What are some good bulk vegan recipes?
Soups of any kind are the answer to this. Unlike other cooking methods, you suffer no penalty for choosing vegan ingredients. They are designed to be cooked in bulk. Most importantly, however, they are actually better as leftovers. In fact, I recall reading an article about a local soupery that actually would cook up an entire soup and then, instead of serving it that day, would chuck it in the fridge so the flavors could intensify and merge. It wouldn’t get served until a few days after it was made. Pasta e fagiole is a super easy option. You can eat it right away and it does taste better a few days on. Basically, just heat up 2-3 cans of white beans in a pot. Then add 2-3 cans of vegetable broth (you can use water, but broth makes the flavor a lot better. I’m guessing bouillon would do the trick her as well). Finally, add macaroni to “taste”, by which I mean if you like a lot of pasta, go ahead and add a lot. Cook until the pasta is tender. Season well. This tastes pretty good on its
I like to have dried beans on hand (just the regular kind you get at the grocery store for like a dollar, Goya or store brand). I usually have pinto and blackeyed peas, as well as green and yellow peas. When I’m running out of food, I put the beans or peas (you don’t have to soak the peas so long, but I like my peas to be totally mushy and make a thick “paste” so I soak them) in a large pot of water and soak overnight. In the morning, I drain off as much of the soaking water as possible, put in new water, and go to work (if it’s a weekend or I’m home during the day, I start cooking in the morning, and sometimes I start the soaking in the morning and cook in the evening – it never seems to make much difference to me as long as they soak like 10-24 hours. For pinto and black eye peas, I drain all of the soaking water and put in about 4 or 5 cups of fresh water, some veggie broth packets, lots of fresh garlic (I use a garlic press and put in literally 10 cloves – you can crush it with the
