8,375 freeze recipes

Crispy deep-fried spring rolls packed with curry-marinated ground chicken, cellophane noodles, napa cabbage, and fresh vegetables. Served with a fiery homemade chili-cilantro dipping sauce that brings serious heat.

White beans and hijiki seaweed tossed with rice and braised red cabbage in balsamic vinegar, finished with tamari for a hearty vegan bowl packed with plant protein.

Crunchy Southeast Asian cabbage salad with a tangy soy-vinegar dressing, fresh chiles, garlic, cucumber, and roasted peanuts. A bright, no-cook side ready in 10 minutes.

Vegan tofu and brown rice stir-fry with mushrooms, spinach, bean sprouts, and sesame seeds in tamari. Oil-free, water-sauteed, and ready in under 30 minutes.

Lentil-nut loaf with cooked lentils, ground nuts, sauteed mushrooms, and breadcrumbs seasoned with soy sauce and herbs. A hearty vegetarian main dish that slices like meatloaf.

Vegan garlic soup with pearl barley, wild rice, potatoes, carrots, and celery. Built on a base of 25 mashed garlic cloves simmered in water. Hearty, restorative, and gluten-free with tamari.

Crumbled tofu sautéed with mushrooms, carrots, and garlic in tangy tomato sauce creates a hearty vegetarian sloppy joe filling for warm pita pockets.

Bring some Indian flavor to your dinner table with this delicious chicken dish.

Make and enjoy your own savory beef jerky with this simple recipe that is extremely easy to follow and understand.

Homemade vegetable broth simmered 3-4 hours with onions, garlic, carrots, celery, leeks, potatoes, and soy sauce. Freeze in containers for a rich, low-fat base for soups and stews.

A tasty and unique side dish that will find its way into your dinners and into your personal cookbook.

Very different sandwich, we use tofu, lettuce and tomato, so healthy and savory, if you have got tired of meat, try this vegetarian sandwich, big hit.

Oxtail soup simmered until the meat falls off the bone, then finished with potatoes, mixed vegetables, and tomato paste for a rich, hearty bowl. A classic stick-to-your-ribs soup served as is or ladled over white rice.

A stacked veggie club sandwich with broth-sauteed mushrooms, crisp cucumbers, sprouts, tomato, and low-fat cheese on triple-decker toast. Ready in 20 minutes.

Oil-free breakfast hash with brown rice, potatoes, and vegetables seasoned with cumin and soy sauce. A vegan, low-fat morning skillet ready in 25 minutes.

Scallops and red pepper are skewered and brushed with a Hoisin-inspired barbecue sauce before being char-grilled for an Oriental flavor sensation.