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Zelda Freak
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Discussion Starter · #1 ·
<p>When my son is at home I'm really good about eating at regular times and cooking nice meals. When he's at his dad's I start slacking - forget to eat at normal times and get lazy about cooking. I recently made some vegan pot pies (mini) and stuck them in the freezer, then found that this really helped me to eat better, because I can just pop one out into the oven then eat it with some fruit. </p>
<p> </p>
<p>That said, I don't tend to make and freeze a whole lot of meals. I'm thinking about making some homemade vegan hot pockets and freezing those, but I'd like to do other stuff too.</p>
<p> </p>
<p>Long story short - what are your favorite make-ahead and freeze meals - I'm looking for ideas that are vegan, NOT too complicated and that freeze and reheat well. </p>
 

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Riot Nrrrd
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<p>Chili freezes and reheats well. I'm beginning to think chili is the perfect dish in every respect!</p>
<p> </p>
<p>Dough-around-filling type dishes generally freeze well (ravioli, pierogi,  stuff like that). Usually you can just cook them without thawing first, so they're quick and convenient.</p>
 

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<p>What's in my freezer right now:</p>
<p> </p>
<p>Black Bean and Sweetcorn Chilli</p>
<p>Tomato and Mushroom Ragu. </p>
<p>'Mexican' Bean Burgers.</p>
<p>Curried Nutburgers.</p>
<p>Mushroom, Leek and Butterbean Puff Pasty Pies (individual).</p>
<p> </p>
<p>Other stuff that's often in my freezer:</p>
<p> </p>
<p>Lentil Shepherd's Pie (in individual ovenproof dishes)</p>
<p>Mushroom and Aubergine Lasagne (in individual dishes) - not vegan</p>
<p>Boston Baked Beans</p>
<p> </p>
<p>Less frequent entries ('cos I usually cook them from fresh)</p>
<p> </p>
<p>Veggie Curry</p>
<p>Sweet and Sour Tofu</p>
<p>Glamorgan Sausages - not vegan</p>
<p> </p>
<p>Err, there's other stuff I can't think of right now..</p>
 

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Zelda Freak
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3,761 Posts
Discussion Starter · #4 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Dave in MPLS</strong> <a href="/t/139773/favorite-vegan-freezer-meals#post_3216909"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br><p>Chili freezes and reheats well. I'm beginning to think chili is the perfect dish in every respect!</p>
<p> </p>
<p>Dough-around-filling type dishes generally freeze well (ravioli, pierogi,  stuff like that). Usually you can just cook them without thawing first, so they're quick and convenient.</p>
</div>
</div>
<p> </p>
<p>Chili is a great idea! I always forget about this dish. I tend to make a lot of dough stuff - tooooooo much dough not helpful for my thighs, but I'll likely keep on making it. </p>
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>'IckenNoodleSoup</strong> <a href="/t/139773/favorite-vegan-freezer-meals#post_3216913"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br><p>What's in my freezer right now:</p>
<p> </p>
<p>Black Bean and Sweetcorn Chilli</p>
<p>Tomato and Mushroom Ragu. </p>
<p>'Mexican' Bean Burgers.</p>
<p>Curried Nutburgers.</p>
<p>Mushroom, Leek and Butterbean Puff Pasty Pies (individual).</p>
<p> </p>
<p>Other stuff that's often in my freezer:</p>
<p> </p>
<p>Lentil Shepherd's Pie (in individual ovenproof dishes)</p>
<p>Mushroom and Aubergine Lasagne (in individual dishes) - not vegan</p>
<p>Boston Baked Beans</p>
<p> </p>
<p>Less frequent entries ('cos I usually cook them from fresh)</p>
<p> </p>
<p>Veggie Curry</p>
<p>Sweet and Sour Tofu</p>
<p>Glamorgan Sausages - not vegan</p>
<p> </p>
<p>Err, there's other stuff I can't think of right now..</p>
</div>
</div>
<p> </p>
<p>Geez, I'll be right over.</p>
<p> </p>
<p>You're on top of it. These are some really great ideas! I should freeze some bean burgers. I always make fresh, but those freeze great. </p>
 

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<p>I do like bulk cooking, it takes no effort really. Well maybe a little extra prep time to do double quantities or whatever, but not much.</p>
<p> </p>
<p>Pasties are a goody to freeze too. You can put them in a lunch box, have with a green salad, have with soup or serve as a part of a main meal with potatoes and vegetables. I do a vegan version of a traditional Cornish Pasty (basically a filling of cooked root veggies flavoured with pepper and yeast extract) with wholemeal pastry. This is the recipe I follow: <a href="http://www.veganfamily.co.uk/pasty.htm" target="_blank">http://www.veganfamily.co.uk/pasty.htm</a></p>
<p> </p>
<p>I also do pizza sauce and wholemeal pizza base (bagged and frozen in pizza sized portions after being knocked back after it's risen the first tiem). Pizza making is fast and easy if you get those bits out of the way ahead of time.</p>
<p> </p>
<p>Another thing I like to do - though not for teh freezer - is to have a big bowl of some kind of wholegrain salad made up in the fridge, as well as a big jug of some kind of veggie soup in the fridge door. Both will stay good for several days and serve as filling quick lunches or suppers during the week.</p>
 

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I like chili because you can make a million things out of it. Add it to leftover rice to make rice and beans. Top it with cornbread batter and bake. Toss some veggie dogs in and make chili dogs.<br><br>
I want to make hot pocket things, too. My kids would love that.
 

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<div class="quote-container" data-huddler-embed="/t/139773/favorite-vegan-freezer-meals#post_3216926" data-huddler-embed-placeholder="false"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>OakBlossoms</strong> <a href="/t/139773/favorite-vegan-freezer-meals#post_3216926"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif"></a><br><br>
I like chili because you can make a million things out of it. Add it to leftover rice to make rice and beans. Top it with cornbread batter and bake. Toss some veggie dogs in and make chili dogs.<br><br>
I want to make hot pocket things, too. My kids would love that.</div>
</div>
Love chili! I put it 'over' a baked white or sweet potato often for a work lunch.
 

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<p>These aren't really meal suggestions but they help me out when I need something fast.Freeze breads,tortillas,bananas.fruits for a quick sandwich or smoothie.Helps me when I can't think what I want.I usually have precut veggies to make the sandwiches or veggie lunch meat.I also make biscuits and keep in the fridge for a few days then reheat whenever I want.Throw a nut gravy and cooked veggies over them and it turns into a fast little meal.Which you could premake.</p>
 

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<p>I freeze alot of things in single portions and family meal size portions when I make a big batch of something and have alot of leftovers. Things in my freezer now:</p>
<p> </p>
<p>Boston Baked Beans</p>
<p>Tex Mex Pinto Beans</p>
<p>Cooked pinto, black beans, black-eyed peas, chickpeas and refirend pinto beans</p>
<p>Pasta Sauce</p>
<p>Lentil Soup</p>
<p>Tofu Stuffed Shells</p>
<p> </p>
<p>While not all these things are ready meals alot of them can quickly be made into one. I can reheat the pasta sauce while I boil the pasta or make quick bean burritos ect. You can tell I like o freeze beans :) I usually cook half or a whole bag of dried beans and freeze them in tupperware conatiners. Today I cooked some basmati rice while I sauteed spinach. In with the spinach I threw in some pre-made chickpeas and a jar or Indian curry sauce. Toped the rice with the curry and fresh cilantro and seved with naan bread (so happy I found a delicious brand recently). Had dinner on the table for the family in 20 min!</p>
 

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Zelda Freak
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Discussion Starter · #10 ·
<p>Lots of good ideas! I've been making a list.</p>
<p> </p>
<p>I also checked on Pinterest for stuff that might be good to freeze. I found these awesome looking <a href="http://www.leafygreensandme.com/2011/07/veggie-calzone-with-roasted-garlic.html" target="_blank">calzones</a>, some <a href="http://www.vegetariantimes.com/recipe/ultimate-vegan-lasagna/" target="_blank">lasagna</a> and some <a href="http://www.vegalicious.org/2008/01/23/pasta-primavera-with-creamy-spinach-sauce/" target="_blank">pasta primavera with creamy spinach sauce</a> - not super healthy stuff on it's own, but if I freeze small portions and eat servings with fruit it'll work out. </p>
<p> </p>
<p>I soaked some cashews all night so I can make an Alfredo sauce I found (I made it before for vegan pizza, it was awesome) and I'm going to use that today to make some hot pockets (with broccoli and other veggies, plus look for a veggie chili recipe. Most of the veggie ones I've made are too watery, so I'm looking for a thicker recipe. </p>
 

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Riot Nrrrd
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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">
<div>look for a veggie chili recipe. Most of the veggie ones I've made are too watery, so I'm looking for a thicker recipe. </div>
</div>
</div>
<p> </p>
<p>My go-to chili is pretty thick. I never make it the same way twice, but since I'm making it tonight I'll write down today's version and (if it's tasty as usual) post it in the recipe forum. I'll leave out the bourbon so it can be comfortably shared with youngsters. <span id="user_yui_3_7_3_1_1362839568820_1404"><img alt="smiley.gif" id="user_yui_3_7_3_1_1362839568820_1403" src="http://files.veggieboards.com/images/smilies/smiley.gif"></span></p>
 
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<p>I do chilli by eye. One 500g bag of red kidney or black beans or pinto beans (or a mixture) soaked overnight and cooked, then drained and set aside. Three or four onions chunky chopped and fried in a big pan til tender. Half a dozen chunky chopped bell peppers (whatever colours) added to the pan and sauteed for another ten minutes or so. Three or four tins of chopped tomatoes added to pan, plus the beans, three or four heaped tablespoons of chilli powder or dried chilli flakes (we like it warm), salt, a hearty glug of tomato ketchup, a couple tablespoons brown sugar, a couple tablespoons unsweetened cocoa powder, a quarter to a half a bag of frozen sweetcorn, err what else.. couple tablespoons cumin powder maybe.. and maybe a little dash of vinegar to taste (ETA: I see Dave uses whiskey!). *just* enough water to cover the beans (I only use about half a can of water to top up the liquid from the  tomatoes). Bring to boil, reduce heat, put on a lid (at a jaunty angle) and simmer till thick and glossy. About 40 mins or so, don't forget to stir now and then. I sometimes put a pound of chunky chopped mushrooms in with the bell peppers too, they soak up all the flavours while simmering away in the sauce and turn into little juicy morsels of savouriness, really spicy too - better than any meat substitute. I find this amount serves about eight. But my partner does like a good sized portion and I do most of my bulk cooking for him (I'm on a rice and steamed vegetables kick) Oh, and I must confess that I don't hold back on the salt, or on the vegetable oil either <img alt="blush.gif" id="user_yui_3_7_3_1_1362843877515_1403" src="http://files.veggieboards.com/images/smilies/blush.gif" style="line-height:1.231;"></p>
 

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<p>I make burritos 12 at a time and freeze them.  They cook in the microwave in 3.5 minutes. </p>
<p> </p>
<p>Mix vegetarian refried beans with Knorr Fiesta Sides Spanish Rice (not Mexican Rice)</p>
<p>Divide onto 12 tortillas</p>
<p>Add chopped green chilis on top</p>
<p>Add Pace picante sauce on top</p>
<p>Roll up the tortilla pin with a toothpick</p>
<p>Freeze</p>
<p> </p>
<p>You can put lettuce and tomato on top after cooking<br>
 </p>
 

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Poo Pie Head
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<div class="quote-container" data-huddler-embed="/t/139773/favorite-vegan-freezer-meals#post_3217019" data-huddler-embed-placeholder="false"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>'IckenNoodleSoup</strong> <a href="/t/139773/favorite-vegan-freezer-meals#post_3217019"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif"></a><br><br>
I do chilli by eye. One 500g bag of red kidney or black beans or pinto beans (or a mixture) soaked overnight and cooked, then drained and set aside. Three or four onions chunky chopped and fried in a big pan til tender. Half a dozen chunky chopped bell peppers (whatever colours) added to the pan and sauteed for another ten minutes or so. Three or four tins of chopped tomatoes added to pan, plus the beans, three or four heaped tablespoons of chilli powder or dried chilli flakes (we like it warm), salt, a hearty glug of tomato ketchup, a couple tablespoons brown sugar, a couple tablespoons unsweetened cocoa powder, a quarter to a half a bag of frozen sweetcorn, err what else.. couple tablespoons cumin powder maybe.. and maybe a little dash of vinegar to taste (ETA: I see Dave uses whiskey!). *just* enough water to cover the beans (I only use about half a can of water to top up the liquid from the  tomatoes). Bring to boil, reduce heat, put on a lid (at a jaunty angle) and simmer till thick and glossy. About 40 mins or so, don't forget to stir now and then. I sometimes put a pound of chunky chopped mushrooms in with the bell peppers too, they soak up all the flavours while simmering away in the sauce and turn into little juicy morsels of savouriness, really spicy too - better than any meat substitute. I find this amount serves about eight. But my partner does like a good sized portion and I do most of my bulk cooking for him (I'm on a rice and steamed vegetables kick) Oh, and I must confess that I don't hold back on the salt, or on the vegetable oil either <img alt="blush.gif" id="user_yui_3_7_3_1_1362843877515_1403" src="http://files.veggieboards.com/images/smilies/blush.gif" style="line-height:1.231;"><br></div>
</div>
<br>
Oh I gotta try this recipe! Of course with the mandatory Dijon mustard and a splash of BBQ sauce that I add to every chili recipe or even canned chili. <img alt="smiley.gif" class="bbcode_smiley" src="http://files.veggieboards.com/images/smilies/smiley.gif">
 

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<p>The Qrunch quinoa burgers, so so good! And the sunshine burgers in garden herb. </p>
 

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<p>I also just saw an alfredo sauce recipe that looked thick as it is made with vegan cream cheese <a href="http://vegweb.com/recipes/alfredo-sauce-1" target="_blank">http://vegweb.com/recipes/alfredo-sauce-1</a> I think I might try the hot pockets as suggested.This sauce looks like it would work well with them.<span id="user_yui_3_7_3_1_1362913616567_828"><img alt="hungry.gif" id="user_yui_3_7_3_1_1362913616567_827" src="http://files.veggieboards.com/images/smilies/hungry.gif" style="width:66px;height:18px;"></span></p>
 

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Here's the chili recipe I use -- it uses canned refried beans to make it nice and thick - <a href="http://www.foodnetwork.com/recipes/rachael-ray/veg-head-three-bean-chili-recipe/index.html" target="_blank">http://www.foodnetwork.com/recipes/rachael-ray/veg-head-three-bean-chili-recipe/index.html</a><br><br>
It's great as is, or you can make it a little milder and more pantry friendly by using canned mild green chilis instead of jalapeños, and I like to put in the whole can of refried beans instead of just 1 cup. I'm not so much of a Rachael Ray fan as I used to be, but I still keep coming back to this recipe as its so easy to put together and delicious. I never bother with any toppings, but vegan cheddar and a dollop of vegan sour cream or unsweetened soy yogurt would probably be good. I usually serve it with cornbread, but it's also good over rice.<br><br>
It freezes really well - you might want to make a double batch for freezing, as it doesn't make a gigantic amount.
 

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Riot Nrrrd
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<p>Don't forget you can thicken chili with corn meal or better yet masa harina. If your chili isn't TOO watery anyway.</p>
 
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<p>Homemade pizzas, bean burgers and lasagna are always in our freezer. Chili works real well too.</p>
<p> </p>
<p>Oh, and a bottle of vodka..but that's not food <img alt="devil.gif" id="user_yui_3_7_3_1_1362914499318_1820" src="http://files.veggieboards.com/images/smilies/devil.gif" style="line-height:1.231;"></p>
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Dave in MPLS</strong> <a href="/t/139773/favorite-vegan-freezer-meals#post_3217064"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br><p>Don't forget you can thicken chili with corn meal or better yet masa harina. If your chili isn't TOO watery anyway.</p>
</div>
</div>
<p> </p>
<p>I've never tried that! Sounds good.</p>
<p> </p>
<p>I think bulgar wheat also works well as another ingredient in veggie chilli, especially if you've got a bit of a watery mix and want to thicken it up - gives a lovely extra bit of texture for those that like the veggie mince effect but don't want the processed soy.</p>
 
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