14 Vegetarian Freezer Meals for Easy Weeknight Dinners

Burritos with tender, slightly charred roasted vegetables make sense to me right now — it’s the middle of winter, and vegetables like broccoli and cauliflower are in season.

It’s as comforting and cheesy as any meat-filled lasagna, yet feels so much more wholesome thanks to the serious dose of vegetables stuffed inside.

These empanadas are made with a mixture of corn, beans and squash — a marriage that’s traditionally known as “The Three Sisters.”

Lentils keep the falafel creamy on the inside, and not too grainy, as the chickpeas tend to do.

This creamy coconut curried stew is a perennial favorite in my house. It’s full of tender vegetables and chickpeas, along with the warming flavors of ginger and garlic — and it’s vegan.

Sauerkraut works its charm in many great pierogi fillings, adding it’s own special tanginess and slight cabbage-y crunch.

Stuffed with spiced lentils, kale, and mashed roasted sweet potato, these sturdy vegan pastries freeze well and taste great hot or at room temperature.

A vegetable fritter isn’t anything new, but during the doldrums of winter, they can be just the thing to liven up your kitchen, clean out your pantry and fridge, and pack some extra nutrients into those little ones.

You can swap out the ingredients in either the stir-fry or the sauce to add some variety or cater to someone’s particular food loves.

This is an easy minestrone that can be made almost any time of year, as long as you have a few vegetables in the fridge and some broth to cook them in.

This combination of rich shiitake mushrooms, chewy baked tofu, and silky cabbage is like an old and very dear friend, one that I never tire of seeing.

You can make it ahead and reheat it in big slices for lunch.