Not everything lends itself to freezing, but a lot of comforting meals fit the bill perfectly – think curries, slow-cooker meals, stews, pasta sauce, pies and even treats like banana bread, scones and muffins. Some meals taste even better when you reheat them, and there’s nothing more satisfying than a yummy dish that has been cooked with love and takes minimal effort to serve.
There are a few golden rules when it comes to batch cooking and freezing:
Now you’ve got the basics, it’s time to get cooking. Enjoy our nourishing Veggie Bolognese Pasta to use throughout the year. This vegan meal serves 4 and the sauce can easily be made and stored in bulk. Happy cooking.
Veggie Bolognese Pasta
Add olive oil to a heavy-bottomed pan over medium-high heat. Once hot, add onion, garlic, mushrooms and eggplant and sauté until brown and soft (about 5 mins).
Turn the heat down to medium-low. Add cooked lentils to veggies and mix through, then stir in the crushed tomatoes and add your red wine, broccoli and spices. Season with salt and pepper then simmer covered for 25 mins.
In the meantime, bring a pan of salted water to the boil and cook the pasta to your liking.
Spoon the pasta into bowls and top with a good serving of the veggie and lentil sauce. Garnish with fresh basil and nutritional yeast flakes, and serve.
For bulk batches, set aside the amount you want to keep for another meal and place into an air-tight container before storing in the freezer.
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