Vegetarian freezeable meals

mashedavocado

Off the back of another thread I've started thinking about doubling up on meals so that a portion can be frozen. My husband is vegetarian so we don't tend to eat meat at home, and I've often found that vegetable-based dishes will go mushy when frozen

Does anyone have any tips as to recipes that are vegetarian and freezeable? All we've got in the freezer at the minute is pasta sauce!

frugal-mum

Quiche is excellent for freezing, also lasagne made with veg or meat free mince, pretty much any from scratch pies which you can fill with what you like.
My mum made a pile of vegetarian meals to freeze for my family after I had a baby. I can't remember them all (mind's a bit hazy from that period of time!) but they were all lovely.
I'm sure there's lots of recipes out there. I should really batch cook too, thanks for the motivation!

BachSoon

Hi

I'm veggie (OH isn't - but isn't fussed about eating meat on a regular basis) and cook for the freezer all the time, because he works shifts and we often only in for an hour together at a time and I don't want to spend it cooking!

I batch cook various things, usually based around whatever I have got in the fridge. Recipes are rarely the same twice!

Curries - e.g bean based, chickpea based, sweet potato based (freezes fine.

Lentil bolognaise with grated carrot (freezes fine). Sometimes add veggie mice for variation, or half and half.

Chickpea and sweet potato stew.

Lasgnas - I tend to favour ricotta and spinach for ease, but there is also a delish recipe on BBC good food which has pine nuts and all sorts.

Bean enchillada filling - I make up the filling for the middle and freeze in portions, getting it out the night before to defrost, then just spoon into the wraps before bunging it in the oven.

Quiches

I froze some butternut squash mash because I had some left and that froze fine.

I've frozen risotto as a test before - thoroughly reheated it and it was fine and possibly more tasty than before it went in!

Just a few off the top of my head.

Edited to add - a lot of my cooking is also slow cooker stuff and very on a budget. I get great inspiration for veggie food from Minimalist Baker (Instagram and has a blog), Crazy Vegan Kitchen (Instagram/blog) and cooking on a bootstrap.

xMonsoonx

I make this mixture and freeze it - though I subsitute nutritional yeast with fresh parmesan.

https://taleoftwovegans.wordpress.com/2009/12/10/chickpea-spinach-burgers/

And they taste amazing and are very filling!

sortofwinning

I'm a veggie who doesn't eat eggs and I tend to live on lentil curries, soup, tomato sauce for pasta plus a chilli version for wraps, and pizza, all of which freeze very well.


I buy pizza bases quite cheaply and make my own very cheap tomato topping just by extending the cooking time for an ordinary pasta sauce, so that it reduces down and thickens a bit. I freeze small batches of mushrooms, pineapple and onions to use as toppings. I don't preassemble it all before freezing, I just freeze everything separately and it takes half a minute to throw it together.


Rice and wraps also freeze fine but I tend to defrost the rice in the freezer overnight so as not to have to blast it too much when I want to eat it as then it gets overcooked and mushy.

pollypenny

We freeze almost all our vegetarian meals, apart from omelettes, of course.

I live on leftovers.

jackyann

Thanks for the ideas as I freeze vege meals for members of the family, and struggle sometimes.
I do think that time makes a difference: something that will freeze well for a couple of weeks will mush after a couple of months.

I would add: mushroom "bolognaise" and also risottos (which I find are fine for 1-2 weeks)