Easy Vegan Crockpot Freezer Meals | Fast & Easy Recipes

Green Thai Curry
1 Jar Thai Green Curry Paste
1 Can Lite Coconut milk
1 Can Baby Corn
1 Can Bean Sprouts
1 Cup Snap Peas Chopped
1 Red Onion
1 Cup Sliced Bell Peppers
*Add all ingredients to the crockpot, cook on high for 2-3 hours. Serve over cooked rice.

Chickpea Rice Soup
1 Can Chickpeas
1 Cup Carrots
1 Cup Celery
1 Small White Onion
1Tbsp Thyme
1-2 tsp each oregano, Italian seasoning, poultry seasoning, and umami seasoning or veggie broth
Salt & Pepper to taste
*Add 4-6 Cups of water to the crockpot when cooking. Cook on high for 4-6 hours or until veggies are soft. Serve over cooked rice.

Broccoli Cauliflower Soup
1 Bag Frozen Cauliflower Rice
1 Bag Frozen Broccoli
1 Cup Carrots
1 Onion
1/2 Cup Nutritional Yeast
1-2 tsp mustard
1 tsp each onion powder, garlic powder, poultry seasoning or bouillon
Salt & pepper to taste
*Add all ingredients to the crockpot with 2-3 cups water (enough to cover) cook on high for 3-4 hours, once veggies are soft blend until smooth

Curry Butternut Lentil Soup
1 Cup Red Lentils rinsed and drained
1 White Onion
4 Cups Butternut Squash
1/2 Cup Carrots
1 tsp each Garam masala, curry powder, turmeric, coriander, and chili powder (less if you want it mild, more if you like it spicy)
Salt and pepper to taste
*Add all ingredients to a crockpot and cover with water ~6 cups. Cook on high for 4-6 hours until all veggies are soft and lentils are fully cooked. Blend until smooth.

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Dressing containers:
Vegan broth powder:
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