best vegetarian or vegan freezer meals?
preferably not drenched in cheese? (spouse has high cholesterol)
I am battening down the hatches for what promises to be a truly hellish few months, and it'll be either freezer or takeout most nights, I fear.
So, anything you guys have?
I know enchiladas--Kathy at healthy, happy, life has gorgeous ones:
I know lasagna. But I really am hoping for something relatively healthy, or we might as well just give up and go out for dinner. I guess if there are any great healthy lasagna recipes (maybe using tofu? or light ricotta? Cutting way down on mozzarella[although I love it])?
But what else?
Lentil soups or stews
Mushroom barley soup or barley risotto
Tempeh stroganoff or tempeh picatta
Thai curry made with sturdy vegetables like kale and butternut squash
Kichadi / Kedgeree
Brown rice and wild rice both freeze pretty well and are nice to have on hand to thaw when busy.
Vegetarian stuffed cabbage
The tempeh stroganoff recipe I make is very much like this gluten-free one from the Vegetarian Times, except I don't add all that flour. http://www.vegetariantimes.com/recipe/tempeh-stroganoff/
I'll have to dig around to find the tempeh piccata, so I'll post it later. While I was trying to see if I could find anything like my version online, I found this site. I haven't made anything on here, but it seems like a great list of hearty vegan main dish ideas and most of them seem like they'd freeze very well. http://catesworldkitchen.com/recipe-i...
I do freezer cooking once in a while because it does make days easier.
Things that are staples during freezer cooking include veggie burritos. I fill tortillas with filings (last time it was quinoa, black beans, spinach, cheese, salsa) and roll them up and put them in a bag. They are handy and you can take out however many you need.
Black bean burgers - easy to make and keep. We also keep buns in the freezer so it's a complete meal.
Homemade veggie meatballs - Can do tons of stuff with this including meatball sandwiches, pasta with jarred tomato sauce, with veggies/salad.
Last time I also tried mini lasagnas and those worked out perfect in the freezer. They are healthier because they don't use noodles. I also used light/reduced fat cheese. http://www.catchingfireflies.com/blog/2012/06/mighty-tasty-mini-lasagnas/
For breakfast or snacks, these oatmeal cups are good for the freezer: They make a big batch.
This recipe for Quinoa, White Bean, and Kale stew saved my life when I was working super long hours: http://www.theppk.com/2010/10/quinoa-...
Also, any kind of veggie chili will freeze super well. I usually just improvise it based on whatever meat substitute/beans/veggies/spices I have on hand so I don't have a recipe to share, but there are billions out there. You can serve over quinoa if you want a slightly heartier meal. Cooked quinoa keeps well in the fridge for about week, so you can precook it and have it on hand ready to heat up.
I want to say that Veganomicon has a vegan lasagne recipe using a simple tofu riccotta that was good, but I don't have my copy handy.
I usually cook more beans and grains than we need for a meal or two and freeze some. Pintos, black beans, cannellini - whatever has caught my eye. Ottolenghi grain recipes (salad and others) are pretty terrific, copious proportions, and also freeze well (before veggies and seasonings are added) - quinoa and camargue red rice is a favorite at the moment. I think that Ottolenghi's book Plenty was a COTM not so long ago. Having those on hand makes it easy to put together a quick and dinner with just some added veggies et al. Another favorite is shakshuska - eggs poached in spicy tomato sauce (which has been cooked ahead and frozen). Egg whites only are just fine.