Veggie batch cooking?

elliesmemory1

has anyone any ideas for a single veggie to cook and freeze please. I work and tend to eat rubbish as im too worn out too cook when I get in. Would also liketo save money!
I do like quorn etc and most veggies.
My idea is to have a cookiing day once a month or so to fill freezer, but need some recepies please.

marmiterulesok

I am also a vegetarian,but tend to make a week's meals at a time,as I have a tiny freezer.It keeps well in the fridge.

I often make a leek risotto,or a lentil dhal or a curry dish with ric or spaghetti with HM tomato and veggie sauce with or without soya/quorn mince.

Do you have a slow sooker?I do couscous dishes in the slow cooker (which can be eaten hot or cold) and a fennel and tomato dish.

In winter I often make a big pot of veg and lentil soup for the week.

If you want any of these recipes,let me know.

I'm going to try 'tunisian-style chick peas with harissa' in the SC (which is served with couscous) today.

short_bird

Hi, I'm a great believer in batch cooking and freezing: large vat of tomato sauce then make some Quorn bolognese, some ratatouille and then chili from the rest -Quorn or veggie or a variety of beans!
And the same can be done with a complete curry.

Malfiore

Hi, I'm veggie and do a lot of batch cooking.

My staples are:

lentil shepherd's pie (cheap family recipes)
curry - veg, beans, curry paste and chopped toms etc
chilli - lentils, beans, veg, spices etc
spag bol - either quorn or lentil
soup and lots of it! Veg and lentil, minestrone, bean and veg - basically anything I have in the house I can use! I tend to go to the reduced section and buy up the 5p bread/rolls and freeze loads of these so I can just get a roll/couple of slices out and defrost in the lunchboxes which bulks it out for next to nothing.

Lots of sauces for over pasta, jacket potatoes etc. I made one on the weekend with aubergine with a few tbsps of red wine, really lovely over pasta/potato with a sprinkling of cheese.
Risottos
Lasagne - lentil or aubergine and courgette or quorn.
Canellini - I do a cheap tomato based one.

Again, if you would like full recipes please ask.

I can't do a link now but if you google ginghams vegetarian meal planner, you will find a user on here who has posted a month's meal plan!!

Boodle

You can freeze pretty much anything sauce/stew-like - making in the slow cooker will use less energy and effort. Or make a plate pie and freeze in slices ready to microwave.

On a slightly different but hopefully useful note: dried soya mince/flakes from the dried pulses and grains aisle in the supermarket is cheaper than Quorn and you can use it in the same way. Also Asda do soya chunks in their freezer which are cheaper than Quorn chunks too; they have a very decent texture in casseroles esp from the slow cooker.

elliesmemory1

thanks, I do sometimes make veg soup. I worry a bit about what I cn and cant freeze. Is it ok to use quorn cook it ad then freeze? dont want to give myself food poisoning!!

Boodle

Hardupandfedup wrote: »

thanks, I do sometimes make veg soup. I worry a bit about what I cn and cant freeze. Is it ok to use quorn cook it ad then freeze? dont want to give myself food poisoning!!

I don't use Quorn as it has egg in it, but I don't see why not. I do this with soya mince.

Malfiore

Hardupandfedup wrote: »

thanks, I do sometimes make veg soup. I worry a bit about what I cn and cant freeze. Is it ok to use quorn cook it ad then freeze? dont want to give myself food poisoning!!

I always freeze quorn and have no problem with it. Just always make you heat it up properly. I tend to freeze things and when I need them defrost them and add the pasta / rice to them when we eat which only take 10 mins to cook.

elliesmemory1

Thanks, might have a go at something later. I have frozen quorn mice, leeks, onions, garlic, some jar bolanase sauce and some chillis. Any ideas what I can make from that?

Malfiore

Well, with that you could a simple spag bol, maybe have it over jackets for a change - you coiuld try bulking it out with red lentils; If you have cheese, milk and pasta sheets, you could make a lasagne.

I'm not sure what else at the moment...

got-it-spend-it

I'd make a bolognese with that lot, then once cooked add the chillies and a tin of kidney beans to half of it.

We don't eat meat, but batch cook both quorn and lentil dishes all the time. Bolognese is a great base for loads of things like lasagne, moussaka, chilli, and freezes really well.

Lentil soup is also good and easy to make in bulk and freeze, as is a ratatouille type dish.