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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 freeze the other half of your batch. Eat in crusty rolls with ketchup and fries.
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There’s a whopping four of your five-a-day in this super-healthy 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.
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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 five-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.
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 five-a-day. Add frozen peas for a further vitamin C boost and a complete kid-sized veggie supper from the freezer.
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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.
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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 yogurt.
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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.
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This healthy, low-calorie soup is a great way to use courgettes when in season. It’s also low in salt and saturates. It takes only 30 minutes from start to finish so that it can be whizzed up as a simple midweek meal, and it’s freezable so you can store it in summer and enjoy it all year round. Enjoy with a delicious crusty loaf like our seedy rosemary soda bread or garlic & black olive sharing bread.
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This freezable vegan korma is a beautiful meal for budding chefs to take on with some help. Written in a simple step-by-step method with a clear list of ingredients, it’s great for kids aged seven to 11 to practice their fundamental cooking skills. Look at our Kid’s Kitchen cookery videos and recipes for more recipes perfect for children interested in cooking.
Upgrade your everyday mac ‘n’ cheese with wild dried mushrooms to make this incredibly rich and woody pasta bake. Cover with panko breadcrumbs and veggie cheese for a beautiful crusted finish to your sumptuous dish.
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What’s your favourite veggie family meal? Leave a comment below…