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Dairy-Free Freezer Meals to Save For Your Busy Days

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Updated on January 12, 2024

Reviewed by Salma Ihab

On busy days when you barely have time to use the restroom, nothing is better than knowing that you have a meal in your freezer ready to be whipped out, heated and devoured without any cooking! Freezer meals are a lifesaver, even if preparing them ahead of time takes some time.

Some of us can’t just have freezer meals, though our body requires dairy-free freezer meals, and we shall give it what it wants. This article will share multiple recipes for dairy-free freezer meals that you can prepare beforehand.

For breakfast, lunch or dinner, we have a dairy-free freezer meal recipe waiting for you! Let’s dive in!

Why Should You Take Time to Prepare a Dairy-Free Freezer Meal?

Dairy-Free Freezer Meals to Save For Your Busy Days
A Dairy-Free Freezer Meal

We all know how freezer meals help us save time on busy days. However, preparing a large amount can be time-consuming, and as normal, slightly lazy people, we need some reason to encourage ourselves. Here are some of the best benefits of preparing dairy-free freezer meals:

It’s Super Convenient

Freezer meals are lifesavers for busy days. When you have a freezer with delicious dairy-free options, you don’t have to scramble to create something from scratch when time is tight. ! Dinner is served.

It’s Dietary Inclusive

Having dairy-free meals on hand makes you a welcoming host for friends and family with dietary restrictions, whether they’re lactose intolerant, vegan, or simply choosing to reduce their dairy intake. It shows you care about their needs and want everyone to enjoy the meal together.

It’s Budget-Friendly

Batch cooking and freezing portions often save money compared to buying pre-made meals or eating out frequently. Plus, you can control the ingredients, ensuring you use quality produce and avoiding hidden allergens or additives.

It Reduces Food Waste

Freezing portions helps prevent food waste by allowing you to use ingredients before spoiling. This is especially helpful for perishable items like fresh herbs or leafy greens. Pre-portioned freezer meals can help with portion control and healthy eating goals. Knowing exactly how much you’re consuming makes it easier to stick to your dietary plan and avoid overindulging.

Breakfast Dairy-Free Freezer Meals For Busy Mornings

Enough talking about dairy-free freezer meals, and let’s start preparing dairy-free freezer meals. As we all know, breakfast is the most important meal. But sometimes, we wake up late and don’t have time to cook from scratch. That’s when these dairy-free freezer meals will save you!

Vegan Breakfast Burritos

These dairy-free burritos are packed with protein and fibre, making them a satisfying and energy-boosting way to start your day. They’re also incredibly versatile, so you can customise them with your favourite fillings.

Ingredients: 8 whole wheat tortillas, 1 can black beans, rinsed and drained, 1 cup chopped red bell pepper, 1/2 cup chopped onion, 1/2 cup chopped mushrooms, 1/4 cup chopped fresh cilantro, 1 tablespoon olive oil, 1 teaspoon chilli powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, and salt and pepper to taste.

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add the bell pepper, onion, and mushrooms, and cook until softened, about 5 minutes.
  2.   Stir in the black beans, chilli powder, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes or until heated through.
  3.   Spread a thin layer of the bean mixture on each tortilla. Top with vegan cheese (if using), salsa, and hot sauce (if desired).
  4.   Roll up the tortillas tightly and wrap them in plastic or foil. Freeze for up to 3 months.
  5.   To reheat, thaw the burritos in the refrigerator overnight or microwave them on high for 1-2 minutes until heated through.

Dairy-Free Breakfast Muffins

These muffins are a great grab-and-go option for busy mornings. They’re made with oats, nuts, and fruit, packed with nutrients and flavour.

Ingredients: 1 1/2 cups rolled oats, 1/2 cup almond flour, 1/4 cup chopped walnuts or pecans, 1/4 cup chopped dried fruit, 1 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp salt, 1 cup unsweetened almond milk, 1/4 cup maple syrup, and 1 tbsp melted coconut oil.

Instructions:

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
  2.   Whisk the oats, almond flour, nuts, dried fruit, baking powder, cinnamon, and salt in a large bowl.
  3.   Whisk together the almond milk, maple syrup, and coconut oil separately.
  4.   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5.   Divide the batter evenly among the prepared muffin cups.
  6.   Bake for 18-20 minutes or until a toothpick inserted into the centre comes clean.
  7.   Let the muffins cool in the tin briefly before transferring them to a wire rack to cool completely.
  8.   Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Tofu Scramble with Veggies

This tofu scramble is a healthy and protein-rich alternative to traditional scrambled eggs. It’s packed with vegetables and flavorful spices and will become a new breakfast favourite.

Ingredients: 14 oz extra-firm tofu, drained and pressed, 1 tablespoon olive oil, 1/2 cup chopped onion, 1/2 cup chopped red bell pepper, 1/4 cup chopped mushrooms, 1/4 cup chopped spinach, 1/4 teaspoon turmeric, 1/4 teaspoon smoked paprika, and salt and pepper to taste.

Instructions:

  1. Crumble the tofu into a large bowl using your hands or a fork.
  2.   Heat olive oil in a large skillet over medium heat. Add the onion, bell pepper, and mushrooms, and cook until softened, about 5 minutes.
  3.   Stir in the spinach, turmeric, paprika, nutritional yeast (if using), salt, and pepper. Cook for an additional minute until the spinach is wilted.
  4.   Add the crumbled tofu to the skillet and cook, stirring frequently, for 5-7 minutes or until heated.
  5.   If using, stir in the chopped fresh herbs just before serving.
  6.   Let the tofu scramble cool slightly, then portion it into individual airtight containers or freezer bags. Freeze for up to 3 months.
  7.   To reheat, thaw overnight in the refrigerator or microwave on high for 1-2 minutes, stirring occasionally, until heated through.

Lunch Dairy-Free Freezer Meals to Take to Work

You’re going to work and want something to grab for lunch? We’ve got you! Here are two of our favourite dairy-free freezer meals we love to repair for a quick lunch:

Veggie Power Bowl with Spicy Peanut Dressing

This plant-based power bowl is packed with protein, fibre, and vitamins, making it a healthy and energising lunch choice. The spicy peanut dressing adds a delicious kick that takes it to the next level.

Ingredients: 1 cup cooked quinoa or brown rice, 1/2 cup black beans, rinsed and drained, 1/2 cup roasted sweet potato, diced, 1/2 cup roasted broccoli florets, 1/4 cup diced red onion, 1/4 cup chopped fresh cilantro, 1/4 cup lime juice, 2 tbsp natural peanut butter, 1 tbsp soy sauce, 1 tsp sriracha, 1/2 tsp ginger paste, and 1/4 tsp garlic powder

Instructions:

  1. Prepare the quinoa or brown rice according to package instructions.
  2.   Roast the sweet potato and broccoli until tender and slightly softened.
  3.   To make the dressing, whisk together the lime juice, peanut butter, soy sauce, sriracha, ginger paste, garlic powder, salt, and pepper in a small bowl until smooth.
  4.   Assemble the bowls by dividing the quinoa or brown rice between two bowls. Top with the black beans, roasted vegetables, red onion, and cilantro. Drizzle with the peanut dressing and serve immediately.
  5.   Let the bowls cool completely for freezing, then portion them into airtight containers or freezer bags. Freeze for up to 3 months.
  6.   To reheat, thaw overnight in the refrigerator or microwave on high for 2-3 minutes until heated. Stir before serving.

Curried Coconut Lentil Soup

This fragrant and flavorful soup is a warm, comforting lunch option that is hearty and satisfying. The lentils provide protein and fibre, while the coconut milk adds a touch of sweetness and creaminess.

Ingredients: 1 tbsp olive oil, 1/2 cup chopped onion, 2 cloves garlic, 1 tbsp minced ginger, 1 tsp ground turmeric, 1 tsp ground cumin, 1/2 tsp chilli powder, 1/4 tsp cinnamon, 1 can diced tomatoes, 1 cup vegetable broth, 1 cup brown lentils, 1 can coconut milk, 1/2 cup chopped fresh cilantro, and Juice of 1 lime.

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
  2.   Stir in the garlic, ginger, turmeric, cumin, chilli powder, and cinnamon. Cook for 1 minute, until fragrant.
  3.   Add the diced tomatoes, vegetable broth, lentils, and coconut milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
  4.   Stir in the cilantro and lime juice. Season with salt and pepper to taste.
  5.   Let the soup cool slightly, then portion it into airtight containers or freezer bags. Freeze for up to 3 months.
  6.   To reheat, thaw overnight in the refrigerator or microwave on high for 3-4 minutes until heated. Stir before serving.

Dinner Dairy-Free Freezer Meals for a Lazy Night

After a long day at work or a long day of chores, you don’t want to worry about making dinner, too! That’s why a dairy-free freezer meal is a must-have. Here are three of our most favourite dinner freezer meals:

Moroccan Chickpea Tagine with Sweet Potato

This aromatic and vibrant tagine combines chickpeas, sweet potatoes, and vegetables infused with warm Moroccan spices. It’s hearty, nutritious, and full of flavour.

Ingredients: 1 tbsp olive oil, 1 chopped onion, 2 cloves garlic, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1/4 tsp cinnamon, 1 can diced tomatoes, 1 cup vegetable broth,1 can chickpeas, 1 large sweet potato, 1/2 cup chopped dried apricots, 1/4 cup chopped fresh cilantro, and couscous or quinoa.

Instructions:

  1. Heat olive oil in a large Dutch oven or oven-safe pot over medium heat. Add the onion and cook until softened, about 5 minutes.
  2.   Stir in the garlic, cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using). Cook for 1 minute, until fragrant.
  3.   Add the diced tomatoes, vegetable broth, chickpeas, sweet potato, and apricots. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potato is tender.
  4.   Stir in the chopped cilantro. Season with salt and pepper to taste.
  5.   Serve the tagine hot with couscous or quinoa.

Tofu Pad Thai with Vegetables

This lighter take on Pad Thai features chewy rice noodles tossed with savoury tofu, crisp vegetables, and a bright peanut sauce. It’s a quick and satisfying meal that is easily adaptable to various dietary needs.

Ingredients: 1 tbsp olive oil, 1/2 cup chopped onion, 2 cloves garlic, 1 red bell pepper, 1 head broccoli, 1/2 cup chopped carrots, 1 block extra-firm tofu, 1 cup cooked rice noodles, 1/4 cup unsweetened almond milk, 2 tbsp natural peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp Sriracha, 1/2 tsp ginger paste, fresh cilantro, chopped peanuts, and lime wedges.

Instructions:

  1. Heat olive oil in a large skillet or wok over medium heat. Add the onion and cook until softened, about 5 minutes.
  2.   Stir in the garlic, bell pepper, broccoli, and carrots. Cook for 5-7 minutes or until the vegetables are slightly tender-crisp.
  3.   Add the tofu cubes and cook for 3-4 minutes or until golden brown.
  4.   Stir in the cooked rice noodles, almond milk, peanut butter, soy sauce, lime juice, sriracha, and ginger paste. Toss to coat the noodles evenly.
  5.   Cook for 1-2 minutes, until heated through.
  6.   Serve the Pad Thai hot, garnished with fresh cilantro, chopped peanuts, and lime wedges.

Now, you have dairy-free freezer recipes for all your daily meals! These recipes are also very easy to prepare and won’t take much of your time. You can also customise them as much as you want to suit your taste. Don’t be scared to go wild with your cooking!

Tips for Making Great Dairy-Free Freezer Meals Everytime!

Dairy-Free Freezer Meals to Save For Your Busy Days
Frozen berries and vegetables

Follow these helpful tips to ensure your dairy-free freezer meals are delicious and convenient. You’ll learn to use alternative ingredients, properly label and store your meals, and maximise your freezing space. Don’t miss out on these essential tips for successful dairy-free meal prep!

Use Alternative Dairy-Free Ingredients

When making dairy-free freezer meals, it’s important to use alternative ingredients that are free from dairy. Instead of using milk, cheese, butter, and yoghurt made from animal products, you can opt for nondairy options like nut milk such as coconut, almond or cashew milk.

These plant-based alternatives are suitable for those following a vegan or lactose-free diet. They also provide a delicious taste and creamy texture to your meals without the need for dairy.

Some popular choices include soy, almond, oat, and coconut milk. By using these dairy substitutes in your recipes, you can enjoy flavorful and satisfying freezer meals that are completely allergen-free and friendly to those with dietary restrictions.

Label and Organise Meals Properly

To make dairy-free freezer meals, it’s important to label and organise them properly. This helps you stay organised and prevents confusion when it comes time to eat. When grocery shopping for ingredients, keep similar items in your cart or shopping bags.

This makes it easier to find everything later on. When you’re ready to freeze your meals, label each container with the dish’s name and the date it was prepared. This way, you’ll know what you’re grabbing from the freezer and how long it’s been stored.

Proper organisation and labelling save you time and ensure your food stays safe and delicious for longer.

Properly Store and Freeze Meals

To make sure your dairy-free freezer meals stay fresh and delicious, it’s important to store them properly. When freezing your meals, use airtight containers or resealable freezer bags. This will help prevent any air from getting in and causing freezer burn. Remember, frozen food can remain safe indefinitely if frozen properly.

Another tip for proper storage is to label your meals with the dish’s name and the date you froze it. This will help you track what’s in your freezer and how long it has been there. Additionally, organising your freezer can make it easier to find and access your frozen meals when you’re ready to enjoy them.

Following these tips can maximise your dairy-free freezer meals’ quality and shelf life. Not only will this save you time in the kitchen, but it will also reduce food waste and save money in the long run.

Discover the convenience and deliciousness of dairy-free freezer meals. Whether you’re lactose intolerant, following a vegan diet, or want to try something new, these easy-to-make recipes are a game changer. From breakfasts to sweets, there’s something for everyone in this collection. Start prepping your freezer meals today and enjoy stress-free meal times tomorrow!

FAQs

How long can I freeze dairy-free freezer meals?

Many dairy-free freezer meals can be frozen for up to three months no problem. However, dishes like soups and sauce would last less. Always make sure to check the recipe and how long you can keep it frozen.

Are there any benefits to eating dairy-free freezer meals?

Eating dairy-free freezer meals can help those with lactose intolerance or dairy allergies avoid discomfort and digestive issues. It’s also a good option for people following a vegan or plant-based diet.

Can I freeze soups and stews without using any milk or cream?

Yes, you can freeze soups and stews without using milk or cream. Use vegetable broth as a base and add flavorful ingredients like herbs, spices, and vegetables for taste.

What are some examples of easy-to-make dairy-free freezer meals?

Examples of easy-to-make dairy-free freezer meals include vegetable stir-fry with tofu, lentil curry, chilli con carne made with beans and ground meat alternatives, quinoa salad with roasted vegetables, and spaghetti Bolognese made with plant-based mince.

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