Wow, that Christmas break was awesome…Not only did we NOT have to drive around to multiple after-school practices many times during the weeks, not only did we NOT have to prepare lunches for the next day in a panic, before everyone went off to bed, not only did we NOT get home, well after dark and throw dinner together at what seemed like mere minutes before heading to bed, and not only did we NOT have to get up at the crack of dawn…oh wait, I mean way before the crack of dawn, to get everyone ready to leave… YAY!
….( I HATE getting up when it is still dark outside…it just seems so “un-natural.”….I mean the sun is there for a reason people, to BEGIN the day, yes???…I so miss home schooling, and sleeping in……well, anyway…)
As I was saying, I needed a break from those hurry- up dinners, knowing that we were headed back and the NOT‘s were going away….so I got on my trusty wifi friend and went on the hunt for some crock pot meals. I found a boatload and narrowed them down to about 14 (I will post more later). I put together a grocery list and we set out for a nearby store with high hopes. After returning home, we bagged everything up and yes, the kiddos helped out…and even seemed a little excited about the whole idea. Yes, the last time I did this type of meal planning was many moons ago, and those memories have long disappeared from their minds.
I did not take a whole lot of photos, because I ran out of counter space for all the ingredients, and many of them were used for multiple bags, but you get the idea, I hope.
UPDATE: We no longer get up before dark – tee hee. We are homeschooling AGAIN and loving it!
After several years this is still my most popular post, so I decided to give it some love and totally overhaul those hideous blogger photos. You may have seen a few floating around on some pins… I don’t know what I was thinking back then.
Well, I know what I was NOT thinking – PINTEREST! It may be a slow process, but soon this post will look much better. Enjoy!
NEW UPDATE: I now have an updated PDF version of this post for your viewing pleasure that you can pick up right here.
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TORTILLA SOUP
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
1-2 C vegetable broth
Combine all ingredients into a gallon Ziploc bag. Freeze.
When ready to prepare – thaw enough to get out of the bag and pour into your slow cooker add 2 cups water and more broth as needed. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Serve with:
7 corn tortillas
Preheat oven to 400F.
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake until crisp, about 10 to 15 minutes. To serve, crush or sprinkle tortilla strips over soup.
Preheat oven to 400F.
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake until crisp, about 10 to 15 minutes. To serve, crush or sprinkle tortilla strips over soup.
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SWEET POTATO STEW
2 medium Yukon Gold potatoes, peeled and cubed
2 medium sweet potatoes, peeled and cubed
2 medium carrots, peeled and cut into 1⁄2-inch slices
1 can (15 ounces) whole stewed or crushed tomatoes
1 teaspoon salt
1 teaspoon paprika
1 teaspoon celery seeds
1⁄2 teaspoon freshly ground black pepper
1⁄8 teaspoon ground cinnamon
1⁄8 teaspoon ground nutmeg
1⁄4 cup fresh basil, chopped
1 can (15 ounces) whole stewed or crushed tomatoes
1 teaspoon salt
1 teaspoon paprika
1 teaspoon celery seeds
1⁄2 teaspoon freshly ground black pepper
1⁄8 teaspoon ground cinnamon
1⁄8 teaspoon ground nutmeg
1⁄4 cup fresh basil, chopped
1 cup vegetable broth
Combine ingredients, minus veg broth, add to a gallon Ziploc bag. Freeze.
When ready to prepare – thaw enough to get out of the bag, add veg broth and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
**This was a bit on the “italian flavor” side, so I would add your spices to taste. I will NOT add the basil, next time.**
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NOODLE STROGANOFF
1 32 oz Box of mushroom soup
1 cup chopped onion
1 T Worcestershire sauce.*
1-2 C vegetable broth
8 oz button mushrooms
salt and pepper to taste
1 cup chopped onion
1 T Worcestershire sauce.*
1-2 C vegetable broth
8 oz button mushrooms
salt and pepper to taste
4 ounces Tofutti cream cheese (in the yellow tub)
1 bag of Eggless Noodles of your choice.
Add all (except tofutti, and noodles) to a gallon Ziploc bag. Freeze.
When ready to prepare – thaw enough to get it out of the bag and pour into slow cooker. Cook on low for 5-6 hours. If the sauce is not thick enough, add about 1/4 – 1/2 c or so of cornstarch.
30 minutes before serving, add tofutti and stir to combine. Cook your noodles. I then added the noodles on top of the mushroom sauce and VERY lightly stirred them in, just to get the flavors mixed in.
**I can no longer find these particular noodles, but I am sure there are others available without eggs. We served it over a slice or two of bread. Everyone had seconds or thirds. It is so delicious!!
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MINESTRONE
2 cans white beans, rinsed and drained
1 box of vegetable broth
3 C butternut squash, cut into 1/2″ cubes
1 can diced tomatoes
2 C bagged coleslaw mix
1 lg leek, sliced
1 T minced garlic
*Noodles of your choice.
Combine above ingredients, except noodles, add to a gallon Ziploc bag. Freeze.
When ready to use, thaw. Add to crock pot and cook on low for 5-6 hours until veggies are tender. In the last 30 minutes add noodles.
Optional Basil Sauce
1/2 C basil
1/3 C parsley
3 T extra virgin olive oil
1/4 tsp salt
1/4 tsp black pepper
2 tbsp water
1 1/2 t garlic
In a blender or food processor, add basil, parsley, oil, salt, pepper, water, and 1 1/2 teaspoons garlic until smooth. Scrape into small bowl and refrigerate until ready to serve.
To serve, add soup into serving bowls and top with a heaping tablespoon of basil sauce.
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TERIYAKI VEGGIES & RICE
1 bag of baby carrots
1 red onion – large chunks
2 large cans of pineapple tidbits or chunks
4 garlic cloves
2 c teriyaki sauce
1 red onion – large chunks
2 large cans of pineapple tidbits or chunks
4 garlic cloves
2 c teriyaki sauce
Add everything, but rice to a gallon Ziploc bag. Freeze.
When ready to prepare – thaw enough to remove from the bag and add to crock pot. Cook for 6-8hrs on low.
*Serve over Rice.
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BROCCOLI CHEESE UN-CASSEROLE
16 oz. frozen broccoli
1 onion chopped
1/2 red pepper, chopped
1 can corn
1 can chickpeas/garbanzo
chopped celery
1 c vegan milk
1/2 box of mushroom soup
Add everything to baggie and freeze.
When ready to prepare – thaw enough to remove from the bag. Cook for 6-8 hours on low. Can be served over rice, or noodles, or anything else your heart desires or just eat as is.
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I hope these recipes help you as much as they did me. Now, on to the next week’s menu…Stay tuned for even more crock pot meals.
Before you head to the kitchen, we would be delighted if you would LIKE the What Vegan Kids Eat facebook page.
So thrilled to have found your blog! I am new to fully plant-based eating (I was a vegetarian for half a year), and I am glad to have meal ideas for my crockpot. Can't wait to try the stroganoff!
Thanks! The stroganoff is still our favorite. It is delicious!!
Hi! Can I ask what boxed mushroom soup you used? I don't normally buy stuff like that (my family eats more than I can afford, lol), so am not familiar enough to know what to look for. Thanks! 😀
Sure. I hear ya about eating more than you can afford.. 😉
I usually just look for what's on sale and then check ingredients from what is on sale. If it wasn't on sale that week, we just fix something else. (I think it was around $2.49 at Sprouts).
This is what I used for the recipe above:
http://www.amazon.com/Imagine-Soup-Portabello-Mushroom-32-Ounce/dp/B004Q8N9KU/ref=sr_1_fkmr2_1?ie=UTF8&qid=1361217848&sr=8-1-fkmr2&keywords=Imagine+Natural+mushroom+soup
We're just starting to try to cook a plant-based diet for our family. I don't have a clue what types of milk would be best for cooking. In your broccoli uncasserole, you mentioned milk. We have tried soy and almond in cereal and coffee so far, but haven't cook with them. What type of milk do you recommend? It seems a lot of recipes for crockpots add the "dairy" last, and don't cook with it all day. Is that ok to cook all day with these dairy free milks? Thanks for any help. I'm just learning.
Everything is really personal preference. And believe me it is much easier to cook this way (plant-based recipes), than having to use exactly what the recipe calls for. Whatever milk we happen to have in the cupboard that week is what I would use. And this is determined by what was on sale the last time I shopped. We have used every different kind of "milk" out there….Soy, Almond, Oat, Hemp, Coconut, Rice, Hazelnut, Sunflower, Almond-Coconut, and some we like better than others. It just depends on personal tastes. I like the Sunflower, but not with my granola, as I prefer Almond milk with that. The Hemp milk is good, but very pricey. I am not much of a fan of too much Soy, so we don't get it anymore. If you came to my house right now you most likely would find either Almond, Coconut, or Sunflower milk.
As far as cooking all day with the milk. I suppose you add it last or it would get soaked up in the veggies, if it sat there all day. And there are usually other flavors that you want your veggies to soak up, not the milk. But again, it is usually determined by personal tastes.
Just get what ever is on sale that week and try a different type every now and again until you find a winner.
Hope that helps. 🙂
Thanks, I have been looking for freezer friendly vegan crockpot recipes! These will be perfect after I have our next baby!!
Thanks! Enjoy…and good luck with baby! 🙂
For the NOODLE STROGANOFF, is the box of mushroom soup a dry soup or a cream of mushroom soup?
Thanks for stopping by..
This is what I used for the recipe above:
http://www.amazon.com/Imagine-Soup-Portabello-Mushroom-32-Ounce/dp/B004Q8N9KU/ref=sr_1_fkmr2_1?ie=UTF8&qid=1361217848&sr=8-1-fkmr2&keywords=Imagine+Natural+mushroom+soup
when you say "tofutti" do you mean the sour cream, or the cream cheese?
thanks for stopping by…
I used the Tofutti cream cheese (non-hydrogenated kind) in the yellow tub.
Thanks everyone for the interest in the stroganoff. It is delicious!! I am making it again, this week, so I will take more pics this time and post them soon.
I just want to let you know that Worcestershire sauce, an ingredient in the noodle stroganoff, is not vegan. It contains anchovies in it. Do you happen to know of one that's anchovy-free? Because I'd like to try it!
Thanks Layrssa. I do use VEGAN Worcestershire sauce. I added a pic of it to the post above.
This is a great resource! Thank you so much. I am always up for mushroom stroganoff and I never thought to do freezer batches. 🙂
Thanks for checking us out. There are lots more crockpot/freezer meals in the works, so stay tuned..
Hi I was wondering how many serving the veggie teriyaki rice dish serves?
Thanks so much for coming by…most dishes I make will feed a family of 4 with plenty for leftovers, for lunches the next day.
Stumbled across this on Pinterest. I just put 5 of these in my freezer, I skipped minestrone (forgot a few ingredients). I don't usually cook with so many cans but this looks like a wonderful time and money saver. It took less than an hour to prep all five meals, and the only ingredient I struggled to get was the vegan cream cheese but I blame that on not going to my typical grocery store. I did add garlic and dill to the stroganoff. I am looking forward to trying that, as well as the broccoli cheese un-casserole. I am a little skeptical of the teriyaki vegetables and rice, but I bet my kids love it. Anyway, I am very excited to see how these all turn out. I will try to report back and let you know how my children, 1 year old and 2.5 like it.
Thanks, let us know how they all turn out.
On what setting do you cook the teriyaki veggies? Thanks!
I used LOW for the teriyaki veggies. But the setting will be relative to your own crockpot. With mine, I would only cook something on HIGH for 4 hours or less, as it gets really hot. And I don't set it to LOW for any more than 6 hours. Sometimes I use the WARM setting all day for 8+ hours. The newer crocks get REALLY hot way too fast. The older models seem to keep the temps level for a much longer time. Hope this helps.
Yay! I am so glad to have found you (and this list). I am a mom of two toddlers and due again in August so these will come in handy.
Serena, congrats! Let us know what you thought of the recipes.
Until I can order the Imagine Portabella Mushroom Soup is there an alternative? I am dying to try this! I love all of these recipes for this summer for pool days.
Any mushroom soup will work. If you use canned soups, I would start with 1 1/2 cans. But, I believe there are other mushroom varieties in the boxed soups you could try. Let us know what worked for you.
Hi there – these look great! What size of crock pot do you use? Thanks!
Welcome. I usually use a 6 qt., but sometimes a 4qt.
Love these ideas! Do you know how long they will keep? My baby is due August 23 and of course that is give or take a couple weeks…
I would guess these should keep for a month or two, depending on how well they are packaged. And Congrats on your baby! 😉
I LOVE your blog & cannot wait to make these recipes! I'm a teacher and one of my goals this summer is to prepare lots of healthy, yummy vegan dinners so the freezer is bursting at the seams when school starts back up! Thank you!
Thanks and congrats on setting a goal. Let us know how your recipes turn out. 🙂
I am excited to try some of these, as I have been looking for more vegan meals that do not replace the meat or cheese with faux versions, but simply do without them. LOVE IT! Can't wait to try them, thanks.
You are welcome. 😉
Thanks for posting these! I am hoping to try a few but with some modifications: it's August, so I'll be using fresh tomatoes, and I am thinking that there is not a problem with adding beans to the tortilla soup, or peanut butter and chick peas to the sweet potato stew.
I was completely vegan for 12 years and nearly vegan for the past several years. After several years of overdoing it on carbs I began to feel bad unless my meals were more balanced. Just a word to the wise: if anyone else has a similar body type, and you want to stay vegan for a long time, remember to throw some beans, nuts, or seeds in with your meal! It made a huge difference to me.
WOW!! MY FRIEND ON FACEBOOK JUST TOLD ME ABOUT THIS AND I AM LOVING THIS SO MUCH CAN'T WAIT TO GO GROCERY SHOPPING AND START MAKING THESE MEALS… THANK YOU
Man I wish I had seen this a couple of months ago! I had my second baby on 8/10 – this would have been perfect to help prep meals beforehand. I will definitely try some of these out soon though, especially since I will be going back to work soon. Thank you so much for this!
How many does the broccoli un-casserole serve?
Should serve 3-5 people
My stroganoff came out really watery and didn't look like your picture. I was cooking for a large group and tripled the recipe. I added corn starch, but it remained very liquidy. Can you clarify the amount of veggie broth you used? Is it 1 to 2 cups or is it one half cup? Any other ideas on what I might have done wrong? The flavor was good (how can you go wrong with mushrooms), but I was expecting a thicker, creamier texture.
Sometimes I use a cup sometimes more. I usually eye ball it. If it is too runny I will add some corn starch or flour and heat it a bit longer to thicken it up.
I am making the broccoli un-casserole for 6 families tonight 3 servings in each freezer bag. How many ounces of soup do I put in each freezer bag?
For 3 freezer bags, I would buy 2 boxes of soup and and pour about half a box into each bag. I usually eye ball it depending on how soupy or casserole-y I want it. 🙂
For the teriyaki rice and veggies: do you do you put the pineapple juice into the freezer bag also?
yes, we poured the entire contents of the cans into the freezer bags
In the beginning, you might discover that Vegan cooking is more of a pain and hassle than it is a benefit. If you discover yourself in this position, you are not alone. However, there is help available for you. Taking some time to really look over all of your options is best to ensure that you are able to get the biggest benefit possible from the healthier lifestyle. Vegan cooking is something that will typically require you to think carefully as well as plan ahead, in this spirit it is extremely important to be sure that you are getting everything planned out ahead of time to ensure you have what you need.
http://informatiquesite.blogspot.com/
How many servings does the Sweet Potato Stew make?
It really depends on everyone's appetite. We are a family of 4 and there was leftovers.
Looking for make ahead Crock pot Freezer meals that are VEGAN friendly? Here ya go: … ccrockpot.blogspot.com
I'm so glad I found your blog! Thanks so much for this post ~ what delicious meals and plan-ahead ones to boot! 🙂 I am looking forward to checking out more of your blog.
Blessings,
Katie
Thanks for the recipes! I'm wondering, with the Tortilla soup could I add the broth to the freezer bag also? Is there a reason it's important to wait till cooking time to add it?
Thanks!
yes you will add all the ingredients to the freezer bag and then more broth if you need it.
How many servings do these recipes make?
It makes roughly 4-6 servings depending on how hungry your family is. 😉
Love crock pot ideas, especially in busy seasons like the one we’re in now. Thanks for sharing at the Friday Funday Blog Hop #FFBH!
I know this might sound silly, but in the broccoli un casserole, “vegan mil” is this vegan milk?
Thanks 🙂
Good Catch, Lucky! Yep, it is supposed to be milk. 😉