Tag Archives: Freezable

Pizza Sauce: Special Tomato Sauce

This is our favourite pizza sauce and the one we use most regularly. It tastes amazing and its worth the time to make it. We often make this recipe x4 and then freeze in single portions. It’s our go to pizza sauce and once you try it you’ll know why.

Special Tomato Sauce

Serves 1 pizza | Prep 20minutes | Cook 45 minutes | Perfect to Freeze


1 medium onion, chopped
1 average size red pepper, chopped
1 garlic clove, crushed and chopped
2 tbsp Olive Oil/Rapeseed Oil
225g/8 oz canned chopped tomatoes
1 tbsp tomato purée
1 tsp soft brown sugar
2 tsp fresh basil, chopped
1/2 tsp dried oregano
1 bay leaf
Salt and pepper

* Use the best ingredients you can get as it does make a difference to the over all taste e.g get the best quality canned chopped tomatoes.

** If you are making more than one of this recipe at the same time DO NOT add any more bay leaves, just the original one is fine as otherwise it can over power the sauce.

Want to use fresh tomatoes? The original recipe uses fresh tomatoes however we only tend to do this rarely which is why I mentioned the most common version we use. If you want to use fresh tomatoes, use the same amount as mentioned and to prepare them do the following; Cut a cross in the base of each tomato and place them in a bowl. Pour on boiling water and leave for about 45 seconds. Drain, and then plunge in cold water. The skins will slide off easily. Chop the tomatoes, discarding any hard cores.


1.) Fry the onion, pepper and garlic gently in the oil for 5 minutes until softened, but not browned.

2.) Add the tomatoes to the onion mixture with the tomato purée, sugar, herbs and seasoning. Stir well. Bring to the boil, cover and leave to simmer gently for about 30 minutes, stirring occasionally, or until you have a thickish sauce.

3.) Remove the bay leaf and adjust the seasoning to taste. Leave to cool completely before using. This sauce will keep well in a sealed jar or container in the fridge for up to a week.

How to Freeze

We put them sauce in a zip lock bag, if we’ve made the recipe x4 for example then we portion into single portions before freezing. When you want the sauce remove from the freezer the morning of the day you want to use it, if short for time remove from freezer and put the bag you’ve frozen into a bowl of water. It should then be ready to use within a few hours.


Nutritional Information – one amount of sauce recipe

Calories: 152  | Total Fat: 0.5 g  Saturated: 0.1 g | Sodium: 444.6 mg  | Potassium: 500.9 g  | Total Carbs: 34.0 g Dietary Fibres: 7.1 g  Sugars: 20.1 g  | Protein: 5.0 g


Pizza Sauce: Tomato Sauce

We have several pizza sauces we tend to use, this is a great basic one and can often be made with store cupboard ingredients.

The recipe below make enough for one pizza but its easy to double, triple etc and we often do this so we can freeze some ready for the next pizza.

Tomato Sauce

Serves 1 pizza | Prep 10 minutes | Cook 30 minutes | Perfect to Freeze


1 small onion, chopped
1 garlic clove, crushed ans chopped
1 tbsp Olive Oil/Rapeseed oil
200g/7 oz canned chopped tomatoes
2 tbsp tomato purée
1/2 tsp sugar
1/2 tsp dried oregano
1 bay leaf
Salt and pepper

* Use the best quality ingredients as it really does make a difference e.g get the best quality canned chopped tomatoes.

** If your making this this recipe and doubling it or more then DO NOT add more bay leaves, just keep to one like the original amount as otherwise it will make the taste of the bay leaves too over powering.


1.) Fry the onion and garlic in the oil for 5 minutes or until softened but not browned.

2.) Add the tomatoes, tomato purée, sugar, oregano, bay leaf and salt and pepper to taste. Stir well.

3.) Bring the sauce to the boil, cover and leave to simmer gently for 20 minutes, stirring occasionally, until you have a thickish sauce.

4.) Remove the bay leaf and season to taste. Leave to cool completely before using. This sauce will keep well in a sealed jar or container in the fridge for up to a week.

How to Freeze

We put the sauce in a zip lock bag and put in the freezer. When we want to use it we get it out of the freezer the morning of the day we want to use it. If we are running short for time then once out of the freezer put in a bowl of water within the bag or container that it’s been frozen in and then it should be ready to use in a few hours.


Nutritional Information – per one sauce recipe

Calories: 226  |  Total Fat: 6.4 g  Polyunsaturated: 28.0 g  Monounsaturated: 58.0 g  | Sodium: 683.0 mg  | Potassium: 125.5 mg  | Total Carbs: 18.5 g  Dietary Fibres: 1.9 g  Sugars: 9.0 g  | Protein: 3.3 g


Sage and Onion Stuffing

We love this stuffing, it’s simple to make and tastes delicious. We have enjoyed it with a nice vegan roast but I am sure it would be great used in other ways too. You can even freeze some and defrost when you want it. We think this is a great year round stuffing but we enjoy it especially around Christmas and New Year.

Sage and Onion Stuffing

Serves 4-6 | Prep 15 minutes | Cook 10-30 minutes


  • 4 large onions
  • 10 sage leaves
  • 125g of breadcrumbs
  • 40g Vitalite
  • Salt and pepper to taste
  • Binding to replace 1 egg (we use 1 tbsp of soya flour mixed with 2-3 tbsp of water)
  • Margarine for frying (we used 10g Vitalite)


1.) Peel and chop the onions finely and then add them to a saucepan with some margarine and sweat them on a low heat until softened. This removes the sharpness from the onions.

2.) Boil a small amount of water in a saucepan and add the sage leaves for about a minute or two then remove from the pan. This takes off the rawness of the sage so it’s not overpowering.

3.) Chop the sage leaves up nice and fine. Get a big bowl and add these along with the chopped onions, breadcrumbs, seasoning and margarine. Work the whole lot together with the binding and you’ll have completed the stuffing.

4.) It should be rather highly seasoned and the sage leaves should be cut very fine.

5.) Cook the stuffing until it’s cooked. The amount of time needed to cook depends on how you cook it, for example if you stuff something with the stuffing it will take longer. On average if you cook on a roasting tray it takes around 15 minutes.

Freezing instructions

To freeze the stuffing make it up to steps 3/4 and then freeze. Defrost before use and then follow step 5 to cook.


Nutritional Information – per serving (based on 6 servings in total)

Calories: 148  | Total Fat: 5.0 g  Saturated: 1.4 g  Polyunsaturated: 1.8 g  Monounsaturated: 1.6 g  | Sodium: 358.8 mg  | Total Carbs: 20.3 g  Dietary Fibre: 2.7 g  Sugars: 4.9 g  | Protein: 4.3 g | Vitamin A  9.7% | Vitamin C 11.4 % | Calcium 9.4 % | Iron 3.2 %


Cheezly Bean Burgers

We had this for dinner recently and absolutely loved it. This was originally a meal we had when we were not vegans and with very little adaptations we have made it vegan friendly. It turned out very well, tasted just as good and was one of the best meals we have enjoyed in a long time.

Try it and we are pretty sure you’ll love it. Its fairly simple to make, cook and eat and its a fairly light meal. I’d describe it as filling but light. Perfect for during the summer but also great for all year round. Highly recommended.

Cheezly Bean Burgers

Serves 2 | Prep 15 minutes plus chilling time | Cook 25 minutes


  • 400g can Butter Beans, drained and rinsed.
  • 3 tbsp Olive Oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed and chopped
  • 75g Cheezly Mozzarella Style, grated
  • 1 tbsp Plain Flour
  • small amount of Soya cream
  • 50g Fresh white breadcrumbs
  • 12 Vine Cherry Tomatoes
  • Bag of Rocket (typically 90-100g)
  • Chutney or Salsa to serve

Makes 4 burgers, 2 per person and served with roasted vine cherry tomatoes, rocket and chutney.


1.) Heat the oven to 190°c/170°c fan. Put the butter beans onto a chopping board and chop as finely as you can. Add to a bowl and set aside, it should look like a rough puree.

2.) Heat 1 tbsp of oil in a small frying pan and add the onions and garlic. Cook over a gentle heat until they are soft.

3.) Stir the onion mixture into the butter beans, along with the cheezly and season. Shape the mixture into 4 burger shapes, you may need to add a little soya cream to hold the mixture together. Cover and chill for 10 minutes.

4.) Put the cherry tomatoes in a small roasting tin and season with salt and pepper. Roast for 10-15 minutes, until tender. Do the next step whilst these are cooking.

5.) Tip the flour, some soya cream and bread crumbs onto three separate plates or bowls. Roll each burger into the flour, shaking off any excess. Carefully roll into the soya cream and then the bread crumbs which is the final coat.

6.) Shallow fry the burgers in a frying pan for 8-10 minutes, turning occasionally until golden brown and cooked. Be gentle with them as they can break up if your not careful or if you move/flip them too much. Once cooked serve 2 burgers per person and add 6 roasted cherry tomatoes and a handful of rocket each. Not forgetting to add a spoonful or two of chutney or salsa.

Freezing Instructions

These are great for freezing too. Follow all steps but when it comes to cooking, only cook the burgers for a minute or two. Allow to cool and then freeze.

Defrost thoroughly before use. When your ready to eat then just follow the cooking steps and of course don’t forget to do the cherry tomatoes!

Mung Bean and Vegetable Cottage Pie

We have had this a few times for dinner, we found the recipe a few months ago and its something we really enjoy. It reminds us of a meat cottage pie but obviously with no meat. I think this is the type of dinner that would suit both non meat eaters and meat eaters. A great family meal all round and very easy to make.

Mung Bean and Vegetable Cottage Pie

Serves: 4  | Prep: 20 minutes  | Cook: 45 minutes  | Suitable for Freezing


  • 2 tsp frying oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed and chopped
  • 2 carrots, finely chopped
  • 3 sticks of celery, diced
  • 225 g mung beans, cooked
  • 2 tsp cayenne pepper (adjust this to suit your tastes, we use a pinch)
  • 1 tsp chopped fresh marjoram (or 1 tsp dried marjoram, oregano could be used if you don’t have this)
  • 1 tsp chopped fresh sage (or 1/2 tsp dried sage)
  • 1 tbsp tomato puree
  • 1 tsp yeast extract (marmite)
  • 275 ml Vegetable Stock
  • Salt and Pepper
  • 450 g of potatoes, peeled and diced
  • 60 ml Soya Milk


1.) Heat the oil in a large pan and fry the onion, garlic,  carrots and celery for 5 minutes.

2.) Add the cooked mung beans, cayenne pepper, marjoram, sage, tomato purée, yeast extract and stock. Cover and simmer gently for 10-15 minutes. Adjust the seasoning.

3.) Meanwhile, boil the potatoes until cooked. Drain and mash with the milk.

4.) Put the bean mixture into the base of a large casserole dish and top with the mashed potato. Bake in a pre-heated oven at 180°C/350°F/gas mark 4 for 30-40 minutes, until top is golden browned.

5.) Serve with vegetables. We have enjoyed steamed broccoli and cauliflower with this dish and also cooked frozen sweetcorn.

Copyright © The Vegetarian Society 1992.

Summer Burgers

We had these for yesterday’s dinner and they were fantastic. We have never had Tofu before so we were a little nervous about this recipe but were pleasantly surprised. They tasted great and were nice and moist. We enjoyed them so much we naughtily had seconds!

Fantastic recipe, the best non meat burgers we’ve had so far and we’ll definitely have them again. We even have a few left to freeze so we’ll be able to enjoy some again soon.

We had these Summer Burgers with some home-made oven potato wedges and some tomato ketchup and mayo on the side for dips (vegan of course). These are great served in a burger roll with lettuce, tomato and fried onions. Its nice to have something fresh with them and feels like a really good burger that you’d get in a good restaurant. If you can get hold of vegan slice cheese this also works well, especially with fried onions.

Summer Burgers

Makes 6 large burgers approx | Preparation 30 minutes  | Cook 10 minutes

These are excellent at any time of the year. Try adding varying ingredients such as vegan pesto, finely chopped spring onions, grated cheese or try using smoked tofu instead (we yet to try these suggestions).


  • 1 packet of firm Tofu, drained (we tend to use fresh but longlife works too)
  • 100g Sun Dried Tomatoes, finely chopped
  • 2 tbsp Fresh Coriander, finely chopped
  • 1/2 tsp Mustard Powder
  • 2 tbsp Soy Sauce
  • 1 tsp Tomato Puree
  • 25g Fresh Breadcrumbs
  • Salt and Freshly Ground Pepper
  • 1 tbsp Olive Oil
  • 1 medium Onion, finely chopped
  • 1 clove Garlic, crushed
  • 100g Mushrooms, finely chopped
  • Seasoned Flour


1.) Mash the tofu thoroughly in a bowl, with a fork. Make sure you have drained the tofu as much as possible, if its too wet it can cause problems later.

2.) Add the sun dried tomatoes, coriander, mustard powder, soy sauce, tomato purée, breadcrumbs, salt and freshly ground black pepper. Leave to one side.

3.) Meanwhile, in a small frying pan, gently heat the oil and fry the onion, garlic and mushrooms until soft.

4.) Add to the tofu mixture and allow to cool.

5.) If the mixture is too wet to hold together, add sufficient flour until the mixture can hold its shape. If your having a lot of  problems it could be that you didn’t drain the tofu enough.

6.) Shape the mixture into six large burgers, or ten small, coat with seasoned flour.

7.) Chill until ready to use, we find chilling for a few hours in the fridge can really help.

8.) Lightly oil a frying pan and cook over a medium heat, turning over carefully half way through.

9.) Serve in a bread bun with your choice of toppings. We like lettuce, tomato and fried onions or vegan cheese slice and fried onion. Its really up to you and what you like. We tend to serve the burgers with a side salad, chips or potato wedges. Again its really up to you and what you like.


To freeze we’d suggest cooking the burgers for a few minutes on each side first, this helps to stop them falling apart too much. Once cooled down, gently wrap them in foil individually and put in the freezer. Do not cook from frozen, allow to defrost thoroughly and cook over a medium heat until cooked.

Copyright © The Vegetarian Society 1996.