Freezer to Crockpot Revolution!

Hello Fellow Meal Preppers!!!

I have been woefully absent in updating this blog but rest assured I have not quit meal prepping! I have started a new method of vegan meal prep that has been so much easier that it inspired me to come back to the blog.

In an effort to make meal prep even easier I tried doing some freezer to crockpot meals and it ended up being better than I could have hoped! It takes me way less time on Sunday to prep, it is easier, my house smells amazing every day, there is much less mess and cleanup and I get to come home to a hot meal, ready to eat every single day! Added bonus, we are in Michigan and are experiencing the bracing cold of this stupid bomb cyclone with our wind chills around -20 each morning, hot meals that require little effort are a must in this weather. Wins all around!

There are tons of cookbooks, Pinterest boards, blogs etc. with various vegan crockpot recipes to choose from, just be careful because some things don’t hold up well to freezing and should be added in the morning when you put the meal in the crockpot or at the end of the day when you get home. For these recipes below, I have indicated what should be added later.

*Tip* Make sure that you pull the frozen meals out of the freezer the night before and place it in the fridge to defrost! If you don’t, it will be hard to get it to fit in your crockpot!

*Another Tip!* Use slow cooker bags!!!!! Zero Mess and Cleanup!

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Coconut Chickpea Curry.  Slightly modified from the New Leaf Wellness Blog

  • 1 can chickpeas, rinsed
  • 1 small can of tomato paste
  • 1 can of coconut milk (I used the low fat)
  • 1 onion, chopped
  • 2 cups of frozen peas
  • 1 large can of tomato sauce
  • 4 large cloves of garlic, minced
  • 3 tablespoons agave nectar
  • 2 tablespoons curry powder
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper

Place everything in a ziplock bag and mix together before freezing. In the morning add some water to the crockpot (~1-2 cups) with the meal and heat on low 8-10 hours. I served it with some jasmine rice and it was filling and delicious!

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Teriyaki Veg and Rice. Slightly modified from the What Vegan Kids Eat Blog

  • 1 bag of baby carrots
  • 1 red onion, cut into large chunks
  • Large can of pineapple chunks, drained
  • 4 garlic cloves, minced
  • 2 cups teriyaki sauce
  • I also added some soy sauce (~1/4 cup) and 1 package of cubed extra firm tofu for some extra protein
    • Don’t freeze the tofu, add it to the crockpot in the morning

Place everything but the tofu in a ziplock bag and mix together before freezing. In the morning add some water to the crockpot (~1-2 cups) with the meal and the tofu and heat on low 8-10 hours. I served it again with jasmine rice.

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Greens and Beans Soup also slightly modified from the New Leaf Wellness Blog 

  • 2 cans cannellini beans, rinsed
  • 4 cups vegetable broth
  • 1 tablespoon extra virgin olive oil
  • 5 cloves of garlic, sliced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 head of escarole, chopped (I substituted collard greens because the store was out of escarole!)
  • 1 bunch of kale, chopped
  • I also added ~1/3 cup of apple cider vinegar and ~4 tbs of soy sauce

Put everything EXCEPT for the greens and the vegetable broth in a ziplock and mix together before freezing. In the morning, add the greens, and vegetable broth with the meal to the crockpot and fill to the top with water. Heat on low 8-10 hours and serve with a hearty bread.

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Aubergine “Parm”. Slightly modified from Supper in the Suburbs Blog

  • 1 aubergine/eggplant, sliced
  • 1 onion, diced
  • 2 handfuls spinach
  • 1 container of cherry tomatoes, cut in half
  • 1 package of white mushrooms, sliced
  • 5 cloves garlic, minced
  • 1 small can tomato paste
  • 1 tbsp oregano
  • 1 tsp basil
  • 1 can diced tomatoes

Place all ingredients in a ziplock bag and mix before freezing. In the morning, add meal to crockpot with ~1-2 cups of water and cook on low for 8-10 hours. Top with breadcrumbs and vegan parmesan or vegan mozzarella for the last 30 min of cooking.

I don’t have a picture of this because I was way too busy eating it and forgot to take a picture 🙂

Pasta Sauce. Slightly modified from Supper in the Suburbs Blog

  • 1 can of good Italian tomatoes like San Marzano’s
  • 1 small can tomato paste
  • 6 garlic cloves, minced
  • 1 zucchini, cubed
  • 1 eggplant, cubed
  • 1 carton of cherry tomatoes, halved
  • 1 package of white mushrooms, sliced
  • 1 tbs mixed Italian herbs
  • 1 tbs EVOO

Place all ingredients in a ziplock bag and mix before freezing. In the morning, add meal to crockpot with ~1-2 cups of water and cook on low for 8-10 hours.

This can be served over noodles or spiralized zucchini noodles….zoodles!

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Stay Warm like my Janie!!! (#janethebeagle on Instagram)

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