A Vegan “Stock Pile” for Winter

Posted by on Jan 2, 2012

Each Winter I like to take a day or two and do what I like to call “stock pile the freezer.” I spend eight to ten hours in the kitchen making a ton of food to fill the freezer with. This gives us a tons of already prepared options to have for dinner on nights that we have other stuff gong on and I do not feel like cooking or have time to cook. It also works out as a great way to have something made when company shows up unexpectedly, or  we are going someplace for dinner and I need to bring my own meal.

I generally pick three to five easy recipes (and ones that freeze well) and I make double or triple batches of them. I then freeze them in small containers (with four servings in each) and vacuum seal them to last through the entire Winter. This year I made a Creamy Tomato Soup, a Bistro Broccoli Chowder, Three-Bean Chili, Crock-Pot Curry, Spinach Lasagna, and Caribbean Black-Eyed Pea Curry.

The soups make a fabulous quick dinner or an awesome lunch, and the others are great cause for the most part, all I have to do is heat them on the stove and serve! Do you do any stock piling for the winter months? If so, share some of your favorite vegan stock up recipes.

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