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The Batch Blog

Herb Roasted Vegetables

vegetables Apr 14, 2021

Roasted vegetables aren’t just for side dishes. We’re tossing these Herb Roasted Vegetables with baby spinach leaves and our Creamy Garlic Dill Dressing for a robust salad bursting with flavor. We’re also layering them on tostadas with pickled red cabbage. 

 

Coated with a variety of dried spices, these roasted veggies are full of aromatic herbs that will add depth to anything you toss them with. How will you serve them?

Herb Roasted Vegetables 

Prep time: 10 minutes | Cook time: 30 minutes

Makes 4 ¾ cups

 

Ingredients:

1 ½ cups Brussels sprouts, trimmed and sliced in half

1 ½ cups baby Dutch potatoes, sliced in half (and quartered, depending on their size)

2 cups broccoli florets

2 fennel bulbs, thinly sliced

1 Tbsp olive oil or vegetable broth

1 tsp sea salt

1 Tbsp dried thyme

1 Tbsp dried oregano

1 Tbsp dried dill

1 Tbsp garlic powder

freshly ground black pepper, to taste

Directions:

  1. Preheat the oven to 400°F.
  2. On a...
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Curried Cauliflower Soup

soups and stews Apr 07, 2021

Tired of the same old, same old for dinner? Spring has sprung, bringing a delicious opportunity to indulge in seasonal veggies. Cauliflower is one of our favorites and we’ve given it an Indian twist in our Curried Cauliflower Soup. Top it with some roasted chickpeas and you’ve got a destination dinner to add to your weekly menu. Plus, the leftovers make an easy and tasty lunch.

 

Curried Cauliflower Soup with Crispy Chickpeas

Prep time: 15 minutes  | Cook time: 40 minutes 

Makes 6 cups

 

Ingredients:

1 head cauliflower, broken into florets

4 cloves garlic, peeled

2 shallots, peeled

1 Tbsp coconut oil, melted

pinch of sea salt

½ cup coconut milk + 2 Tbsp to serve

4 cups vegetable broth

1 Tbsp curry powder

1 tsp coriander 

½ tsp cinnamon

¼ tsp cardamom

½ tsp ground ginger

juice of 1 lime

freshly ground black pepper, to taste

Directions:

  1. Preheat the oven to 400°F.
  2. On a baking sheet lined with a silpat mat or...
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Easy Homemade Ramen

soups and stews Mar 24, 2021

 Where are all our ramen lovers?

 

Traditional ramen broths can take hours but we’ve made this homemade version super easy and quick to throw during a busy weeknight. 

 

The light miso broth comes together in minutes. Tons of vegetables, shelled edamame and our Miso Glazed Tofu join the party for an Asian-inspired meal that we know your whole family will love. 

 

Easy Homemade Ramen

Prep time: 10 minutes  | Cook time: 20 minutes 

Serves 4

 

Ingredients:

2 tsp toasted sesame oil

4 cloves garlic, minced

4 cups water

4 cups vegetable broth

¼ cup shoyu, tamari or soy sauce

¼ cup yellow miso paste

6 ounces ramen noodles

4 heads baby bok choy, chopped

4 green onions, sliced on the diagonal

1 cup shiitake mushrooms, sliced

½ cup edamame beans, shelled 

2 cups baked tofu or our Miso Glazed Tofu (try us for $1 to try our other recipes)

optional toppings: nori strips or flakes, mung bean sprouts

...

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Yellow Split Pea Dal

main meals Mar 17, 2021

Raise your hand if you love dal as much as we do! Dals are a thick puree or soup made from lentils...or in this new recipe on the blog: yellow split peas.

 

We’ve stirred in some kale at the end for extra plant power, making it one of our favorite comfort foods for cold, blustery days or any other time you want some warm food to feed the soul.

Yellow Split Pea Dal with Kale

Prep time: 10 minutes | Cook time: 50 minutes 

Makes 3 cups

 

Ingredients:

1 Tbsp olive oil

1 yellow onion, chopped

4 garlic cloves, minced

1 tsp cumin

1 tsp cardamom

1 tsp paprika

1 tsp turmeric

1 tsp sea salt

freshly ground black pepper, to taste

1 ½ cups yellow split peas

4 1/2 cups vegetable broth

1 head lacinato kale, stems removed and chopped

Directions:

  1. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes.
  2. Stir in the spices. Add in the split peas and vegetable broth. Bring to a boil. Cover and cook...
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Creamy Caesar Dressing

dressings and sauces Mar 10, 2021

You can never have too many vegan Caesar dressings. Each one serves a different need. Drizzle a lighter, more vinaigrette based dressing over a traditional salad while you slather a thick, creamy version over ciabatta buns before stacking with your favorite burger. (That's our pick this week with our Sun-dried Tomato Chickpea Burgers.) Be sure to make a double the yield when you do decide to make a batch as you'll find a dozen different ways to add it to your dishes!

 

Creamy Caesar Dressing     

Prep time: 5 minutes 

Makes 1 cup

 

Ingredients:

¼ cup cashews soaked for 2 hours or overnight and drained

2 garlic cloves minced

1 Tbsp shoyu, soy sauce or tamari

1 Tbsp tahini

2 Tbsp lemon juice

¼ cup water

1 Tbsp capers

1 Tbsp dijon mustard

 

Directions:

  1. In a high speed blender, combine all of the ingredients and blend until smooth and creamy.

 

Nut Allergy? Substitute sunflower seeds for the cashews.

 

Soy...

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Quick Teriyaki Sauce

dressings and sauces Mar 03, 2021

Sometimes store-bought gets the job done...but sometimes, only homemade will do. We think you’ll opt for the latter when you try our Quick Teriyaki Sauce

It’s a great marinade for seitan or tofu, and equally delicious in our Teriyaki Tempeh and Broccoli. We can’t wait to hear how you’ll cook with it.

Quick Teriyaki Sauce

Prep time: 10 minutes | Cook time: 10 minutes 

Makes 2 cups

 

Ingredients:

¾ cup shoyu, tamari or soy sauce

½ cup red wine vinegar

¼ cup vegan Worcestershire sauce

½ cup finely chopped red onion

6 cloves, minced or grated garlic

1 tsp grated fresh ginger

3 Tbsp maple syrup

Directions:

  1. In a mason jar, combine all of the ingredients. 
  2. When ready to use, heat in a small saucepan with 2 tablespoons of cornstarch. Bring to a boil. Reduce the heat and simmer, whisking occasionally until thickened.

 

Spoiler Alert: Quick Teriyaki Sauce will stay fresh in an air-tight container in the...

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Curried Quinoa

grains Feb 24, 2021

Need a superstar grain to kick your next veggie bowl up a notch? May we recommend our Curried Quinoa? It’s full of comforting Indian spices, fresh garlic, shallot and ginger...along with some fresh herbs and almonds for crunch.

 

Layer it as a based in an Indian inspired grain bowl, sprinkle it into salads or stuff it into wraps. How will you integrated this recipe into your next meal? 

 

Curried Quinoa

Prep time: 10 minutes | Cook time: 25 minutes 

Makes 3 cups

 

Ingredients:

1 Tbsp coconut oil or vegetable broth

2 garlic cloves, minced

1 shallot, chopped

1 tsp fresh ginger, grated

1 Tbsp yellow curry powder

1 tsp turmeric

½ tsp coriander

1 cup quinoa, rinsed well

1 cup coconut milk

1 cup vegetable broth 

juice of 1 lime

¼ cup cilantro, finely chopped

¼ cup mint, finely chopped

½ cup raw almonds, chopped

sea salt, to taste

 

Directions:

  1. In a medium pot, heat the oil or vegetable broth. Add the garlic, shallot...
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Chickpea Bruschetta

dips and spreads Feb 17, 2021

Where are all of our bruschetta lovers? You’re going to want to grab some ciabatta and dig into a bowl of this Chickpea Bruschetta!

 

We love this recipe served traditionally, but we’ve also included it in our French Bread Pizza and Polenta Panzanella Salad so you can serve it in easy and delicious weeknight meals for your family.

 

How will you serve it?

Chickpea Bruschetta

Prep time: 15 minutes

Makes about 2 ½ cups

 

Ingredients:

1 15-oz can chickpeas, drained and rinsed

4 roma tomatoes, chopped

2 Tbsp capers

½ cup fresh basil, chopped

2 garlic cloves, minced

2 Tbsp balsamic vinegar

1 Tbsp lemon juice

1 tsp lemon zest

1 Tbsp olive oil

salt and pepper, to taste

 

Directions:

  1. Combine all ingredients in a bowl. Stir well to combine.

 

 

Ditch the oil: Omit the olive oil.

 

Spoiler Alert: Chickpea Bruschetta will stay fresh in an air-tight container in the refrigerator for 2-3 days.

 

Batch it Up! ...

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Tuscan White Bean & Pasta Soup

soups and stews Feb 10, 2021

Soup’s on! This one post Tuscan White Bean & Pasta Soup recipe is a perfect weeknight meal...or make a batch on Sunday and reheat it later in the week, throwing in the kale and pasta right before serving. Slice up some crusty bread alongside it and—dinner is served!

 

Tuscan White Bean & Pasta Soup

Prep time: 15 minutes | Cook time: 20 minutes 

Makes 8 cups

 

Ingredients:

1 Tbsp olive oil or vegetable broth

1 medium onion chopped

3 cloves garlic minced

2 celery stalks, chopped

1 fennel bulb, chopped

1 ½ Tbsp Italian herb seasoning blend

1 14.5-oz can white beans (any variety)

1 Tbsp tomato paste

6 cups vegetable broth

2 ½ cups regular or gluten-free, vegan ravioli, tortellini or pasta (such as fusili or farfalle)

2 cups chopped lacinato kale, stems removed (about 2 heads)

sea salt, to taste

freshly ground pepper, to taste

 

Directions:

  1. In a large stockpot or Dutch oven, heat the oil or vegetable broth over...
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Vegan Basil Ricotta

dips and spreads Jan 13, 2021

We love to take some help from the store when it comes to vegan cheese, but sometimes you want homemade. In that case, check out this recipe for Vegan Basil Ricotta. We love to stuff it in our Italian Calzones.

 

Vegan Basil Ricotta 

Prep time: 10 minutes

Makes 2 cups

 

Ingredients:

1 14-oz package tofu

¼ cup nutritional yeast

2 Tbsp lemon juice

½ tsp salt

1 tsp garlic powder

1 cup basil, chopped

1 Tbsp Italian herbs

 

Directions:

  1. Add the tofu, nutritional yeast, lemon juice, salt and garlic powder to a food processor. Pulse until smooth and creamy, but crumbly like traditional ricotta cheese.
  2. Stir in the basil and Italian herbs.
  3. Taste and add more salt, nutritional yeast, or lemon juice as desired.

 

Soy allergy? Instead of tofu, use ½ cup of water and 1 ½ cups of almonds or cashews that have been soaked for 2 to hours, drained and rinsed.

 

Spoiler Alert: Vegan Basil Ricotta will stay fresh in an...

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