Ways with frozen mixed vegetables

Ways with frozen mixed vegetables

Frozen mixed vegetables

Frozen veggies are great when you’re trying to eat healthily on a budget and reduce wastage.

Pot pies

Bring a 400g tin of condensed cream of mushroom soup, 500ml frozen mixed vegetables, 125ml milk and a handful of thyme, leaves picked, to the boil. Season. Spoon into 4 x 250ml dishes. Top with 400g defrosted puff pastry and cut a cross in the top. Brush with milk. Bake at 180°C for about 30 minutes or until golden.

Fritters

Combine 375ml frozen mixed vegetables, 160ml self-raising flour, 3ml salt, 15ml sunflower oil, 1 egg and 45ml milk to form a thick batter. Season. Heat a splash of sunflower oil on medium-high and add tablespoons of the batter. Cook for about 3 minutes on each side or until golden and cooked.

Casserole

Combine 500g frozen mixed vegetables, 180ml grated Cheddar and 250ml sour cream. Season. Spoon into a baking dish. Mix together 250ml crushed crackers and 45ml melted butter and sprinkle over casserole. Bake at 180°C for about 45 minutes or until cooked.

Mexican soup

Sauté 2 thinly sliced leeks, 1 crushed garlic clove and a pinch of cumin. Add 750ml vegetable stock, 250ml frozen mixed vegetables and 250ml salsa sauce. Simmer for about 25 minutes or until reduced to your liking. Serve topped
with grated Cheddar, crushed tortilla chips, coriander leaves and sour cream.

Easy curry

Sauté 1 chopped onion, 2 crushed garlic cloves and 3cm finely grated ginger. Stir through 30ml curry powder. Add a 410g tin crushed tomatoes and 500g frozen mixed vegetables, cover and bring to the boil. Simmer uncovered for about 15 minutes, stirring occasionally until cooked. Season. Stir through 80ml plain yoghurt and a handful chopped
coriander. Serve with basmati rice.

Shakshuka

Sauté 1 chopped onion in a large ovenproof frying pan. Add a 700g jar tomato passata, 80ml sweet chilli sauce, a 410g tin drained kidney beans, 5ml smoked paprika and 500ml frozen mixed vegetables. Season. Bring to the boil, then simmer for 10 minutes. Make 6 holes between the mixture and break in 6 eggs. Season. Cover and fry for about 10 minutes, or until eggs are cooked to your liking.

FEATURE: MARGIE ELS-BURGER STYLING: NOMVUSELELO MNCUBE PHOTO: DYLAN SWART

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