Veggie 10 meals in 1 hour

Split your ingredients into piles

1. VEGGIE BOLOGNESE & VEGGIE CHILLI

   For both dishes:

   • 6 cups (300g) store-bought, cubed root vegetables (carrots, parsnips and swede work well)

   • splash of olive oil

   • 4 cups (460g) frozen, chopped onions

   • 8 tsp frozen, chopped garlic

   • 4 × 400g tins chopped tomatoes

   • 4 × 500g cartons passata

   • 6 tsp dried oregano

   • 400g red lentils, rinsed

   For the Bolognese:

   • 2 cups (140g) chopped mushrooms

   For the Chilli:

   • 4 tsp chilli powder

   • 2 tsp cumin

   • 2 cups (150g) frozen, sliced peppers

   • 4 × 400g tins kidney beans, drained

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   VEGETABLE FAJITAS

   • 2 × 400g tins black beans, drained and rinsed

   • 4 cups (600g) frozen sweetcorn

   • 2 × 30g packs fajita seasoning

   • 4 fresh onions, peeled and thinly sliced

   • 6 fresh peppers, deseeded and sliced

   • 4 fresh red onions, peeled and thinly sliced

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   CHILLI BEAN BURGERS

   • 2 × 400g tins three bean salad, drained and rinsed

   • 1 × 400g tin kidney beans, drained and rinsed

   • 2 cups (80g) breadcrumbs

   • 1 cup (90g) tinned sweetcorn

   • 2 eggs, beaten

   • 3 tsp chilli powder

   • 2 small bunches coriander, leaves chopped

   • 8 brioche buns (optional)

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   STUFFED PEPPERS

   • 8 fresh peppers, halved lengthways and deseeded

   • splash of olive oil

   • 2 cups (230g) frozen, chopped onions

   • 2 tsp frozen, chopped garlic

   • 2 × 250g packs microwaveable rice (choose your favourite flavour)

   • 6 mushrooms, finely chopped

   • 2 × 400g tins chopped tomatoes, drained through a sieve

   • 2 cups (180g) grated cheddar cheese

1. VEGGIE BOLOGNESE & VEGGIE CHILLI

   01 Start by cooking the chopped root vegetables for the Bolognese and Chilli recipes in a microwave for 10 minutes, until just tender. Alternatively, cook in pan of boiling water over a medium heat.

   02 While the vegetables are cooking, heat a splash of oil in a large pan over, then add the onions and garlic and cook, stirring, for 1 minute, until softened.

   03 Add the chopped tomatoes, passata, oregano and lentils to the pan and stir to combine. Add the cooked root vegetables to the pan, too, then simmer for 20 minutes, stirring occasionally, until tender.

2. CHILLI BEAN BURGERS

   04 While the Chilli and Bolognese are cooking, make the Burgers by putting both types of beans in a large bowl with the breadcrumbs, sweetcorn, eggs, chilli powder and coriander. Mix everything together with your hands until well combined, then divide the mixture into eight equal-sized balls.

   05 Flatten the balls into patties, then transfer to a baking sheet lined with greaseproof paper – the burgers are fragile, so be careful when transferring them. Place the burgers in the freezer for up to 3 months, until ready to use. For ease, you can also freeze brioche buns to serve with your burgers; simply transfer the buns to a freezer bag and freeze flat.

3. VEGETABLE FAJITAS

   06 Give the Bolognese and Chilli mixture a stir, then move on to preparing the Veggie Fajitas. You will be making two large freezer bags of fajita mixture, so set these on the side and remember to divide the ingredients between the two bags as you work. Put the ingredients into the bags in the order described, as you will need to cook them separately later.

   07 Put half of the black beans and sweetcorn in each bag, followed by a quarter (half a pack) of the fajita seasoning. Next divide the peppers and onions between the bags and pour over the remaining fajita seasoning. Flatten the bags, removing as much air as possible, then transfer to the freezer until needed, up to 3 months.

4. VEGGIE BOLOGNESE & VEGGIE CHILLI CONTINUED…

   08 To complete the Bolognese, place two large, clearly labelled freezer bags on the worktop and scoop four cups of the mixture into each. Now add 1 cup (70g) of the raw chopped mushrooms to each bag. Set the bags aside, unsealed, until the mixture has completely cooled, then seal flat and transfer to the freezer for up to 3 months, until needed.

   09 The remaining mixture will form the basis of your Chilli. Simply stir the chilli powder, cumin, frozen sliced peppers and drained kidney beans through the mixture, then divide between two large, clearly labelled freezer bags. Set the bags aside, unsealed, until the mixture has completely cooled, then seal flat and transfer to the freezer for up to 3 months, until needed.

5. STUFFED PEPPERS

   10 Finally, to prepare the Stuffed Peppers, put the halved peppers in a pan of boiling water over a medium-high heat and cook at a simmer for 4–6 minutes, until softened but still retaining their shape.

   11 Meanwhile, heat a splash of olive oil in a frying pan over a medium heat, then add the frozen onions and garlic and cook, stirring, until softened – this should only take a minute.

   12 Microwave your rice according to packet instructions – usually about 2 minutes – then add to the pan along with the chopped mushrooms, strained, chopped tomatoes and half of the grated cheddar cheese. Stir to combine, then remove the pan from the heat and set aside.

   13 Drain the peppers and divide them between two baking dishes, packing them in to help them retain their shape. Spoon the filling mixture into the peppers, then sprinkle over the remaining cheese. Set aside to cool completely, then carefully wrap each of the peppers in clingfilm and transfer to a large freezer bag. Place in the freezer until needed, for up to 3 months.

   Congratulations!
   You now have 10 evening meals ready for the freezer!

When you come to cook

1. WHEN YOU COME TO COOK

   Once cooked and frozen, all of these meals are best fully defrosted before cooking.

   All reheated meals should reach a temperature of 74°C/165°F. Always make sure any reheated food is piping hot before serving. Cooking times for each dish are listed below.

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   VEGGIE BOLOGNESE

   Once defrosted, cook in a large pan over a medium heat, stirring occasionally, until piping hot and the mushrooms are cooked through. Alternatively, transfer to a heatproof bowl and cook in the microwave for 10 minutes, stirring halfway through cooking.

   VEGGIE CHILLI

   Once defrosted, cook in a large pan over a medium heat, stirring occasionally, until piping hot. Alternatively, transfer to a heatproof bowl and cook in the microwave for 10 minutes, stirring halfway through cooking.

   VEGETABLE FAJITAS

   Once defrosted, fry the peppers and onions in a little oil until tender. While they are cooking, transfer the beans and sweetcorn to a heatproof bowl and cook in the microwave on high for 4 minutes. Stir the pepper and onion mixture into the bean and corn mixture and serve with tortilla wraps and your choice of toppings alongside.

   CHILLI BEAN BURGERS

   Once defrosted, fry in a little oil for 3–4 minutes on each side. Alternatively, bake in an oven preheated to 200°C/400°F/gas mark 6 for 10–15 minutes, turning halfway through cooking.

   STUFFED PEPPERS

   Remove the clingfilm from the peppers and layer in an ovenproof dish. Cook in an oven preheated to 180°C/350°F/gas mark 4 for 30–35 minutes, until piping hot and the cheese is golden and bubbling.