Looking for make ahead Crock pot Freezer meals that are VEGAN friendly?  Here ya go:

Below you will find recipes for :


**Check out this post for even
more crock pot meals.**

Wow, that Christmas break was awesome...Not only did we NOT have to drive around to multiple after-school practices many times during the weeks, not only did we NOT have to prepare lunches for the next day in a panic, before everyone went off to bed, not only did we NOT get home well after dark and throw dinner together at what seemed like minutes before heading to bed, and not only did we NOT have to get up at the crack of dawn...oh wait, I mean way before the crack of dawn. 
....( I HATE getting up when it is still dark just seems so "un-natural."....I mean the sun is there for a reason people, to BEGIN the day, yes???...I so miss home schooling, and sleeping in......well, anyway...)

As I was saying, I needed a break from those hurry- up dinners, knowing that we were headed back and the NOT's were going I got on my trusty wifi friend and went on the hunt for some crock pot meals.   I found a boatload and narrowed them down to about 14 (I will post more later).  I put together a grocery list and we set out for a nearby store with high hopes.  After returning home, we bagged everything up and yes, the kiddos helped out...and even seemed a little excited about the whole idea.  Yes, the last time I did this type of meal planning was many moons ago, and those memories have long disappeared from their minds. 

I did not take a whole lot of photos, because I ran out of counter space for all the ingredients, and many of them were used for multiple bags, but you get the idea, I hope. 

1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro

1-2 C veggie broth

Combine all ingredients into a Ziploc bag. Freeze. 
Thaw enough to get out of the bag and put into a slow cooker add 2 cups water and the broth. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Serve with:
7 corn tortillas
Preheat oven to 400F.
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. 

2 medium Yukon Gold potatoes, peeled and cubed
2 medium sweet potatoes, peeled and cubed
2 medium carrots, peeled and cut into 1⁄2-inch slices
1 can (15 ounces) whole stewed tomatoes
1 teaspoon salt
1 teaspoon paprika
1 teaspoon celery seeds
1⁄2 teaspoon freshly ground black pepper
1⁄8 teaspoon ground cinnamon
1⁄8 teaspoon ground nutmeg
1⁄4 cup fresh basil, chopped
1 cup vegetable broth

Combine ingredients, minus broth, add to Ziploc bag. Freeze. 

Thaw, enough to get out of the bag, add broth and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. 

**This was a bit on the "italian flavor" side, so I would add your spices to taste. I will not add the basil, next time.**


1 32 oz Box of mushroom soup
1 cup chopped onion
1 T Worcestershire sauce*
1-2 C Veggie broth
8 oz button mushrooms
salt and pepper to taste

4 ounces tofutti cream cheese (in the yellow tub)
1 bag of Eggless Noodles of your choice.

Add all (except tofutti, and noodles) to a ziploc bag and freeze. 

Thaw enough to get it out of the bag.  Cook on low for 5-6 hours.  If the sauce is not thick enough, add about 1/4 c or so of cornstarch.  

30 minutes before serving, add tofutti and stir to combine.  Cook your noodles.  I then added the noodles on top of the mushroom sauce and VERY lightly stirred them in, just to get the flavors mixed in. 

I served it over a slice or two of bread.  Everyone had seconds or thirds.  It is so delicious!! 

*I use this Worcestershire sauce.



          Noodles of your choice
Combine above ingredients, except noodles, add to baggie. Freeze. 
When ready to use, thaw.  Add to crock pot and cook on low for 5-6 hours until veggies are tender.   In the last 30 minutes add noodles.
In blender, add basil, parsley, oil, salt, pepper, water, and remaining 1 1/2 teaspoons garlic until smooth. Scrape into small bowl and refrigerate until ready to serve.

To serve, add soup into serving bowls and top with a heaping tablespoon of basil sauce.



1 bag of baby carrots1 red onion - large chunks2 large cans of pineapple
4 garlic cloves
1 c teriyaki sauce

*Cooked Rice

Add everything, but rice to ziploc bag and freeze.  

Thaw enough to remove from the bag.  Add to crock pot and add additional 1/4-1/2 c teriyaki sauce.  Cook for 6-8hrs. 

*Serve over Rice.


16 oz. frozen broccoli
1 onion chopped
1/2 red pepper, chopped
1 can corn
1 can chickpeas
chopped celery
1 c milk
1 c Vegan cheese
1/2 box of mushroom soup
Add everything to baggie and freeze.  

Thaw enough to remove from the bag.  Cook for 6-8 hours.  Can be served over rice, or noodles, or anything else you heart desires or just eat as is.


I hope these help you as much as they did me.  Now, on to the next week's menu...Stay tuned for even more crock pot meals.