⋆ This page may contain affiliate links, meaning I receive commissions for purchases made through those links, at no cost to you. Thank you for your support!
Freezer-Friendly Vegan Meals that you can cook in batch.
These recipes all freeze well, and can be cooked in batch to prepare ahead. Vegan soups, stews, pasta dishes and delicious sauces that you can make today and eat later.
I told you on Monday, I wanted to share with you some of my favorite recipes for the freezer. So the first part is here today, all about soups, stews, and sauces.
I think freezer-friendly vegan meals are always great. They are champions on busy weeknights, or for unexpected situations when we can’t cook suddenly. They are also good for reducing waste and saving money. And they are especially excellent these days, when we should avoid leaving our homes as much as possible.
If you are stuck at home and feel bored, cooking is a fun thing to pass time. And with preparing healthy meals in large quantities you don’t have to run to the supermarket every other day. Win-win!
One thing I wanted to mention quickly. This time is gonna be really hard for many of us, and some people suddenly found themselves in an especially scary financial situation. So if you can, please support your small local businesses with ordering foods for delivery, or purchasing vouchers for later this year.
If you have questions about how to freeze the meals, feel free to comment below or send me a message on FB or Instagram, and I’ll be answering you as soon as I can. ❤️
Freezer-Friendly Vegan Meals
Soups
These recipes can be all prepared in a big batch, then freeze in smaller portions. Just make sure you leave off toppings (like nuts, toast, etc.), and only add those fresh, if using.
If you have the time to thaw the soup, the best way is letting it thaw out on its own in 1 or 2 days in the fridge. Then just pour the soup in a pot and reheat to the desired temperature. But if you’re in a hurry, you can also directly defrost the soup in a microwave or water bath. Just make sure your container is microwave and cooking safe.
You might find you need to add a little extra water, vegetable broth, or unsweetened non-dairy milk to the soup, because they are too thick. Also, feel free to add extra grains, noodles, legumes, and spices to the thawed soup before serving.
Hungarian Bean Soup
Potato, Leek & Broccoli Soup
Creamy Carrot Soup with Coconut and Peanut
Hungarian style Sauerkraut Soup with Smoked Tofu
Healing Vegetable Soup with Corn
Creamy Pumpkin Soup with Bell Pepper
Roasted Carrot Soup with Lentils and Coconut
Cream of Pumpkin and Apple Soup
Roasted Cauliflower Soup
Stews
Freeze stews and sides separated. You can serve these stews with anything you like: pasta, rice, millet, quinoa, potato, buckwheat, a slice of toast, etc., but they are also delicious without anything on the side.
If you made too much of any recipe, or thawed out more than what you need, get creative, and blend/puree these stews to use as a bread spread or dipping sauce. You can always thin spreads with a little water, vegetable broth, or unsweetened non-dairy milk. If you want your spread to be thicker, just add some of these things to the blender depending on what fits best to the recipe: nutritional yeast, nut or seed butters, ground nuts or seeds, or a handful of cooked legumes.
To thaw stews use the same instructions as for the soups.
Aubergine and Bean Stew
Simple Vegan Balsamic Lentil Stew
Spinach & Peanut Stew with Chickpeas
Hungarian Green Pea Stew
Red Lentil and Sweet Potato Stew
Vegan Hungarian Paprika Potato Stew
Pasta sauces
It’s best to freeze pasta sauces in containers, and then cook pasta or noodles fresh. However if you must, you can also freeze the sauces and pasta together. That way it’s good to use more sauce for each portion, since pasta will soak up a lot more liquid.
Many of these sauces work great with rice, quinoa, millet, and potatoes as well. You can use these sauces on top of pizza, or flatbreads too, or just for dipping freshly baked bread, or other savory pastry style foods.
Just like with the stews, you can also puree these sauces and use as a bread spread or dipping sauce.
To thaw sauces use the same instructions as for the soups.
Sauerkraut Pasta with Smoked Tofu
Gnocchi with Pumpkin Cheese Sauce
Simple Vegan Gnocchi Puttanesca
Vegan Kale Pesto
Pasta with Kidney Bean Sauce
Vegan Pesto Pasta
Dark Beer Mushroom Sauce
Red Lentil and Spinach Pasta
Black Bean and Roasted Pepper Dip (called dip, but makes an excellent sauce for pasta)
Hungarian Potato Pasta
Sauerkraut Gnocchi
Creamy Butternut Squash Pasta
The Best Tomato Sauce for Pasta
Sun-Dried Tomato Sauce (here served with pancakes, but also works as a pasta sauce)
Lovely ideas. I don’t batch cook because my freezer is almost always full. I get all sort of unusual ingredients from the supermarket or the ethnic shop. I’d love to do that though. Maybe I should rethink how I’m using the freezer space.
Thanks, Anca! I also don’t batch cook actually very often, but whenever I do I love it. I usually do it before travels, so I have food no matter what time I arrive back. Or when I feel I’m gonna get sick soon, so I have soups or stews for the next days/weeks 😀