Vegetarian Freezer Meals Easily Double

I’ve been working on a lot of vegetarian freezer meal ideas but this last set I shared on Instagram (follow me @mostlyvegg) and you all seemed to really like them and asked for the links to the recipes on several of them. I am going to share the recipes below and attach direct links to the original creator so you can access the how to instructions. These recipes double very easily and that is what I did here. I took 7 recipes and made 2 of each meal which can really save you some money since you can buy the ingredients in bulk or if the original recipe makes a large amount, say serves 8-10 people, and you don’t need to feed that many you can easily split the recipe between two meals. These meals are complete meals except for things like rice or pasta on serving day making them very convenient for busy weeknights. I hope you enjoy them as much as we do!

  1. Gluten Free Freezer Friendly Mac and Cheese

(recipe courtesy of https://hiphomeschoolmoms.com/make-ahead-macaroni-cheese-recipe/)

Ingredients:

  • 2 (12 ounce) boxes gluten free elbow noodles
  • 2 large eggs, beaten
  • 6 tablespoons gluten free all purpose flour
  • 2 teaspoons dry mustard
  • 1 teaspoon salt
  • 1 teaspoon seasoning salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 stick unsalted butter (8 tablespoons)
  • 5 and 1/2 cups milk
  • 3 & 1/2 cups fresh grated medium cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 1 & 1/2 cups gluten free panko style bread crumbs
  • 1/2 cup grated parmesan cheese
  • 4 tablespoons butter, melted
  • 2 (9×13) freezer friendly pans

Tips: Click on the link above for directions on how to make this recipe. When cooking the gluten free noodles cook for 4 minutes less than al dente then rinse immediately with cold water, this will prevent mushy mac and cheese later on. Also, there is no need to prebake this before freezing so I suggest eliminating this step since many stated the mac and cheese seemed dry when following this step from the original poster. You’ll notice I use less pasta than the original recipe but the same amount of sauce, again this keeps the mac and cheese from being dry.

2. Black Bean and Corn Nachos

(original recipe courtesy of https://foodbyjonister.com/recipe/black-bean-and-corn-nachos/)

Ingredients:

  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 cups of water
  • 2 teaspoons vegetable bouillon (I use Better than Bouillon)
  • 2 teaspoons salt
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes
  • 16 ounces sharp cheddar, freshly shredded
  • 16 ounces monterey jack cheese, freshly shredded
  • 2 bags lightly salted tortilla chips
  • toppings of choice

Label two gallon size freezer storage bags with the name of the meal and the current date if not going to use in the next couple of weeks. Divide the black beans, corn, water, vegetable bouillon, salt, chili powder, ground cumin, onion powder, garlic powder and crushed red pepper flakes evenly between the two bags. Remove as much air as possible, seal and lay flat in freezer.

When ready to serve, remove bag from freezer and place in fridge to thaw overnight. Dump contents of bag into a large saucepan. Bring mixture to a boil then reduce heat to simmer and cook until half of the liquid has reduced. While the beans are cooking, shred 8 ounces of sharp cheddar and 8 ounces of monterey jack cheese. Pour tortilla chips onto a large baking sheet. Using a slotted spoon, carefully scoop the black bean and corn mixture from the pan and evenly distribute over the chips trying to minimize the amount of liquid that gets onto the chips. Sprinkle all of the cheese you shredded over the chips and black beans. Place baking sheet in a preheated 400 degree oven and bake for 10 minutes or until cheese has melted and chips are warm. Serve immediately with toppings of choice.

3. Cauliflower Chickpea Masala

(recipe courtesy of https://www.budgetbytes.com/easy-cauliflower-and-chickpea-masala/)

Ingredients:

  • 2 (15 ounce) cans garbanzo beans, drained and rinsed
  • 2 (12 ounce) packages frozen cauliflower florets
  • 2 yellow onions, pureed
  • 6 garlic cloves, thinly sliced or minced
  • 2 (15 ounce) cans tomato sauce
  • 1 tablespoon freshly grated ginger (tip: store leftover ginger in freezer to be used in the future)
  • 2/3 cup full fat coconut milk
  • 1/2 cup water
  • 4 tablespoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes
  • black pepper to taste
  • cooked long grain rice and gluten free naan for serving

Label two gallon size freezer storage bags with the name of the meal and the current date if not going to use within the next few weeks. Divide the garbanzo beans, cauliflower, tomato sauce, onion, garlic, ginger, coconut milk and water evenly between the two bags. Next divide all of the spices evenly between the bags. Remove as much air as possible, seal and lay flat in freezer.

When ready to serve, remove a bag from the freezer and place in the fridge to thaw overnight. Pour contents of bag into a large pot and bring a mixture to a slow boil. Immediately reduce heat to simmer and allow to simmer, stirring occasionally, for about an hour to allow the flavors to develop. Serve warm with cooked rice and gluten free naan.

4. Shakshuka

(recipe courtesy of https://www.budgetbytes.com/smoky-white-bean-shakshuka/)

Ingredients:

  • 8 garlic cloves, thinly sliced or chopped
  • 2 yellow onions, pureed
  • 2 (28 ounce) cans fire roasted crushed tomatoes
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • black pepper to taste
  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • 1 dozen large eggs
  • 4 ounces crumbled feta cheese
  • gluten free crusty bread of choice

Label two gallon size freezer storage bags with the name of the meal and the current date if not using within the next few weeks. Divide the garlic, onion, tomatoes, paprika, cumin, oregano, crushed red pepper flakes, salt, black pepper and beans evenly between the bags. Remove as much air as possible, seal and lay flat in the freezer.

When ready to serve, remove bag from freezer and place in fridge to thaw overnight. Dump contents of bag into a large oven safe skillet such as a cast iron pan. Simmer for about 30 minutes stirring occasionally. Preheat oven to 375 degrees. Crack 6 large eggs evenly over the tomato bean sauce. Place skillet in the oven (make sure it is oven safe) and bake for about 10 minutes or until whites are cooked through but the yoke is still runny. Top with 2 ounces of crumbled feta and serve warm with bread.

5. Spaghetti Sauce

Ingredients:

  • 2 (28 ounce) cans crushed tomatoes with basil
  • 4 (8 ounce) cans tomato sauce
  • 1 yellow onion, finely diced
  • 8 garlic cloves, minced
  • 4 tablespoons light brown sugar
  • 2 tablespoons red cooking wine
  • 3 teaspoons Italian seasoning
  • 2 teaspoons dried parsley
  • 1 & 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 (12 ounce) boxes gluten free spaghetti noodles

Label two gallon size freezer storage bags with the name of the meal and the current date if not using within the next few weeks. Evenly distribute all of the ingredients, except for the noodles of course, between the two storage bags. Remove as much air as possible from the bags, seal and lay flat in the freezer.

When ready to serve, remove bag from freezer and place in fridge to thaw overnight. Dump contents into slow cooker and cook on low for about 4 hours, stirring occasionally. Cook noodles according to instructions on the package and serve with warm spaghetti sauce.

6. Potato Soup

(recipe courtesy of https://happymoneysaver.com/easy-freezer-meals/)

Ingredients:

  • 2 (32 ounce) bags frozen southern style diced hash browns
  • 2 cups shredded or diced carrots
  • 2 large yellow onions, pureed
  • 6 garlic cloves, minced
  • 3 teaspoons salt
  • 2 teaspoons celery salt
  • 1 teaspoon black pepper
  • 8 teaspoons vegetable bouillon (I use Better Than Bouillon)
  • 8 cups of water
  • 2 cups heavy cream
  • chopped green onions and shredded sharp cheddar cheese (can also top with real bacon bits for those meat eaters in your life if needed)

Label two gallon size freezer storage bags with the name of the meal and the current date if not eating within the next few weeks. Divide the hash browns, carrots, onion, garlic, salt, celery salt, black pepper and vegetable bouillon evenly between the two bags. Remove as much air as possible, seal and lay flat in freezer.

When ready to serve, remove bag from freezer and place in fridge to thaw overnight. Dump contents of bag into slow cooker and add 4 cups of water. Cook on low for about 8 hours. Once cooked, use a potato masher to smash up all of the potatoes then add 1 cup of heavy cream. Stir and serve warm with toppings.

7. Butter Bean Soup

(recipe courtesy of https://theliveinkitchen.com/butter-bean-soup/)

Ingredients:

  • 4 celery stalks, diced
  • 4 whole carrots, peeled and chopped
  • 2 yellow onions, finely diced
  • 4 garlic cloves, minced
  • 8 teaspoons vegetable bouillon
  • 4 (15 ounce) cans butter beans, drained and rinsed
  • 2 (14.5 ounce) cans petite diced tomatoes
  • 2 bay leaves
  • salt, pepper, dried parsley, dried thyme or oregano to taste
  • pinch crushed red pepper flakes
  • 8 cups of water

Label two gallon size freezer storage bags with the name of the meal and the current date if not using within the next few weeks. Divide all of the ingredients, except for the water, evenly between the two bags. Remove as much air as possible from the bag, seal and lay flat in freezer.

When ready to serve, remove bag from freezer and place in fridge to thaw overnight. Dump contents of bag into slow cooker and add 4 cups of water. Cover and cook on low for 5 to 6 hours. Serve warm with crackers and vegetarian friendly parmesan cheese.