Most enchilada recipes involve excessive amounts of cheese—cheese inside! cheese on top! cheese everywhere! But these enchiladas are different. They’re vegan! And they don’t involve any faux cheese either. The main attraction here isn’t cheese, but the veggie, black bean and brown rice filling. Who needs cheese when you have all those tasty veggies? Oh, and these enchiladas have another bonus too: you can freeze them.
In the world of freezer cooking, vegetarian freezer recipes are hard to come by and vegan ones are even more rare. Freezer cooking tends to be heavy on cheesy casseroles and meats and light on the vegetables. There aren’t many strictly vegan resources for make-ahead meals, so that’s why The Make Ahead Vegan Cookbook by Ginny Kay McMeans (from the blog Vegan in the Freezer) is especially exciting. Meals you can make when you have time and eat when you don’t—and they’re all made without meat, eggs, or cheese!
Basically, if you are a busy person who either is vegan or has vegan tendencies, this is a cookbook for you. And if you’re a person who likes Cauliflower Chickpea Pizza Bites and Mashed Potato Casserole (YES PLEASE), this book is also for you. There are 125 recipes in the book that can be either made in advance and refrigerated or frozen for later, from breakfasts to desserts. And most of the recipes keep it simple, so you can make multiple recipes in one day over the weekend to eat throughout the week or month.
Storing in the refrigerator:
Baking after storage:
Reprinted from The Make Ahead Vegan Cookbook, with permission from The Countryman Press. Copyright © 2016, Ginny Kay McMeans
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