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I am so excited about these vegetarian freezer meals! This list is perfect for every new mother and family out there who may not want to focus on cooking after the new babe’s arrival. Keep this list of easy recipes around to meal prep and freeze!
I spent a good chunk of August and the beginning of September prepping for Van’s arrival. There’s a real benefit in being one of the last among my friends to have a baby; I benefit so much from their infinite wisdom and advice (and hand-me-downs, thank you!) One of the things I heard over and over again was to prep our freezer with as much food as possible to make for easy meals throughout the week. That seemed like a no-brainer to me, especially with as much as I love to cook.
Since our tiny kitchen refrigerator can barely hold more than a handful of things at a time, we ended up buying another fridge/freezer to put downstairs in the basement. It’s the perfect new mom & dad combo: the freezer is loaded with lactation cookies and many of the meals here while the fridge is stockpiled with craft beer for BL.
Food is my favorite love language and one I turn to often. Whether it’s a new mom, a friend in need, or a neighbor that I want to reconnect with, food is usually the answer. In my years of cooking and gifting, I’ve yet to find someone who turns down a yummy, home-cooked meal. Therefore, I scoured my blog (and some of my favorite blogger friends) for easy, ‘healthy’ meals that work as both freezer options and hot meals. Make, give, connect. Sometimes, it’s really that easy.
These enchilada fajitas are one of my favorite recipes on this site. We’ve already gone through one pan of these and I’ve got another in my freezer just waiting to be pulled out. If you’re bringing these as a freezer meal, leave off the sour cream and avocado topping.
If you are making these fajitas for a new mom or your family, you can easily bulk prep them for the freezer. Just double all the ingredients and grab some extra baking dishes!
If you want to make a huge batch of these enchilada fajitas to the freezer for later–it’s incredibly simple! After preparing the enchilada fajitas, allow them to cool. Once the fajitas have cooled, place them in a casserole dish with plastic wrap and aluminum foil over them or in an airtight freezer-safe container for up to three months.
When you’re ready to reheat this vegan fajita recipe, then preheat the oven to 425 degrees Fahrenheit and bake the enchilada fajitas for 30 to 35 minutes, or until warmed through.
Two of my favorite foods in one: pasta and enchiladas. What more could you ask for? There’s even a vegan version for this pasta! This meal is certainly a crowd pleaser and even better the next day.
If you are wanting to double this pasta, it is rather simple! Just double all the ingredients. The pasta may need to cook a little longer.
If you would like to freeze this pasta, then transfer the cooked ingredients (except for the toppings) to a freezer-safe storage bag or airtight storage container. Place in the freezer for up to three months. When ready to reheat, allow the pasta to defrost in the refrigerator overnight before warming on the stovetop or in the microwave and top with your favorite enchilada toppings.
What could be easier than this creamy baked pasta? I’ll take a triple serving of this one–it’s so unbelievably good. I don’t know any new mom who wouldn’t love this casserole. Bonus points are that you don’t have to cook the pasta before you assemble the casserole!
If you’re wanting to make a larger serving of this vegetarian sausage pasta bake, then all you need to do is just double the ingredients.
If freezing for later, then cover the dish with plastic wrap and aluminum foil and freeze for up to three months. When ready to reheat, place in the oven for 30 minutes at 400°F. Finally, stir in the spinach and top with cheese. Transfer to the oven and bake for three to five more minutes.
I happen to think that a vat of this vegan cream of broccoli soup and homemade (or bakery) bread would make the perfect meal for just about any occasion. Who doesn’t love creamy broccoli soup? I make this one at least every year, to be paired with a giant slab of bread and lots of butter.
This soup couldn’t be any easier to bulk prep. Just double the ingredients and enjoy!
To freeze this vegan broccoli soup, simply transfer it to an airtight storage container or bag. Place the soup in the freezer for up to three months. When ready to eat, allow the soup to defrost in the refrigerator and warm up however you prefer.
Make this one in the slow cooker or on the stove; either way, you’ll enjoy a delicious, perfectly spiced vegan, and gluten-free tikka masala!
If you are preparing more of this vegan tikka masala, then double the ingredients. You can easily make a larger batch of this recipe and keep it in the refrigerator for up to five days.
To freeze, transfer the mixture to a freezer-safe storage container or bag. Label the bag and place it in the freezer for up to three months. Allow the ingredients to defrost in the refrigerator when ready to eat.
This is one of the best vegetarian freezer meals! My favorite vegan lasagna is made extra creamy with homemade cashew ricotta and dairy-free cheese. Who doesn’t like savory lasagna?
Double the recipe and make two lasagnas if you’re wanting to have dinner covered for a while. Lasagna leftovers are even better.
To freeze, bake as directed but undercook by 10 minutes. Let cool completely, then freeze. To reheat, bake with foil at 350 until heated through, then remove the foil the last 5-10 minutes of baking. Paired with a side salad, it’s the perfect new-mom meal.
I love this vegan gumbo with sausage because it’s unique and perfect for Fall weather. Not only is it great during the cooler months, but it is perfect for making ahead and freezing for a later day.
For a larger batch, double the recipe and store the leftovers in the refrigerator or freezer. Store separately from the brown rice.
To freeze this gumbo, transfer it to a freezer-safe storage container. Place in the freezer for up to three months. When ready to heat, allow the gumbo to defrost overnight in the refrigerator.
I don’t know anyone who doesn’t love chili. Actually, scratch that- I don’t trust anyone who doesn’t love chili. I make a pot almost weekly from October to January and it’s the perfect make-ahead vegetarian freezer meal. Like most soups, I encourage a double batch- one for enjoying and one for gifting.
For a larger batch, double the recipe and store the leftovers in the refrigerator or freezer.
To freeze this chili, place it in a freezer-safe storage container and place it in the freezer for up to three months. Allow the chili to defrost overnight in the refrigerator. Reheat the chili in the microwave or on the stovetop.
I love lentils, especially in a spicy soup form. I tend to gravitate towards gifting new-moms soups since they freeze so well and are always a crowd-pleaser. You’ve gotta try this one.
Double the ingredients of this recipe to make a larger batch to share with your loved ones or new mom friends. The leftovers are way better the next day.
Freeze this Instant Pot lentil soup with spinach by placing it in a freezer-safe storage container. Label the container with the date and freeze for up to three months. Allow the soup to defrost in the refrigerator overnight.
I actually just made this lasagna for my sweet friend Anna who welcomed her baby girl earlier this August. After I made a batch for her, I went back the next day and made a batch for myself to keep in the freezer to enjoy at some point this winter. If you love lasagna, try this.
To make a larger batch of this vegetarian freezer meal recipe, just double the ingredients and grab another baking dish.
Freeze the lasagna by covering the dish with plastic wrap and aluminum foil. Alternatively, you can store the lasagna in an airtight storage container. Freeze in the freezer for up to three months. When ready to reheat, preheat the oven to 375°F and bake for 30-40 minutes.
Quinoa is one of my favorite ingredients in a veggie chili; it makes the whole meal super hearty and packed with an extra boost of protein. I suggest making a double batch, one for you and one for your momma friend.
This quick quinoa chili is so delicious and filled with fiber! Just double the recipe for a double batch to share with your family or friends.
Freeze the leftovers in an airtight storage container. Place in the freezer for three to four months until ready to eat. When ready to reheat, allow the chili to defrost overnight in the refrigerator or run some cool water over the container.
This no-fuss soup is a classic. Lentils and vegetables in a light broth. It’s somehow hearty and light all at the same time.
To double this recipe, just double the ingredients. This lentil soup is ultra comforting and perfect for freezing.
Freeze this recipe in an airtight storage container and place in the freezer for up to four months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
I love this recipe; it’s such a different meal than the typical casserole and soup options. Make it ahead of time for an easy meal prep option!
Just double the ingredients and divide the ingredients into two slow cookers.
Add all the ingredients in a freezer-safe bag for an easy freezer dump-meal. Just add directly to a slow cooker and let it do its thing.
I loved this soup so much that I put a similar recipe in my cookbook. It’s packed with lots of vegetables, cute orzo pasta, and a flavorful tomato broth.
To make an extra batch of this recipe, then double the ingredients. Super easy, right?
Freeze the soup in a freezer-safe storage container or bag. Place the bag in the freezer and freeze for up to four months. When ready to enjoy again, allow the soup to thaw overnight in the refrigerator.
This pie reminds me of spanakopita, one of my favorite comfort meals. This version is packed with yummy cheese and spinach in an almond flour crust.
Double the ingredients for this vegetarian freezer meal and make an extra pie to save for another day!
Freeze the pie in plastic wrap and aluminum foil in the freezer. Alternatively, you can slice the pie into individual slices and wrap them with plastic wrap and foil. Freeze the pie for three to four months. When ready to reheat, place the pie in a 350°F preheated oven for about 30 minutes or until warmed through.
Whenever I gift food, new momma or not, I try and give something that’s fairly healthy for the whole family. Usually, that means some type of beans or lentils as they are so good for you and I’ve found that most people are still unsure on how to use them. This slow cooker red lentil dal is full of flavor, plant-based protein, and fiber.
Just make an extra batch and save for whenever dinner needs to be taken care of– super easy.
Freeze the slow cooker red lentil dal in a storage container in the freezer for up to three months.
This hearty chowder is so delicious and super thick thanks to partially blended potatoes and vegetables. No cream or butter is needed here- just good old-fashioned vegetables.
Just double the recipe, and you’ll have enough leftovers to last you for weeks!
Simply freeze the leftovers in an airtight storage container or freezer-safe bag and freeze in the freezer for up to three months.
Have you heard of dump meals before? It’s the idea that you basically put all of the ingredients for a slow-cooker meal in a freezer-safe plastic bag, then ‘dump’ the contents into the slow-cooker whenever you are ready. In my mind, I call that genius. While the slow-cooker makes dinner infinitely easier, I love this hack for adding in another layer of easy. This recipe isn’t written this way, but could easily be done. Or, make a batch in the morning and walk it over to your new momma friend hot and ready to go for dinner. Either way, you are going to love this recipe.
For extra chana masala, just double the ingredients and cook to perfection.
Freeze the leftovers in an airtight storage container or bag for up to three months. Defrost the chana masala in the refrigerator and reheat on the stovetop or in the microwave.
Are you sensing a theme here? Lentils make a great meal for just about anyone, new moms included. This version contains red lentils in a fragrant curry broth. (P.S.- I loved this combo so much, I made a similar recipe a few years back.)
To make more of this recipe, just double the ingredients. Your new mom friend will thank you for such a comforting dish.
Place the leftovers in an airtight storage container or freezer-safe bag. Label the container with the date and place it in the freezer for up to three months.
You all love this recipe! Another slow-cooker meal that could easily transform into a ‘dump’ version. Kidney beans and rice in a super yummy sauce.
This recipe is so easy to double. Just double the ingredients and you will have extra red beans and rice to share.
Freeze the red beans and rice in an airtight storage container or bag. Place the food in the freezer and freeze for up to three months. When ready to enjoy, defrost in the refrigerator and reheat on the stovetop.
Chili is amazing, so I’m not limiting how many I put on this list. This version is perfect for Fall, made with black beans and pumpkin puree.
Double the ingredients to make extra servings of this pumpkin chili recipe.
Freeze the chili in an airtight storage container or bag for up to three months. Allow the chili to thaw in the refrigerator before reheating.
The new parents will love any type of food they receive. There are so many options such as no-knead bread, vegan and gluten-free chocolate chip cookies, triple chocolate brownies, yummy pizza crackers, or even a cinnamon apple spice cake.
If you love this list of easy vegetarian freezer meals, then be sure to visit my other recipes, too!
This post was first published in August, 2017 and updated in 2020 and 2021.
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