31 Healthy Freezer Meals

My philosophy on vegetarian lasagna? The more veggies, the merrier! Roasted mushrooms, fennel, onions, carrots, zucchini, tomatoes, and leeks pack this recipe with exciting textures and flavors.

This easy enchilada recipe is one of our family favorites! It features a rich homemade enchilada sauce, black beans, steamed spinach, and lots of melty cheddar cheese. Serve with diced avocado, jalapeños, and a squeeze of lime juice for a crowd-pleasing meal.

Dollops of lemony ricotta create a delicious creamy layer in the center of this spinach baked ziti. Garnish it with parsley after baking for a fresh, inviting look.

Heads up: the method I use for reheating these stuffed shells is a little different from the one I use for the other recipes in this section. I still fully assemble the shells before freezing, but instead of baking them from frozen, I transfer them to the fridge to thaw overnight, or for at least 10 hours, before I bake them. Then, I bake them, covered, for 30 minutes, or until they’re fully heated through. They come out perfect!

These easy bean burgers are SO simple to make! They come together in under 30 minutes.

When I find a stray bag of this crispy, herb-flecked falafel in my freezer, I feel like I’ve won the lottery. Serve it with pita, fresh veggies, and hummus or tahini sauce for a fresh, flavorful weeknight dinner.

Made with meaty mushrooms, walnuts, balsamic vinegar, and soy sauce or tamari, these vegan veggie burgers have an amazing savory flavor.

Serve them over pasta, or stuff them into subs with a handful of arugula and lots of tomato sauce.

My plant-based version of a pulled pork sandwich. Top it with pickles and a quick cabbage slaw for delicious crunch.

Love sweet and spicy flavors together? You HAVE to try this recipe! The easy mango salsa offers a refreshing contrast to the flavorful jerk-spiced taco meat. This recipe is a great one for entertaining—you can keep the jackfruit warm in a slow cooker so that guests can help themselves throughout the night.

Coconut milk and curry spices fill this soup with rich, warming flavor.

An entire head of cabbage wilts down into this nourishing veggie soup.

We have this fan-favorite recipe on repeat throughout the fall and winter. It’s smooth, creamy, and full of sweet, earthy flavor from the squash and fresh herbs.

This 10-ingredient soup is thick and creamy, with a kick of heat from chipotles in adobo. Tame the spice with a dollop of Greek yogurt, vegan sour cream, and/or avocado.

This flexible soup recipe is my favorite way to use up whatever veggie odds and ends I have in the fridge. Cauliflower, broccoli, butternut squash, potatoes, or greens… They’d all be delicious in this many-veggie soup.

Every year, I make this recipe with the last of my summer sweet corn. I enjoy one bowl fresh and freeze the rest so that I can savor the taste of summer in the cold months to come.

This comforting classic pairs perfectly with a quick grilled cheese sandwich.

On a cold night, this smoky, spicy chili will warm you up from the inside out. It’s fantastic with a side of homemade cornbread or jalapeño cornbread. They both freeze perfectly too!

Served with a slice of crusty bread, these lemony white beans are a nourishing, warming, and satisfying meal.

Tip: Freeze this nourishing soup in individual portions so that you can easily reheat it for a healthy lunch.

This thick, hearty chili is great on its own…but it’s even better with all the fixings! Pile your bowl with Greek yogurt or vegan sour cream, pickled red onions, jalapeños, cilantro, and/or avocado to take it over the top.

Freezer meals have never been more fun! Packed with meaty jackfruit, refried beans, and tangy green chiles, these crispy taquitos are a great addition to any well-stocked freezer. Reheat them from frozen in a 400°F oven for 25 minutes, or until crisp and warmed through.

Packed with veggies like cauliflower, butternut squash, peas, and spinach, this aromatic curry is one of our go-to healthy freezer meals. Serve it over cooked white rice or brown rice, which—heads up!—you can also make ahead and store in the freezer.

Making homemade ravioli is a bit of a project, so why not cook once and eat twice? Freeze uncooked ravioli in a single layer on a baking sheet lined with parchment paper for two hours. Then, transfer them to an airtight freezer bag and freeze for up to 3 months. When you’re ready to eat, cook them in a large pot of salted boiling water until they float, for about 6 minutes.

Kickstart your morning with these healthy freezer breakfast sandwiches! They’re loaded up with eggs, fresh vegetables, and a creamy goat cheese spread. To meal prep them, fully assemble them and wrap them tightly in foil. To reheat one, unwrap the foil and wrap the sandwich in a clean kitchen towel. Microwave for 2 minutes and then let stand for 1 minute. Enjoy with your favorite hot sauce!

Forget their name—these yummy tofu and veggie burritos would make a great lunch or easy weeknight dinner. To freeze the burritos, fully assemble them and wrap them tightly in foil. Freeze for up to 3 months. Transfer one to the fridge to thaw overnight before zapping it in the microwave to heat it through.

Or vegan pesto or kale pesto! Freeze them in ice cube trays so that you can thaw as much or as little as you’d like at a time.

Keep marinara handy in your freezer, and you’ll never have to buy the store-bought kind again! To freeze it, allow it to cool completely, transfer it to an airtight container, and freeze for up to 3 months.

The next time you make homemade pizza, double the dough! Once it rises, freeze half in an airtight container for another night. To use it, allow it to thaw overnight in the fridge. Bring it to room temperature before you stretch it.

One of my favorite ways to meal prep is to batch-cook and freeze grains like rice, quinoa, and farro. That way, whenever I want to make a side of cilantro lime rice or a healthy grain bowl, I just have to pop the frozen grains in the microwave to thaw. To freeze cooked grains, spread them in an even layer on a parchment-lined baking sheet, and freeze for two hours. After that, you can transfer them to a freezer bag or container without them clumping together.

Or any home-cooked beans. They all freeze perfectly! They’re more flavorful than their canned counterparts, and once you have them in your freezer, they’re equally convenient. Add them to chili, salads, or soups, or serve them as a side dish.