All of the plant-based recipes in this section are super freezer friendly. They cook up at least 4 portions, and can be easily multiplied. Just let them cool to room temperature before portioning up and freezing in reusable containers. When you need a meal in a hurry, just whip one out and reheat- sorted!
This mushroom ratatouille swaps traditional eggplant for rich and meaty mushrooms. This classic Provençal stew has an added richness from roasted bell peppers and zucchini, and makes a great Summer dinner served alongside warm quinoa.
Deliciously spiced lentils and cauliflower come together to make this hearty brown lentil dahl, with a thick and creamy gravy. Filled with fiber and protein, it’s an ideal vegan freezer filler which is super simple to make.
This vegan pumpkin bolognese is creamy, hearty, and so flavoursome, and perfect with a big bowl of pasta on a cool Autumn day. Something between a pumpkin pasta sauce and a lentil ragu, it’s a great way to mix things up for cozy Fall dinners. It’s ideal for Thanksgiving too!
These vegan jackfruit enchiladas with black beans and mushrooms are a favourite in our house at the moment! They’re so easy and flavourful, and freeze perfectly, making them great for weeknight dinners.
Lebanese cabbage rolls are a fresh take on vegan stuffed cabbage. Filled with a lightly spiced lentil and rice mixture, the rolls are cooked with mint, lemon, and loads of garlic for a healthy, gluten free meal. These are super delicious, and definitely worth the wait. This makes a big batch- the perfect freezer filler!
These vegan pierogi mimic traditional Polish pierogi ruskie, with mashed potato, tofu cottage cheese, and smoky mushroom bits. Eat them as they are, or enjoy them as fried or baked pierogi! What are pierogi? Pierogi are Polish filled dumplings, made by wrapping a simple vegan …
Easy to pull together with just 6 simple ingredients, this instant pot vegan stew is tomatoey and light, and the perfect vegan vegetable stew for transitioning out of winter. It cooks in only 5 minutes, with minimal prep needed, so it’s an ideal meal for …
The perfect one pot wonder, this vegan goulash is rich and smoky, filled with mushrooms, root veg and smoked tofu -what’s not to love!? It’s so easy and delicious, and great for filling up the freezer. Keep it simple and serve it alone, or with …
This vegan pot pie is filled with creamy jackfruit, butterbeans and leek, and topped with crispy slices of potato- the ultimate comfort food! We are right in the midst of comfort food season here in England at the moment. Whilst it doesn’t get super cold, …
This chilli ‘non’ carne uses walnuts, mushrooms, and black beans for a rich and smoky meatless mexican feast- enjoy it with plenty of guacamole and tortilla chips! I love a good vegan chilli, and it’s one of my favourite meals to cook up and pop …