Five more easy vegan crockpot freezer meals!
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Recipes in this video:
Pesto Soup inspired by my own recipe found in my Spring Ebook Free Download payhip.com/b/TPGw
To cook: Add all ingredients except pasta to the crockpot and add enough water to cover. Cook on high for ~4 hours or low for ~6. You can add dry pasta to the crockpot and add another 30 minutes to the cooking time or just cook pasta separately and add to serving bowl.
Deep Green Lentil Stew: pin.it/4s3xXjE
To cook: Add all ingredients to the crockpot and add enough water to cover. Cook on low for ~6 hours or high for ~4 or until lentils are soft. Serve over rice.
Korma: 1 onion, diced
16 oz frozen cauliflower
8 oz frozen mixed Asian vegetables
1 cup frozen peas
1 can coconut milk
1 tbsp curry powder
1/2 tbsp turmeric powder
1 tsp harissa
1 tsp ginger powder
Salt & pepper to taste
To cook add all ingredients to a crockpot and add 1 cup of water. Cook until veggies are soft about 4 hours. Add more water if it’s too dry.
Aloo Palak: 1 cup diced tomatoes
2-3 cups spinach
1 can coconut milk
1 tsp ginger powder
1 tbsp garam masala
Salt & pepper to taste
2-3 roasted diced russet potatoes (frozen separately)
Add all ingredients except potatoes to a crockpot and cook for ~2 hours on high. Once cooked blend with immersion blender. Add potatoes and let warm for 15-20 minutes.
Tomato soup: 1onion diced
1/2 cup fresh basil leaves
1 tbsp minced garlic
2 cups fresh diced tomatoes
16 oz can diced tomatoes
1 tbsp Italian seasoning
Salt & pepper to taste
Add all ingredients to a crockpot and add 2 cups of water. Cook on high for 2-3 hours and blend with immersion blender.
For more freezer meals, check out my playlist: • Freezer Meals