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Healthy Vegetarian Recipes that Freeze Well

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Hi all,

I'm expecting some house guests in a couple weeks, and am looking for some healthy, light, preferably vegetarian recipes that I can make ahead of time and freeze. They're visiting for a wedding, and I know we'll be having fatty food all week, so I want to keep the food I serve them at home on the light side. Does anyone have any recipes like this that freeze well? It's a plus if they are Indian/Pakistani or Middle Eastern dishes, but any other recipes would be welcome too.

Thanks!

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  1. How about a vegetarian lentil stew? I usually just improvise mine, but I'm sure that a quick search on Epicurious would turn up a variety, and you could choose one that suits your taste.

    1. I do a Moroccan eggplant chickpea stew similar to this one:

      http://www.digsmagazine.com/recipes/r...

      I'm liberal with the ingredients, use fresh tomatoes when I can, or zucchini, celery, whatever vegetables I have around.

      1. Rice and dal. Check out this great blog for a recipe. There are also a number of other ideas to be found under the Vegan Week postings. I made the Ethiopian Lentil-Tomato Stew not too long ago and it too was delicious - even better when you let it simmer for an extra hour. http://definitelynotmartha.blogspot.c...

        Second the Moroccan eggplant chickpea stew.
        Any sort of bean pottage.
        Does falafal freeze well?
        Quiche, if they're not vegan.

        4 Replies
        1. re: littlegreenpea

          These all sound good; thanks! Do potatoes freeze ok? I have a good potato lentil casserole recipe from a food blog called Almost Turkish Recipes [http://almostturkish.blogspot.com/200...] . By the way I've gotten several good recipes from that blog.

          I think I may try that eggplant stew, and I'll look up the Ethiopian dal too.

          1. re: musicalchef

            Actually, I'm not sure that potatoes freeze too well. What state will they be in? I've heard of some successfully freezing mashed potatoes, but I haven't tried it.

            1. re: littlegreenpea

              The potatos and lentils would both be cooked (the potatos not all the way but mostly cooked) but not baked yet. I probably won't do it, mostly because I only have one baking dish that size and will need to use it often, so it can't be sitting in the freezer!

              1. re: musicalchef

                You could also line the dish with aluminum foil or plastic wrap, stick in the freezer, and when frozen, lift it out and store it in a freezer bag. When reheating, take off the wrap, and place back into your dish for a perfect fit!

        2. How about a great veggie soup? Asparagus, carrot, mushroom... A creamy one is fine -- just make the base and hold the cream until you're ready to defrost and serve. Moosewood Daily Special is brimming with all sorts of cool veggie soups. Add some yummy bread and maybe a bean salad -- great light supper.

          1. I made this carrot-lentil loaf that was tasty and froze really well: http://find.myrecipes.com/recipes/rec.... I did add some fresh grated parmesan before serving for a little kick. Homemade veggie burgers also generally freeze well.

            1. I had leftover stuffed chard leaves for lunch today from the freezer that froze well. The filling was beluga lentils, brown rice, raisins and spices, but that can vary. Wrapped them in gently steamed chard leaves (I steamed in the microwave for a fast meal), and simmered in a homemade tomato sauce made from last years roasted tomatoes. To freeze I made sure the sauce was nice and thick and put the chard packets on a silpat lined cookie sheet, topped with a couple of tablespoons of the sauce and froze. Then I have individual chard leaves for lunch. I grab two or three, stick them in a container to take to work for a quick healthy lunch.

              I also freeze individual serving of mole paste to quickly spice up a Mexican inspired meal, or pipian verde (I love that stuff).

              1. What about falafel? I mean if I form the little balls, freeze them, bag them, and then when I want to serve them, defrost, roll in a bit of flour, and fry? Do you think it would turn out well? Yeah, I know they're not exactly light and healthy, but I'd like to try it out. I'm making that eggplant and chickpea stew tomorrow and freezing it as well.

                I've frozen mole before, but I'm living in Amman, Jordan, and can't get all the stuff for it here. When I'm in the States I make a big batch from Rick Bayless' recipe and it freezes (and reheats) really well!

                1 Reply
                1. re: musicalchef

                  We freeze falafel - already fried and reheat them in a toaster oven. Not as good as freshly made, but pretty good. And remember with falafel the only added oil is from the frying, the rest is wholesome beany goodness : ).