Vu Lan Festival, also known as the filial piety festival, is a Buddhist observance held during the seventh lunar month. In recent years, vegetarian eating has become increasingly popular among adults, young people and students, reflecting a desire for inner peace and the nurturing of positive values. It can also be an opportunity for students to experience one or two vegetarian meals at their school canteen.
Even when vegetarian dishes are served for only one or two meals, student menus still need to be balanced and varied to provide sufficient energy and essential nutrients for learning and development.
Read on to explore and choose vegetarian menu options that are nutritious, delicious, and suitable for students during the Vu Lan season.
What Does Vu Lan Festival Mean for Families and Students?
Vu Lan Festival originates from the Buddhist story of Venerable Maudgalyayana rescuing his mother and has since become a time for people to remember and honour their parents’ upbringing and care. For families, it is an opportunity for members to come together and spend more time with one another.
For students, Vu Lan is also a meaningful occasion for them to better understand gratitude, sharing and how to appreciate those who have cared for and taught them. These values can be conveyed through familiar activities at home and at school, such as preparing a meal together or experiencing a vegetarian meal.
- Filial piety: Encourage students to show their affection for their parents and grandparents through small actions such as asking how they are, helping with household chores, sharing responsibilities or spending time talking with family. Through these actions, students can understand that filial piety does not necessarily have to be expressed through expensive gifts, but begins with daily care and attention.
- Appreciating teachers: The spirit of gratitude during Vu Lan can also extend to teachers and those who guide and care for students throughout their learning and development. Saying thank you, behaving respectfully or making an effort in their studies are simple ways for students to show their appreciation.
- Learning to share: Meaningful activities during Vu Lan, such as preparing a family meal together or experiencing a vegetarian meal at school, can help students become familiar with a simpler way of living and appreciate what they have. This is also an opportunity for schools to incorporate gentle lessons about reducing food waste, sharing with others and being grateful to those who prepare their meals.
Nutrition in Vegetarian Menus for Students
When planning a vegetarian menu for students, schools need to pay attention to a variety of ingredients to meet nutritional needs during their learning and development. When meat, fish, and other animal-based foods are not included, some nutrients commonly provided by these food groups need to be supplied through suitable plant-based ingredients.
Protein, in particular, is one of the key nutrients to consider when preparing vegetarian meals for students. Rather than focusing on just one dish, schools should combine different food groups to make each meal more varied and balanced. Some nutritional sources that can be included in a vegetarian menu are:
- Protein: Tofu, soybeans, lentils, other legumes, nuts and some soy-based products can be used to provide protein in vegetarian meals. These ingredients can also be prepared in different ways to keep students’ menus varied and enjoyable.
- Iron: Legumes, tofu, dark green leafy vegetables, sesame and nuts can be incorporated into main or side dishes to provide iron in meal portions by age group.
- Calcium: Tofu, sesame, green vegetables and calcium-fortified soy or plant-based milk can be considered when designing vegetarian menus for students.
- Fats: Avocado, nuts, sesame and vegetable oils can provide fats for meals. Schools should use a variety of fat sources rather than relying on a single ingredient.
- Vitamins and fibre: Vegetables, fruits and whole grains add vitamins, minerals and fibre to meals. Varying the types of vegetables and fruits also gives dishes a wider range of colours and flavours..
Therefore, a vegetarian menu for students should not revolve around a single vegetarian dish but should combine different food groups. For example, a meal can include rice or grains, a tofu or bean dish, green vegetables and fruit, creating a more varied meal in terms of both nutrition and flavour. This approach also gives students a more enjoyable and accessible vegetarian dining experience at school.
Vietnamese Vegetarian Menu Ideas for Students
Vietnamese vegetarian dishes often use familiar cooking methods such as stir-frying, braising and making soups, making them relatively easy to include in school meals without feeling too different from regular meals. For one or two vegetarian meals served at the canteen during Vu Lan Festival, schools can choose menus that include a main dish, vegetables, soup and fruit to provide students with a varied, easy-to-eat meal suitable for their age group.
Rather than treating these as menus that need to be repeated regularly, schools can choose one or two options that best suit students’ tastes and the canteen’s serving conditions. The options below can also be rotated between schools or adapted with seasonal ingredients to create a fresh experience for students during Vu Lan.
Menu 1 - Rice with Tofu in Mushroom Sauce and Pumpkin Soup
- Main dishes: Steamed rice, tofu in mushroom sauce, stir-fried broccoli and carrots
- Soup: Pumpkin soup
- Dessert: Dragon fruit
This menu features familiar flavours and soft textures, making it suitable for students across different age groups. Tofu in mushroom sauce provides a source of plant-based protein, while broccoli and carrots add more vegetables to the meal. Pumpkin soup has a naturally sweet flavour, while dragon fruit for dessert adds balance to the meal in terms of both flavour and colour.
Menu 2 - Rice with Braised Tofu and Straw Mushrooms and Malabar Spinach Soup
- Main dishes: Steamed rice, braised tofu with straw mushrooms, stir-fried bok choy
- Soup: Malabar spinach soup
- Dessert: Banana
This menu is similar to a Vietnamese home-cooked meal, with a mildly seasoned braised dish, stir-fried vegetables and vegetable soup. Braised tofu with straw mushrooms provides a highlight for the main dish, while bok choy and Malabar spinach add more green vegetables to the meal. Banana is chosen as the dessert because it is easy to serve at the canteen and has a naturally sweet flavour.
Menu 3 - Rice with Mung Bean Vegetarian Patty and Vegetable Soup
- Main dishes: Steamed rice, mung bean vegetarian patty, stir-fried green beans and carrots
- Soup: Mixed vegetable soup
- Dessert: Watermelon
Compared with menus featuring tofu, this option offers more variety with a mung bean vegetarian patty. The patty can be pan-seared to create a lightly fragrant outer layer while keeping the inside soft, giving the dish a more appealing texture for students. Green beans, carrots and the vegetables in the soup add colour and variety to the meal, while watermelon provides a refreshing finish after the meal.
Menu 4 - Rice with Tofu in Tomato Sauce and Potato & Carrot Soup
- Main dishes: Steamed rice, tofu in tomato sauce, stir-fried chayote
- Soup: Potato and carrot soup
- Dessert: Seasonal fruit
This menu is suitable for students who are not yet familiar with vegetarian dishes, as the ingredients and cooking methods are relatively familiar. Tofu in tomato sauce has a mildly sweet and sour flavour that is easy to enjoy with rice; stir-fried chayote adds green vegetables and a crisp texture; while potato and carrot soup gives the meal an additional soup dish and a starchy ingredient. Seasonal fruit can be changed flexibly depending on the serving period.
Menu 5 - Rice with Ginger-Braised Mushrooms and Winter Melon Soup
- Main dishes: Steamed rice, ginger-braised mushrooms, steamed vegetables
- Soup: Winter melon soup
- Dessert: Guava
This menu focuses more on vegetables and mushrooms, making it suitable when schools want to offer students a different flavour experience during a vegetarian meal for Vu Lan. Ginger-braised mushrooms have a rich flavour and distinctive aroma, paired with steamed vegetables to retain the natural flavours of the ingredients. Winter melon soup has a light and refreshing flavour, while guava adds fresh fruit to the meal.
Menu 6 - Rice with Silken Tofu in Corn Sauce and Mustard Green Soup
- Main dishes: Steamed rice, silken tofu in corn sauce, stir-fried broccoli
- Soup: Mustard green soup
- Dessert: Watermelon
This is a suitable option for younger students or those who are new to vegetarian dishes, thanks to the soft, smooth texture of silken tofu and the naturally sweet flavour of the corn sauce. The dishes are lightly seasoned and served with steamed rice, green vegetables and fruit to create a simple meal that is easy to enjoy at the canteen. Corn provides carbohydrates, while broccoli and mustard green soup add fibre, vitamins and minerals from green vegetables.
Menu 7 - Rice with Vegetable and Mushroom Rolls in Tofu Skin
- Main dishes: Steamed rice, tofu skin rolls with carrots and mushrooms in a braised sauce, stir-fried cabbage
- Soup: Winter melon soup
- Dessert: Dragon fruit
Tofu skin rolls with carrots and mushrooms give the dish a more appealing presentation. The rolls have a soft yet slightly chewy texture and are braised with a mildly savoury and sweet flavour, making them easy to enjoy with rice. Stir-fried cabbage, winter melon soup and dragon fruit help balance the meal with additional vegetables and fruit. This is also an option schools can consider when they want to create a more novel experience for a special vegetarian meal during Vu Lan festival.
Menu 8 - Vegetarian Curry Rice
- Main dishes: Steamed rice, pumpkin curry with potatoes and tofu, cucumber salad
- Soup: Soup can be omitted as the curry already comes with sauce
- Dessert: Banana
Vegetarian curry is a different and easy-to-enjoy option compared with familiar braised and stir-fried dishes, making it suitable for adding a highlight to a vegetarian meal at school. Pumpkin, potato and tofu curry has a mild aroma, is not spicy and is cooked to a moderately thick consistency, making it easy to enjoy with rice. Cucumber salad adds a refreshing element to the meal, while banana is a simple and easy-to-serve dessert. With this menu, there is no need to add soup as the curry already comes with sauce.
Menu 9 - Stir-Fried Rice Vermicelli with Vegetables and Tofu Patty
- Main dishes: Stir-fried rice vermicelli with mushrooms, choy sum and carrots, pan-seared tofu patty
- Soup: Pumpkin soup
- Dessert: Orange
To make a Vu Lan vegetarian meal both easy to enjoy and more varied, schools can choose this menu for students. Soft stir-fried rice vermicelli combined with mushrooms, choy sum and carrots adds a range of colours and textures, while the pan-seared tofu patty provides plant-based protein for the main dish. Pumpkin soup has a soft, mild flavour and is easy to eat, while orange adds fresh fruit to the meal. This can be a suitable option for a special vegetarian meal when schools want to offer students something different.
Menu 10 - Vegetarian Pho with Mushrooms and Tofu
- Main dish: Vegetarian pho with mushrooms, tofu and bok choy
- Soup: No additional soup needed
- Dessert: Seasonal fruit
Vegetarian pho is a familiar choice for Vietnamese students while still creating a special touch when included in a Vu Lan menu. Soft rice noodles and a light vegetable broth with a naturally sweet flavour are combined with mushrooms, tofu and bok choy to create a relatively complete meal in one serving. As pho is already a soup-based dish, schools do not need to add another soup. Simply serving it with seasonal fruit completes the meal.
International Vegetarian Menu Ideas for Students
If schools want to add a special touch to a meal during Vu Lan, international-style vegetarian dishes can be an interesting option. Pasta, sushi rolls, udon and pizza are all familiar to students, but when prepared with vegetables, mushrooms and suitable vegetarian ingredients, these dishes can offer a different experience from their usual meals.
Menu 11 - Spaghetti with Tomato Sauce, Mushrooms and Lentils
- Main dish: Spaghetti with tomato sauce, mushrooms and lentils
- Soup: Vegetable soup
- Dessert: Melon
Spaghetti has a familiar appearance and can easily spark students’ interest when included in a special vegetarian meal. The tomato sauce has a mildly sweet and sour flavour, combined with soft mushrooms and lentils to add more flavour and texture to the dish. Vegetable soup and melon add more vegetables, fruit and a variety of colours to the meal.
Menu 12 - Pumpkin Soup and Garlic Butter Toast
- Main dish: Toasted bread with plant-based butter and garlic
- Soup: Pumpkin soup
- Dessert: Seasonal fruit
If schools want to introduce students to a light vegetarian meal with a presentation that differs from a traditional rice-based meal, this menu can be considered. Pumpkin soup has a naturally sweet flavour and is served with toasted bread flavoured with garlic and plant-based butter. Seasonal fruit can be changed flexibly to suit the time of year when the meal is served.
Menu 13 - Vegetable and Tofu Teriyaki Rice Rolls
- Main dishes: Rice rolls with cucumber, carrots and avocado, tofu in teriyaki sauce
- Soup: Seaweed soup
- Dessert: Seasonal fruit
Rice rolls are a suitable option if schools want to make a vegetarian meal more interesting in terms of presentation. Small rice rolls filled with cucumber, carrots and avocado offer appealing colours, paired with tofu in a mildly sweet and savoury teriyaki sauce. Seaweed soup and seasonal fruit complete the meal while keeping the overall menu light.
Menu 14 - Stir-Fried Udon with Vegetables and Pan-Seared Tofu
- Main dishes: Stir-fried udon with bok choy, baby corn and carrots, pan-seared tofu
- Dessert: Banana
Udon can offer students something new when chosen as the main dish for a special vegetarian meal. Thick, soft noodles are combined with bok choy, baby corn and carrots, served with pan-seared tofu to add more variety to the dish. Banana are simple side dishes that help balance the meal without making it overly elaborate.
Menu 15 - Vegetable and Cheese Pizza with Pumpkin Soup
- Main dish: Pizza with tomato sauce, cheese, corn, mushrooms and bell peppers
- Soup: Pumpkin soup
- Dessert: Seasonal fruit
Vegetable pizza can be a highlight of a Vu Lan vegetarian meal, especially when schools want to offer an option that matches students’ familiar preferences. The base is topped with tomato sauce, cheese, corn, mushrooms and bell peppers, creating a colourful dish that is easy to portion. Pumpkin soup and seasonal fruit add more vegetables and fruit to the meal.
Considerations When Planning and Serving Vegetarian Menus at School
A vegetarian meal at school requires attention not only to the dishes themselves but also to designing a standard menu, ingredient preparation and serving arrangements. In particular, for one or two vegetarian meals organised during Vu Lan, the school and catering provider should agree in advance on the menu format, portion sizes and serving methods to ensure a convenient, safe experience that meets the school’s needs.
Clearly Define the Vegetarian Menu Format
Before planning the menu, the school should clearly determine whether the meal will be entirely plant-based or will include eggs and dairy products. This should be established from the outset and applied consistently when selecting ingredients, preparing dishes and communicating information to parents and students. This approach helps avoid confusion when students are having their meals and makes it easier for the school to monitor the ingredients in each dish.
Adjust According to Age and Student Numbers
A single portion size should not necessarily be applied to all students if the school has multiple year groups with different dietary needs. The school can determine appropriate portion sizes for each age group and estimate the number of meals required for each serving period. For vegetarian meals organised as a special activity during Vu Lan, knowing the number of participating students in advance also helps the canteen prepare ingredients and portion meals more accurately, reducing the risk of food shortages or excess.
Standardise Preparation and Serving
The selected dishes should have mild flavours, familiar ingredients and textures suitable for students, especially as many students may not eat vegetarian food regularly. The school meal provider should also agree on recipes, portion sizes, preparation times and food storage methods before serving. Meal portioning and handover at the canteen should also be standardised to ensure smooth service, especially when serving a large number of students within the same time period.
Test Dishes and Build a Menu Cycle
Before officially serving the meals, the school can test selected dishes or gather feedback from students to identify the options with the most suitable flavours and presentation. For occasional vegetarian meals such as Vu Lan, the school can choose one or two suitable menus rather than adding vegetarian dishes to the daily menu.
If a school has students who follow a vegetarian diet regularly, this requires a separate menu and a long-term nutrition plan. The menu should include a variety of plant-based protein sources such as tofu, legumes, mushrooms and nuts, while combining different food groups to meet students’ nutritional needs.
The Caterers - Vegetarian Menu Solutions for Schools
The Caterers is a school meal and canteen management partner that supports schools in developing menus based on students’ ages, enrolment numbers, budgets and operating models. Menus are developed with input from a professional nutrition team, combining a diverse range of Asian and European dishes and allowing adjustments for special dietary requirements.
For one or two vegetarian meals during Vu Lan, schools can work with The Caterers to select dishes that suit students’ preferences while balancing the essential nutritional groups in each meal. The process follows food safety and HACCP standards, giving schools peace of mind when organising special meals for students.
Contact The Caterers to develop a vegetarian menu suitable for your school’s Vu Lan programme.
- Hotline: 02838126901
- Email: sales@thecaterers.vn
