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The Batch Blog

Roasted Rosemary Fall Vegetables

vegetables Oct 28, 2020

Raise your hand if you’re loving all the beautiful squashes in the store but have no idea what to do with them. We’ve got you! This recipe for Roasted Rosemary Fall Vegetables is just as versatile as it is flavorful. We use delicata squash (along with turnips and carrots), but swap any squash variety or combo for delicious results! Toss them into pastas, stir them into soups or fold them into our Autumn Frittata (join us free here).

 

Roasted Rosemary Fall Vegetables 

Prep time: 15 minutes | Cook time: 20 minutes

Makes 4 cups

 

Ingredients:

1 delicata squash, peeled

2 carrots, thinly sliced on the diagonal

1 parsnip, thinly sliced on the diagonal

5 shallots, cut lengthwise

1 Tbsp olive oil (or vegetable broth)

1 tsp salt

½ tsp freshly ground pepper

2 Tbsp fresh rosemary, chopped

2 Tbsp fresh thyme, chopped

1 Tbsp garlic powder

1 tsp brown sugar

 

Directions:

  1. Preheat the oven to 400°F.
  2. Slice the squash vertically and scrape out the...
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Chipotle Ranch Dressing

dressings and sauces Oct 21, 2020

Some would argue that the dressing is what takes a salad from meh to GREAT. We’re usually all about the veggies but this Chipotle Ranch Dressing is what salad dreams are made of—especially on our Chipotle Crunch Salad. (Try us free here.) Make a batch and tell us what you think.

 

Chipotle Ranch Dressing

Prep time: 5 minutes 

Makes 1 cup

 

Ingredients:

½ cup almond milk

½ cup raw cashews (soaked for 2 hours or overnight if not using a high-speed blender)

juice of 1 lime

½ tsp onion powder

1 tsp garlic powder

½ tsp salt

1 ½ tsp dried dill

¼ tsp freshly ground black pepper

½ - 1 chipotle in adobo sauce, seeds removed (depending on how spicy you like it)

½ Tbsp adobo sauce

 

Directions:

  1. In a high-speed blender, combine all of the ingredients and blend until smooth. Taste and add more lime juice or chipotles as desired.

 

Nut Allergy? Use pepitas instead of cashews and a nut-free plant based...

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Shredded Jackfruit & Beans

proteins and fillings Oct 14, 2020

Instead of asking what to make with jackfruit, ask yourself what can’t you make with jackfruit! Don’t be intimidated by this powerhouse plant food. We’ve shredded and roasted it to get it extra crispy, and then sauteed it with pinto beans and taco seasoning. We love it in our Mole Enchiladas (join us free here), but it's also great rolled in taquitos, stuffed in tacos or sprinkled in a taco bowl.

 

Shredded Jackfruit and Beans

Prep time: 10 minutes | Cook time: 30 minutes

Makes about 3 cups

 

Ingredients:

1 15-oz can jackfruit, drained

1 Tbsp olive oil

1 onion, chopped

2 cloves of garlic, minced

1 15-oz can pinto beans, drained and rinsed

1 ½ Tbsp taco or fajita seasoning

 

Directions:

  1. Preheat the oven to 350°F.
  2. Using a fork, shred the jackfruit on a baking sheet lined with parchment paper or a silpat mat. Bake for 20 minutes.
  3. Meanwhile, in a large saute pan, heat the olive oil and onion. Cook for 4 minutes until soft and...
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Tempeh Picadillo

proteins and fillings Oct 07, 2020

Say it with us: Peek-uh-dee-yo. Picadillo! Eating this Tempeh Picadillo is almost as fun as saying it! We veganized a Mexican-inspired version of this traditional recipe that we’re serving up this week on Picadillo Mexican Pizzas AND in Picadillo Tacos with Frijoles de Olla (join us free here!).

Tempeh Picadillo

 Prep time: 15 minutes  | Cook time: 35 minutes 

Makes 4 cups

 

Ingredients:

1 Tbsp olive oil

3 garlic cloves, minced

1 onion, chopped

1 red bell pepper, seeded and de-ribbed and chopped

1 jalapeño, seeded and de-ribbed and minced 

4 roma tomatoes, chopped

1 cup Yukon gold potatoes, chopped (about 1 large or 2 small)

2 8-oz packages tempeh

1 Tbsp cumin

1 Tbsp oregano

¼ tsp chili powder

½ tsp paprika

½ tsp salt

¼ tsp freshly ground pepper

1 Tbsp apple cider vinegar

1 cup vegetable broth

½ cup tomato sauce

¼ cup chopped cilantro

 

 Tempeh Picadillo (continued)

 

...

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Roasted Fiesta Cauliflower & Chickpeas

vegetables Sep 30, 2020

Who’s ready for a fiesta? We’re partying it up in the kitchen with this Roasted Fiesta Cauliflower & Chickpeas recipe. We double batch it for the week to serve up in our Fiesta Cauliflower & Chickpea Tacos, as well as our Cauliflower & Chickpea Stuffed Avocados (try us free here).

Roasted vegetables are a fabulous staple to add to your weekly batch cooking list, and they get a boost of plant power when adding legumes such as chickpeas. They can be served as fillings, tossed in grain bowls and salads or just served as a side dish throughout the week.

Roasted Fiesta Cauliflower & Chickpeas

Prep time: 10 minutes | Cook time: 30 minutes 

Makes about 4 cups

 

Ingredients:

3 limes, juiced

1 Tbsp garlic powder

1 tsp salt

1 ½ tsp chili powder

2 tsp cumin

2 tsp smoked paprika

½ tsp oregano

1 Tbsp olive oil

1 15-oz can chickpeas, drained and rinsed

1 head cauliflower, broken into florets

 

Directions:

  1. Preheat...
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Ginger Sesame Baked Tofu

proteins and fillings Sep 23, 2020

To anyone who has ever complained that tofu has no taste, this Ginger Sesame Baked Tofu is for you! Once you take one bite after it marinates in our tangy Ginger Sesame Soy Sauce, we know you’ll be a tofu evangelist! We're tossing it in our Deconstructed Vegetable & Sushi Bowls (try us free here!), but this Asian inspired plant protein is a delicious addition to noodles and salads too.

 

Ginger Sesame Baked Tofu

Prep time: 10 minutes | Cook time: 20 minutes | Inactive time: 20 minutes or more

Makes 2 cups

 

Ingredients:

1 14-oz package firm tofu, drained and pressed

½ cup Ginger Sesame Soy Sauce

2 Tbsp sesame seeds

 

Directions:

  1. Preheat the oven to 350°F.
  2. Cut the tofu into two slabs lengthwise. Then, cut each slab into four to five strips and then cut each strip into four to five bite-sized cubes.
  3. In a large mixing bowl, combine the tofu and the Ginger Sesame Soy Sauce. Marinate for at least 20 minutes.
  4. Drain the tofu and reserve the...
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Carrot Hemp Slaw

Uncategorized Sep 16, 2020

Why have regular ‘ole coleslaw when you can have this Carrot Hemp Slaw that’s full of good-for-you ingredients like tangy apple cider vinegar and hearty hemp seeds? We’re spooning this on top of Barbecue Jackfruit Sliders in this week’s meal plan, (try us free here), but it also makes a great side dish.

 

Carrot Hemp Slaw

 Prep time: 15 minutes

Makes 2 ½ cups

 

Ingredients:

2 cups shredded carrots

½ cup raisins

1 large red apple, cored and chopped

¼ cup vegan mayonnaise

2 Tbsp apple cider vinegar

2 Tbsp hemp seeds

 

Directions:

  1. In a large bowl, combine all of the ingredients and stir well. Serve chilled.

 

Ditch the oil: Replace the vegan mayonnaise with vegan Greek yogurt.

 

Spoiler Alert: Carrot Hemp Slaw will stay fresh in an air-tight container in the refrigerator for  days.

 

Batch it up! Carrot Hemp Slaw is a tangy salad that can be served as a side dish or topped on sandwiches and burgers....

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BCC Special Sauce

Uncategorized Sep 09, 2020

What’s your special sauce? You know, that special something that makes you YOU For us, it’s the way we can organize meal prep so you’re in and out of the kitchen in less than 2 hours with 4 meals ready for the week—but also, it’s THIS special sauce!

 

We’re drizzling it in our BCC Burger Bowls this week,  (try us free here), but we think it makes any dish extra special. 

 

BCC Special Sauce

Prep time: 10 minutes 

Makes about ½ cup

 

Ingredients:

½ cup vegan mayo

¼ cup BBQ sauce

2 Tbsp apple cider vinegar

1 tsp dijon mustard

2 tsp smoked paprika

2 tsp onion powder

2 tsp garlic powder

 

Directions:

  1. In a medium bowl, combine all of the ingredients and whisk well.

 

Spoiler Alert: BCC Special Sauce will stay fresh in an air-tight container in the refrigerator for 2 weeks.

 

Batch it up! BCC Special Sauce is a delicious spread on burgers and sandwiches.

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BCC Steak Sauce

dressings and sauces Sep 02, 2020

Wondering what vegan dish to serve with this steak sauce? May we suggest Portobello Steak & Potato Kebabs (featured in this week's plan - try us free here)? It's also super tasty on grilled cauliflower steaks and tempeh burgers.

Infused with Italian flavors such as balsamic vinegar, sun-dried tomatoes and rosemary, this is truly a special sauce to keep handy in your inventory of pantry staples.

 

BCC Steak Sauce

Prep time:  5 minutes | Cook time: 15 minutes 

Makes 3/4 cup

 

Ingredients:

½ cup sun-dried tomatoes

1 cup balsamic vinegar

1 clove garlic, smashed

1 sprig fresh rosemary

2 tsp Worcestershire sauce

2 tsp Dijon mustard

1 Tbsp agave

½ tsp sea salt

¼ tsp freshly ground black pepper

 

Directions:

  1. In a small bowl, add the sun-dried tomatoes and cover with boiling water. Let stand 10 minutes and drain.
  2. Meanwhile, in a small saucepan, combine the balsamic vinegar, garlic and rosemary. Cook over high heat for 10 minutes until the...
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Caramelized Onion Dip

Uncategorized Aug 26, 2020

This Caramelized Onion Dip is delicious served alongside crinkled potato chips (or dolloped on top of sandwiches—like this week’s Mushroom Lentil Vegan Meatball Subs (try us free here). The secret to this dip is the caramelization of the onions. Don’t skimp on the time it takes to get these just right (about 30 minutes)!

Caramelized Onion Dip

Prep time: 15 minutes | Cook time: 30 minutes

Makes about 2 cups

 

Ingredients:

2 large yellow onions

3 Tbsp butter

¼ cup canola oil

¼ ts cayenne pepper

1 tsp sea salt

½ tsp black pepper

4 oz vegan cream cheese

½ cup vegan sour cream

½ cup vegan mayo

 

Directions:

  1. Cut the onions in half, and slice them into thin half rounds.
  2. Heat the vegan butter and oil in a large saute pan on medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes.
  3. Reduce the heat and cook for another 20 minutes, stirring occasionally until the onions are brown and caramelized. Remove...
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