4 Healthy Vegetarian Slow Cooker Freezer Meals (2024)

Home Recipe Index Diet Preference Vegan 4 Healthy Vegetarian Slow Cooker Freezer Meals

Four healthy vegetarian slow cooker freezer meals that you can prep ahead of time, freeze and dump into your slow cooker whenever you need a quick and easy meal.

As a grand finale to slow cooker week, I’ve got a fun surprise for you! Each of the four vegetarian slow cooker recipes we shared this week can be made ahead of time and frozen until needed. These types of make-ahead freezer meals are where it’s at. You can prep the meals ahead of time and stock up your freezer with healthy meals for upcoming busy days.

These meals do call for a tiny bit of advance prep. If you remember to plan ahead, you can take the meal out of the freezer 24 hours in advance and put it in your fridge to thaw. If you don’t remember to do this, it’s okay – just fill a large pot or bowl with warm water and let the meal defrost in there. It just needs to be defrosted enough so that it can break it apart and fit into your slow cooker. A huge block of frozen ingredients won’t fit properly and you won’t be able to put the lid on your slow cooker, trust me – I tried!

When you’re ready to cook, pour the contents of the freezer bag into the slow cooker, set it to the appropriate temp and time, and you’ll be enjoying a delicious dinner in no time.

Do You Have to Thaw Freezer Slow Cooker Meals?

Not necessarily! Most of the freezer slow cooker meals you will need to thaw in order to fit them into your slow cooker, but there are certain recipes (ones that have less liquid) that you could break apart while still frozen so it will fit in your slow cooker without thawing. That said, follow the directions below for each of the slow cooker meals.

How Long do Frozen Slow Cooker Meals Last?

These meals will last for 2-4 months in your freezer. They’re perfect to prep in advance for busy seasons of life, before having a baby or for family members wanting to incorporate healthy habits… really anytime and for anyone!

Roasted Sweet Potato Chili Freezer Slow Cooker Meal

vegan + gluten-free, serves 4

• 1 Tablespoon olive oil
• 1 medium sweet potato, peeled and chopped into small chunks
• 1 yellow onion, chopped
• 2 red or orange bell peppers, chopped
• 2 cloves minced garlic
• 1 15 oz can black beans, drained and rinsed
• 1 28 oz can diced tomatoes
• 2 Tablespoons chili powder
• 1⁄2 teaspoon sea salt
• pinch of cayenne pepper
• pinch of cinnamon
• For serving: avocado, cilantro, sliced jalapeño, cashew sour cream

Freezer Meal Instructions

1. Preheat oven to 375°F. Add sweet potato chunks, onion, bell peppers and garlic to a baking sheet, toss with olive oil and sprinkle with sea salt. Roast for 25-30 minutes, or until sweet potatoes are tender. Let cool completely.
2. Meanwhile, label a gallon-sized plastic freezer bag with the name of the recipe and use-by date (3 months from the day you prep). You can also add the cooking instructions if you’d like.
3. To your freezer bag, add cooled roasted veggies, black beans, diced tomatoes, chili powder, sea salt, cayenne pepper and cinnamon.
4. Remove as much air as possible from the freezer bag, seal, and place in your freezer for up to three months.
5. When ready to eat, thaw overnight in the refrigerator, or in the morning by submerging the freezer bag in a bowl of warm water. Cook on high for 2-3 hours or low for 4-5 hours.
6. For serving, top with your favorite chili toppings like avocado, cilantro, jalapeño or evencashew sour cream.

Want to make this right away without freezing? See the regular Slow Cooker Sweet Potato Chili recipe.

Sweet and Sour Tempeh Freezer Slow Cooker Meal

vegan + gluten-free, serves 4

• 8 oz package tempeh, chopped into chunks
• 1 red onion, roughly chopped
• 2 green bell peppers, chopped
• 1 16 oz bag frozen pineapple chunks
• 2 Tablespoons arrowroot powder or cornstarch + 2 Tablespoons water
• brown rice, quinoa or cauliflower rice, for serving

Sweet and Sour Sauce

• 1/4 cup tomato sauce
• 2 Tablespoons tamari or bragg’s aminos
• 3 Tablespoons coconut sugar
• 2 Tablespoons apple cider vinegar
• 2 cloves of garlic, minced
• 1 teaspoon grated fresh ginger
• 1/2 cup water

Freezer Meal Instructions

1. Label a gallon-sized plastic freezer bag with the name of the recipe and use-by date (3 months from the day you prep). You can also add the cooking instructions if you’d like.
2. Make the sauce by whisking together all ingredients in a large bowl. Add chopped tempeh and toss.
3. To your freezer bag, add tempeh and sauce, onion, bell pepper, and pineapple.
4. Remove as much air as possible from the freezer bag, seal, and place in your freezer for up to three months.
5. When ready to eat, thaw overnight in the refrigerator, or in the morning by submerging the freezer bag in a bowl of warm water. Cook on high for 2-3 hours or low for 4-6 hours.
6. Just before serving, in a small bowl whisk together arrowroot powder and 2 Tablespoons of water. Pour into the slow cooker and stir to combine. The sauce should thicken up almost immediately. Serve over brown rice with toppings of choice.

Cheesy Mexican Quinoa Freezer Slow Cooker Meal

vegetarian + gluten-free // can be made vegan with dairy-free cheese, serves 6

• ½ cup dry quinoa
• 3 cups diced sweet potato (about 2 large sweet potatoes, peeled and diced)
• 1 15 oz can black beans, rinsed and drained
• 1½ cups prepared salsa (mild, medium or hot)
• 1 medium red bell pepper, chopped
• ½ small yellow onion, chopped
• ¼ cup sliced green onion
• ¼ cup cilantro, chopped
• 2 Tablespoons taco or fajita seasoning
• 1 cup water or vegetable broth
• 2 cups shredded Mexican cheese, divided
• For serving: Greek yogurt, avocado, extra green onion and cilantro

Freezer Meal Instructions

Want to make this right away without freezing? See the regular Slow Cooker Cheesy MexicanQuinoa.

Butternut Squash Red Lentil StewFreezer Slow Cooker Meal

vegan + gluten-free, serves 6

• 1 medium onion, diced
• 4 large garlic cloves, minced
• 1 medium butternut squash, peeled, seeded and chopped (about 5 cups)
• 1 – 14 oz can diced tomatoes
• 1 – 14 oz can light coconut milk
• 1 cup dried red lentils, rinsed and drained
• 3 tablespoons tomato paste
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cinnamon
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper, to taste
• 4 cups low-sodium vegetable broth
• 2 teaspoonsapple cider vinegar
• 1-2 cups chopped spinach
• chopped cilantro and sliced green onions, for garnish
• cooked brown rice or quinoa (optional)

Freezer Meal Instructions

1. Label a gallon-sized plastic freezer bag with the name of the recipe and use-by date (3 months from the day you prep). You can also add the cooking instructions if you’d like.
2. To your freezer bag, add onion, garlic, butternut squash, diced tomatoes, coconut milk, lentils, tomato paste, and spices.
3. Remove as much air as possible from the freezer bag. Seal and place in your freezer for up to three months.
4. When ready to eat, thaw overnight in the refrigerator, or in the morning by submerging the freezer bag in a bowl of warm water.
5. Add freezer bag contents to the slow cooker along with 4 cups of vegetable broth. Top with lid and cook on high for 3 hours or low for 6 hours, or until lentils and butternut squash are soft and cooked through.
6. Stir in apple cider vinegar and spinach, stir, and let stew sit for a couple of minutes to allow the greens to wilt.
7. Portion stew into bowls and top each bowl with fresh cilantro and green onions before serving. You could also serve this stew over cooked brown rice or quinoa.

Want to make this right away without freezing? See the regular Slow Cooker Butternut Squash Red Lentil Stew.