Batch Cooking Prep Day: Vegetarian Week

Here is our third batch cooking weekly plan! In the vegetarian edition we present you with a selection of delicious and easy-to-prepare dishes. What's so practical about batch cooking? You can prepare most of the ingredients on "prep day" and are therefore optimally prepared for the whole week. The dishes can be prepared in no time at all, so you can effortlessly enjoy fresh and healthy meals.

weekly schedule

With this weekly plan, the coming week will be stress-free and culinary diverse:

• Day 1: Spaghetti with roasted pepper sauce and burrata
• Day 2: Chilli sin Carne
• Day 3: Winter salad with garlic bread
• Day 4: Avocado Toast with Halloumi and Pickled Onions
• Day 5: Vegetarian Tacos with Spicy Halloumi

We have already created the shopping list for your batch cooking week, you can download it here .

A step-by-step guide for your prep day

On this preparation day, I also organize all the steps into categories such as cutting, roasting, mixing/pureing and pickling. This means you are optimally equipped for the week and can start cooking straight away on the individual cooking days.

Cut:

• Cut 1 pepper into cubes
• Cut 2 red onions into thin slices (or grate thin slices)
• Cut 1 white onion into cubes
• 1 bunch of coriander cut
• 1 handful of fresh basil cut
• Cut 1 orange into slices
• Cut 1 grapefruit/ pomelo into slices

Roast:

• Halve 4 medium-sized peppers and remove the seeds. Roast in the oven with olive oil and salt. The skin of the pepper should be facing upwards. Roast until the skin is lightly brown. Remove from the oven, allow to cool and then peel off the skin of the pepper.

Mixing/pureeing:

• Make garlic paste: Grind 3 cloves of garlic with olive oil to a coarse paste mix.
• Make the pepper sauce: After roasting the peppers, mix all the ingredients. The ingredients for this:
  • paprika
  • 2 teaspoons garlic paste
  • 400 ml tomato sauce
  • 1 handful of fresh basil
  • 1 handful of onions

Insert:

• Pickle red onions:
  • Fill the Oleni 0.5 l glass with the sliced ​​red onion strips. Leave about 3 fingers of space to the edge of the glass to fill it with the stock.
  • Make the broth: Heat water and vinegar with sugar briefly in a saucepan until the sugar dissolves. Incidentally, the glass is not only used as a storage jar but also as a measuring cup - cup and ml information can be seen on the side of the Oleni glass, making it easy to measure without a scale.
  • • 1 cup water
    • 1 cup vinegar
    • 1/3 cup sugar
  • Then pour the stock over red onions and fill the jar with it. If there are still onions left, you can fill the jar with more.
  • Optional: Add a few peppercorns to the glass.
  • Ready to eat after just 1-2 days.
  • Lasts about 2 weeks.

With all the steps completed, you are now perfectly prepared for a stress-free week of cooking! Detailed recipes and other tips await you on the blog over the next few days so that you can enjoy the prepared delicacies to the fullest. Enjoy your meal and have fun cooking!