33+ Delicious Dairy-Free Frozen Meal Recipes for Busy Weekdays

Meal prepping is a game-changer when it comes to saving time and ensuring that you always have healthy, homemade meals at your fingertips.

If you’re following a dairy-free lifestyle, it can sometimes feel like finding the right frozen meal options is challenging. That’s where this collection of 33+ dairy-free frozen meal recipes comes in!

From hearty soups and stews to flavorful casseroles and veggie-packed dishes, this list offers a variety of options that cater to all tastes and preferences.

Whether you’re looking to make a batch of meals to stock your freezer or seeking quick meals for busy days, these dairy-free frozen recipes are sure to keep you satisfied and nourished.

Each recipe is designed to be both delicious and convenient, making meal time simpler and more enjoyable.

With a mix of comfort food favorites and nutritious meals, these recipes will help you stay on track with your dairy-free diet without sacrificing flavor.

So let’s dive into these amazing recipes that are perfect for freezing and reheating when you need them the most!

33+ Delicious Dairy-Free Frozen Meal Recipes for Busy Weekdays

Freezing meals is a fantastic way to ensure you always have delicious, nutritious options on hand, especially when you’re following a dairy-free diet.

With these 33+ dairy-free frozen meal recipes, you can create a diverse collection of meals that are as convenient as they are satisfying.

From breakfast to dinner, and even snacks, these recipes will help you stay organized in the kitchen while keeping your dairy-free lifestyle easy and enjoyable.

Plus, the best part is that these meals can be stored for weeks, allowing you to stock up and take the stress out of mealtime.

So go ahead, start prepping, and enjoy the convenience and flavor that come with having these ready-to-go meals in your freezer!

Dairy-Free Vegetable and Tofu Stir-Fry with Rice Noodles

This dairy-free vegetable and tofu stir-fry is a vibrant and nutritious meal that’s perfect for busy days. Packed with crisp vegetables, tender tofu, and flavorful rice noodles, it’s a freezer-friendly dish that reheats beautifully. Perfect for those following a dairy-free diet, this meal is also adaptable to gluten-free needs by using tamari instead of soy sauce.

Ingredients:

• 8 oz rice noodles
• 2 tbsp sesame oil
• 1 block firm tofu, pressed and cubed
• 1 cup broccoli florets
• 1 cup bell peppers, sliced
• 1 cup snap peas
• 1 small carrot, julienned
• 3 cloves garlic, minced
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• 1 tsp chili flakes (optional)

Instructions:

1. Cook rice noodles according to package instructions. Drain and set aside.
2. Heat 1 tbsp of sesame oil in a skillet over medium heat. Add cubed tofu and cook until golden brown on all sides. Remove and set aside.
3. In the same skillet, add the remaining sesame oil. Sauté garlic and ginger until fragrant. Add the broccoli, bell peppers, snap peas, and carrot. Cook for 5-7 minutes until tender but crisp.
4. Return the tofu to the skillet. Add soy sauce, rice vinegar, and chili flakes. Stir well to combine.
5. Toss in the cooked rice noodles and stir until everything is coated evenly in the sauce.
6. Let the stir-fry cool completely before dividing it into freezer-safe containers.

Freezer Instructions:

• Store in airtight containers and freeze for up to 3 months.
• To reheat, thaw overnight in the fridge and heat in a skillet or microwave until hot.

This vegetable and tofu stir-fry is a quick, satisfying, and wholesome meal. It’s a great way to enjoy fresh flavors even on the busiest of days. With its balance of protein, vegetables, and carbs, it’s a go-to option for a healthy frozen meal.

Dairy-Free Coconut Chickpea Curry with Quinoa

This creamy yet dairy-free coconut chickpea curry is the ultimate comfort food. Loaded with hearty chickpeas, fragrant spices, and rich coconut milk, it’s a meal that’s satisfying and full of flavor. Paired with nutrient-dense quinoa, this dish is freezer-friendly and reheats without losing its luscious texture.

Ingredients:

• 1 cup quinoa
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup baby spinach
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Cook quinoa according to package instructions. Set aside.
2. Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent. Add garlic, curry powder, cumin, and paprika, stirring until fragrant.
3. Stir in the diced tomatoes and coconut milk. Simmer for 5 minutes.
4. Add chickpeas and simmer for another 10 minutes. Stir in spinach and cook until wilted.
5. Season with salt and pepper. Let the curry cool completely before dividing into freezer-safe containers, pairing with quinoa.

Freezer Instructions:

• Store in separate containers for the curry and quinoa. Freeze for up to 3 months.
• To reheat, thaw overnight in the fridge and warm on the stovetop or in the microwave.

This coconut chickpea curry is a warming, creamy dish without a hint of dairy. It’s perfect for meal prep and will keep you feeling nourished and satisfied throughout the week.

Dairy-Free Sweet Potato Shepherd’s Pie

This dairy-free sweet potato shepherd’s pie is a healthier twist on the classic comfort food. Made with a flavorful vegetable filling and topped with creamy mashed sweet potatoes, this meal is hearty and perfect for freezing. It’s a satisfying dish that brings warmth and wholesomeness to your table.

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 1/3 cup coconut milk
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup mushrooms, diced
• 1 cup frozen peas
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Boil sweet potatoes until tender. Drain and mash with coconut milk. Set aside.
2. Preheat oven to 375°F (190°C).
3. Heat olive oil in a skillet. Sauté onion, garlic, carrots, and celery until softened. Add mushrooms and cook for 5 minutes.
4. Stir in tomato paste, vegetable broth, thyme, paprika, salt, and pepper. Simmer for 10 minutes, then add peas.
5. Transfer the vegetable mixture to a baking dish. Spread mashed sweet potatoes on top.
6. Bake for 20 minutes until slightly golden. Let cool before freezing.

Freezer Instructions:

• Cover tightly with plastic wrap and foil. Freeze for up to 3 months.
• Reheat directly from frozen at 350°F (175°C) for 40-45 minutes.

This sweet potato shepherd’s pie is a comforting, nourishing dish that fits perfectly into a dairy-free lifestyle. It freezes and reheats beautifully, making it an excellent choice for meal prepping during busy weeks.

Dairy-Free Black Bean Enchilada Casserole

This dairy-free black bean enchilada casserole is a hearty, satisfying dish that’s perfect for busy days. With layers of corn tortillas, seasoned black beans, and a flavorful enchilada sauce, this meal is a crowd-pleaser. It freezes well and reheats easily, making it a fantastic choice for make-ahead dinners.

Ingredients:

• 12 small corn tortillas
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 cup frozen corn
• 1 can (14 oz) diced tomatoes
• 1 cup enchilada sauce (store-bought or homemade)
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 cup chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine black beans, corn, diced tomatoes, cumin, paprika, and chili powder. Stir to combine.
3. Spread a thin layer of enchilada sauce at the bottom of a baking dish. Layer 4 corn tortillas over the sauce.
4. Add 1/3 of the bean mixture and drizzle with enchilada sauce. Repeat layers two more times, finishing with tortillas and enchilada sauce on top.
5. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes. Let cool before freezing.

Freezer Instructions:

• Wrap tightly in plastic wrap and foil. Freeze for up to 3 months.
• To reheat, thaw in the fridge overnight and bake at 375°F (190°C) for 20-25 minutes until heated through.

This black bean enchilada casserole is a flavorful, nutritious dish that fits perfectly into a dairy-free diet. It’s a great option for weeknight meals, offering convenience without sacrificing taste.

Dairy-Free Lentil and Spinach Soup

This hearty dairy-free lentil and spinach soup is a nourishing meal loaded with plant-based protein and fiber. With its earthy flavors and warming spices, this soup is perfect for freezing and enjoying later. It’s a one-pot wonder that’s both simple to prepare and packed with nutrients.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup dried lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp turmeric
• 2 cups fresh spinach
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened.
2. Add lentils, diced tomatoes, vegetable broth, cumin, paprika, and turmeric. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
3. Stir in spinach and cook for 2-3 minutes, until wilted. Season with salt and pepper. Let cool completely before freezing.

Freezer Instructions:

• Divide soup into individual portions and store in freezer-safe containers. Freeze for up to 3 months.
• To reheat, thaw in the fridge and warm on the stovetop or microwave until hot.

This lentil and spinach soup is a comforting, filling dish that makes mealtime a breeze. With its rich flavors and healthful ingredients, it’s a must-have for your freezer rotation.

Dairy-Free Sweet and Sour Chickpeas with Jasmine Rice

This dairy-free sweet and sour chickpeas dish is a delightful fusion of tangy, sweet, and savory flavors. Paired with fluffy jasmine rice, it’s an easy-to-make, freezer-friendly meal that’s perfect for busy schedules. Its bold taste and wholesome ingredients make it a family favorite.

Ingredients:

• 1 cup jasmine rice
• 1 tbsp olive oil
• 1 medium bell pepper, diced
• 1 cup pineapple chunks (fresh or canned)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup soy sauce or tamari
• 1/4 cup rice vinegar
• 3 tbsp maple syrup or honey
• 2 tbsp tomato paste
• 1 tsp grated ginger
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Instructions:

1. Cook jasmine rice according to package instructions. Set aside.
2. Heat olive oil in a skillet. Sauté bell peppers until slightly softened. Add pineapple chunks and cook for 2-3 minutes.
3. Stir in chickpeas, soy sauce, rice vinegar, maple syrup, tomato paste, and ginger. Simmer for 5 minutes.
4. Add the cornstarch slurry and cook until the sauce thickens.
5. Let the sweet and sour chickpeas cool before portioning into freezer-safe containers with jasmine rice.

Freezer Instructions:

• Freeze in individual meal-sized containers for up to 3 months.
• To reheat, thaw in the fridge and warm in a skillet or microwave until hot.

This sweet and sour chickpeas dish is a quick, easy, and flavorful meal that’s perfect for prepping ahead. It’s a convenient way to enjoy a restaurant-quality dish straight from your freezer.

Dairy-Free Vegetable Pad Thai

This dairy-free vegetable Pad Thai is a delicious, easy-to-make dish that’s perfect for meal prep. Packed with vibrant veggies, rice noodles, and a tangy, nutty sauce, it’s a satisfying meal that freezes beautifully. Perfect for weeknight dinners, this dish is quick to reheat and full of authentic flavors.

Ingredients:

• 8 oz rice noodles
• 1 tbsp sesame oil
• 1 cup shredded carrots
• 1 red bell pepper, sliced
• 1 cup bean sprouts
• 3 green onions, sliced
• 2 eggs (optional, omit for fully vegan)
• 1/4 cup chopped peanuts (optional)

Pad Thai Sauce:

• 1/4 cup tamarind paste or lime juice
• 2 tbsp soy sauce or tamari
• 2 tbsp brown sugar or coconut sugar
• 1 tbsp rice vinegar
• 1 tsp grated ginger

Instructions:

1. Cook rice noodles according to package instructions. Drain and set aside.
2. Heat sesame oil in a skillet. Sauté carrots, bell pepper, and bean sprouts until tender.
3. In a small bowl, whisk together all Pad Thai sauce ingredients.
4. Add cooked noodles and sauce to the skillet. Toss until everything is evenly coated and heated through.
5. Garnish with green onions and chopped peanuts. Let cool before freezing.

Freezer Instructions:

• Divide into meal-sized portions and freeze in airtight containers for up to 2 months.
• To reheat, thaw in the fridge and stir-fry in a skillet until warmed through.

This dairy-free vegetable Pad Thai is a lifesaver for busy days. With its bold flavors and quick prep time, it’s a go-to freezer meal that the whole family will love.

Dairy-Free Chickpea and Vegetable Curry

This rich and creamy dairy-free chickpea and vegetable curry is the perfect comfort food. Made with a coconut milk base and loaded with nutritious vegetables, it’s both satisfying and easy to make. This dish freezes exceptionally well, allowing you to enjoy a hearty, flavorful meal any time you need.

Ingredients:

• 1 tbsp coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 can (15 oz) coconut milk
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup diced potatoes
• 1 cup diced carrots
• 1 cup frozen peas
• 1/2 cup vegetable broth
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a pot. Sauté onion and garlic until fragrant.
2. Stir in curry powder and turmeric. Cook for 1 minute.
3. Add coconut milk, vegetable broth, chickpeas, potatoes, and carrots. Simmer for 20-25 minutes, or until vegetables are tender.
4. Stir in frozen peas and cook for 2-3 minutes. Season with salt and pepper. Let cool before freezing.

Freezer Instructions:

• Portion curry into individual containers and freeze for up to 3 months.
• To reheat, thaw in the fridge and warm on the stovetop until hot.

This dairy-free chickpea and vegetable curry is a flavorful, nutrient-packed dish that’s easy to prepare and store. It’s a versatile freezer meal that can be paired with rice or flatbread for a complete dinner.

Dairy-Free Shepherd’s Pie

This dairy-free shepherd’s pie is a hearty, comforting dish featuring a savory vegetable and lentil filling topped with creamy mashed potatoes. It’s an excellent freezer-friendly meal that’s perfect for meal prep or feeding a crowd. The rich flavors make it a satisfying alternative to traditional versions.

Ingredients:
Filling:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup cooked lentils
• 1/2 cup vegetable broth
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary

Mashed Potato Topping:

• 4 large potatoes, peeled and boiled
• 1/4 cup unsweetened almond milk
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet. Sauté onion, garlic, carrots, and celery until softened. Add lentils, vegetable broth, tomato paste, thyme, and rosemary. Simmer for 10 minutes.
3. Mash boiled potatoes with almond milk, olive oil, salt, and pepper.
4. Spread the filling in a baking dish. Top with mashed potatoes, spreading evenly.
5. Bake for 20 minutes. Let cool before freezing.

Freezer Instructions:

• Cover the dish tightly with plastic wrap and foil. Freeze for up to 2 months.
• To reheat, bake at 375°F (190°C) for 30-40 minutes until hot and bubbly.

This dairy-free shepherd’s pie is a cozy, satisfying dish that’s perfect for make-ahead meals. Its rich flavors and creamy topping will leave you coming back for seconds.

Dairy-Free Sweet Potato and Black Bean Chili

This hearty and comforting dairy-free sweet potato and black bean chili is packed with flavor and nutrition. The combination of sweet potatoes, black beans, and bold spices makes it a perfect make-ahead meal. It freezes well, so you can enjoy a warming, satisfying bowl of chili anytime you need a quick and filling meal.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground cinnamon (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
2. Add sweet potatoes and cook for 5-7 minutes, stirring occasionally.
3. Stir in black beans, diced tomatoes, tomato paste, vegetable broth, chili powder, cumin, smoked paprika, and cinnamon. Bring to a simmer.
4. Cover and cook for 25-30 minutes, or until sweet potatoes are tender.
5. Season with salt and pepper to taste. Let cool before freezing.

Freezer Instructions:

• Allow the chili to cool completely before transferring to airtight containers. Freeze for up to 3 months.
• To reheat, thaw in the fridge and warm on the stovetop or in the microwave until heated through.

This sweet potato and black bean chili is a flavorful and filling dish that will warm you up on chilly nights. With its rich texture and bold spices, it’s a go-to freezer meal that’s easy to make and perfect for meal prepping.

Dairy-Free Quinoa and Vegetable Stir-Fry

This dairy-free quinoa and vegetable stir-fry is a quick and easy meal packed with protein, fiber, and colorful veggies. It’s perfect for meal prep, and you can customize it with whatever vegetables you have on hand. This dish is light yet filling, making it a great choice for a nutritious, freezer-friendly meal.

Ingredients:

• 1 cup quinoa
• 1 tbsp sesame oil
• 1 medium bell pepper, diced
• 1 cup broccoli florets
• 1 small zucchini, sliced
• 1 cup snap peas
• 1 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp sesame seeds (optional)
• 2 green onions, chopped

Instructions:

1. Cook quinoa according to package instructions and set aside.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add bell pepper, broccoli, zucchini, and snap peas. Stir-fry for 5-7 minutes, or until vegetables are tender.
3. Add cooked quinoa to the pan and drizzle with soy sauce and rice vinegar. Stir well to combine.
4. Garnish with sesame seeds and chopped green onions. Let cool before freezing.

Freezer Instructions:

• Portion the stir-fry into meal-sized containers and freeze for up to 2 months.
• To reheat, thaw in the fridge overnight and warm in a skillet or microwave until heated through.

This quinoa and vegetable stir-fry is a simple yet delicious dish that is both nutritious and satisfying. It’s a great choice for anyone looking for a dairy-free, make-ahead meal that’s full of fresh flavors and easy to reheat.

Dairy-Free Spaghetti with Roasted Tomato and Garlic Sauce

This dairy-free spaghetti with roasted tomato and garlic sauce is a rich, savory dish that’s bursting with flavors. The roasted tomatoes create a naturally sweet and smoky sauce that pairs perfectly with pasta. This dish is freezer-friendly and makes for a great meal prep option that’s both comforting and satisfying.

Ingredients:

• 12 oz spaghetti (gluten-free, if needed)
• 2 tbsp olive oil
• 4 large tomatoes, quartered
• 4 garlic cloves, unpeeled
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place quartered tomatoes and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with dried basil, oregano, salt, and pepper. Roast for 20-25 minutes, or until tomatoes are soft and caramelized.
3. Peel the garlic and transfer the roasted tomatoes and garlic to a blender. Blend until smooth to create the sauce.
4. Cook spaghetti according to package instructions. Drain and toss with the roasted tomato sauce.
5. Garnish with fresh basil (optional). Let cool before freezing.

Freezer Instructions:

• Freeze the sauce in airtight containers for up to 2 months.
• To reheat, thaw in the fridge and warm on the stovetop. Reheat pasta separately and toss with the sauce.

This dairy-free spaghetti with roasted tomato and garlic sauce is a comforting, easy-to-make dish that brings a burst of fresh flavors to your meals. It’s perfect for meal prepping and can be enjoyed on its own or paired with a side salad for a full meal.

Dairy-Free Vegetable and Lentil Stew

This hearty, dairy-free vegetable and lentil stew is a wholesome, filling meal packed with protein, fiber, and plenty of vitamins. The combination of lentils, carrots, potatoes, and green beans makes for a nourishing stew that freezes well and tastes even better the next day. Perfect for cold weather or anytime you need a cozy, nutritious meal.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, sliced
• 2 medium potatoes, peeled and diced
• 1 cup green beans, cut into 1-inch pieces
• 1 cup dry lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened.
2. Add carrots, potatoes, and green beans, and cook for about 5 minutes.
3. Stir in lentils, diced tomatoes, vegetable broth, thyme, oregano, and bay leaf. Bring to a boil.
4. Reduce the heat and simmer for 30-40 minutes, or until lentils and vegetables are tender.
5. Season with salt and pepper to taste. Let the stew cool before freezing.

Freezer Instructions:

• Allow the stew to cool completely before portioning into airtight containers. Freeze for up to 3 months.
• To reheat, thaw in the fridge and heat on the stovetop until warmed through.

This vegetable and lentil stew is a fantastic meal for busy weeks. It’s rich in nutrients, easy to prepare, and perfect for making in large batches and storing in the freezer. Whether enjoyed as a meal on its own or paired with bread, it’s a satisfying option that will warm you up from the inside out.

Dairy-Free Baked Falafel

These crispy, baked falafel are a dairy-free delight, made from a blend of chickpeas, herbs, and spices. Packed with flavor and a great source of protein, they can be served in wraps, salads, or as a side dish. They freeze wonderfully, making them an excellent option for meal prep or quick lunches and dinners.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• 1/2 tsp turmeric
• 1 tbsp olive oil
• 2 tbsp flour (chickpea flour or whole wheat flour)
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, paprika, turmeric, olive oil, flour, and lemon juice. Pulse until the mixture is well combined but still slightly chunky.
3. Season with salt and pepper, and form the mixture into 16 small balls or patties.
4. Arrange the falafel on the baking sheet and lightly spray with olive oil. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
5. Let cool before freezing.

Freezer Instructions:

• Allow falafel to cool completely and store in airtight containers or freezer bags for up to 2 months.
• To reheat, bake from frozen at 375°F (190°C) for 10-15 minutes, or until heated through.

These baked falafel are a delicious and protein-packed addition to any meal. Whether served with a tahini sauce, in a pita, or on a salad, they’re versatile and freeze beautifully. Perfect for meal prepping, these falafel can be enjoyed all week long.

Dairy-Free Sweet and Sour Tofu

This dairy-free sweet and sour tofu is a flavorful, satisfying dish that combines crispy tofu with a tangy, sweet sauce. It’s a great vegan-friendly alternative to the classic sweet and sour chicken, and it freezes perfectly for a quick, easy meal. Packed with flavor and nutrients, this dish is sure to please even those who aren’t tofu fans.

Ingredients:

• 1 block firm tofu, drained and pressed
• 1 tbsp olive oil
• 1/4 cup soy sauce or tamari
• 1/4 cup rice vinegar
• 1/4 cup pineapple juice
• 2 tbsp maple syrup or agave
• 1 tbsp ketchup
• 1 tbsp cornstarch
• 1/2 bell pepper, diced
• 1/2 onion, diced
• 1/2 cup pineapple chunks (fresh or canned)
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Cut the pressed tofu into cubes and pat dry. Heat olive oil in a large pan over medium heat. Add tofu cubes and cook until golden and crispy on all sides, about 10 minutes. Remove tofu from the pan and set aside.
2. In the same pan, add soy sauce, rice vinegar, pineapple juice, maple syrup, ketchup, and cornstarch. Bring to a simmer, whisking until the sauce thickens.
3. Add bell pepper, onion, and pineapple chunks to the pan. Cook for 3-5 minutes, until the vegetables are tender.
4. Return the tofu to the pan and toss everything in the sauce until well coated. Add crushed red pepper flakes if desired. Let cool before freezing.

Freezer Instructions:

• Allow the dish to cool completely before storing in airtight containers. Freeze for up to 2 months.
• To reheat, thaw in the fridge and heat in a pan until warmed through.

This dairy-free sweet and sour tofu is a delicious, bold dish that will satisfy your cravings for Asian-inspired comfort food. With its crispy tofu and tangy sauce, it’s a perfect meal prep option that you can enjoy on busy days. Reheat easily from the freezer and enjoy a delicious homemade meal in minutes.

Dairy-Free Mushroom and Barley Soup

This hearty dairy-free mushroom and barley soup is a comforting and nutritious meal that’s full of earthy flavors. The combination of tender mushrooms, hearty barley, and a rich vegetable broth creates a filling, satisfying soup that freezes well for easy future meals. Packed with fiber, vitamins, and minerals, it’s a perfect choice for meal prepping or a cozy dinner.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 cups mushrooms, sliced
• 1 cup pearl barley
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in mushrooms and cook for another 5-7 minutes, until the mushrooms begin to soften.
3. Add barley, vegetable broth, thyme, and rosemary. Bring to a boil.
4. Reduce heat and simmer for 30-35 minutes, or until barley is tender and soup has thickened slightly.
5. Season with salt and pepper to taste, and garnish with fresh parsley if desired. Let cool before freezing.

Freezer Instructions:

• Once the soup has cooled, transfer it to airtight containers and freeze for up to 3 months.
• To reheat, thaw overnight in the fridge and warm in a pot over medium heat. Add a bit of water or broth if the soup is too thick.

This mushroom and barley soup is an excellent dairy-free option for meal prep. It’s rich in nutrients, filling, and perfect for colder days. Whether served as a main or alongside some crusty bread, it’s sure to keep you satisfied and nourished.

Dairy-Free BBQ Chickpea Sliders

These dairy-free BBQ chickpea sliders are a fun and delicious alternative to traditional sliders. With a base of mashed chickpeas and tangy BBQ sauce, they’re full of flavor and perfect for a quick meal. They freeze well and are perfect for meal prepping or serving at a gathering. These sliders are also customizable, allowing you to add your favorite toppings.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1/2 cup breadcrumbs (gluten-free, if needed)
• 1/4 cup BBQ sauce
• 1/4 cup finely chopped onion
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• 4 mini slider buns (dairy-free)
• Toppings (lettuce, tomato, pickles, etc.)

Instructions:

1. In a large bowl, mash the chickpeas until smooth but still slightly chunky.
2. Stir in breadcrumbs, BBQ sauce, onion, olive oil, mustard, salt, and pepper until well combined.
3. Form the mixture into 4 small patties.
4. Heat a non-stick skillet over medium heat and cook the patties for 4-5 minutes on each side, until golden brown and crispy.
5. Place each patty on a slider bun and add your favorite toppings. Let cool before freezing.

Freezer Instructions:

• Allow the sliders to cool completely, then wrap them individually in plastic wrap or store them in an airtight container. Freeze for up to 2 months.
• To reheat, thaw and warm in a skillet or microwave until heated through.

These BBQ chickpea sliders are a delicious and dairy-free alternative to traditional burgers. They’re quick, easy to make, and freeze well, making them a great option for meal prep or serving at parties. With their smoky, tangy flavor and endless topping possibilities, they’re sure to be a hit.

Dairy-Free Cauliflower Rice Stir-Fry

This dairy-free cauliflower rice stir-fry is a light yet satisfying dish full of vegetables and savory flavor. The cauliflower rice acts as a great low-carb substitute for traditional rice, and when paired with colorful vegetables and a soy-based sauce, it makes for a delicious and nutritious meal. It’s perfect for meal prepping and freezes well for later.

Ingredients:

• 1 head of cauliflower, grated into rice-sized pieces or 4 cups cauliflower rice
• 2 tbsp sesame oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 1 small zucchini, diced
• 1 cup frozen peas and carrots
• 3 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp sesame seeds (optional)
• 2 green onions, chopped (optional)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add onion, bell pepper, zucchini, and frozen peas and carrots. Stir-fry for 5-7 minutes, until vegetables are tender.
2. Add the cauliflower rice to the pan and stir-fry for another 5-7 minutes, until the cauliflower rice is cooked through and slightly golden.
3. Stir in soy sauce and rice vinegar, and cook for an additional 2-3 minutes.
4. Garnish with sesame seeds and green onions. Let cool before freezing.

Freezer Instructions:

• Allow the stir-fry to cool completely and store in airtight containers. Freeze for up to 2 months.
• To reheat, thaw in the fridge overnight and reheat in a skillet or microwave until warmed through.

This cauliflower rice stir-fry is a flavorful and healthy dairy-free dish that’s light on carbs but packed with nutrients. It’s perfect for those looking for a quick and nutritious meal that can be easily reheated from the freezer. With its combination of fresh vegetables and savory soy sauce, this dish is sure to become a go-to in your meal prep rotation.

Dairy-Free Veggie and Quinoa Stuffed Peppers

These dairy-free veggie and quinoa stuffed peppers are a flavorful and filling meal that combines protein-packed quinoa with a medley of vegetables, herbs, and spices. Baked in sweet bell peppers, they make a delicious, nutrient-dense dish that’s perfect for lunch, dinner, or meal prep. Plus, they freeze well, making them an excellent option for easy meals later on.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, drained
• 1 small zucchini, diced
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, and cover. Simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
3. In a large bowl, combine cooked quinoa, diced tomatoes, zucchini, corn, cilantro, cumin, paprika, garlic powder, salt, and pepper. Mix well.
4. Stuff each bell pepper with the quinoa mixture and place them in a baking dish. Drizzle with olive oil.
5. Cover with aluminum foil and bake for 25-30 minutes, until the peppers are tender.
6. Let cool before freezing.

Freezer Instructions:

• Once the peppers have cooled, store them in airtight containers or wrap individually in plastic wrap and place in a freezer bag. Freeze for up to 3 months.
• To reheat, thaw overnight in the fridge and bake at 375°F (190°C) for 15-20 minutes, until heated through.

These stuffed peppers are a wholesome, dairy-free dish that’s both filling and flavorful. The combination of quinoa, vegetables, and spices makes each bite satisfying and nutrient-packed. They’re perfect for meal prep and can be easily stored in the freezer for an effortless meal when you’re short on time.

Dairy-Free Sweet Potato and Black Bean Chili

This hearty dairy-free sweet potato and black bean chili is the ultimate comfort food. It’s rich in flavor, full of fiber and protein, and packed with healthy ingredients like sweet potatoes, black beans, and a variety of spices. This chili freezes wonderfully, making it an excellent choice for meal prepping or preparing in advance for a cozy dinner.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add the sweet potatoes and cook for 5-7 minutes, stirring occasionally.
3. Stir in black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper.
4. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes are tender and the chili has thickened.
5. Garnish with fresh cilantro if desired. Let cool before freezing.

Freezer Instructions:

• Allow the chili to cool completely before transferring it to airtight containers. Freeze for up to 3 months.
• To reheat, thaw overnight in the fridge and heat in a pot over medium heat until warmed through.

This sweet potato and black bean chili is a perfect dairy-free comfort food that’s both filling and full of flavor. It’s easy to prepare, and the leftovers freeze beautifully for future meals. The combination of sweet potatoes and black beans makes it a nutrient-dense dish that’s perfect for busy weeks.

Dairy-Free Lemon and Herb Roasted Chicken Thighs

These dairy-free lemon and herb roasted chicken thighs are simple yet flavorful, with the bright tang of lemon and a fragrant blend of herbs. The chicken thighs come out perfectly crispy on the outside while remaining juicy on the inside. This recipe is perfect for meal prepping and can be frozen to enjoy at a later date, making it an excellent option for busy weeknights.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper.
3. Rub the chicken thighs with the marinade, ensuring they are evenly coated. Let them marinate for at least 30 minutes (or up to overnight for more flavor).
4. Arrange the chicken thighs on a baking sheet, skin-side up.
5. Roast in the oven for 35-40 minutes, or until the chicken is golden and the internal temperature reaches 165°F (74°C).
6. Let cool before freezing.

Freezer Instructions:

• Once cooled, store the chicken thighs in airtight containers or wrap them in plastic wrap and place in a freezer bag. Freeze for up to 3 months.
• To reheat, thaw in the fridge and reheat in the oven at 375°F (190°C) for 15-20 minutes, or until heated through.

These lemon and herb roasted chicken thighs are a simple, flavorful meal that’s perfect for any occasion. The bright lemon and fresh herbs give the chicken an irresistible flavor, and the leftovers freeze beautifully for future meals. They’re a great addition to any meal prep routine, providing a tasty and protein-packed dish ready to be enjoyed at any time.

Note: More recipes are coming soon!