Ra (Freyja) (it/its)𒀭𒈹𒍠𒊩hiiiii my loves! does anyone have any vegetarian/vegan chili and other batch-cookable freezable food recipes that are (A) easy to cook, (B) can be made with cheap ingredients available in NZ and (C) that can be done in large batches and frozen? Please boost for reach
Izzy 
@freya I like to make these for breakfasts https://www.spendwithpennies.com/veggie-egg-muffins/
@izzy awawaaaa
Fae --> EMF@freya i routinely fill my freezer with 10+ portions of veggie chili, i can try and write down my recipe or at least copy-paste the ingredients list if that is helpful? there is not a lot of actual process involved :)
@fae yes please!
@freya these are my scribbled notes. def lots of space for creativity with seasoning (i am very bad at it). ingredients in order i add them, whole thing done in a 5L pan. implicit cooking times after adding each ingredient. once everything is in how long you want to leave it simmering is open ended once the beans are cooked.
please ask if anything does not make sense.
3 to 6 onions (depends how small they are)
250 to 300g quorn / veggie mince / etc
2 to 3 bell peppers (can use frozen)
700g mushrooms (roughly chopped)
2 teaspoon of chilli powder (i use quite hot stuff, adjust and seems right to you)
2 teaspoon of cumin
1 teaspoon of paprika
1 teaspoon of coriander
3 tins of chopped tomatoes
6 to 8 chilli peppers (finger / bird)
4 tins of beans (probably one kidney, mix it up for the others)
Kluthulhu' XOR 1=1--@freya @tobiasgies did the cookbook you shared a while ago have a chili recipe?
PRINCESS INTERNET CAFé 
@freya my go-to for the past few years has been to to start with a sofritto, then add an assortment of vegetables and ultimately some beans/pulses. Add water to level, some spices and let it cook for as long as the beans/pulses need.
By changing the components each time you can have a different stew every time.
Toby Jaffey@freya I make batches of chickpea stew. It scales well, to feed 2 people:
Sweat 1 large onion in 1tbsp olive oil
Add 2 cloves garlic, 1tbsp stock powder (I like Massels), 1tbsp smoked paprika, 1 tbsp tomato puree, 2 tbsp nooch, black pepper, chilli sauce to taste
Add in 1 drained (400g) can chickpeas, cook together for 1-2 mins
Add water to cover, and simmer for 15-30mins.
For the last few minutes, wilt some greens in the stew.
Eat with carb of choice, or none
Similar to: https://www.youtube.com/watch?v=1DWB1EOLw_s
Sweat 1 large onion in 1tbsp olive oil
Add 2 cloves garlic, 1tbsp stock powder (I like Massels), 1tbsp smoked paprika, 1 tbsp tomato puree, 2 tbsp nooch, black pepper, chilli sauce to taste
Add in 1 drained (400g) can chickpeas, cook together for 1-2 mins
Add water to cover, and simmer for 15-30mins.
For the last few minutes, wilt some greens in the stew.
Eat with carb of choice, or none
Similar to: https://www.youtube.com/watch?v=1DWB1EOLw_s
This Spinach and Chickpea Stew is my Go-To Crowd Pleaser
Sebastian Crane 🏳️⚧️
Lunar 🛸 ♾@freya My "signature" lentil pasta sauce recipe. I don't have exact measurements for anything but I'll do my best...
Ingredients
- 1 tbsp olive oil (the cheap stuff will do)
- 1 small red onion, finely diced
- 2 sticks of celery, finely diced
- 2 tsp garlic paste (or 2 cloves if you like)
- 25g tomato purée
- 1 vegetable stock cube
- 1 tsp mustard seeds
- 1 tin chopped tomatoes
- 100g red lentils
- 80g frozen sweetcorn
Makes 4 portions.
Method to follow!
@freya
Method
1. Heat the olive oil in a pan. Add the onions and celery and fry until soft.
2. Meanwhile, rinse and drain the lentils.
3. Add the garlic, mustard seeds, and tomato purée, stir, and cook for another few minutes.
4. Add the tinned tomato, stock cube, sweetcorn, and lentils. Add the water (tip: you can fill the empty tin with water and pour that in). Reduce the heat and cook for 30 minutes, or until the lentils are no longer firm.
Method
1. Heat the olive oil in a pan. Add the onions and celery and fry until soft.
2. Meanwhile, rinse and drain the lentils.
3. Add the garlic, mustard seeds, and tomato purée, stir, and cook for another few minutes.
4. Add the tinned tomato, stock cube, sweetcorn, and lentils. Add the water (tip: you can fill the empty tin with water and pour that in). Reduce the heat and cook for 30 minutes, or until the lentils are no longer firm.
@freya
You can also do the above in a slow cooker.
The first three steps should take an hour total on high heat.
The remaining step can be done for six hours on low, or three hours on high.
You can freeze the sauce separately, or prepare some pasta (75g per person) and freeze it all together.
You can also do the above in a slow cooker.
The first three steps should take an hour total on high heat.
The remaining step can be done for six hours on low, or three hours on high.
You can freeze the sauce separately, or prepare some pasta (75g per person) and freeze it all together.
Emmfoolery @freya Vegan/vegetarian sweet potato breakfast burritos freeze and reheat far better than they have any right to! Lots of recipes out there to suit your preferences.
Foodnotes
Estarriol, Terrorist DragonRed sauce (base for pasta chilli and a lot else)
Fine chop onions and crush garlic, fry in olive oil until tender.
Add tins of plum/cherry tomatoes (work out which you prefer or what mix works for you)
Add a generous amount of tomato puree, a desert spoon or sugar (gets rid of the tinned taste from tomatoes,)
Bring up to heat in the same pan as the onions etc, then just simmer on a low heat stirring from time to time.
you can chop in celery, carrots to help bulk it out to choice.
Once you have this, let cool, portion and freeze.
To make pasta, just reheat, not too harshly, then add to pasta.
To make chilli, add beans (kidney, mexican whatever you can get), peppers and chilli to taste, bring up to heat and simmer until hot, the longer the cook the stronger the chilli flavour.
Oh and the original needs salt and pepper adding while cooking, but word count go ahead of me
Helena@freya
a very basic veggie chilli -mostly store cupboard stuff
Onion, carrot (at least 1 of each)
Some garlic cloves
1 tin each of tomatoes, chickpeas, red kidney beans, baked beans.
Some frozen/tinned sweetcorn
Frozen spinach
Chili powder to taste.
Optional extras:-
courgette, pepper, aubergine, mushrooms
black turtle beans (mine are dry so I need to have planned ahead)
Teaspoon of basil pesto
@freya these freeze well
Cheese & courgette muffins.
https://realfood.tesco.com/recipes/courgette-and-cheddar-cheese-muffins.html
daisy@freya vegan potato kugel: https://debraklein.com/vegan-potato-kugel/
dried@freya here's a slimmed down version of a flexible, non-"authentic" veggie curry I make in the fall & winter:
- sautée onions, garlic, & curry spices in butter (or ghee or oil) until fragrant
- add stock & bring to simmer
- add lentils & chick peas and cook until half done
- add chopped potatoes & carrots and cook until everything is done
- optionally serve with rice / naan, top with plain yogurt & cilantro
(1/2)
spices: I often start with garam masala or curry powder & tweak (cumin , turmeric, cinnamon, nutmeg, cloves, coriander, cardamom, chili, pepper)
if using dry lentils / chick peas, rinse & soak for a few hours first.
quantities: I usually eyeball. For a 2-person meal with ~lunch-sized leftovers, it's pretty much 1 of everything (1 onion, garlic to taste, 1 can lentils, 1 can chickpeas, 1 large potato, 1 jumbo carrot, 1 tetrapak stock). 50% more spices than I think I need.
(2/2)
Jac Meldrum (vegan recipes)
@freya and this is another but cooked in a pot, makes a large batch.
https://www.tinnedtomatoes.com/2016/08/3-bean-chocolate-chilli-vegan.html
https://www.tinnedtomatoes.com/2016/08/3-bean-chocolate-chilli-vegan.html
@freya a chickpea and sweet potato stew
https://www.tinnedtomatoes.com/2014/04/hearty-chickpea-and-sweet-potato-stew.html
https://www.tinnedtomatoes.com/2014/04/hearty-chickpea-and-sweet-potato-stew.html
@freya abd these are super easy burgers that freeze well.
https://www.tinnedtomatoes.com/2016/07/10-minute-spicy-vegan-bean-burgers.html
https://www.tinnedtomatoes.com/2016/07/10-minute-spicy-vegan-bean-burgers.html
@freya also a lot of people make my haggis and freeze it in slices to have for Sunday dinner.
https://www.tinnedtomatoes.com/2021/01/easy-vegan-haggis.html
https://www.tinnedtomatoes.com/2021/01/easy-vegan-haggis.html
@freya hope those help, if you need more ideas, let me know