Freezer meals are a life-saver for new parents, busy families, and so many more! Although many traditional freezer meal recipes rely on meat, these vegan and vegetarian freezer meals prioritize plant-based protein, veggies, and delicious seasonings to make them filling and nutritious for the whole family. When you’re ready, thaw them in the fridge, throw them in the crockpot, and enjoy. Perfect for those busy nights!
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Best Vegetarian Freezer Meals
I’m a huge fan of healthy freezer crockpot meals and have shared many times about how much they simplified life after the birth of my second child. It was so nice to have fresh, homemade meals when I didn’t have time (or energy) to chop an onion or hunt through the pantry for the right ingredients.
But over the years, I’ve found myself trying to incorporate more meatless meals into the weekly menu rotation and I know many of my readers like to serve their families vegan or vegetarian meals regularly. These easy vegetarian freezer meals are truly a game-changer and will help you eat better, spend less, and save tons of time. These are my go-to recipes for freezer meal prep and I’m sure you’ll love them, too!
Why We Love These Vegetarian and Vegan Freezer Meals
- Each recipe is formulated by a Registered Dietitian to be a nutritionally balanced meal, offering ample protein, carbohydrates, fats, and fiber to nourish the whole family
- Can be made months ahead of time for easy meals during stressful seasons, illness, post-partum and more
- Family-friendly, appealing flavors everyone will love
- Every recipe goes directly from thawing in the fridge to the crockpot, where it will be cooked to perfection
- 6 simple recipes you’ll want to make again and again
- Highly flavorful and delicious meals for the entire family
- Convenient options for a busy weeknight when you know you won’t have time to cook
- No substitutions required – each recipe is naturally vegan and vegetarian with flexible toppings
Easy Vegetarian Freezer Crockpot Recipes
These are our all-time favorite vegetarian freezer meals. Since they rely on lots of dried beans, lentils, and veggies, they also tend to be very affordable, so this is a great way to watch your pennies while also nourishing your family.
Vegetarian Lasagna Soup
A vegetarian take on a favorite soup, this recipe can be made ahead and frozen for those super busy days. A seasoned San Marzano tomato based broth is studded with tender green lentils, onion and pasta. Serve hot with plenty of cheese, like grated parmesan and dollops of ricotta, with a sprinkle of fresh basil.
To keep this recipe vegan, garnish with vegan cheese.
Vegetarian Lasagna Soup
Prep time: 10 minutes | Cook time: 6-8 hours | Yields: 8-10 cups
Ingredients
- 28 ounce can San Marzano tomatoes
- 1 small yellow onion, finely diced
- 3 large garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- ½ teaspoon freshly cracked black pepper
- 14 ounces (half a jar) marinara sauce (I used Rao’s)
- ½ cup green or brown lentils
Day of cooking:
- 6 cups vegetable broth
- 8 lasagna noodles, broken into bite size pieces (I used whole wheat)
- 6+ quart slow cooker
- Optional toppings: ricotta or small curd cottage cheese, shredded mozzarella, parmesan cheese, fresh basil.
Instructions
- Place the San Marzano tomatoes in a bowl and mash with a potato masher or puree with an immersion blender.
- Combine all ingredients, except broth and noodles, in a gallon size zip top bag. Remove as much air as possible. Freeze for up to 3 months. When ready to cook, thaw overnight or for 24 hours in the fridge.
- Place the contents of the bag in the 6 quart slow cooker, add the broth, stir, place the lid on and cook on low 6-8 hours, or high 4 hours. Add the noodles during the last 30 minutes of cooking. Stir halfway through.
- Once the noodles are tender, taste and adjust seasoning, serve hot with desired toppings.
See full post on Vegetarian Lasagna Soup for more recipe tips!
Slow Cooker Red Lentil Dahl
A super flavorful and comforting freezer meal. Red lentils are slow cooked in a tomato and coconut broth that is studded with spices, garlic and ginger. Serve with cooked rice or naan bread for a hearty dinner.
To keep it vegan, garnish with plant-based yogurt.
Slow Cooker Red Lentil Dahl
Prep Time: 10 minutes | Cook Time: 4-6 hours | Yields: 6 cups
Ingredients
- 2 cups vegetable stock
- 1 (15 ounce) can full-fat coconut milk
- ⅔ cup canned crushed tomatoes
- 1 small white onion, diced small
- 4 cloves garlic, grated or minced
- 1 tablespoon grated fresh ginger
- 1 small chili, sliced thin (optional, see notes)
- 2 teaspoons ground cumin
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- ½ teaspoon salt
Day of cooking:
- 1 ½ cups red lentils
- 6+ quart slow cooker
- Fresh chopped cilantro, lime wedges for garnish, yogurt (such as dairy free coconut yogurt)
Directions
- In a gallon size ziplock bag combine all ingredients except for the lentils. Mix together, squeeze out most of the air in the bag and close. Freeze for up to 3 months. When ready to cook, thaw overnight or for 24 hours in the fridge.
- Mix the contents of the bag well and pour into the crock of a 6 quart slow cooker. Stir in the red lentils, cover and cook on low for 6-8 hours or high for 4 hours. When lentils are tender and mostly dissolved into the broth, turn off the heat. You can add more vegetable stock or coconut milk to thin it out to your preferred consistency. The lentils will thicken significantly as it cools. Taste and adjust seasonings. Serve scooped into bowls with cooked rice or naan bread and garnished with chopped cilantro, lime wedges and yogurt if desired.
See full post on Slow Cooker Red Lentil Dahl for more recipe tips!
Lentil Bean Chili
A fall and winter favorite perfect for a busy schedule. This healthy vegetarian chili is packed with beans, lentils and vegetables enrobed in a seasoned tomato sauce, that can be prepped and frozen ahead of time. Garnish with avocado, sour cream and diced onion or your favorite chili toppings.
For a vegan option, either skip the dairy toppings or use vegan swaps.
Lentil Bean Chili
Prep time 10 minutes | Time 6-8 hours | Yields: 8 cups
Ingredients
- 1 small yellow onion, finely diced
- 3 large garlic cloves, minced
- 1 red bell pepper, diced
- 2 tablespoons tomato paste
- 1 15 ounce can fire-roasted tomatoes
- 1 14.5 oz can light red kidney beans, drained and rinsed
- 1 14.5 oz can black beans, drained and rinsed
- 1 cup dried green lentils, rinsed
- 1 tablespoon chili powder
- 1 ½ teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Pinch cayenne pepper
- 1 teaspoon liquid smoke, optional
Day of cooking:
- 3 cups vegetable broth
- Salt and pepper, to taste
- 6+ quart slow cooker
- Optional toppings: Sour cream, shredded cheddar, sliced or diced avocado, finely diced onion, cilantro, jalapeno, corn or tortilla chips
Instructions
- Combine all ingredients except broth, salt and pepper in a gallon size zip top bag. Remove as much air as possible. Freeze for up to 3 months. When ready to cook, thaw overnight or for 24 hours in the fridge.
- Place the contents of the bag in the 6 quart slow cooker, add the broth, stir, place the lid on and cook on low 6-8 hours, or high 3-4 hours.
- Once the chili is fully cooked and lentils are tender, taste and adjust seasoning with the salt and pepper. Serve hot with any additional desired toppings.
See full post on Lentil Bean Chili for more recipe tips!
Slow Cooker Vegetarian Curry
A hearty vegetarian meal you can prepare ahead. Tender cauliflower and sweet potato are slow cooked in a spiced coconut broth. Serve with rice or naan bread for a cozy dinner or lunch all week.
Slow Cooker Vegetarian Curry
Prep Time: 15 minutes | Cook Time: 4-6 hours | Yields: 8 cups
Ingredients
- 1 15 ounce can coconut milk
- 1 15 ounce can crushed tomatoes
- 2 cans (15 ounces) no salt added chickpeas, drained and rinsed
- 1 small head cauliflower, cut into extra large florets
- 2 small sweet potatoes, peeled and 1” dice
- 6 cloves garlic, grated or minced
- 2 tablespoons freshly grated ginger
- 1 tablespoon turmeric
- 1 1/2 teaspoons cumin
- 1 teaspoon sweet paprika
- 1 teaspoon garam masala
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Day of cooking:
- 1 cup vegetable stock
- 6+ quart slow cooker
- Fresh chopped cilantro, lime wedges for garnish
Directions
- Combine all ingredients in a large freezer bag except for the broth, squeeze out all of the air and seal. Freeze for up to 3 months. When ready to prepare: Thaw overnight or for 24 hours in the fridge.
- Dump the contents of the bag and the broth into the crock of a 6 quart slow cooker, mix well and cover. Cook on high for 3-4 hours or on low for 4-6 hours or until the cauliflower and sweet potato are tender and the sauce has thickened slightly. Taste and season with salt and pepper, to taste. Garnish with chopped cilantro and lime wedges and serve with cooked rice or naan.
See full post on Slow Cooker Vegetarian Curry for more recipe tips!
Slow Cooker Minestrone Soup
There is nothing better than coming home to a hearty and comforting soup. This soup is made even easier by pre-freezing everything for a thaw and dump meal. Tender noodles swim in a seasoned broth filled with vegetables and a mixture of kidney and white beans. Healthy and filling for anytime of year.
If plant-based, use vegan parmesan cheese to garnish.
Slow Cooker Minestrone Soup
Prep time 15 minutes | Time 6-8 hours | Yields : 10 cups
Ingredients
- 2 cups diced carrots
- 2 cups diced celery
- 1 cup green beans, cut into bite-sized pieces
- 1 small yellow onion, diced
- 28 oz can no salt added diced tomatoes, with juices
- 2 cups marinara sauce
- 2 tablespoons tomato paste
- 6 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon dried Italian seasoning
- Pinch of red pepper flakes
- 19 oz can low sodium dark red kidney beans, drained and rinsed
- 19 oz can low sodium cannellini beans, drained and rinsed
Day of cooking:
- 6 cups reduced sodium vegetable stock or broth
- 1 1/2 cups dried ditalini or other small pasta
- Salt and pepper, to taste
- 6+ quart slow cooker
- Fresh herbs, like parsley or basil, for garnish
Instructions
- Combine all ingredients except broth and pasta in a gallon size zip top bag. Remove as much air as possible. Freeze for up to 3 months. When ready to cook, thaw overnight or for 24 hours in the fridge.
- Place the contents of the bag in the 6 quart slow cooker, add the broth, stir, place the lid on and cook on low 6-8 hours, or high 4 hours. Add the pasta during the last 30 minutes of cooking.
- Once the noodles are tender, taste and adjust seasoning with the salt and pepper. Serve hot garnished with parsley and freshly grated parmesan cheese, if desired.
Chana Masala with Coconut Milk
An Indian classic, made for the slow cooker and prepped for the freezer. Tender chickpeas are slow cooked in a ginger and garlic tomato sauce. Serve with cooked rice or naan bread for a hearty dinner.
Chana Masala with Coconut Milk
Prep Time: 10 minutes | Cook Time: 4-6 hours | Yields: 4 cups
Ingredients
- 1 large onion, very finely chopped
- 4 garlic cloves, minced
- 2 Thai chilis (red or green), diced (omit or reduce for milder version)
- 1 tablespoon grated fresh ginger
- 2 tablespoons chana masala seasoning (or garam masala if you can’t find chana)
- 1 28 ounce can drained no salt-added diced tomatoes
- 1 14 ounce can of coconut milk
- 1/2 teaspoon turmeric
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 ounces tomato paste (roughly half a 6 ounce can)
- 2 (19 ounce) cans low sodium chickpeas, rinsed and drained
Day of cooking:
- 6+ quart slow cooker
- Fresh chopped cilantro, lime wedges for garnish
Directions
- Combine all ingredients in a large freezer bag, squeeze out all of the air and seal. Freeze for up to 3 months. When ready to cook, thaw overnight or up to 24 hours in the fridge
- Dump the contents of the bag into the crock of a 6 quart slow cooker, cover. Cook on high for 4 hours or on low for 8 hours or until the chickpeas are tender and the sauce has thickened around the chickpeas. Taste and adjust seasonings. Garnish with chopped cilantro and serve with cooked rice or naan and lime wedges.
Tips for Prepping Vegetarian Freezer Meals
- Thaw first. For best results, always thaw the freezer meal in the fridge overnight. This will help it cook evenly, which will minimize the risk of food borne illness.
- Make extras. Instead of making just one batch at a time, make two or three of each recipe. Then, you’ll have plenty of meals hanging out in the freezer for whenever!
- Freeze twice. After cooking, let the leftovers cool to room temperature then store individual portions in airtight containers and freeze for up to 3 months. Then, you can thaw the leftovers and reheat for a quick, no-cook meal later on. You can even make a double batch intentionally to freeze the leftovers!
- Avoid freezer burn. If you are prepping these make ahead meals for postpartum or a specific time in the future, make sure you’re using freezer-safe bags or containers. They have thicker layers of plastic to help minimize freezer burn.
- Save the bags. To reduce your waste, wash and reuse the individual freezer bags after using or use re-usable silicone bags. You can also store them in large freezer-safe containers.
- Offer a side. To make each recipe even more filling, it can be helpful to serve them with a side, like crusty bread, high protein pita bread, almond flour cornbread or steamed white or brown rice, particularly for the curries. If you have extra time, you can also serve a simple green salad, like this loaded garden salad, to get some more veggies.
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