Batch-cooked lunches
Meat-Free Balls
Makes 20 balls
Once these have cooked, you can cool and freeze them making them an excellent component in your batch cooking.
• 200g (7oz) chestnut mushrooms
• 1 red onion
• 3 garlic cloves
• 1 tin (400g/14oz) black beans
• Couple of glugs of oil
• 50g (1.7oz) walnuts
• 2 tbsp tamari
• 80g (2.8oz) porridge oats
• 1 tbsp dried basil
• 1 tbsp dried oregano
1 Firstly, chop the mushrooms into small pieces, dice the onion, crush the garlic and drain the tin of black beans.
2 Pour a glug of oil into a pan over a medium heat. Add in the red onion, garlic and mushrooms, then the black beans, walnuts and tamari and fry for 5-7 minutes until the liquid has disappeared.
3 Now, add the mixture to a food processor along with the oats, basil, oregano and a generous pinch of salt and pepper. Pulse the mixture to combine until the texture is like stuffing (you may need to scrape down the sides a few times).
4 Place the food processor with the mixture into the fridge for 10-15 minutes to take away some of the heat.
5 Roll into roughly 20 small meatballs.
6 Reheat the pan with another glug of oil over a low heat, add in the meatballs and fry for 10 minutes, making sure to shake the pan so that they fry all the way round.
Smoky Jackfruit Cowboy Chilli
Serves 6
This rich, smoky chilli is perfect for a crowd and also makes an ideal dish to freeze and have on hand for an easy lunch to reheat for home or work. Serve with
