The Best (And Cheapest) Vegan and Gluten Free Meals You Can Freeze

In an effort to prepare as much as possible for the arrival of baby #1 I have been trying to make freezer meals a few times a week to have a stock ready for those long days when neither Jared nor I wants to cook. I have found some pretty amazing websites and wanted to share a few recipes I have found as well as a few recipes of my own.

Health is very important to Jared and I, so whether we are putting in several hours into a meal or simply dumping ingredients into a pot, we want to be sure that we are eating something that is nutritious. I know that, from personal experience, eating on the run often makes you eat less healthy – whether you choose a convenience meal or fast food – you’re likely to get a more healthy mealtime if you plan ahead.

Here are a few of my favorite slow cooker and stove-top meals I’ve been freezing as of late. The sites that I got these from are great! Browse around and see if there are other appetizing things you’d like to try.

I love the idea of cooking slow cooker meals to freeze because it makes it so much more realistic. I simply add all of the ingredients in a pot while I am making breakfast and turn the pot on. This allows my day to still be free to cook our other meals – lunch and dinner – without worrying about the extra work needed to make one more meal. If you don’t intend on freezing your food – slow cookers make eating a home cooked meal a reality for many people who either work all day or students who really never stop working.

Chunky Vegetable Lentil Soup

7 Vegetable and Cheese Soup

Sweet Potato Bisque

Blender Black Bean Soup

Butternut Chili

Carrot Soup

Wild Rice Blend with Pecans

Hearty Chickpeas and Red Lentils

Navy Bean Soup

Black Bean Chili

Raisin Sweet Potato Casserole

Split Pea Soup

Vegan/GF Slow Cooker Meals You Can Freeze

And here are a few of my own recipes…

Lentil and Kale Soup:

1 tbs olive oil

1 large chopped onion

1 chopped celery rib

1 large chopped carrot

2 minced garlic cloves

1 1/4 cups brown or green lentils

4 cups veggie stock

2 cups water

1 tbs soy sauce

5 large kale stems

Directions for Stovetop:

Heat oil in a large saucepan on medium and sautee the onion, celery, carrot and garlic – cook until soft so about 10 minutes.

Then add lentils, stock, water, and soy sauce. Bring to a boil. Turn down to low or low medium. Cover and cook for an hour or until the lentils are soft.

Cut your kale into long ribbons and add just before serving.

Directions for Slow Cooker:

Skip the oil and add all the ingredients, except the kale, to the slow cooker. Cook on low for 8 hours. Add the kale just before serving.

Corn Chowder:

1 Tbs olive oil

1 small chopped onion

1 chopped celery rib

1 large chopped yukon gold potato

3 cups frozen corn kernels

4 cups veggie stock

Directions for Stovetop:

Heat the oil in a large sauce pan over medium. Sautee the onion and celery for around 5 minutes. Add the rest of the ingredients and bring to a boil. Reduce to a simmer, cover, and allow to cook for around 45 minutes to an hour. Then, place the soup contents in a blender and blend until smooth. Garnish with fresh herbs.

Directions for Slow Cooker:

Skip the oil and add all ingredients to a slow cooker. Cook on low for 4 hours. Place the soup contents in a blender and blend until smooth. Garnish with fresh herbs.

Sweet and Spicy Lentil Chili:

1 Tbs olive oil

1 large chopped sweet onion

4 cloves minced garlic

2 Tbs chili powder

1 1/2 cup brown or green lentils

1 28 oz can of crushed tomatoes

1 tsp cayenne pepper

2 cups of water

Directions for Stovetop:

Heat oil in a large saucepan and sautee the onion and garlic for 5 minutes. Then add the chili powder and cayenne pepper for another minute or so. Stir in the rest of the ingredients and bring to a boil. Reduce heat to low, cover, and cook for an hour to an hour and half – or until the lentils are soft. You can add more water if the chili gets too thick.

Directions for Slow Cooker:

Skip the oil and add all ingredients to a slow cooker. Cook on low for 8 hours. Check on the meal about half way through to see if you would like to add more water.

Sloppy Lentils (sort of like a sloppy-joe):

1 Tbs olive oil

1 medium chopped yellow onion

 

You can also make snack bars ahead of time and freeze them. This is really nice if you’re on a budget and also if you eat things slowly. This way, you just pop them in the freezer and pull one out the morning you will want it. The bars thaw really nicely if you simply put one in a ziplock or tupperware and then its ready around snack time.

Pumpkin Gingerbread Snack Bars

Chocolate Chip Cookie Dough Lara Bars

I hope some of these recipes aid you in eating more healthy through your week, or in freezing meals for the future, even with a busy and chaotic schedule!

XOXO

 

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