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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Slow-cooked vegetarian chilli Quorn with black beans, chickpeas and squash in a tomato and pepper sauce. Prepare the ingredients ahead and freeze, so you can just pop them in the crockpot or slow cooker before work. Dinner will be ready when you are. So easy!
1 In a freezer bag, place Quorn, lentils and half of the spices, half of the salt, half of the garlic and half of the oil.
2 In a pan, heat remaining oil and cook onion until softened. Set aside to cool. In a second freezer bag, place onion, squash and remaining spices, salt and garlic.
3 In a third freezer bag, place beans, chickpeas, apricots and peppers.
4 In a jug, combine passata, pesto and ¹/³ cup water. Pour into a fourth small freezer bag.
5 Seal each bag, shake to combine ingredients, flatten to remove air, and clearly label. Place flat in the freezer together.
6 Two hours before cooking, remove all bags from the freezer. Preheat slow cooker for 5 minutes on low. Empty in contents of freezer bags – Quorn first, then veges, then beans then sauce. Add 2 cups boiling water. Use a large spoon to break up ingredients a little.
7 Cover and cook for 6 hours. Adjust seasoning. Serve with warmed tortillas, a dollop of yoghurt and fresh herbs.
Make it gluten free: Use gluten-free tortillas and check ground spices, passata and pesto are gluten free.
Handy hints for slow-cooker freezer bags
Make sure you use proper freezer bags.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 586 cal
Kilojoules 2450 kJ
Total fat 12 g
Saturated fat 3 g
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