Frozen Veg: The Midweek Hero we need to stop judging

Published on 6 August 2026 at 22:30

There seems to be a bit of a bad reputation around frozen vegetables.

Somewhere along the way, we've been given the idea that the fridge overflowing with beautiful fresh produce means we're eating well, while reaching into the freezer for a bag of peas somehow isn't quite as good. 

But I'm calling nonsense on that one. 

Fresh vegetables are wonderful.  I absolutely love growing, picking and cooking with fresh produce.  But real life doesn't always allow for beautifully prepared vegetables every evening. 

Sometimes it's been a long day.  Sometimes dinner needs to be on the table quickly.  And sometimes I simply do not have the energy to peel, chop and prep five different vegetables.

That's where the freezer becomes one of my favourite kitchen helpers.

Frozen vegetables are still nutritious

Frozen doesn't mean "no goodness left".

Most vegetables destined for freezing are harvested when they are ripe and then frozen quickly locking in and preserving many of their nutrients  and vitamins. 

Unlike the broccoli sitting forgotten at the back of my fridge, which will not be winning any nutritional awards.

My Freezer Staples

A few bags in the freezer can turn a very ordinary dinner into something

  • Spinach: curries, pasta sauces, dhal and soups. I chuck it into so many of my dishes
  • Peas: Risotto, pasta, noodles, stews, or as a side dish
  • Sweetcorn: chilli, tacos, rice bowls, stir fries
  • Broccoli and Cauliflower:  Curried, pasta dishes, tray bakes, cauli and broc cheese 
  • Peppers: instant fajitas, curries and pasta
  • Onion : literally everything
  • Edamame: Noodles, stir-fries and poke bowls
  • Green beans: Curries, stir fries as a side dish 
  • Tomatoes: i freeze my tomatoes when i have too many to use, add them to pasta dishes, soup, bruschetta 

 

Fresh, frozen .....it all still counts

I don't think our kitchens need more rules about what constitutes doing things "properly"

Some days I want to wander in the garden, pick vegetables and herbs and spend an hour happily cooking

Other days I want to open the freezer, throw a handful of veggies into a pan and have dinner ready in fifteen minutes and that makes a mid week hero in my book.

 

 

Both are cooking

Both are nourishing ourselves

And both have a place in my kitchen

 

 

Quick and easy Gnocchi Bake

This is a great way to get multiple veggies into Kids, or in our house Rob as he is the biggest baby when it comes to eating vegetables.  

This recipe is quick and easy and on the table in 20 mins

Frozen heroes, add a handful of each to the pan, all peeled, and prepped so super quick.

  • Onions -  I used red
  • Mixed peppers - sliced
  • Carrots - sliced
  • Butternut squash - cubed
  • Tomatoes - Cherry toms from my garden
  • 2 Spinach cubes

 

  • 2 tsp Garlic - jar from fridge
  • 1 can Passata
  • Tin Chopped Tomatoes
  • 1 tbsp mixed herbs
  • 2 tsp smoked Paprika
  • 1 packet Gnocchi - check the label they are often not vegan 
  • Handful grated Cheese  - We like Cathedral City plant based 
  • Sausages - We like Richmond meat free 
  1. In a large pan, chuck in all the vegetables and seasoning.
  2. Bring to the boil and then turn down to a simmer
  3. In the mean time cook the sausages if using, I used Air fryer, when cook chop into chucks
  4. Cook Gnocchi in boiling water for five minutes , drain.
  5. Add the Gnocchi and sausages to the vegetables, mix. 
  6. Top with cheese, Put the lid on and heat off for 5 mins until melted and serve topped with a sprinkle of Basil leaves.