Being a cookbook author, you’d think I’d love cooking all time right? I do, I really, really do! But I have those nights (just like everyone else) when even the thought of cooking exhausts me, and I want nothing more than to sit on the couch with Netflix, something delicious, and no dishes in the sink. OH THE DREAM! I was emailed this week from lovely Jennifer, who wanted to know which of my recipes were most freezer friendly. ‘Great idea!’ I thought, and decided to pop it here for everyone to benefit from. So join me in this journey through my favourite vegan freezer friendly meals!
If you’re cooking something to freeze later, please make sure that it’s completely cooled before placing it in the freezer. You can put it in the fridge to prevent any bacterial growth (not so much an issue when you’re cooking only vegetables) to cool off.
This is particularly helpful if you’re making a lot of dishes at once- it’ll help you keep track of everything you have in your freezer, and ensure that it all gets used when it should
My preferred containers are glass of course, and I love my Pyrex containers. You can actually write on the lids of them and then wash them off to reuse. However, I also choose to up-cycle any plastic containers I have laying around (often from lunch containers or from my workshop deliveries) and as long as the food is cool before putting it in, I’m ok with this (I don’t put any hot food in plastic containers, nor heat them up in plastic containers).
I haven’t had a microwave for the better part of a decade now- and don’t miss it at all – but I know there’s a lot of people who don’t know how to reheat food without a microwave. It’s super simple, it just takes a bit of prep.
For soups and stews: Simply remove the container from the freezer and set on your bench overnight. If you want to speed up the process, you can pop it in tepid water in the sink. Then, pop the contents in a a pot, with a touch of water, and heat until it’s warm.
For pies, bakes and lasagnes: Remove from the freezer, and cover in foil. Then, depending on your oven, pop it in the centre of the top tray, and reheat until warmed all the way through.
Nourishing Green Soup; Ayurvedic Mung Bean Soup
A twist on a traditional Indian Ayurvedic soup, designed to nourish and support your health. You can make it as thin or as thick as you like; and it always tastes better the next day! Find the recipe here
An all time favourite in our household, it takes just a few ingredients, and delicious cannellini beans (to make this soup SUPER creamy) and voila – eat up! Cook it here
Vegie Head Mulligatawny Soup
Never heard of Mulligatawny Soup before? Don’t worry if you can’t pronounce it – it’s delicious, promise. Chilli, garlic, carrot, apple (YES apple in soup!) and lentils make this thick, substantial soup an oldie, but a goodie. Get the recipe here
Roasted Cauliflower, Caramelised Onion and Potato Soup
Truly one of the most versatile vegetables; cauliflower can be made into mash, rice, salad, ‘steaks’, and added to pretty much anything thanks to its versatile flavour and perfect texture. But purists out there will agree with me; cauliflower in soup is the bee’s knees.
Vegan Massaman Curry
My mum has been making this curry for years. It’s been tweaked, changed, and I think it’s pretty darn perfect. Simple too! Thanks Mutti! Get her recipe here
Layered Vegetable Bake
Super simple, and you can a myriad of fresh seasonal vegies! Make it here
Vegie Head Lentil Burritos
Now, I wouldn’t recommend freezing pita bread, BUT you could make the filling in advance, portion it and freeze it- then simply defrost and make up with fresh vegies and pita. Simple! You Mexi-CAN here
South African Sweet Potato, Kidney Bean and Peanut Stew
Warming, impressive, and perfect to double batch, this stew is drool worthy for the whole family. Make it here
Vegan Lasagne, with Pumpkin, Potato, Zucchini, Mushroom and Cauliflower
Feel free to play around with any vegetables in this hearty Winter lasagne and make it your own – go for it here
Chard, Leek and Cannellini Bean Soup
Budget friendly, delicious and freezer ready…perfect! Grab the recipe here
Slow Cooked Chilli Beans
Serve with rice, pasta, salad, or crusty bread. You can’t go wrong with beans. Hint – I make them in bulk, by soaking dry beans overnight, then cooking in my slow cooker. They taste so much better! But if you choose canned, please make sure they’re organic and in a BPA free can. Make this dish now!
Vegie Head Vegetable Pie
My take on a shepherds pie- with sweet potato to boot – and filled with luscious vegetables that you easily cook, then freeze. Get the recipe here
Pumpkin and Chickpea Tagine
Slow cooked with a mix of stunning Moroccan spices, this tagine (the actual vessel that it’s cooked in) will win over even the fussiest easter. Get the recipe here
Thai Red Curry
How’s this for thinking ahead? Make double or triple the amount of curry paste that you need, and pop it into ice cube trays. When they’re frozen, pop them out and store them in a glass container. When you’re ready to cook, simply pop one in a big pot, let it thaw, and then add your vegies, coconut cream and serve with rice. Too easy. Get the magical recipe here
Chickpea, Lemon and Basil Pasta Soup
One of my all time favourite soups, the lemon gives this soup a distinctive taste, and the chickpeas and pasta lend gorgeous textures. Get the recipe here