Make the effort to stock your freezer with veggie-loaded meals when time allows and you’ll be rewarded with a stash of nutrient-dense suppers you can call on midweek to feed your family.
If you often feel there's no time for real cooking in the week, these freezable veggie recipes might be just what you need. From curries to chilli and pies to pasta, all you need do is pick your preferred form of comfort food and get batch cooking.
Crammed full of spinach, these colourful burgers have the novelty factor and can be frozen uncooked. The recipe makes eight, so knock some up on a day when you have time to cook, serve four then and there, then freeze the other half of your batch. Eat in crusty rolls with ketchup and fries.
There’s a whopping four of your 5-a-day in this superhealthy ragu. It’s prepped in just 15 minutes and takes next to no time to reheat once you’ve defrosted it. Filling and frugal, the lentils make a tasty base for the herbs and healthy veggies.
Tomato and hidden veg sauce
Every freezer needs a good tomato sauce in its arsenal, ready to be used as a base for lasagne, in shepherd’s pie, or just reheated alone and served with pasta. This sauce has the full five of your 5-a-day, so it’s perfect for getting a quick boost of vitamins on days when time is tight. Even the fussiest little eaters will give it the thumbs up.
Mini lentil shepherd’s pies
These mini veggie pies are perfect freezer-stash food. A tried and tested way to get mushrooms and lentils past children who think they don’t like either, they also contain three of their 5-a-day. Add frozen peas for a further vitamin C boost and a complete kid-sized veggie supper from the freezer.
Black bean chilli
This richly flavoured chilli is a cinch to make and you can easily tone down the spices to suit younger children. Prepped in 20 minutes, it’s perfect for putting in the middle of the table and letting everyone pile up their plates and pick their favourite toppings. Store portions in the freezer for a ready-and-waiting filling supper.
You can freeze the leftovers of this delicious chickpea curry, ready to enjoy another day. It’s lower-fat, gluten-free and delicious piled up with naan breads and rice. If you have a giant jar of chickpeas or dried curry leaves stockpiled in your cupboards, then this is a great recipe to try. Cool off the spice for younger ones with a dollop of natural yoghurt.
This aubergine-loaded comfort-food classic takes only 20 minutes to prepare. Try it with a green salad and crusty loaf for a perfect standby supper when you haven’t got time to cook from scratch. You can cook it straight from frozen (see recipe tip) or defrost ahead of time.
Like these recipes? Try more wholesome family classics...
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