NEXT Thursday is International Vegetarian Day, and many of us are trying to have more meat free meals these days.
Vegetarian food isn’t what it used to be, there is so much variety to choose from now.
This week I am showing you two delicious veggie recipes that can be cooked in advance and frozen, they are recipes that your family may not even guess are meat free so you will be able to get some sneaky hidden veg into them.
Veggie-packed pasta sauce
Prep time: 5 mins
Cook time: 20 mins
Heat the oil in a saucepan and add the Mediterranean veg, mushrooms and chopped garlic, and cook until soft. Add the passata, tomato puree, stock and sugar, and cook on a low heat for around 20 minutes until the veg are soft. If the sauce is too thick, add some water to loosen it.
Once the veg are soft, remove the sauce from the heat and season with salt and pepper.
Ready to serve: Your sauce is now ready to top your favourite pasta. Finish with some grated cheese and a few optional fresh basil leaves.
Ready for the freezer: Once the sauce has cooled completely, pour it into a reusable labelled freezer bag and freeze.
Ready to eat: Once defrosted, heat through in a saucepan or in the microwave until piping hot. Ladle over pasta of your choice.
Prep time: 5 mins
Cook time: 25-30 mins
Heat oil in a saucepan and add the chopped garlic and onions. Cook until softened.
Add the sachet of chilli con carne mix, then the sweet potato chunks and frozen peppers, then the cans of chopped tomatoes and sweetcorn.
Cook for around 20 minutes until veg are nearly soft, then add the kidneys beans (adding them in later on ensures they don’t go mushy). Cook for 5 minutes.
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Once the veg are soft, remove the pan from the heat and leave to cool.
Ready for the freezer: Once the chilli is cooled, freeze in a labelled reusable freezer bag and pack flat into the freezer.
Ready to eat: Defrost and heat through in a pan or microwave until piping hot. Serve with rice, grated cheese and some sour cream. “Zhuzh” it up with some chopped chilli and spring onions.
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