Vegetarian batch cooking recipes

Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. It's healthy and low in fat

Delight friends with an afternoon tea that includes this easy carrot cake. You can bake the cake, freeze it and just drizzle over the icing on the day

Get ahead at the weekend making this roasted cauliflower, then use it to make our roasted cauliflower cheese toad-in-the-hole later in the week

Get your day's vegetable quota all in one go. Great for feeding a group, or freeze portions

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

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

Make this comforting veggie cottage pie with lentils in bulk and freeze in separate servings, so you can defrost only what you need

The broccoli introduces a satisfying crunch to this super-easy salad alongside sweet cranberries. It works well as a make-ahead lunch and you can switch the nuts or halloumi for what you've got at home

This simple vegetable curry is budget-friendly and great for feeding a crowd, served with naan and rice. You can freeze batches for future midweek meals.

Try this vegetarian stew with crusty sourdough, or as an accompaniment to grilled meats. Marrow is the star here, but you're getting four of your five-a-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

Save time on busy days by roasting the cauliflower and butternut squash ahead of time and freezing to make this tasty budget-friendly vegan curry at a later date

Come home to a warming bowlful of this filling, low-fat soup

Make this low-calorie veggie lasagne as a lighter alternative to the traditional bake. It's layered with pasta, ratatouille and sliced aubergine, and packs in all of your five-a-day

This red pepper sauce is so handy to have bagged in the freezer. The recipe makes enough for two meals – use as a base for baked gnocchi or pasta

Enjoy this satisfying lentil soup recipe, made with red lentils, carrots and leeks. It's low in calories and fat, and delivers three of your five-a-day

This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping

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

The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper

Of the winter soups, leek and potato is one of the most comforting and familiar. This easy Vichyssoise recipe by Darina Allen makes the most of seasonal, local veg

This thrifty traybake sponge used canned fruit and coconut yogurt. Cut into squares and serve up at a party or cake sale