Leftovers aren’t always the most appetizing thing to grace your plate. You can only reheat the same broccoli casserole so many times before you never want to eat it ever again. (Trust me, I know.) But that’s just because you haven’t discovered the power of your freezer yet.
There are so many plant-based meals that somehow taste even better after being frozen. When you plan accordingly and make bigger batches of your go-tos, you can essentially turn your freezer into a pre-portioned shrine of your favorite foods. When you want to be comforted with a big bowl of vegan mac and cheese, it’s there. Same with those veggie burger patties or vegan enchiladas.
Whether you simply don’t feel like cooking or want something you can make in minutes, these healthy plant-based and vegan freezer meals are all-around winners. In fact, they’re so good you’ll forget you’re eating leftovers in the first place.
Keep reading for 10 vegan freezer meals that taste even better the next day:
Healthy enchiladas, coming right up. This version is loaded with roasted sweet potatoes, black beans, and kale. Eat what you want, then pop the rest in the freezer for up to one month. To reheat, pop them in a 350 degree F oven for 15 to 20 minutes.
Warm, creamy, and cheesy—what’s not to love about this soup? It’s completely dairy-free and uses raw cashews, potatoes, carrots, and other plant-based ingredients to create the melt-in-your-mouth dish. If you freeze it to enjoy another day, it’ll be just as creamy the second time around. To reheat, thaw the frozen soup container in bowl of warm water until it loosens from the sides, then pour into a saucepan and simmer on the stovetop until warm. (You can also microwave it on low for five to 10 minutes, stirring occasionally, until warmed through.)
Homemade veggie burgers, coming right up. This freezer-friendly patties are filled with chickpeas, veggies, seeds, and spices. And just like the kind you buy in-store, you can easily freeze them for later use. Eat them as a burger, break one up into your salad—the options are endless. To freeze, cool completely, then wrap each patty individually in wax paper before putting in a reusable bag and popping in the freezer. Then when you’re ready to reheat, cook in the microwave or on the stovetop until warmed through.
Any taco lover is going to obsess over this soup. Loaded with veggies and plant-based protein and fiber, it’s a hearty option that will provide meals for months. (Just skip the cheese or use dairy-free cheese if you want to make this totally vegan.) Once you’re done eating, portion it into a freezer-safe bag or containers without the toppings for later use. To reheat, thaw in the refrigerator or microwave on low power, then warm on the stovetop.
You already know cauliflower can be made into wings and gnocchi, and it can also be transformed into a nutritious Alfredo. Combined with almond milk, nutritional yeast, and plenty of spices, this creamy sauce can be poured over your favorite pasta, roasted veggies—whatever you’re in the mood for. It’s still great after freezing it, meaning you’ll have plenty of warm and cozy meals to come.
I would be remiss in writing about vegan freezer meals if I didn’t include something for breakfast. This recipe—which includes a tofu scramble, diced potatoes, and black beans—is perfect for making ahead and freezing. Then when you wake up, you simply heat it up in the microwave or oven and enjoy.
Yes, it’s totally possible to make meatless meatloaf. These mini meatloaf cups are made from pinto beans, rolled oats, chickpea flour, and other plant-based ingredients—aka it’s definitely not your mom’s recipe. And you bake them in muffin tins, making it easy to portion them out and freeze leftovers for future use.
Fried rice got a healthy makeover in this quinoa version that freezes well for up to two to three months. Whenever you want some takeout, you’ll have a nutritious option on hand that’s filled with nutritious ingredients, including mushrooms, carrots, zucchini, and bell peppers.
This vegan mac and cheese tastes like the real deal. The sauce—which is made from potatoes, carrots, onion, and cashews—is nothing short of creamy goodness, allowing you to enjoy an old classic the plant-based way. Extra bonus: It also contains 18 grams of protein per serving and can be frozen for up to one month.
This isn’t your typical lasagna. It’s loaded with plenty of veggies, including zucchini, sliced mushrooms, frozen spinach, and peas. And because it’s completely vegan, the ricotta is made from tofu. To make your life easier, you can wrap or bag up individual pieces of lasagna and freeze it for a later date. Once you’re ready to eat it, reheat it in the microwave.
For more plant-based recipe inspiration, try a low-carb snack option that’s totally dietitian-approved. Then make one of these plant-based Mexican recipes that go way beyond beans and rice.
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