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!
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).
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 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 so much for coming by…most dishes I make will feed a family of 4 with plenty for leftovers, for lunches the next day.
Anonymous
on 03/17/2013 at 8:33 pm
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.
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.
Serena
on 04/21/2013 at 12:23 am
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.
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.
I would guess these should keep for a month or two, depending on how well they are packaged. And Congrats on your baby! 😉
Lisa
on 07/06/2013 at 3:18 am
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!
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. 🙂