When it comes to freezer cooking, I’m a little bit of a fanatic. I have tried freezing just about everything and the result is that I have a keen sense of what freezes well and what doesn’t. (I get many texts from friends asking me about whether and how to freeze certain things. I am a fount of freezer cooking knowledge, y’all.)
With school starting again and schedules filling up, now is a good time to start filling up your freezer too. Here are some vegetarian freezer cooking dinners to keep on hand for busy weeknights.
Loaded with summer vegetables, black beans and, of course, cheese, these baked poblano peppers are one of our favorite meatless freezer dinners.
Black Bean and Veggie Stuffed Poblanos from Hello Veggie
Southern cooking meets North Africa in this spicy vegan stew. Keep a batch in the freezer and serve it over rice for a filling meal.
Harissa Stewed Black-Eyed Peas with Okra and Collard Greens from Vanilla and Bean
Tofu, spinach and black beans make a filling so flavorful, you won’t miss the cheese! Skip the avocado topping for the freezer and add it when you’re ready to eat.
Vegan Enchiladas from Well Plated
Just like lasagna, stuffed shells freeze beautifully. This version combines the ricotta with greens and mushrooms for even more nutrition.
Greens and Mushroom Stuffed Shells from Hello Veggie
Chili almost always freezes well, so use your own favorite recipe or try this smoky chipotle chili from The Full Helping.
Kitchen Sink Black Bean Chipotle Quinoa Chili from The Full Helping
Like chili, soups have a reputation for freezing well, but in my experience some varieties freeze better than others. You can’t go wrong with this bean-and-veggie soup though!
Hearty White Bean Vegetable Soup from Hello Glow
These tofu scramble wraps are perfect for those nights when the whole family can’t sit down together for dinner.
