Batch Cooking Like a Pro: Hearty, Healthy Meals for Colder Days

fresh vibrant and healthy foods portioned in to glass containers

Knowing how to batch cook meals can save you money, time, and avoid waste. Read our guide to batch cooking and get your freezer stocked up with delicious dinners in a hurry.

Everyone should have a few batch cooking recipes up their sleeves. By cooking larger quantities of food and storing them in your freezer, you know you’ve always got a tasty, home-cooked meal, ready to blast in the microwave or defrost overnight. 

Nearly two-thirds of people batch cook regularly, and it’s particularly popular among younger adults. But while batch cooking is common and straightforward, there are a few important rules to keep in mind.

In this guide, you’ll learn about:

  • The benefits of batch cooking
  • Practical and safety tips for batch cooking and freezing
  • What does and doesn’t freeze well
  • 5 easy, reliable, and tasty batch cooking ideas 

The benefits of batch cooking

At Huel, we’re big fans of any food prep that saves you time and money while still being healthy. Batch cooking ticks all those boxes. 

Here are the top benefits of batch cooking:

  • Saves money: Buying ingredients in bulk tends to be cheaper—whether that’s rice, dried beans, or fresh veggies. Cooking up large quantities and freezing them lowers your overall food costs. Having ready-made meals in the freezer also makes you less likely to place impulse takeout orders or buy extra items at the grocery store on your way home.
  • Saves time: While prep work takes slightly longer upfront (chopping extra onions, vegetables, or proteins), you won’t need to cook or clean up on the days you enjoy your prepped meals.
  • Often healthier: Using whole-food ingredients in your batch recipes usually makes your meals much healthier than store-bought TV dinners or takeout.
  • Makes meal planning easier: Having several prepped options stocked in your freezer simplifies your weekly meal planning. You might only cook fresh meals two or three nights a week, relying on your freezer stash for the rest.
  • Reduces waste: If you cook all the ingredients you buy and freeze extra portions, you’re much less likely to waste good food. That’s good for your bank balance and the planet. 
  • Avoid cooking stress: If deciding what to cook every evening stresses you out, batch cooking is a game-changer. Dinner is already taken care of—just heat it up in the microwave.

Batch cooking essentials: key safety and practical tips

It’s generally pretty easy to batch cook and freeze your meals. But it’s helpful to know some essential ‘best practices’ to make sure your food stays good. 

Check freezing times

Most batch-cooked meals can be stored for up to three months in your freezer. If your freezer is working well, cooked meals can be stored indefinitely. However, the taste and quality can still change over time, and they’ll become less palatable. 

Cool then freeze

After your food is cooked, leave it to cool to room temperature before freezing. Putting warm foods in the freezer raises the temperature, so the appliance will use more energy to keep things cold. 

Divide into portions

If you’ve made a big batch of chili, lasagna, curry, or soup, it will be much harder to divide once frozen together. Divide your food into single-serving or meal-sized containers before freezing.

Label them up

Buy some erasable freezer labels. Write what’s inside the box and the date you cooked it. This helps with identifying your meals easily and means you can quickly see how long it’s been in the freezer for. 

You don’t need fancy tubs

You don't need fancy containers. Standard glass food containers, plastic storage tubs, yogurt containers, or heavy-duty freezer bags work great. Freezer bags are ideal for space-saving storage of liquid-heavy dishes like chilis, curries, or stews.

Defrost properly

Generally, it's best to thaw your meals completely before reheating them on the stovetop or in the microwave. Transfer a portion from the freezer to the refrigerator the night before to thaw safely overnight.

If you forget to thaw beforehand, transfer the frozen food into a microwave-safe dish, cover it, and heat on high for three minutes. Stir, then microwave in one-minute intervals until heated through completely.

You can also freeze batches of meal components

Freezing is a great way to store components of many meals, and thereby save time when it comes to cooking. For example, you could chop a whole bag of onions in one go, then freeze them in tubs or freezer bags and pull them out every time you need them. The same goes for other common ingredients like garlic or ginger. 

If you buy dried beans, chickpeas, or lentils in bulk, cook large batches at once and freeze them in portion-sized containers. This is often much cheaper than buying canned beans.

What types of food work (and don’t work) for batch cooking?

In principle, practically any food can be cooked in batches and frozen safely. However, certain foods don't hold up as well in the freezer and may lose texture or flavor after a few weeks at 0°F (-18°C).

What sorts of batch-cooked meals don’t freeze well?

The following foods can certainly be frozen, but might not be so palatable when re-heated:

  • Salads, raw vegetables, and vegetables with a high water content
  • Cooked pasta
  • Milk, cream, or egg-based sauces
  • Deep-fried foods
  • Soft cheeses
  • Foods containing gelatine
  • Fully cooked veg

What sorts of batch-cooked meals do freeze well?

The following sorts of dishes tend to freeze better:

  • Curries
  • Chilis
  • Stews
  • Pies
  • Parboiled vegetables
  • Soups
  • Raw chopped onions and garlic

5 batch cooking ideas to try

Need some batch cook ideas? Try out our healthy batch cooking recipes for wholesome meals that are perfect for storing and then reheating.

We’ve included an estimate of the number of servings for each recipe. You’ll want to make sure you have enough tubs to contain them all in the freezer (of course, if you eat a couple of servings on the day you cook, you’ll need fewer containers).

1. Red lentil and squash soup

Soups are ideal for cooking in large batches. Practically any soup will work, but we love the hit of spice in this moreish meal. 

This recipe should provide eight servings.

Ingredients

Method

3 tbsp coconut oil (or neutral oil) 4 yellow onions, sliced 4 garlic cloves, minced 1 (1-inch) piece ginger, peeled and grated 2 tsp curry powder ½ tsp chili powder 2 butternut squash, peeled and cubed 1 ½ cups (300g) red lentils 8 cups (2L) vegetable broth 1 (13.5 fl oz / 400ml) can coconut milk Salt and black pepper, to taste

Gently cook the onions, garlic, and ginger in the oil in a deep pot or Dutch oven. Once softened, stir in the spices and cook for 30 seconds. Add the squash and mix through the spice and onion mixture until combined. Add the lentils and stir through before pouring in the hot vegetable broth. Bring to a boil, then simmer for 20 minutes, or until the squash is tender. Pour in the coconut milk and simmer for another 5 minutes. Remove from heat. Use an immersion blender to blend the soup until smooth and creamy. Season to taste.

2. Hearty vegetable stew

This is the kind of comforting batch-cook meal that’s ideal for cold winter evenings. 

This recipe should provide eight servings.

Ingredients

Method

5 tbsp olive oil 1 large yellow onion, chopped 2 cloves garlic, minced 3 carrots, diced 3 celery stalks, diced 9 oz (250g) button mushrooms, quartered 1 tbsp cornstarch 1 tbsp dried Italian seasoning ½ cup red wine (or broth substitute) 2 cups (500ml) vegetable broth 2 (14 oz) cans diced tomatoes 3 Yukon Gold potatoes, cubed 1 ½ cups (200g) frozen peas Salt and black pepper, to taste

Gently cook the onion, carrots, celery, and garlic in the oil in a deep pot or Dutch oven. Once softened, stir in the mushrooms and cook until browned. Stir in the herbs and cornstarch, then add the wine and reduce slightly. Stir in the vegetable broth, canned tomatoes, and potatoes. Bring to a boil, then simmer for 30 minutes until thick and hearty. Check that the potatoes are tender. Stir in the peas and simmer for another 5 minutes. Season to taste.

3. Veggie lasagna

Veggie lasagna is a classic meal-prep favorite. While cream sauces and pasta can sometimes change texture in the freezer, a baked lasagna freezes and reheats wonderfully!

This recipe should provide six servings.

Ingredients

Method

5 tbsp olive oil 2 large red bell peppers, chopped 1 medium zucchini, chopped 1 small eggplant, chopped 1 large yellow onion, chopped 2 cloves garlic, minced 1 carrot, diced 1 celery stalk, diced 2 tsp dried Italian seasoning 2 tbsp tomato paste 1 cup (250ml) vegetable broth 2 (14 oz) cans crushed tomatoes ½ cup (50g) red lentils Salt and black pepper 9–12 oven-ready lasagna noodles 5 tbsp (75g) butter ½ cup (75g) all-purpose flour 3 cups (750ml) whole milk 2 cups (200g) shredded cheddar cheese 1 cup (200g) shredded mozzarella cheese

Preheat your oven to 400°F (200°C). Toss 1 tbsp of olive oil with the bell peppers, zucchini, and eggplant. Roast for 30 minutes. Meanwhile, sauté the onions, garlic, carrot, and celery in the remaining 4 tbsp of olive oil until softened. Stir in herbs and tomato paste. Add vegetable broth, crushed tomatoes, and red lentils. Bring to a boil, then simmer for 30 minutes before stirring in the roasted vegetables; season to taste. To make the cheese sauce, melt butter in a saucepan over low heat. Stir in flour to form a paste and cook for 1 minute. Gradually whisk in the milk until smooth and thickened. Stir in cheddar cheese and season. In a 9x13-inch baking dish, layer tomato sauce, lasagna noodles, and cheese sauce. Repeat layers, finishing with sauce and topping with mozzarella. Bake for 40 minutes.

4. Three-bean chili

When it comes to batch cooking ideas, you can’t go wrong with a hearty bean chili. Packed with plant-based protein, it freezes and reheats exceptionally well (try serving it over brown rice or with cornbread). We’ve added quinoa for extra protein and texture.

This recipe should provide up to 10 servings.

Ingredients

Method

3 tbsp vegetable oil 2 yellow onions, chopped 2 cloves garlic, minced 1 red bell pepper, diced 1 tsp ground cumin 1 tsp smoked paprika 1 tsp chili powder 3 tbsp tomato paste 1 (15 oz) can kidney beans, rinsed and drained 1 (15 oz) can black beans, rinsed and drained 1 (15 oz) can pinto beans, rinsed and drained 2 (14 oz) cans diced tomatoes 2 cups (500ml) vegetable broth ½ cup (100g) quinoa Salt and black pepper, to taste

Gently cook the onion, garlic, and red pepper in a large pot with oil until softened. Stir in the spices and cook for 30 seconds, then stir in the tomato paste. Add all the beans and canned tomatoes. Pour in the vegetable broth and bring to a boil, then simmer for 10 minutes. Stir in the quinoa and continue simmering for another 15-20 minutes until tender. Season to taste.

5. Chickpea, spinach, and tomato curry

When it comes to healthy batch cooking, this delicious curry really ticks all the boxes. 

This recipe should provide up to 8 servings.

Ingredients

Method

5 tbsp vegetable oil 3 yellow onions, diced 5 cloves garlic, minced 1 (1-inch) piece ginger, peeled and grated 2 tsp ground cumin 2 tsp ground coriander 2 tsp chili powder 1 tsp ground turmeric 2 (14 oz) cans diced tomatoes 3 (15 oz) cans chickpeas, rinsed and drained 2 tsp salt ½ tsp sugar 1 lb (450g) fresh spinach

Gently cook the onions for 10-12 minutes until soft and golden. Stir in garlic and ginger and cook for 3 minutes. Add spices and toast for 30 seconds, then stir in tomatoes, chickpeas, salt, and sugar. Simmer for 10 minutes. Stir in fresh spinach and cook for 5 minutes until fully wilted.

Simple, easy, and tasty batch cooking ideas

Prepping a few batch recipes when you have a couple of free hours sets you up with easy meals for days. You'll enjoy healthy, home-cooked dinners while avoiding fast food or pricey takeout.

And on days when you don’t feel like thawing dinner, Huel is another great option for quick meal prep. Our nutritionally complete powders and hot meals contain all the balanced macronutrients and micronutrients your body needs. They take seconds to prepare and taste delicious too.

Words by Len Williams

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