Freezable vegetarian recipes

This warming aubergine chilli is low fat and four of your five-a-day. Serve up this smoky spiced vegetarian supper with brown rice and all your favourite trimmings

Entertain friends and family with Tom Kerridge’s cheese and onion tart that guarantees the sweetest caramelised onions and perfectly crisp pastry

Tasty tofu is a vegetarian's best friend and this cannelloni dish, packed with protein and iron, is sure to be a freezable favourite

Rustle up our easy veggie chilli. It's a great recipe for batch-cooking – you can easily double it if you have a pan big enough, and freeze the rest

This healthy low-calorie soup is a delicious way to use up courgettes when they're in season. Plus it's freezable, so you can make it in summer and enjoy all year

When roasted, this squash can be pulled into long, spaghetti-like strands with a fork. Use in place of pasta, in salads, or with roasted fish or meat

Use the ‘tangzhong’ method (making a roux-like paste to add to the dough) to give the bread in these milk buns an excellent rise and soft, fluffy texture

Enjoy halloumi in this family-friendly curry – it has a wonderful texture, similar to paneer. You may want to halve the amount of garam masala for young children

Struggle to get your five-a-day? This superhealthy lentil ragu will get you four steps closer and can be frozen for extra convenience

Make vibrant spring onions the star of the show, scattered over creamy, tangy feta and soft flatbreads for a simple yet stunning lunch

Serve these versatile savoury bites with sausages, or make them the star of the show with soured cream and a scattering of spring onions

Try our take on comforting pasta e ceci. Seasoning is key, and a drizzle of good olive oil and a scattering of hard, sharp cheese will really bring it to life

Cook this beetroot biriyani and freeze the leftovers for busy weeknights. With colourful beetroot taking centre stage, it's full of spices and is a flavourful dish

Combine two Italian classics - parmigiana and lasagne - in this veggie bake. It's ideal for batch cooking as you can freeze it before or after baking

Make this moreish Middle Eastern-inspired pie for a special occasion when you're feeding a crowd. It's made with curd cheese, but you can use ricotta and mascarpone instead

Batch-cook this vegan five-bean chilli, then freeze in portions for busy weeknights. With beans, tomatoes and peppers, it's full of nutritious, filling veg

Give your midweek meal a Mexican twist with our easy enchilada pie. Packed with nutritious veggies, it provides a whopping four of your 5-a-day

Rustle up this spice-rich soup and hearty raita for a tasty and speedy lunch. It's also healthy, delivering four of your 5-a-day

Make a batch of our aubergine and pepper tagine at the start of the week for a couple of lunches, and then put extra portions in the freezer for a rainy day

Batch cooking sieved tomato sauce means you can freeze it in portions and defrost it to use however you please. Perfect for pasta, rice and pizza dishes

Bake this rich date and walnut loaf at the weekend to enjoy during the week. You can freeze it for another day to serve to last-minute guests, too

Get the kids to help make this vegan take on a korma. With a clear list of ingredients and step-by-step method, the recipe is ideal for children aged seven to 11 who are learning to cook