Batch CookingPlant-Based Meals for the Week
Cook once, eat all week: 28 vegan batch recipes, three week plans, a freezer guide and food safety.
52 pages A4 · phone edition 103 pages
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About this cookbook
A plant-based batch-cooking and freezer cookbook with 28 vegan recipes, so you can cook once and eat all week.
More about this cookbook
Big-batch soups, stews, curries and chillies (three-bean chilli, red lentil dhal, mushroom and lentil bourguignon, chickpea and squash tagine), bakes and pies (lentil cottage pie, lentil and spinach lasagne, leek, mushroom and white bean pie), sauces, bases and burgers, and grab-and-go breakfasts and lunches.
Every recipe has servings (most with amounts for 1, 2, 4 or 6 people), time, how long it freezes, metric ingredients, clear steps, a tip and allergens.
It includes why batch cooking cuts food waste, eating well on plants (checked against the British Dietetic Association and the NHS), a freezer guide and food safety checked against the Food Standards Agency, a store cupboard list, three ready-made week plans, a two-hour batch session and a freezer list to fill in. No prices, because prices change every week.
What’s inside
- Why batch cook?
- Eating well on plants
- Your batch cooking kit
- The freezer guide
- Food safety for batch cooks
- The batch cook store cupboard
- Big-batch soups
- Stews, curries and chillies
- Bakes and pies
- Sauces, bases and burgers
- Breakfasts, lunches and bakes
- Week plans
- A two-hour batch session
- My freezer list
- Where to buy
Recipes only, not medical or dietary advice. Check every label if you cook for someone with an allergy.
