
I’ve had several requests lately for freezer-friendly meal ideas. It must be that time of year! With our little bambino on the way in a couple months, I’ve been making a list of meals I’m going to try to make in advance to stash away in the freezer. It will be a miracle if I can even get through a third of this list below (considering I have no working oven until late August…minor detail, hah), but I included plenty of options so you have some variety to choose from! The recipes at the top of my “must-make” list are: My Favourite Vegan Chili; Spiced Red Lentil, Tomato, and Kale Soup; Pumpkin Gingerbread Snack Bars; Summer Harvest Tortilla Soup (from OSG cookbook); Crowd-Pleasing Tex Mex Casserole (OSG cookbook); Feel Good Hearty Granola Bars; veggie burgers/balls; Chocolate Chip Cookie Dough ‘Larabars’; and my Indian-Lentil Cauliflower Soup (also from OSG cookbook). That should be a good start!
First a few Q + A’s…
What to freeze in? I switched to glass, BPA-free freezer + oven-safe containers last year, so I always use those for freezing (I use these Pyrex containers). The added bonus is that you can bake thawed casseroles/enchiladas right in the very dish! Yay, for less dishes. I also use Glasslock containers, but those are not oven-safe, fyi. Lastly, I use freezer-safe zip bags for foods like granola bars, granola, and cookies. I always rinse and reuse the bags when I’m done with them to cut down on waste and save money (those things are expensive). Mason jars (for canning/freezing) also work well. Tip: We also use freezer bags for freezing bananas for smoothies. At any given moment you can find about 2 bags stuffed with peeled bananas in the freezer!
How to freeze? As for the method I use to freeze things, it’s pretty basic. I’m a big fan of what I call the wrap + seal technique (totally just made that up), meaning that I wrap the cooled food first (usually in tin foil or other freezer-safe bag) and then place the wrapped food in the glass container and lock/seal the lid. I like that it has two layers of protection from freezer burn. This method works great for single-serving foods like veggie burgers/balls, burritos, or snack bars. If it’s a liquid-based dish like soup, pesto, sauce, casserole, or chili, I will pour it into the dish and then sometimes put a layer of wrap on top of it. Press the foil/wrap down to prevent freezer burn from forming and then secure the lid as usual. It helps to leave an inch of so of space at the top to allow for any expansion. For those who don’t want to use foil or wrap, you can try wrapping with parchment paper and securing with baking twine or something similar.
How long to freeze for? Ah, the million dollar question! I find this depends on the type of food and your freezer. I’m pretty sensitive to the dreaded freezer-burn taste, so I try not to freeze things for longer than a month or two in my regular (fridge) freezer. It’s really just trial and error though. You can get more mileage out of certain dishes and less with others.
For the recipes that don’t make a very large serving, I like to double or triple the recipe whenever possible. I haven’t tried freezing every single one of the recipes below, but I’ve tried a lot of them. Generally speaking, these categories tend to freeze quite well.
I encourage you to share your freezing methods in the comments! I’m certainly not a freezing pro and welcome all your tips. Update – there are now a ton of great freezing tips in the comment section! Be sure to check them out.

Veggie Burgers + Balls
When it comes to veggie burgers and bean balls, I now prefer to cook them first, cool completely, and then use the wrap + seal freezing technique I mentioned above (wrap individually in tin foil and then place them all in a glass container). When ready to eat, thaw on the countertop or in the fridge and reheat on the skillet with some oil or in the oven on a baking sheet. I find cooking the burgers/balls first and then freezing helps the patties stay together better.
Thai Sweet Potato Veggie Burgers
Soup + Chili
Liquids like soup and chili are freezer-friendly superstars! Most will do just fine. After cooking the soup, let it cool completely, and then place in a freezer-friendly glass container leaving a bit of space at the top for any expansion that might occur. Sometimes I add a layer of tin foil on top of the soup to prevent freezer burn.
Luxurious 7-Vegetable and ‘Cheese’ Soup
Spiced Red Lentil, Tomato, and Kale Soup
Black Bean, Sweet Potato, and Red Quinoa Soup
Pasta Sauce + Pesto
Sauces and pesto’s tend to freeze nicely too. I only freeze the sauce and rarely ever freeze the sauce mixed into cooked pasta or other noodle (it tends to get soggy for many dishes). I use the same freezing method as written above for soup/chili. You can even freeze sauces/pesto’s in smaller portions (for “two” is a popular one around here!), so you don’t need to thaw the entire batch for just one meal. Try freezing pesto in silicone muffin trays for easy removal. Once they are frozen, you can pop them into a reusable freezer-safe zip bags to save freezer space.
I haven’t tried freezing these two below yet, but if you have please leave a comment!
Cauli-power Fettuccine Alfredo Sauce
Enchiladas + Burritos + Casserole
I freeze the Tex Mex Casserole in an extra large oven/freezer-safe glass dish with a layer of tin foil pressed tightly on top of the casserole to prevent freezer burn. Tips: For this specific casserole, I skipped the 15-20 minute oven cooking because I knew I would be cooking it after thawing. I let the skillet mixture cool before adding it into the container. I also waited to add the corn chip garnish until just before baking so they didn’t get soggy. When you are ready to eat it, thaw it completely (this takes well over 24 hours in the fridge – FYI), remove the tin foil, sprinkle on the corn chips, and pop it in the oven at 350F for about 30 minutes. Easy! Serve it with sliced avocado, cashew sour cream, sliced green onion, salsa, etc. As for enchiladas, people have told me they had success freezing the entire lot all at once, thawing, and baking as instructed. I would wait to make + add the cilantro avocado sauce until just before serving since it’s avocado based. For burritos, you can wrap them up individually in tin foil or freezer bags and freeze for quick grab and go meals.
Crowd-Pleasing Tex Mex Casserole (from The Oh She Glows Cookbook, page 149)
Black Bean and Sweet Potato Enchiladas (for an updated version with a 5-minute homemade enchilada sauce (this freezes well too!), see pages 147 and 300 in the OSG cookbook)
Black Bean and Butternut Squash Burritos
Snacks/Breakfast
For cookies, I bake them as directed, cool completely, and then freeze in freezer-safe zip bags. Some people also have success freezing the portioned cookie dough on a baking sheet and then popping the frozen dough balls into freezer baggies. Then you can thaw on the counter and bake as usual. I’ve also included a link to my recent granola bar recipe – I tested freezing these and they lasted for over a month in the freezer which I was very happy about! They make a great snack and I love that I can thaw one bar at a time as I need them. Lastly, granola always freezes well. My favourite granola is on page 31 of my cookbook.
Raspberry Almond Thumbprint Cookies
Chocolate Chip Cookie Dough ‘Larabars’
Ultimate Nutty granola Clusters (from The Oh She Glows Cookbook, page 31)
Blissful Blueberry Banana Spelt Muffins
Heavenly Carrot Cake Baked Oatmeal
Pumpkin Gingerbread Snack Bars
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This list is by no means inclusive of all the freezer-friendly recipes on the blog over the past 6 years. If I’ve forgotten any good blog recipes that you’ve had freezing success with, be sure to let us know in the comments! The more the merrier.
Happy freezing!
I LOVE being able to pull a meal (or most of one) from the freezer on busy nights. One of my favorite things to do is freeze a bunch of sauces and then add them to different veggies/legumes when it’s time to defrost (I also freeze chickpeas, black beans, etc. in 2-4 c. portions, so great to have on hand!). You can get several different dishes out of the same sauce, so dinners don’t keep too repetitive or boring!
You have the BEST veggie burger recipes of all time! I can’t get enough of them! Thank you for always keeping your recipes free and available to us! You’re the best!
Yay, such good timing! Our baby is due in 6 weeks (and is transverse so may likely be here before 6 weeks) and I need to fill up that freezer soon!
This is a great guide! I freeze meals and meal components quite a bit. It’s especially helpful for those like me who try to eat mostly whole foods and are just cooking for one. I try to always at least have a batch of veggie burgers (I’ve done your Perfect Veggie Burger and it was fantastic!) and a batch of burritos in the freezer at all times. I also freeze about ½ the batch every time I make muffins or a quick bread or something, and often put portions of soups, sauces, and beans in the freezer for later if I make too much.
One thing I’ve found very helpful for making sure I actually use up what I’ve put in the freezer before it gets freezer-burned: I have a sheet of paper on the freezer door where I write down what I put in the freezer, how much (esp for things like veggie burgers it helps me keep track of when I need to make more i write the #s like 1, 2, 3…then cross them off as I use them), and the date I froze it. You can easily take a look at the list rather than snooping around the freezer trying to figure out what you have. And if I’m in need of a meal, I try to go from as far up the list as I can.
I love your tracking method! Very useful. I will be sure to try this.
That’s a great idea! I use freezer tape to individually date and label each container (except the fast movers). The tape peels right off of tupperware or glass when done and leaves no sticky residue. It’s helpful to add the amount (3 cups, 2 quarts, 1 serving, etc.). Then you always know what’s in the freezer at a glance and if it will be enough/too much for the recipe you’re making.
Just about everything in my freezer and pantry has a strip of freezer tape on it. Helps me keep track of how fresh the baking soda is. ; )
I didn’t even know there was such a thing as freezer tape! hah. Where do you buy it?
I find mine at the local chain grocery store (never seen it at Whole Foods or the other health food stores). Usually it’s with the canning supplies or on a clip-strip by the storage baggies. You can write on it with anything, even crayon. Kinda looks like masking tape.
Don’t be surprised if you can’t keep the freezer stocked once everyone can immediately tell what’s in there! : )
P.S.
If you like to re-use your plastic bags, don’t put freezer tape on them! It will shred your bag when you take it off.
Thanks for the tips! I’ll be on the look out :)
I get mine at Wal-mart – it’s in the aisle with foil, baggies, etc.
freezer tape
Do you have a recipe for vegan lactation cookies? I loved lactation cookies after my daughter was born, and I’d like to make some for my vegan sister-in-law who’s due next week!
Oh thanks for the reminder! I’ve had it on my list of recipes to try out. Hopefully I can post a recipe to my baby section by Sept. If that’s too late, I suggest googling for some recipes…I’m sure there are lots out there! :)
sooo I was just looking at some of my cookie recipes to see if I could adapt any, and this one might be promising:
http://ohsheglows.com/2013/12/18/turtle-oatmeal-cookies-with-pecans-chocolate-and-medjool-dates/
It already has the oat base, it just need some brewer’s yeast or nutritional yeast, ground flax, and maybe some more virgin coconut oil add to it. Will see what I can come up with once I have a working oven again.
Here is a recipe I made up a few year ago when I was having babies :)
sorry forgot the link
http://moosieknits.blogspot.com/2011/05/vegan-lactation-cookies.html
I wasn’t as into limiting my sugar back then, maybe Angela will have some ideas of how to substitute some of the brown sugar
Thank you so much for putting this together! My man loves bean burgers, so I’ll make a lot of them in advance, will save me lots of time! :)
I don’t have any freezing experience. Can I freeze pureed soups?
I find that pureed anything freezes the best- they dont seem to be as susceptible to getting spoilt as lumps on the top do.
Yes you can! If you are not opposed to ziploc bags, you can pour a serving or two of a cooled soup directly into them, press air out, seal and lay them flat on a cookie sheet or something until completely frozen. Then you have a nice set of slim flat packages you can stack vertically or horizontally.
My other favorite thing to do with soups is freeze them in ice-cube trays. Once frozen, put them in a big ziploc or any other container, then take out a few as you need them. They thaw way faster than a big block of frozen soup. I’ll throw a few cubes into a glass dish in the morning to take to work, and then I can reheat it quickly for lunch.
Just what I needed to read! I’m going to make many of these, especially the burgers! Thank you.
This is a great list! Thanks! I really need to work on convincing my husband that we need a standalone freezer. :)
Question – has anyone tried freezing the Magical Chia Seed Jam? Just wondering if that works, as I would love to make some extra batches while the summer berries are in season.
I frozen the jam on the cookies when I made the cookies for my shower…and it worked great! I’ve also had blog readers say they freeze the jam with success.
Fantastic – thank you SO much! A neighbour just dropped off a bag of apricots, so I see some jam making in my future. I’m so thankful for the chia recipe, I would not be able to pull off making jam the traditional way! Thanks again!!!
I know what you mean, the chia version is just so much easier! I make it all the time.
I’m not vegan, but I cannot deny how amazing this looks. I will try this out!
Thanks for these tips and the recipes! I tend to make a lot of food and then just try to consume it all in a week or less, which only creates boredom with eating the same meal over and over (logic fail!). I’ll definitely be using your tips :)
Made my freezer list 3 days ago….I am preparing Perfect Veggie Burgers today…(and they are pretty perfect). I have never cooked them before freezing. So I am going to try it out on half of them this time. Lentil Walnut Apple Loaf is coming up next! The one I am not too sure about freezing is the Black Bean and Potato Nacho Bake but I will give it a go……
For those that make a variety of veggie burgers. I put a variety of burgers in one freezer bag and use that bag up first before making up another variety bag. Sometimes I do that with other single serving dishes as well. Makes me use up my food and keeps me from eating all the same things all the time. Works for me perhaps it can work for others as well…..
I have just started freezing leftovers, so thank you so much for the tips!
Katie
worldwidevegetarian.com
This is *so* helpful! I’m a new vegan and I’ve made a few of your delicious recipes already, but I’d love to do some precooking & freezing on Sundays so that I can have speedier meals throughout the week. Bookmarking this!
Angela you rock ! It has been a couple of days that i was obsessing about all the things I can freeze but have not much knowledge.
I made a batch of your banana oat bars with dried apricots. It is so awesome that I ate the all one in couple of days. So I made a new one and this time cup it in bars and froze it and limit myself to one per day for mid day snack. Will try some more recipes.
haha those always go fast in our house too!
I’m about to start a new school year (teacher) which also means I’m about to have almost no time to cook on weeknights, so many of these recipes and freezing tips could come in handy–thanks!
I’ve frozen the Cauli-power Alfredo Sauce with great success!
thanks Kim! Another reader has too…so I will have to give it a go next time :)
I love freezing freshly bakes cookies, muffins and granola. The freezer keeps them all so fresh. When I made the veggie burgers from your cookbook, I wrapped each of them in plastic wrap and stuck them in a Ziploc freezer bag. This kept them from getting freezer burn. I’ve also had success freezing pasta sauces and soups in plastic or glass containers. Also, in case anyone is wondering about freezing jam, Canadian Tire sells special BPA-free plastic jam containers that are designed to go in the freezer. You could easily use them to freeze soups and sauces, too.
The only problem with this recipe roundup is that I want to make every single dish right this second!! Great tips, Ange, especially the one about putting a layer of wrap over soups and stews – I’d never thought of that! Similar to your silicone baking cup trick, I like to freeze my pesto in ice trays. It seems to pop out really easily and melts into homemade marinara sauce on the stove. Totally pinning some of these! :)