The idea of batch cooking is to block out time one day of the week to prep or cook a bunch of ingredients in advance, which you can draw from and combine for low-effort homemade meals the rest of the week.
And today, I am offering you the vegetarian batch cooking plan for winter I’ve created and test-driven with great success: 1 1/2 hours of prep work for easy 6 meals on subsequent days.
– A shopping list (of which you can get a free printable) — everything is available from the organic store or supermarket (they cost around 45€ ($54) in my store; your mileage may vary),
Veggie Batch Cooking
– Your instructions for each of the six meals — active time ranges from 5 to 15 minutes, time to table from 15 to 45 minutes,
If you’re new to batch cooking, this plan is an easy and lovely way to dip your toes in and see how deliciously freeing it is. If you’re an experienced batch-cook, I hope it provides some ideas to enrich your current practice. And please share your best tips with us!
To make the process super smooth, I recommend these French-made glass containers for storing your preparations (I have two sets; they nest perfectly and take up very little room) and this dual kitchen timer to keep track of two preparations at the same time!
Batch Cooking Ideas: Easy & Healthy Recipes To Try
☐ 2 butternut squashes, about 900 grams (2 pounds) each (or other firm-flesh winter squash, such as red kuri, acorn, or delicata)
☐ 100 grams (1/2 cup) store-bought vegetarian kimchi (Asian market or natural foods store; check if the ingredients include shrimp or fish sauce; make your own if you prefer, using soy sauce or coconut aminos instead)
☐ Peel and halve the butternut squashes, remove the seeds and fibres, and cube their flesh into 1, 5-cm (1/2″) pieces. Place half in a container and refrigerate.
Vegetarian Meal Prep Recipes: 34 Low Effort Vegetarian Meal Prep Recipes Ideas — Eatwell101
☐ On a rimmed baking sheet, arrange the remaining butternut in a single layer. Drizzle with olive oil and sprinkle with 1 teaspoon salt. Mix with your hands to coat well.
☐ Chop 1/4 of the herbs and add to the bowl of chestnuts. Put the remaining herbs on a dry kitchen towel.
☐ Peel 1/3 of the beets and cut into 1-cm (1/3-inch) cubes. Place in a container, label as “beets for pilau” and refrigerate. (Leave the rest of the beets unpeeled and whole.)
Vegetarian Batch Cooking For Fall: 1 Hour Prep, 6 Meals!
☐ In a large container, gather the sliced carrots, cauliflower florets, cubed turnips, and whole potatoes. Cover, label as “vegetables for curry, ” and refrigerate.
☐ When the butternut is done roasting, process in a blender or mash with a potato ricer until smooth, and transfer to a medium container.
☐ In a medium bowl, stir together the kimchi, 1 tablespoon honey, 1 tablespoon rice vinegar (or other vinegar), 1 tablespoon soy sauce, and 1 tablespoon sesame oil (or other oil). Keep in a covered container labeled “kimchi dressing for Brussels sprouts” in the fridge.
Low Carb Vegetarian Recipes
☐ In a small container, measure 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, 1/4 teaspoon mustard seeds, and the seeds from 4 cardamom pods. Label as “pilau spices.”
☐ In a second small container, measure 1 teaspoon ground cumin (or whole seeds), 1 teaspoon ground coriander (or whole seeds), 1 teaspoon ground turmeric, and 1 teaspoon fennel seeds. Label as “soup spices.”
☐ Add in the pilau spices and heat for a few seconds, until they start to pop. (Skip if using curry powder instead.)
Vegetarian One Pot Recipes
☐ Add 280 grams (1 cup) rice, 1/2 teaspoon salt, 1/4 teaspoon ground cinnamon (and 2 teaspoons curry powder if that’s what you’re using).
☐ Pour in 360 ml (1 1/2 cups) stock and bring to a simmer. Adjust the heat so it will remain at just a low simmer, cover, and cook without stirring until all the stock is absorbed; this will take 10 to 15 minutes depending on your rice.
☐ Taste the rice for doneness; if it isn’t cooked through, add a few tablespoons water and cook for a few more minutes. Adjust the seasoning.
Vegetarian Batch Cooking For Summer: 1 Hour Prep, 6 Meals!
☐ In a large saucepan, bring water to the boil with some coarse salt and a drizzle of olive oil. Add the lumaconi and boil until just shy of al dente, about 10 minutes or according to package instructions.
☐ Drain the pasta, return to the saucepan, drizzle with olive oil, and shake to coat so they won’t stick to one another as you work.
☐ Spoon about 1 tablespoon of the butternut filling into each lumaconi, and arrange in the prepared dish, snugly but in a single layer. When you’re done, dot the top of the lumaconi with any remaining sauce.
Best Batch Cooking Recipes
Note: If you have leftover Beet Pilau from Meal #1, you can serve it with the curry and cook a smaller quantity of fresh rice.
☐ Add a third of the chopped ginger, 4 cloves, and 1/4 teaspoon ground cinnamon to the pot, and cook for 1 minute.
☐ Cover, bring to a low simmer, and cook for 20 to 25 minutes, stirring every now and then, until the vegetables are cooked through.
Vegetarian Recipes For A Crowd (perfect For Big Batches)
☐ While the curry is cooking, cook 280 grams (1 cup) basmati rice in the rice cooker or in a pot of water.
☐ Stir in the remainder of the can of coconut milk, cook for 1 more minute, sprinkle with black pepper. Taste and adjust the seasoning.
☐ On a rimmed baking sheet, combine the Brussels sprouts, half of the remaining ginger, the scallions, and 2 tablespoons olive oil. Toss well to combine; this is most easily done with your clean hands.
Best Vegetarian Dinners For Weight Loss
☐ Slip into the oven and bake for 20 minutes, stirring halfway through, until the Brussels sprouts are nicely browned. Allow to cool slightly.
☐ In a large salad bowl, combine half of the minced garlic, 1 tablespoon hazelnut oil (or other oil), 1 tablespoon honey vinegar (or other vinegar), 1 teaspoon Dijon mustard, a dash of Tabasco sauce, 1 teaspoon fine sea salt, and freshly ground black pepper.
☐ Taste, adjust the seasoning, and allow to stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister.
Batch Cooking Recipes
☐ Add in the cubed butternut squash and drained lentils, pour in the remaining 500 ml (2 cups) stock, and add in enough water to cover.
☐ Cover, bring to a simmer, and skim any froth that appears at the surface. Simmer for 15 to 25 minutes, until the squash and lentils are cooked through.
Note: You will likely have leftover soup. It will keep for up to 3 days in the fridge in a covered container, or you can freeze it for up to 3 months.
Vegetarian Dinner Recipes
Meal #1: Replace the rice with cauliflower “rice”. Pre-cook the beets and reduce the cooking time for the “rice” to 2 minutes.
Receive FREE email updates with all the latest recipes, plus exclusive inspiration and Paris tips. You can also choose to be notified when a new post is published.If you’re looking to stock up your freezer with homemade vegetarian batch cooking, this is the place to start – read on for lots of recipes and tips!
Following on from my round-up of vegetarian store cupboard recipes, which will hopefully be helpful to anyone who’s unable to get out to the shops at the moment, I thought I’d offer some tips for vegetarian batch cooking. I’ve also collected together some of my favourite vegetarian big batch recipes.
Budget Batch Cooking Recipes
These freezer-friendly recipes can all be batch cooked, then portioned out and stored in the freezer until you’re ready to reheat and serve.
You might need to make an initial trip to the supermarket to get everything you need for these recipes, but once that’s done, you can stock up your freezer with delicious vegetarian dinners that can be reheated as required for easy eating.
If you don’t want to read this whole blog post, feel free to jump to the sections that you’re most interested in:
Meal Prep Ideas To Make Now And Enjoy Later
Batch cooking is when you deliberately cook more food than you need to, so that you can save the leftovers for another day. Certain types of meals lend themselves really well to batch cooking – basically anything that will be just as good when reheated as it was fresh.
Usually, once you’ve batch cooked a few portions of a meal, you’ll store the leftovers in the freezer so they’re ready to go next time you want a quick meal.
So if you’re the sort of person who loves eating home-cooked food, but doesn’t want to stand in the kitchen cooking from scratch every single day, batch cooking is for you!
How To Get Ahead With Batch Cooking
If you’re planning to get into batch cooking, you’ll need some containers to store your meals in when you put them in the freezer. You have a few options:
The most environmentally friendly option is to invest in some glass tubs. These can be stored in the freezer, and since they’re also oven-safe, they can be placed directly into the oven to reheat your meal (they’ll slowly defrost as the oven comes up to temperature). They’re also suitable for use in the microwave and dishwasher.
Glass tubs are a bit more of an investment than some of the cheaper
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