5 easy freezer meals

5 easy freezer meals

Learn how to create 5 easy freezer meals to help you make your life just a little bit simpler.

As the holiday season starts to get closer many of us might start to feel the pressure. It’s no lie it is a busy season. You probably have Christmas events to go to and have to do the holiday shopping and maybe a bit of cleaning.

I want to help, just a little bit and share with you these 5 easy vegan meals that are perfect to make and freeze.

5 easy freezer meals

Just a few notes before we start…

The soup freezes great but I would not try to freeze the chickpea crumble, you want it to be as fresh as possible, it only takes a few minutes to make.

The falafels are perfect to make in a batch and have on hand in the freezer, you can take out as many as you need and put them in the oven to thaw and heat up.

For the Chana dal curry, Chilli and Chickpea tagine it’s totally up to you whether you choose to pre-make the rice/couscous/potatoes and freeze. For me, I prefer them freshly made so I only freeze the stews and then make the rice as needed.

5 easy vegan freezer meals

Carrot and sweet potato soup

CategoryDifficultyBeginner

Carrot and sweet potato soup

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 2 tbsp Oil (divided, see directions)
 1 Onion
 2 Cloves of garlic
 1 Thumb sized ginger
 ¼ Fresh chili
 4 Large carrots
 2 Small sweet potatoes
 ½ tsp Turmeric
 Salt and pepper to taste
 1 tsp Vegetable bouillon powder
 1 l Water
 250 ml Coconut cream
 2 tbsp Lemon juice
Spicy chickpea and nut crumble
 1 Can of chickpeas
 ½ cup Cashews
 2 tbsp Pumkin seeds
 2 tbsp Sunflower seeds
 1 tbsp Poppy seeds
 Herbs and spices of your choice*

Soup
1

Cut all the vegetables into small pieces. Add 1 tbs of oil to a pot. Sauté the onion, garlic, ginger, and chili until soft and then add the carrots and sweet potato. Add turmeric, salt & pepper, and vegetable bouillon and sauté for a few minutes. Add the water and let simmer until the vegetables are soft.

Carrot and sweet potato soup-1

2

Add 1 tbs of oil to a pot. Sauté the onion, garlic, ginger, and chili until soft and then add the carrots and sweet potato. Add turmeric, salt & pepper, and vegetable bouillon and sauté for a few minutes. Add the water and let simmer until the vegetables are soft.

Carrot and sweet potato soup-2

3

Pour everything into a blender and blend until smooth and then pour back into the pot. Add the coconut cream and taste. Add salt & pepper if needed and just before serving add the lemon juice.

Carrot and sweet potato soup-4

4

Add the coconut cream and taste. Add salt & pepper if needed and just before serving add the lemon juice.

Carrot and sweet potato soup-5

Chickpea and nut crumble
5

Rinse the chickpeas and pour into a pan and add 1 tbs oil, herbs and spices of choice ( *I used a pre-made spice mix I had made previously which I think had paprika, cumin, parsley, brown sugar, chili, granulated onion, garlic salt, pepper, and Himalayan salt). Let the chickpeas roast and then add the cashews and seeds. You just want to roast the nuts and seeds a little before sprinkling over the soup.

Carrot and sweet potato soup-6

6

Let the chickpeas roast and then add the cashews and seeds. You just want to roast the nuts and seeds a little before sprinkling over the soup.

Carrot and sweet potato soup-8

7

Carrot and sweet potato soup-9

Ingredients

 2 tbsp Oil (divided, see directions)
 1 Onion
 2 Cloves of garlic
 1 Thumb sized ginger
 ¼ Fresh chili
 4 Large carrots
 2 Small sweet potatoes
 ½ tsp Turmeric
 Salt and pepper to taste
 1 tsp Vegetable bouillon powder
 1 l Water
 250 ml Coconut cream
 2 tbsp Lemon juice
Spicy chickpea and nut crumble
 1 Can of chickpeas
 ½ cup Cashews
 2 tbsp Pumkin seeds
 2 tbsp Sunflower seeds
 1 tbsp Poppy seeds
 Herbs and spices of your choice*

Directions

Soup
1

Cut all the vegetables into small pieces. Add 1 tbs of oil to a pot. Sauté the onion, garlic, ginger, and chili until soft and then add the carrots and sweet potato. Add turmeric, salt & pepper, and vegetable bouillon and sauté for a few minutes. Add the water and let simmer until the vegetables are soft.

Carrot and sweet potato soup-1

2

Add 1 tbs of oil to a pot. Sauté the onion, garlic, ginger, and chili until soft and then add the carrots and sweet potato. Add turmeric, salt & pepper, and vegetable bouillon and sauté for a few minutes. Add the water and let simmer until the vegetables are soft.

Carrot and sweet potato soup-2

3

Pour everything into a blender and blend until smooth and then pour back into the pot. Add the coconut cream and taste. Add salt & pepper if needed and just before serving add the lemon juice.

Carrot and sweet potato soup-4

4

Add the coconut cream and taste. Add salt & pepper if needed and just before serving add the lemon juice.

Carrot and sweet potato soup-5

Chickpea and nut crumble
5

Rinse the chickpeas and pour into a pan and add 1 tbs oil, herbs and spices of choice ( *I used a pre-made spice mix I had made previously which I think had paprika, cumin, parsley, brown sugar, chili, granulated onion, garlic salt, pepper, and Himalayan salt). Let the chickpeas roast and then add the cashews and seeds. You just want to roast the nuts and seeds a little before sprinkling over the soup.

Carrot and sweet potato soup-6

6

Let the chickpeas roast and then add the cashews and seeds. You just want to roast the nuts and seeds a little before sprinkling over the soup.

Carrot and sweet potato soup-8

7

Carrot and sweet potato soup-9

Carrot and sweet potato soup

Easy vegan and gluten-free falafels

Category, , DifficultyBeginner

Easy vegan and gluten-free falafels

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 1 Can of Chickpeas
 ½ Onion
  cup Fresh Coriander
 2 tbsp Sesame seeds
 2 - 3 Garlic cloves
 ¼ - 1/2 Fresh chili
 ½ tsp Salt
 ½ tsp Black pepper
 ½ tsp Coriander powder
 ½ tsp Cumin powder
 8 tbsp Gluten free flour
 Oil for frying

1

Gather all your ingredients and get your food processor ready.

Ingredients for falafel

2

Put all the ingredients in the food processor except for the gluten-free flour. Roughly chop the onions before adding them in.

Falafel step 1

3

Add about half of the gluten-free flour at first and blend well.
Add more flour gradually until your falafel dough is thick enough to be molded into balls.

Falafel step 2

4

Form your falafels, I chose to make mine a bit longer and leaner because I wanted to put them in wraps.

Falafel step 3

5

Fry your falafels in oil for about 3-5 minutes each side or until golden color.

If you want to be extra healthy you could also bake them in the oven until golden. That way you have made your falafels low fat as well.

Falafel step 4

6

Once your falafels are ready you can use them in whichever way you want. Today we made Falafel wraps with lots of vegetables, garlic tahini sauce, and hummus.

Easy vegan and gluten-free falafels

Ingredients

 1 Can of Chickpeas
 ½ Onion
  cup Fresh Coriander
 2 tbsp Sesame seeds
 2 - 3 Garlic cloves
 ¼ - 1/2 Fresh chili
 ½ tsp Salt
 ½ tsp Black pepper
 ½ tsp Coriander powder
 ½ tsp Cumin powder
 8 tbsp Gluten free flour
 Oil for frying

Directions

1

Gather all your ingredients and get your food processor ready.

Ingredients for falafel

2

Put all the ingredients in the food processor except for the gluten-free flour. Roughly chop the onions before adding them in.

Falafel step 1

3

Add about half of the gluten-free flour at first and blend well.
Add more flour gradually until your falafel dough is thick enough to be molded into balls.

Falafel step 2

4

Form your falafels, I chose to make mine a bit longer and leaner because I wanted to put them in wraps.

Falafel step 3

5

Fry your falafels in oil for about 3-5 minutes each side or until golden color.

If you want to be extra healthy you could also bake them in the oven until golden. That way you have made your falafels low fat as well.

Falafel step 4

6

Once your falafels are ready you can use them in whichever way you want. Today we made Falafel wraps with lots of vegetables, garlic tahini sauce, and hummus.

Easy vegan and gluten-free falafels

Easy vegan and gluten-free Falafel

Chana dal curry

CategoryDifficultyIntermediate

Chana dal curry

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 2 tbsp Oil
 1 Onion
 3 Cloves of garlic
 1 Thumb sized ginger
 1 Large parsnip
 1 Large carrot
 ½ Butternut squash
 1 Sweet potato
 4 Potatoes
 1 tbsp Mild curry powder
 1 tbsp Garam masala
 1 tsp Ground ginger
 ½ tsp Chili powder
 1 tsp Salt
 1 tsp Ground black pepper
 6 cups Water
 4 tbsp Tomato paste
 ½ cup Soaked chana dal
 Juice from half a lemon
 1 tin of coconut milk
 A handful of fresh spinach

1

First of all, you need to soak your chana dal. So, in the morning, before heading out to your daily tasks pour the chana dal lentils in a jar or bowl, add 4 cups of water, and let them soak for about 8 hours. I didn't do that, mine still had a little bite in them, it's fine but it's probably better for your stomach to soak them.

2

Cut all your vegetables and set aside.

3

Heat the oil in a large pot and add the onion and sauté until soft, add the ginger, garlic, and spices to the pot. Allow the spices to heat through to unleash the aromatic flavours.

4

Add the rest of the vegetables and the soaked chana dal. Toss around to coat all the vegetables with the spice blend. Allow the vegetables to sauté for a few minutes before adding the water and the tomato paste to the pot. Allow to simmer for about 30 minutes until the chana dal and the vegetables are soft.

5

Add the coconut milk and juice of half a lemon and allow to simmer for 10 minutes.

6

Right before serving add a handful of spinach to the pot and stir around. The spinach will take a minute or two to wilt. Serve with rice or naan bread. For this recipe, I cooked some brown rice with turmeric for a fun yellow contrast.

Ingredients

 2 tbsp Oil
 1 Onion
 3 Cloves of garlic
 1 Thumb sized ginger
 1 Large parsnip
 1 Large carrot
 ½ Butternut squash
 1 Sweet potato
 4 Potatoes
 1 tbsp Mild curry powder
 1 tbsp Garam masala
 1 tsp Ground ginger
 ½ tsp Chili powder
 1 tsp Salt
 1 tsp Ground black pepper
 6 cups Water
 4 tbsp Tomato paste
 ½ cup Soaked chana dal
 Juice from half a lemon
 1 tin of coconut milk
 A handful of fresh spinach

Directions

1

First of all, you need to soak your chana dal. So, in the morning, before heading out to your daily tasks pour the chana dal lentils in a jar or bowl, add 4 cups of water, and let them soak for about 8 hours. I didn't do that, mine still had a little bite in them, it's fine but it's probably better for your stomach to soak them.

2

Cut all your vegetables and set aside.

3

Heat the oil in a large pot and add the onion and sauté until soft, add the ginger, garlic, and spices to the pot. Allow the spices to heat through to unleash the aromatic flavours.

4

Add the rest of the vegetables and the soaked chana dal. Toss around to coat all the vegetables with the spice blend. Allow the vegetables to sauté for a few minutes before adding the water and the tomato paste to the pot. Allow to simmer for about 30 minutes until the chana dal and the vegetables are soft.

5

Add the coconut milk and juice of half a lemon and allow to simmer for 10 minutes.

6

Right before serving add a handful of spinach to the pot and stir around. The spinach will take a minute or two to wilt. Serve with rice or naan bread. For this recipe, I cooked some brown rice with turmeric for a fun yellow contrast.

Chana dal curry

Chilli sin Carne

Category, DifficultyBeginner

Vegan chilli sin carne

Yields4 Servings

 1 tbsp Oil
 1 Medium onion
 2 Cloves of garlic
 2 Small peppers
 1 tsp Cumin powder
 1 tsp Paprika powder
 ½ tsp Chilli powder
 1 Can of chopped tomatoes
 700 ml Tomato passata
 1 tbsp Vegetable bouillon powder
 1 cup Water
 ½ cup Red lentils
 2 cups Kidney beans
 1 tsp Baking soda
 Salt and pepper to taste
 Handful of fresh Coriander and Parsley

1

Chop the onion, peppers and garlic.

2

Sauté in one tbsp of oil until soft.

3

Add chopped tomatoes, lentils, spices, vegetable bouillon powder and baking soda and allow the flavours to merge for a few minutes.

4

Add passata, water and kidney beans and allow simmering for 20-25 minutes.

5

Add salt and pepper to taste

6

For the potatoes: Rinse and dry the potatoes. Poke them with a fork in a few places and bake in the oven until fork-tender.

Ingredients

 1 tbsp Oil
 1 Medium onion
 2 Cloves of garlic
 2 Small peppers
 1 tsp Cumin powder
 1 tsp Paprika powder
 ½ tsp Chilli powder
 1 Can of chopped tomatoes
 700 ml Tomato passata
 1 tbsp Vegetable bouillon powder
 1 cup Water
 ½ cup Red lentils
 2 cups Kidney beans
 1 tsp Baking soda
 Salt and pepper to taste
 Handful of fresh Coriander and Parsley

Directions

1

Chop the onion, peppers and garlic.

2

Sauté in one tbsp of oil until soft.

3

Add chopped tomatoes, lentils, spices, vegetable bouillon powder and baking soda and allow the flavours to merge for a few minutes.

4

Add passata, water and kidney beans and allow simmering for 20-25 minutes.

5

Add salt and pepper to taste

6

For the potatoes: Rinse and dry the potatoes. Poke them with a fork in a few places and bake in the oven until fork-tender.

Chili sin carne

Moroccan chickpea tagine

Category, DifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

 2 tbsp Olive oil
 1 Large onion
 1 Large carrot
 1 Sweet potato
 3 Cloves of garlic
 1 tbsp Fresh ginger
 2 tsp Cumin powder
 1 tsp Turmeric
 2 tsp Paprika powder
 1 tsp Cinnamon
 500 ml Vegetable broth
 2 Cans of chickpeas
 1 Can of chopped tomatoes (400ml)
 3 tbsp Tomato paste
 2 tsp Agave syrup
 100 g Dried dates
 Juice from 1/2 lemon
 Handful of fresh parsley and coriander
 Salt and pepper to taste

1

Chop the onion, garlic, ginger and carrot finely.

2

Chop the sweet potato into bite-sized cubes

3

Set your Instant pot to saute and add the oil, onion, garlic, ginger and carrots and sauté until starting to soften.

4

Rinse and drain the chickpeas.
Add the sweet potato and rinsed and drained chickpeas.

5

Add cumin, turmeric, paprika and cinnamon and coat all the vegetables and chickpeas.

6

Add the chopped tomatoes, tomato paste, agave and vegetable broth.

7

Chop the dates and add to the Instant pot.

8

Add salt and pepper to taste.
Close the Instant pot and set to pressure cook for 15 minutes.

9

Allow the Instant pot to release pressure for 10 minutes before opening then add lemon juice and fresh herbs.
Serve with couscous and chermoula.

Ingredients

 2 tbsp Olive oil
 1 Large onion
 1 Large carrot
 1 Sweet potato
 3 Cloves of garlic
 1 tbsp Fresh ginger
 2 tsp Cumin powder
 1 tsp Turmeric
 2 tsp Paprika powder
 1 tsp Cinnamon
 500 ml Vegetable broth
 2 Cans of chickpeas
 1 Can of chopped tomatoes (400ml)
 3 tbsp Tomato paste
 2 tsp Agave syrup
 100 g Dried dates
 Juice from 1/2 lemon
 Handful of fresh parsley and coriander
 Salt and pepper to taste

Directions

1

Chop the onion, garlic, ginger and carrot finely.

2

Chop the sweet potato into bite-sized cubes

3

Set your Instant pot to saute and add the oil, onion, garlic, ginger and carrots and sauté until starting to soften.

4

Rinse and drain the chickpeas.
Add the sweet potato and rinsed and drained chickpeas.

5

Add cumin, turmeric, paprika and cinnamon and coat all the vegetables and chickpeas.

6

Add the chopped tomatoes, tomato paste, agave and vegetable broth.

7

Chop the dates and add to the Instant pot.

8

Add salt and pepper to taste.
Close the Instant pot and set to pressure cook for 15 minutes.

9

Allow the Instant pot to release pressure for 10 minutes before opening then add lemon juice and fresh herbs.
Serve with couscous and chermoula.

Moroccan chickpea tagine

I hope these recipes come in helpful for the holiday season, they are all quite healthy and filling.

If you try these recipes, I would love to hear from you! Please leave a comment down below or take a photo and tag me on Instagram @abiteofkindness

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