4 Freezer Vegetarian Meals Recipes – Delicious Lunch and Dinner Ideas

Freezer friendly meals are so popular for a good reason. They save time and allow you to serve healthy homemade food to your family. Freezer vegetarian meals recipes add a variety to the menu and you can plan lunch or dinner for the weekdays in advance.

Vegetarian food is undoubtedly good for the body. Today, many people try to minimize meat consumption, vegetarian recipes are especially popular. The list of vegetarian recipes includes many salads, soups, cereals and legumes. A special place is occupied by vegetarian pasta – a quick and satisfying meal. Of course, you cannot freeze fresh salads, but you have many other options!

Freezer Vegetarian Meals Recipes – Black Bean Chili

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 (14-ounce/400g) can diced fire-roasted tomatoes
• 1 (14-ounce/400g) can red beans, drained and rinsed
• 1 (14-ounce/400g) can pinto beans, drained and rinsed
• 1 cup water or broth
• 3 chipotle peppers from canned chipotles, diced
• 1 cup corn kernels, fresh or frozen
• ½ teaspoon salt
• Freshly ground black pepper
• 1 tablespoon lime juice, plus wedges for serving
• Crumbled feta cheese, chopped spring onions, sliced radishes, avocado chunks, soured cream, for serving

Instructions:

Heat the oil in a large pot over medium heat. Add the onion, a few pinches of salt and pepper, and stir. Cook until the onion is translucent, 5 minutes, then add the garlic and red pepper. Stir and cook until soft, 5 to 8 minutes, turning the heat down as needed.

Add the tomatoes, beans, water, chipotles, corn, salt, and a few grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally, until the chili has thickened.

Stir in the lime juice and season to taste..

Let cool and freeze in an airtight container or zip-top freezer bags.

Reheat your chili in the microwave or on the stovetop.

Serve with rice and accompaniments of your choice.

Red Lentil Stew Recipe

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 medium onion, diced
• 2 cloves garlic, crushed
• 1 large zucchini, shredded
• 2 medium carrots, shredded
• ¾ cup red lentils, rinsed well
• 2 cups vegetable broth
• 2 x 14oz/ 400g cans crushed tomatoes
• 1 teaspoon dried thyme

Instructions:

Place a large heavy-bottomed pot over medium-high.

Sauté the diced onion until translucent, 2-3 minutes. Add the garlic and sauté 2 minutes more.

Add the shredded zucchini and carrots and sauté about 5 minutes, until the vegetables are soft.

Add the vegetable broth, red lentils, tomatoes, and thyme.

Reduce the heat to medium-low and simmer with the lid ajar until the lentils are soft – about 20 minutes.

Let cool and freeze in an airtight container or zip-top freezer bags.

Reheat your lentil stew in the microwave or on the stovetop.

Freezer Friendly Vegetarian Meals Recipes – Tofu and Spinach Cannelloni

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 2 x 14oz/ 400g cans chopped tomatoes
• 2 oz/ 55g pine nuts, roughly chopped
• 14oz/400g bag spinach
• pinch grated nutmeg
• 12 oz/350g tofu
• 10,5oz/300g pack fresh lasagna sheets
• 4 tbsp fresh breadcrumbs

Instructions:

Heat half the oil in a pan, add onion and 1/3 of the garlic and fry for 4 minutes until softened. Pour in tomatoes, season and bring to the boil. Reduce heat and cook for 10 minutes until sauce thickens.

Heat half remaining oil in a frying pan and cook another 1/3 of garlic for 1 min, then add half the pine nuts and the spinach. Wilt spinach, then tip out excess liquid. Whizz tofu in a food processor until smooth, then stir through the spinach with the nutmeg and some pepper. Remove from the heat; allow to cool slightly.

Heat oven to 400F/200C. Pour half tomato sauce into a baking dish. Divide spinach mix between lasagna sheets, roll up and lay on top of sauce. Pour over remaining sauce. Bake for 30 minutes.

Mix crumbs with remaining garlic and pine nuts. Sprinkle over top of dish, drizzle with remaining oil and bake for 10 minutes until crumbs are golden.

Let cool and freeze in an airtight container.

That the cannelloni in the microwave on the defrost setting for approximately 5 minutes or overnight in the fridge.

Eggplant Lasagna Recipe

Ingredients:

For the white sauce:

• 1 cup ricotta
• 1 cup whole milk
• 1/3 cup grated parmesan
• For the red sauce:
• 3 tbsp. olive oil
• 1 onion diced
• 3 garlic cloves chopped
• 2 (14.05 oz can) passata

For layering:

• 3 eggplants
• 9 lasagna sheets
• 10 oz/280g mozzarella
• A large bunch of basil

Instructions:

Heat the oven to 400°F/200C. Grease a deep lasagna dish with a bit of oil and set aside.

Line 2 large baking trays with parchment paper. Cut the ends of eggplants and slice into discs.

Lay the eggplant slices onto the prepared baking trays and sprinkle with salt and pepper. Spray with cooking oil, then bake in the preheated oven for 10 minutes.

In a bowl, whisk ricotta and milk. Add in the parmesan, stir well, and set aside.

For the red sauce:

Heat oil in a skillet over medium-high heat. Add onion and garlic; sauté for few minutes.

Stir in the tomato sauce and simmer on low for 20 minutes, until thickened. Add capers, mix well, and set aside.

Assemble the lasagna:

Add about a large spoon of red sauce, and spread it evenly over the base of the baking dish. Layer some roasted eggplant slices, then spread over 1/3 of the white sauce.

Add a few basil leaves and top with 3 lasagna sheets, making sure there’s no overlapping.

Repeat the layers until all the ingredients are used. Finish with a layer of tomato sauce. Top with mozzarella cheese.

Loosely cover the dish and place into the preheated oven. Bake for 30 minutes or until the top is bubbling and golden brown.

You can freeze for up to 3 months.