Vegetarian Recipes for Freezing?

[andraste]

Does anyone out there in internet land know any good vegetarian recipes that freeze well? I have a ton of good veggie recipes in my repertoire, but not many I can make a big lot of and store for later. I'm trying to fill up my freezer before Dragon Age Day arrives next Thursday. (Yes, I actually have a list of stuff I have to get done before I get this game. So far it's going well - I've got my hair cut and my wardrobe cleaned out, among other things. I should work on organizing my life so I can spend more time playing video games more often.)

I don't eat tofu - or most other soy variations, for that matter - or mushrooms. (There's at least two reasons I'd make a terrible full-time vegetarian. Well, two reasons apart from my love of bacon.) I'm open to pretty much any other vegetable or legume, however.

Comments

[chalcopyrite]

Hope you don't mind random by-surfers!

This is very basic, but one of my standbys is pasta sauce -- an onion, some garlic, I use mushrooms and soy protein chunks but obviously you wouldn't, canned tomatoes (3 or 4x 400g tins), anything else you want to put in there (bell peppers, zucchini -- sautee those with the onion, etc), basil/oregano/salt/pepper?/bouillion powder to taste, let simmer for a while = done. You can multiply it up as long as you have a big enough pot. Of course, you do have to cook the pasta, then, so it's not a meal ready to go, but I find it handy to have.

Another one is black eyed peas, about 3x that amount of water (or stock, I assume, but I am lazy), an onion sliced fine, some garlic, and canned tomatoes again -- I used one can for 500g of beans, and that seemed about right. Simmer that -- black eyed peas don't need soaking. When the beans are almost done, check the liquid for flavour -- I think this one just got salt and bouillion powder (to fake using stock, basically); pepper if you want. When the beans really are about done, add spinach (chopped fresh, or thawed frozen spinach) or kale (chopped, obvs, and give that a little more time to cook) -- a large-ish bunch of fresh, or about a third of a standard bag of frozen spinach is about the ratio for that 500g of beans, I think, or about as much kale as you can hold in one hand. Check the seasoning again, since you just added a lot of water, basically.

The last time I did this, I added diced winter squash partway through; the texture wasn't great on that part after freezing, but I'm not sure if that's because it got overcooked to start with. The rest of it freezes Just Fine, and again, multiplies up as long as your pot can hold it. It goes great wth rice (which also freezes, so I hear), or by itself as thick soup. And, hmm, if you're not vegetarian, I bet bacon would be very tasty in this.