Vegetarian Batch Cooking for Summer: 1-Hour Prep, 6 Meals!

French
Vegetarian Batch Cooking for Summer

In addition to planning my menus, I’ve started batch cooking more and more over the past few months.

The idea of batch cooking is to set aside time one day of the week to prepare or cook a series of ingredients in advance, from which you can draw and combine to low effort home cooked meals the rest of the week.

It's the shortest way to feeling like a kitchen superherosaving brain power and money along the way.

And today I offer you the vegetarian batch cooking plan for summer I created and tested with great success: 1 hour of prep work for 6 easy meals over the next few days.

  • Meal #1: Ratatouille and rice bowl – the beauty and simplicity of a seasonal roasted ratatouille, served over rice to soak up the juices.
  • Meal no. 2: Green salad of peppers and chickpeas — a simple sauté of peppers, onions and chickpeas over simply dressed vegetables and drizzled with tahini sauce.
  • Meal no. 3: Ratatouille rolls with eggs and tahini — inspired by a delicious sandwich from Miznon in Paris!
  • Meal #4: Courgette Pasta With Olives And Almonds — a super easy first course, ready in the same time you cook the courgettes.
  • Meal #5: Roasted Sweet Potatoes with Olives and Almonds — the same seasoning adds a spicy kick to roasted sweet potatoes.
  • Meal #6: Everything Salad with avocado and eggs — turn leftovers from previous meals into a delicious salad so the process is completely waste-free!

Below you will find:
– A shopping list (which you can get a printable for free) — everything is available at the organic shop or supermarket (they cost around €30 ($34) in my shop; mileage may vary),
– Your instructions for the preparatory work — allow approximately 1 hour of active time and 1 hour and a half in total,
– Your instructions for each of the six meals — the activation time varies from 5 to 15 minutes, the setting time varies from 10 to 30 minutes,
– Suggestions for variations a adapt the plan to various dietary constraints.

If you are new for batch cooking, this plan is a nice and simple way to dip your toes in and see how deliciously liberating it is. If you are an experienced chef, I hope it provides some ideas to enrich your current practice. And please share your best tips with us!

And if you find this close-up useful and useful, I will offer you a new one at the beginning every new season; let me know how it sounds.

I recommend these French products in passing glass containers to store your preparations (I have two sets, they fit perfectly and take up very little space) and this double kitchen timer to keep track of two preparations at the same time!

Without further ado, here's your veggie batch cooking plan for summer!

Batch Vegetarian Cooking for Summer

Here's what you'll prepare during the 1-hour preparation.

Your Batch Cooking Grocery List

Take your free printable grocery list!

For 4 people:

TO PRODUCE

☐4 medium aubergines
☐ 4 medium tomatoes
☐ 6 medium courgettes
☐ 3 red peppers
☐ 3 medium onions
☐ 2 cloves of garlic
☐ 1 small shallot
☐ 1 large head of lettuce or 6 cups of mixed salad leaves
☐ 1 kg of sweet potatoes
☐ 2 organic lemons (or 1 lemon, 1 lime)
☐ 2 avocados
☐ 1 bunch of coriander or flat-leaf parsley

CEREALS/LEGUMES/NUTS

☐ 360 grams (2 cups) rice of your choice
☐ 1 400 gram can of chickpeas (or 100 grams or 1/2 cup of dried chickpeas)
☐ 350 grams of dried pasta of your choice (short shapes)
☐ 70 grams (1/2 cup) toasted almonds
☐ 90 grams (1/2 cup) pitted black or green olives
☐ 100 grams (1/3 cup) tahini
☐ 4 ready-made wheat tortillas or wraps or buckwheat pancakes

DAIRY/EGGS

☐ 8 large eggs
☐ A block of parmesan or nutritional yeast

IN YOUR PANTRY

☐ Olive oil
☐ Mixed dried herbs such as herbs de Provence (thyme, rosemary, basil…)
☐ Ground cumin
☐ Sea salt

Prep work (1 to 1 1/4 hours)

Note: Active preparation should take 1 to 1 1/4 hours, but the ratatouille will need an additional 30 to 45 minutes of cooking.

First:
☐ Wash: aubergines, courgettes, tomatoes, peppers.
☐ And peel: the onions, the shallots, the garlic.

Prepare the roasted ratatouille:
☐ Preheat the oven to 175°C (350°F).
☐ Cut the aubergines, tomatoes and 2 of the courgettes into 2-3 cm cubes.
☐ Place the remaining courgettes in the fridge.
☐ Cut 2 peppers into strips (keep the remaining pepper aside).
☐ Thinly slice 2 onions (keep the remaining onion aside).
☐ Place the diced eggplant, cherry tomatoes, courgettes; sliced ​​peppers and onions; and garlic on a rimmed baking sheet.
☐ Drizzle with 60 ml (1/4 cup) olive oil, sprinkle with 1 teaspoon dried herbs and 1 1/2 teaspoons salt.
☐ Toss to coat, cover with foil and bake.
☐ Let everything roast covered for 45 minutes, then uncover, mix and let roast for another 30 minutes.

While the ratatouille is cooking, you will:
☐ Boil the eggs (this is my method).
☐ Cook the chickpeas if using dry ones.
☐ Dice the remaining pepper and onion and place them in a container with a lid. Add 1 tablespoon olive oil and 1 teaspoon ground cumin, cover and refrigerate.
☐ Make a simple tahini sauce: Simply dilute the tahini with the juice of 1/2 lemon, 1/2 teaspoon salt, and enough water to make a pourable sauce. Store in the refrigerator in a tightly covered container or jar.
☐ Wash the lettuce (or salad leaves) and the herbs, dry them and wrap them in a clean cloth. You will put it in a plastic bag and put it in the refrigerator.
☐ Rub the sweet potatoes, let them dry and store them in a cool, dark place.
☐ Coarsely chop the almonds and store them in a jar at room temperature.
☐ Finely chop the shallot and coarsely the olives, then combine them in a jar or container with the zest of 1 lemon, the juice of the remaining half lemon and 2 tablespoons of olive oil.

Note: If you don't want to use the oven in summer, you can also cook the ratatouille as a stew in a Dutch oven OR slow cooker.

Meal no. 1: Ratatouille and rice bowl

Active time: 5 minutes.
Production time: 15 minutes.

☐ Heat two thirds of the ratatouille (set aside one third), cook the rice, chop half of the herbs (set aside the other half).
☐ Serve the ratatouille over rice and sprinkle with fresh herbs.

Baked ratatouille

Meal #2: Green Salad of Peppers and Chickpeas

Active time: 10 minutes.
Preparation time: 10 minutes.

☐ In a skillet, sauté chopped pepper and onion mixed with 1 teaspoon salt, until soft, 4 minutes.
☐ Add the drained chickpeas and cook for another 2 minutes, stirring to combine everything. If you have any rice left over, add that too.
☐ Cut about a third of the salad leaves into strips, divide them into 4 bowls and garnish with the hot mix of peppers and chickpeas.
☐ Drizzle with half the tahini sauce (keep the other half aside) and serve.

Green salad of peppers and chickpeas

Meal #3: Ratatouille Wraps with Eggs and Tahini

Active time: 10 minutes.
Production time: 10 minutes.

☐ Heat the remaining third of the ratatouille and heat the rolls.
☐ Shell 4 eggs and chop them coarsely.
☐ Assemble the ratatouille rolls with the ratatouille, chopped eggs and season with tahini sauce.

Miznon Egg and Ratatouille Sandwich

The ratatouille and egg sandwich from Miznon in Paris that inspired this wrap idea.

Meal no. 4: courgette pasta with olives and almonds

Active time: 10 minutes.
Delivery time: 15 minutes.

☐ Put salted water in a large pot to boil.
☐ Slice the courgettes into thin half-moons.
☐ Place the pasta in boiling water, cook according to the instructions on the package, and add the courgettes in the last 2 minutes of cooking.
☐ While the pasta is boiling, chop half of the remaining herbs and add them to half of the almonds and half of the chopped olive mixture.
☐ Grate the Parmesan cheese to obtain about 1/3 cup (or measure out the same volume of nutritional yeast).
☐ Drain the pasta and courgettes, return them to the pan, season generously with a drizzle of olive oil and mix.
☐ Divide between 4 bowls and sprinkle with Parmesan and seasoning.

Courgette pasta with almonds and lemon zest

Meal #5: Roasted Sweet Potatoes with Olives and Almonds

Active time: 15 minutes.
Preparation time: 30 minutes.

☐ Preheat the oven to 200°C (alternatively, if you have an outdoor grill, you can grill the sweet potatoes).
☐ Cut the sweet potatoes lengthwise into long, even wedges (4 to 6 per potato, depending on size).
☐ Place on a rimmed baking sheet, drizzle with olive oil, sprinkle with salt and toss to coat.
☐ Bake for 20-25 minutes, until cooked and golden.
☐ While the sweet potatoes are roasting, chop the remaining herbs and combine with the remaining almonds and remaining chopped olive mixture.
☐ Cut another third of the lettuce leaves into ribbons and dress lightly with olive oil, a drizzle of lemon juice and salt.
☐ Divide the sweet potatoes between four plates, sprinkle with the almond and olive garnish and serve with the salad.

Grilled Sweet Potatoes with Black Olives and Almonds

Meal #6: Avocado and Egg Salad

Active time: 10 minutes.
Preparation time: 10 minutes.

☐ Cut the remaining salad leaves into ribbons and season lightly with olive oil, a drizzle of lemon juice and salt.
☐ Remove any leftover bits from previous days and add them to the salad: sweet potatoes (diced first), ratatouille, chickpea mix, olive dressing, cold pasta, tahini sauce, herbs…
☐ Halve the avocados. Shell the remaining eggs and cut them in half.
☐ Divide the salad on plates and serve it with half an avocado and two half eggs.

Variations for different diets

Vegan:

Meals #3 & 6: Replace eggs with tofu or tempeh.
Meal no. 4: Use nutritional yeast, not parmesan.

Gluten free:

Meal #3: Choose gluten-free wraps (buckwheat crepes are gluten-free).
Meal no. 4: Choose gluten-free pasta.

Lactose-free:

Meal no. 4: Use nutritional yeast, not parmesan.

Paleo:

Meal #1: Use cauliflower “rice” instead of rice.
Meal no. 2: Use cashews instead of chickpeas.
Meal #3: To assemble the ratatouille rolls, use kale leaves or other large green leaves (see Gena's tutorial on green wrappers). You can also make omelettes with one egg and use them as wraps; keep the eggs hard boiled then.
Meal no. 4: Replace the pasta with seaweed noodles or other paleo-friendly noodles, or use a spiralizer to prepare vegetable noodles such as carrots, daikon radish, jicama…

Don't forget to take yours free printable grocery list!

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