5 vegan freezer meals you can prep in 1 hour! Sharing 5 plant-based recipes, a printable shopping list and video prep tutorial so you can do the same.
We love eating vegan dinner recipes 2-3 times a week, but it can be a real challenge to find good recipes! So often freezer meals are full of processed ingredients or are meat-based. So today I'm flipping the switch and showing you how to prep five plant-based freezer meals!
I am so excited to be kicking off a new series with you guys. The goal is to post once a month some big meal prep posts like this, with printable shopping list and video prep tutorial.
Meal prep can be intimidating when you first start, and I am creating the video series that I wish I had when I started!
Don't forget to pin this post to save it for later!
These vegan freezer meals are
- made with healthy, wholesome ingredients
- ready in under 1 hour
- made in the slow cooker (4) and on a sheet pan (1)
Vegan freezer meal ingredients
To make this super easy for you, I've created a printable shopping list with everything you need to get meal prepping!
Click to download your printable shopping list
Tips
- I recommend purchasing pre-cut and cubed butternut squash to save on prep time!
- print out all your recipes before starting
- label all your bags with the name, date, and full cooking directions (so you don't have to look up the recipe on cook day)
Equipment
To prep these recipes, you will need
- gallon sized freezer bags (though I am showing glass containers, I don't like this method as they are extremely heavy)
- sharpie
for labelling bags - a 6 quart slow cooker for cook day
- a good quality sheet pan for cook day
- a good quality knife, a can opener, a garlic press, and a box grater
for labelling bags
for cook day
, a 
, a 
, and a 
Step 1- chop all your veggies
After labelling your bags, chop all your veggies out at once!
- Dice 3 onions
- Slice 1 red onion and 2 bell peppers
- Cube 4-5 sweet potatoes (1- 1 ยฝ inch cubes)
- Peel 6 cloves garlic
- Slice 1 lime in half
- Grate 3 tablespoons of ginger
- Peel, scoop out and cube your butternut squash (or use frozen squash like I did!)
Step 2- open all cans & spice jars
To make it really easy when we portion things out, I like to open all my cans. I don't drain my beans until just before portioning them out.
I also take all the lids off my spices, HOWEVER- beware that you may mix your lids up when putting them back on so if that bothers you, skip this step.
Step 3- portion everything out!
Lay the printed recipe in front of each bag/container and work your way through the ingredients list.
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We'll email this post to you, so you can come back to it later!
Having everything pre-chopped and all your cans opened really helps this process!
I add my frozen ingredients last because you don't want them to thaw before putting them back in the freezer.
1. Vegan Crockpot Chili
- On prep day- place all ingredients into the freezer bag
- On cook day- thaw completely before cooking, then add everything into the slow cooker. Cook low 6-8 hours
- Serve with-ย cheese (or vegan cheese), tortilla chips, yogurt (or coconut yogurt), and avocado.
Get the printable Vegan Crockpot Chili Recipe here!
2. Chickpea Butternut Squash Fajitas
- On prep day- place all ingredients into a freezer bag
- On cook day- thaw completely, then dump it all out onto a sheet pan. Roast at 425ยฐF for 25 minutes, stirring it up halfway.
- Serve with-ย 8-12 six inch tortillas, yogurt (or coconut yogurt), avocado, cilantro, and/or salsa
Get the printable Chickpea Butternut Squash Fajitas recipe here!ย
3. Butternut Squash Daal
- On prep day- place all ingredients except for the stock in a freezer bag
- On cook day- thaw completely, then dump into the slow cooker. Add 3 cups vegetable stock. Cook on low for 8 hours. Add lime juice and adjust salt before serving.
- Serve with- naan bread or rice.
Get the printable Butternut Squash Daal recipe here!
4. Vegan Slow Cooker Tikka Masala
- On prep day- place all ingredients into a freezer bag.
- On cook day- thaw completely, then dump into a slow cooker. Cook on low for 5 hours. Add 2 cups small cauliflower florets, 1 cup frozen peas. Cook for 1 more hour.
- Serve with- rice or naan bread.
Get the printable Vegan Slow Cooker Tikka Masala recipe here!
5. Vegan African Peanut Stew (Slow Cooker)
- On prep day- place all ingredients except for the stock into a freezer bag.
- On cook day- thaw completely, then dump into a slow cooker. Add 4 cups of vegetable stock, and cook on low for 6-8 hours. Add 2 handfuls of spinach just before serving.
- To serve- bread.
Get the printable Vegan African Peanut Stew (Slow Cooker) recipe here!
Vegan freezer meals FAQ
Can I cook these in the Instant Pot? Maybe? I haven't tried. Some recipes have been cooked by readers in the Instant Pot, so I'd scan the comments on those posts to see if it's been done.
How long can I freeze these for? Up to 3 months. Honestly, I've gone longer and haven't noticed any taste from freezer burn.
Can I cook these from frozen? I haven't tried. Usually I would say no for food safety reasons, but since these are plant-based, it may be possible. I have only tested with completely thawed out recipes.
Do you have questions? Ask them below and I will do my best to answer them!
XO
Patti says
I donโt use tofu - what can I replace it with please?
Thanks so much for all your wonderful recipes and hard work.
Denise Bustard says
Hi Patti! I bet chickpeas would be good in that recipe?
Christine Rada says
Hi Denise,
I just make these awesome 5 recipes - since we are โsheltered in place in Californiaโ I thought itโd be a great time to try my first freezer meal prep - my husband helped me - it took us 2.5 hours from start to finish instead of โoneโ but we had fun and now will have many prepared delicious & healthy meals ready to go!
I look forward to doing more!
Thank you very much for all your efforts in putting this together & sharing!
Kind regards,
Christine
Denise says
So happy to hear you are safe with a freezer full of healthy meals, Christine. I hope you enjoy them! Stay safe + well.
Nicole says
You are a life saver!! Thank you for these recipes!
Denise says
You are so welcome, Nicole! Let me know if you have any questions ๐
Jacqui says
Wow! Thanks so much for doing this research and taking the time to lay this out so comprehensively. This is honestly a really brilliant concept. I'm excited to try it and it doesn't look like it will be too expensive.
Denise says
Hi Jacqui! I hope you enjoy! It really is SO helpful during busy seasons of life ๐
Maaike says
Iโm new to slow cooker recipes, and it says 6-8 hours. If I need it by say 5:30... Would I need to start 6, 7 or 8 hours ahead? Or could I keep it warm in the slow cooker? Thanks!!
Denise says
Hi Maaike! This is one of the limitations of slow cookers, the fact that some foods cannot be cooked for longer than 8 hours. It definitely makes things more difficult if you work outside the home and commute. Which recipe are you talking about? Some are more forgiving than others for sitting on 'warm'
Maaike says
Iโm kinda talking about all of them, but one said 6-8 hours and I wondered which was more accurate since it is 2 hours difference.
Denise says
The soups & curries are quite forgiving and should be fine on low for 8 hours. There is no 'better' answer and I doubt you'll notice a difference between 6-8 hours. It all comes down to getting to know your slow cooker. Mine cooks quite hot, so I tend to try to do 6 hours. If yours cooks lower than others, you might prefer 8 hours. Sorry to give you a 'non-answer' but as you get to know your slow cooker, you'll get better at guessing cook times. I hope this makes sense!
Nicole says
I have pumpkins and buttercup squash from my garden. Can I replace the sweet potato with them? How many cups do you think it makes with all the sweet potatos cut up? ๐
Denise says
Hi Nicole! That should work, but I haven't tried! It's 8 cups of butternut squash for the curry + fajitas so just add that to the total sweet potato cups and that's how many you'll need! Hope you enjoy!
Laura says
Hi Denise,
I just tried the Slow Cooker Butternut Squash Lentil Curry in the Instant Pot. It's a winner! I put the whole bag content into the machine while frozen. High pressure, 6 minutes, quick release, enjoy! I added a little maple syrup at the end to bring out more of the coconut milk flavor, but either way, it's delicious.
Denise says
Hi Laura! Oh, thanks for reporting back on the cooking from frozen! That's so good to hear it worked out for you.
Brook Davison says
Thank-you, Laura! Have you tried any of the other ones in the IP yet?
Jim says
thanks for the recipes, they look great, how many people does each recipe feed?
Denise says
Hi Jim! Each recipe varies, you can find serving sizes on the recipe card and will need to click the links to get to each recipe. Hope this helps!
Nicole Lamoureux says
Thank you so much for this post! It puts everything together in an easy way, I would love to see more freezer preps in the future! โค
Denise says
I'm so happy to hear it's been helpful for you, Nicole! I definitely have more of these posts planned. Can't wait to share!
Abby says
Can we only sign up for one printable shopping list? Or can I keep putting in my email? I love your page!
Denise says
Hi Abby! As far as I know you can keep adding your email. Did you get the shopping list?
Vanessa says
Hi Denise! You may have addressed this question in one of the individual recipes, but I am going to ask here for the sake of time: I donโt have a slow-cooker (they are hard to come by where I live in Poland). Could I make the slow cooker recipes on the stovetop?
Denise says
Hi Vanessa! I think they would work on the stovetop, but I haven't tested and unfortunately don't have any cooktimes for you. If you gave it a try would you let me know how they work out?
Idit says
What size are the containers?
Denise says
These are 3 quart storage containers from Ikea. I really like them although they are very heavy once filled.
Theresa says
I thought that sweet potatoes ought to be cooked before freezing ?
Denise says
In general they should be, but as part of a freezer crockpot meal where the sweet potatoes turn out soft at the end, it's perfectly fine!
Theresa says
Thank you for clarifying that.Have just got all the ingredients for the 5 Vegan meals and looking forward to trying them.Love your ideas,Thank you !
Courtney says
I am looking to get the shopping list, and pt in my email yesterday but did not get an email. How long should it be until I get it, I am excited to try these recipes?
Courtney says
nevermind, i got it!
Denise says
So happy you got it!
Keriann says
Hi Denise - I made the African Peanut Stew from the freezer (I thawed it out before cooking), and found the flavors are awesome but that the sweet potatoes had a funky texture to them. They just felt slightly chewy and a little mealy (they were def. cooked through and soft). Is that from the freezing process? What can I do to salvage this soup? I ate it without the potatoes, but I still have a big batch of it in my fridge now. Could I puree it? Thanks!
Denise says
Hi Keriann! You are supposed to mash the sweet potatoes into the stew at the end ๐
Keriann says
Thanks!
Sarah says
Oh my gosh, this is EXACTLY what I was looking for! Thank you! do you have more of these freezer meal plans???
Denise says
I'm so glad! I don't have any other vegan plans but I do have a vegan eCookbook here: https://sweetpeasandsaffron.com/vegan-meal-prep-ebook/
Nicola says
Hello! I have just discovered these amazing meals! I am so excited ti try them. I have complex dietry needs and these will be perfect! I will be making them just for me so am I able to freeze the large portion, thaw and cook and the portion and re freeze? Or is it better to stagger my batch cooking and cook each one then portion and freeze? Thank yoj so much ๐
Denise says
Hi Nicola! I'm so happy these recipes will work for your diet! Since these are mostly slow cooker recipes, it's difficult to cook half batches. I would cook the whole batch, portion out with rice or whatever you'd like and freeze the cooked recipes. The stew, curry, tikka masala and chili all freeze great after cooking! HOpe you enjoy.
Daniani says
I am really excited to do this but i want to use dried beans. How would i do that? HAve the beans pre-soaked in the freezer bag and et let it cook in the slow cooker? Or cook the beans before putting them in the bag?
Denise says
Hi Daniani! To use dried beans, you'll have to cook them yourself, which definitely takes some extra time...I have a tutorial for black beans here: https://sweetpeasandsaffron.com/perfect-black-beans/
Alex Cooper says
These look phenomenal! Thank you so much for laying out the instructions this way- I usually lose so much time just bouncing back and forth between recipes to make sure I've covered everything. I was planning on just making a batch for my vegan sister, but they look so delicious that I'm going to double it and make a batch for my meat-eating family, too!
I love anything that helps save me some time with dinner so I can spend time actually *with* my family! Thanks again!
Denise says
I'm glad you found it user-friendly! I hope you and your sister enjoy the recipes ๐
helen walsh says
please unsubscribe me
Denise says
Helen are you talking about from email? Feel free to click the 'unsubscribe' button at the bottom of your emails. Thanks!
Sarah says
If I wanted to cook it immediately and then portion out and freeze, how long would they last?
Denise says
If you cook these recipes ahead, they can be portioned out and kept in the fridge for up to 4 days. Everything except for the fajitas is freezer-friendly too, so if you have lots of leftovers, you could portion out and freeze!