Recipes

Vegan Batch Cooking

Not every family meal needs to have a meaty main course. In fact, healthy plant-based meals are ideal for feeding a hungry crowd. But, if you’re a busy vegan parent, then you may struggle to find the time to cook tasty and nutritious meals every night after work.

So, let vegan batch cooking relieve some of the strain. By batch cooking all your vegan meals ahead of time, you can take the stress out of midweek meals. Plus, with the help of your range cooker, you’ll have no problem cooking in bulk.

Ensure the family is well-fed with less effort

Batch cooking not only helps you get ahead for the week, but it can also significantly reduce your household food waste. If you’re tight on time after work, then batch cooking vegan meals can be a lifesaver. By preparing all your meals ahead of time, you can free up your evenings to spend more time with your family.

On top of this, vegan batch cooking is great because it allows you to feed the family with less effort. If you prepare all your meals at once, you only have to do one lot of chopping and one lot of washing up, so your weeknights can be chore-free.

3 Vegan batch cook recipes for busy families to enjoy

Batch cooking vegan meals is simple when you have the inspiration. Here are three great meals for you to try.

Vegan ragu

This healthy vegan ragu is easy to make and highly versatile. For ultimate flexibility, you can adapt this recipe into all of your family favourites quickly and easily. With a few simple alterations, this healthy vegan ragu can create a beautifully rich Bolognese, a mouth-watering moussaka, or a classic lasagne.

Vegan ragu

Ingredients

  • 30g dried porcini mushrooms
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 4 garlic cloves, sliced
  • Few thyme sprigs
  • 1 tsp tomato purée
  • 100ml vegan red wine (optional)
  • 250g dried green lentils
  • 2 x 400g cans plum tomatoes
  • 250g pack chestnut mushrooms, sliced
  • 250g pack portobello mushrooms, sliced
  • 1 tsp soy sauce
  • 1 tsp Marmite

Method

  1. Pour 800ml of boiled water over the dried porcini and set aside for 10 minutes. Meanwhile, pour half the oil into a large pan and cook the onion, carrot, and celery for around 10 minutes over a low heat. Remove the porcini from the water and chop roughly. Then, set the cooked porcini aside with the liquid.
  2. Add the garlic and thyme to the pan. Cook for 1 minute before stirring in the puree and pouring in the wine. Simmer until the mixture is reduced and then add the lentils, mushroom stock, and tomatoes. Bring to the boil, then reduce and simmer with a lid on.
  3. While the mixture is simmering, heat a frying pan and add the remaining oil. Then, tip in all of the mushrooms and fry until they are golden. Pour in the soy sauce and stir before adding the mushrooms to the lentil pan.
  4. Stir in the Marmite and cook over a medium heat for 30-45 minutes, stirring occasionally until the lentils are cooked.
  5. Remove the thyme and season.

Chickpea curry jacket potatoes

This chickpea curry recipe is bursting with flavour and can be used to create many different meals throughout the week. It’s also packed with protein and mild enough for the little ones to enjoy.

Chickpea curry jacket potatoes

Ingredients

  • 1 tbsp coconut oil
  • 1 ½ tsp cumin seeds
  • 1 large onion, diced
  • 2 garlic cloves, crushed
  • Thumb-sized piece ginger, finely grated
  • 1 green chilli, finely chopped
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 2 tbsp tikka masala paste
  • 2 x 400g can chopped tomatoes
  • 2 x 400g can chickpeas, drained

Method

  1. Melt the coconut oil in a pan over a medium heat. Then, add the cumin seeds and fry for 1 minute. Then, add the onion and fry until softened. Once the onion has softened, add the garlic, ginger, and green chilli and cook for a further 3 minutes.
  2. Add the spices and tikka masala paste and cook for 2 minutes. Then, tip in the tomatoes and bring everything to a simmer before adding the chickpeas and cooking for a further 20 minutes.
  3. Serve with a different accompaniment each night. We love this recipe with sweet potato jackets, but you can serve it with rice just as easily.

Vegan mac ‘n’ cheese

This vegan mac ‘n’ cheese is the ultimate comfort dish. As a bonus, it’s quick to prepare and, when the whole family’s hungry after work, all you’ll need to do is pop it in the range cooker.

Vegan mac ‘n’ cheese

Ingredients

  • 160g raw cashews
  • 200g carrots, peeled and cut into 1cm cubes
  • 700g potatoes, peeled and cut into 1cm cubes
  • 90ml olive oil
  • 40g nutritional yeast
  • 1 lemon, juice only
  • 4 garlic cloves, peeled and roughly chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 1 tsp cayenne pepper
  • 400g macaroni
  • 3 tbsp panko breadcrumbs

Method

  1. The night before, soak the cashews in water and leave until you’re ready to cook.
  2. Place the carrots, potatoes, and cashews in a food processor with 60ml of the oil. Repeatedly blitz the mixture until the nuts have broken down.
  3. Add all the other ingredients to the food processor (except for the macaroni, breadcrumbs and remaining oil) and blitz again until the mixture is smooth. Season well and set aside.
  4. Cook the macaroni according to packet instructions. Once cooked, drain the macaroni, stir through the sauce, and transfer the mixture to an ovenproof dish.
  5. In a bowl, stir the breadcrumbs with the remaining oil and some seasoning before scattering over the top.
  6. Once you’re ready to eat, bake the macaroni at 180°C/160°C fan assisted/Gas Mark 4 for 20-25 minutes.

Range Cookers

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