make-ahead

3 Easy Plant-Based Breakfasts You Can Make Now + Eat Later

Apple Butter Pecan Pancakes + Make-Ahead Whole Grain Pancake Mix

Spring Vegetable Lo Mein

Vegan Mexican Corn Salad

Savory Mushroom & Sage Lasagna with Cashew Cream

Garden Tofu Scramble Bowls with Smoky Red Potato Hash

Make-and-Freeze Black Bean Pecan Burgers

Vanilla Chia Pudding with Fig and Raspberry

Make-and-Freeze Mushroom Pasta Sauce

Lasagna with Lentil Ragu and Cauliflower Bechamel

Slow Cooker Tuscan Bean Soup

Kid-Approved + Freezer-Friendly Carrot Walnut Meatballs

Vegetable Polenta Bake

Street-Style Mushroom Barbacoa Burritos

Vegetarian Meal Prep Ideas: 10 Recipes to Get You Started

7 High Protein Breakfasts You Can Make Ahead

Veggie-Packed Tofu Coconut Red Curry Soup

Sharp Cheddar and Roasted Poblano Mac & Cheese

Moroccan-Inspired Sweet Potato and Chickpea Stew with Spinach

Overnight Mushroom Fontina Strata

Keto Vegetarian Chili (+ It Freezes Well Too!)

Masala Lentil Salad with Cumin Roasted Carrots

7 Vegetarian Freezer Cooking Dinners You Can Make Now & Eat Later

Make & Freeze Naturally Sweetened Blueberry French Toast Cups