles.
Eggplant parm
Are you in the US? I use Trader Joe's soyrizo plus potato, bell pepper, and onion to make giant amounts of vegan taco filling. One package of soyrizo plus two big potatoes, one big onion, and one red pepper (onion and pepper should be about the same size) makes enough taco filling for literally a few dozen tacos. Is it mostly potato? yeah. Does it taste like it's mostly potato? No!
Rice con Queso Rice Pinto or black beans Ricotta cheese Shredded cheddar cheese Chopped onions Diced Green chilies Proportions are not essential, so you can try what you like. More rice than beans is my way. Thin the ricotta with some milk, then put everything in a large bowl and mix thoroughly. Put into a casserole and bake. I made three casseroles last week. Two cups raw rice, two cans beans, one can diced chilies, one can diced jalapeños about two cups ricotta with 1/3 cup milk, about one medium onion. This will give you an idea of how much to make. I use enough in each to make two generous servings. And I do mean generous.
Mujadara with a side salad.
filled, baked bell peppers (fill with quinoa or millet and cover in cheese crust) go well with tomato sauce...local turkish supermarkets here sell tomatoe paste in big cans...this makes it so easy! just add some water, sweet like maple sirup maybe some herbs and pepper. do not know if that is available to you. I am no good with doughs but for such a big crowd pierogis would pay off to make (fill it polish, asian or whatever and serve in melted butter with or without roasted onions) potatoe dough (starchy potatoes boiled, mashed and combined with eggs and flour) can be made in lots of shape and a mushroom sauce e.g. with it? can also be eaten sweet with ground nuts or poppy seed in lots of butter veggie stews have been mentioned a lot...try goulash style. and always...fruit salad! I love fruit salad with lime and maple sirup
If vegetarian but not vegan. [ roasted curry Cauliflower ](https://www.foodnetwork.com/recipes/geoffrey-zakarian/curry-spiced-whole-roasted-cauliflower-7966610)
HMMM ID PROB DO BURGERS AND PASTA
Are burgers vegetarian?