(Closed) Easy, freezable vegetarian recipes?

posted 4 years ago in Cooking
Post # 2
685 posts
Busy bee
  • Wedding: October 2015

I love making big batches of this vegetarian chili recipe – it freezes so well. It’s easy to make and really tasty. I usually use a bit less of the spices. 


 ETA: I also usually rinse a can of corn and throw that in, too. 

  • This reply was modified 4 years, 6 months ago by  annalise9.
Post # 3
587 posts
Busy bee

I copy pasted my comment from another vegetarian post comment. Here it is:

Vegetarian bean burgers (my meat lover boyfriend loooooooves them)


  1. 2 cans of kidney beans,
  2. 1 can of sweetcorn,
  3. 300g-500g baby spinach,
  4. Red or green bell pepper,
  5. 1 onion,
  6. Couple cloves of garlic,
  7. Bread crumbs (I never measure, I add them at the end and see how much is enough to make burgers formable)
  8. 1 whisked egg.
  9. Seasoning – salt, black pepper, dried basil, taco season mix or curry powder + hot spices.

Basically, you rinse and mash kidney beans with a fork in a mixing bowl, add sweetcorn, breadcrumbs, seasoning, whisked egg. Everything else you process with a food processor, then add to the mixing bowl. Mix, form and cook on grill or in the pan. I use them in burgers, wraps, all of that jazz, with other fillings of my preference. You can make lots and freeze them. It’s so easy and so good!


Post # 4
670 posts
Busy bee
  • Wedding: July 2012

I make a big batch of burritos and freeze them – don’t really have a recipe because the fillings change based off what I have…usually include: quinoa, spinach, black beans, salsa etc. Then I wrap them individually and pop one in my lunch bag frozen to thaw in the fridge and heat up at lunchtime.

Post # 5
9207 posts
Buzzing Beekeeper

Make a big batch of vegie lasagna. I do it on a Sunday and then portion it up (some for dinners and some for lunches). I do the same with pasta sauces and cannelloni filling (I use tofutti and add it to blended roasted pumpkin, capsicum and spinach). Then I just take them out and use as needed.

Curry freezes well and then all you have to do is make rice (or get a rice cooker plus you can then use it to steam vegies as well).

There are some really good vegetarian and vegan ready made meals or things you can add to a plate of vegies sold at Coles and Woolies now. Quorn, Linda McCartney, Fry’s and a few others. They have things like meatless pies, schnitzels and pastie type things.  

For example I use the Quorn vegan schnitzels, pop a bit of passata or pasta sauce on it and top with vegan cheese (but you can use real cheese if you aren’t giving it up) and bang it in the oven with some chips. A real easy friday night dinner.

Post # 6
442 posts
Helper bee
  • Wedding: September 2015

I love chickpea curry. It’s easy to put together and it freezes well.

Saute an onion and some garlic. Add two cans of chickpeas. Add either curry spices and water or jarred curry sauce. Add one box of grape tomatoes cut in half. Simmer for 15-20 mins. Add one bag of baby spinach. Cook until wilted. Enjoy! It’s especially good with a piece of toasted crusty bread.

Post # 7
1104 posts
Bumble bee

View original reply
catsanddogs :  any soup freezes well provided you don’t put pasta in it! i also recommend just making sauces ahead of time and freezing those, so make thai coconut curry sauce, italian style marinara, spicy asian peanut sauce, chimichurri sauce, adobo sauce, etc. that way when it’s time for dinner you just grab a frozen sauce pack, some veggies, and a protein, and you’re done! burritos are also super easy to freeze, breakfast burritos, savory lunch burritos, etc. 

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