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Topic: Freezable Vegan Food  (Read 1665 times)
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« on: May 28, 2011 04:04:28 PM »

Basically, I'm looking for freezable recipes that are easy to heat up. A couple of my friends are vegan/vegetarian, and so feeding people can sometimes be difficult, since our house is all omnivorous.
« Reply #1 on: May 29, 2011 03:24:19 PM »

Not one that needs reheating, but homemade hummus freezes well.

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« Reply #2 on: June 07, 2011 08:51:22 AM »

Chickpea Curry


    1 garlic clove, coarsely chopped
    1/2 onion, chopped
    1 carrot, sliced into coins
    1 teaspoon Mrs. Dash
    2 tablespoons oil
    1 can coconut milk
    1 tablespoon curry powder
    4 ounces potato, peeled and cubed
    1 can chickpeas
    10 sweet basil leaves or 2 tsp dried basil
    2 tablespoons tamari
    1/2 teaspoon salt
    1 teaspoon sugar


 Heat some oil and fry the garlic and onion with the Mrs Dash, then add the coconut milk, stirring well.

Stir in the remaining ingredients in order, bring to boil, and simmer until the potatoes are cooked.

Serve with rice.  Can be prepared in advance and reheated.

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« Reply #3 on: June 08, 2011 06:19:47 AM »

I find most veggie/vegan recipes freeze well, we usually have these 2 in our freezer though..

vegan chilli

Ingredients -
1 onion
4 different tins of beans/chickpeas/lentils etc
garlic to taste
small tin of tomato puree
carton passatta
chilli powder

Method -
Fry the oinion and garlic with 1tsp of chilli powder, till it's soft.  Add the passatta, tomato puree, beans and some waste it needed.  Taste and add more chilli if needed, or sugar/ketchup if it tastes too sour, if it's too chilli-y then add some cubed cooked potato.  Cook for 20ish minutes until yummy.

Potato and Lentil Bake

Ingredients -
Enough peeled and sliced sweet potato, potato and carrot to fill the oven proof dish you plan to use (we generally use one sweet potato, 2 potatoes and 1 carrot, which makes 3 servings)
1 leek
2 crushed garlic cloves
2 stock cubes
red lentils

Method -
Steam the veg until it's parboiled.  While thats going on cut the leek into small pieces and fry in oil with the crushed garlic until it's soft and caramelised.  Layer the ingedients into an ovenproof dish, a layer of leeks, a layer of lentils, a layer of veg, until the dish is full.  Make up stock cubes, we use the water from steaming the veg to do this, pour over the bake until the veg are completely covered and gently shake the dish about a bit to distribute the water.  Bake for an hour, or more, the more you cook it the yummier  it becomes!
You can either leave this is the container and defrost/reheat all in one go, or put it into separate portions then freeze.

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« Reply #4 on: September 04, 2011 10:41:37 PM »

I like to keep some tamales in my freezer.  I vary the fillings based on whatever's at the market when I make them, but more or less base them on the recipe here: http://joyouslyalivegoesvegan.blogspot.com/2007/10/tamales.html 
« Reply #5 on: April 30, 2012 03:48:35 PM »

I have frozen my recipe for balsamic pasta and beans many times and it always thaws well if I just nuke it in the microwave for a few minutes.
The recipe is here: http://limabeanlover.wordpress.com/2010/07/07/recipe-balsalmic-pasta-and-beans/

My jumbled blog of vegan rantings on food and crafts: http://limabeanlover.wordpress.com/
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