Freezer-Friendly Vegan Dinner Ideas to Prep This Week

Coconut milk, almond butter and apple star is this sweet, plant-based curry dish. It makes for a super hearty supper, and only takes 30 minutes to whip together. Store single servings in your freezer the next time you’re craving a big bowl of comfort.

Store-bought falafels are never as good as their homemade counterpart. This freezer-friendly recipe makes a batch of 14, which you can quickly thaw in a pan or the oven. Just make sure you have slider buns and tahini sauce on hand for drool-worthy results.

Prepare for a long winter ahead by stashing a few containers of homemade soup in your freezer. This vegan Thai curry concoction offers full-on flavour in every bite.

Give that last-minute spaghetti dish something to brag about with plant-based meatballs. Make them ahead this week. Your future self will thank you.

This plant-based curry dish is a cinch to make, and is packed with all the goods (lentils, ginger, chopped veggies and more). Scoop portions into single-serving containers to freeze, leaving out the rice. Instead, cook up grains to pair with the curry when you’re ready to eat.

We’re drooling just looking at these tasty pan-fried corn fritters with a vegan twist. A friend to any freezer. See here for more comforting diner meals made vegan.

Cook this heavenly, plant-based bolognese sauce ahead of time (made with crushed tomatoes, mushrooms, lentils and walnuts) and stash in freezer bags. All that’s left to do? Boil your noodle of choice when it’s time to dig in.

We love this creative Trinidadian take on the traditional sloppy Joe. Make the chickpea filling (seasoned with onion, garlic turmeric and curry powder) in advance. Once you defrost, add a few spoonfuls onto sesame slider buns, and top with a homemade spicy cucumber chutney.

With a cauliflower crust and lentil-filled base, this recipe is as good-for-you as shepherd’s pie gets. Freeze in a casserole dish, and defrost for the family instead of ordering pizza.

Taco night is not just for Tuesdays. Also, vegans tend to get the short-end of the stick when it comes to appetizing shell fillings. This walnut and sundried-tomato based “meat” makes up for that. Keep in on standby the next time you’re craving Mexican.