Keep THESE in your Freezer to SAVE you Time during the Week!

Sometimes I need a meal quickly, and sometimes I'm just not in the mood to cook! Either way, freezer meals, or even just freezer components are one of the most helpful tools. Today I'm sharing 3 of my favorite foods to keep in the freezer for days where I need a little extra help. Enjoy! 🔺 For more info or to join The Let's Eat Plants Meal Prep Course! https://bit.ly/LEPmealprepcourse If you'd like more info about Meal Prep or if you'd like to support the channel: 🌱 Private coaching with Maddie: https://bit.ly/LEPmealprepcourse 🌱 Channel memberships: https://www.youtube.com/letseatplants/join 🌱 Buy me a can of chickpeas: https://www.buymeacoffee.com/letseatplants ✨ My favorite kitchen tools: Non-stick waffle iron: https://amzn.to/3HIooCx Glass storage containers (I use the Ikea brand but these are similar) https://amzn.to/3MkVol0 6-quart Instant Pot: https://amzn.to/3dkbs9v Instant Pot sealing rings: https://amzn.to/3eyauXz Vitamix V1200: https://amzn.to/3BNQYzq 🔺What to watch next! 3-ingredient pancakes: https://www.youtube.com/watch?v=FBVtiItpPkk&t=27s Fluffy vegan pancakes: https://www.youtube.com/watch?v=v27z4uA-CeY&t=192s Stir fry: https://www.youtube.com/watch?v=SLzdKAlaiR8&t=32s 🍴 Recipes: - Waffles based on Simple Veganista's waffles (I doubled this recipe to make 8 waffles) I reduce the baking powder & add 1/2 tsp. pumpkin pie spice (or cinnamon) per batch. I also add 1 tsp. vanilla per batch. As the recipe states, you can use applesauce instead of oil. I usually do 1/2 applesauce and 1/2 avocado oil, as I like the texture the best that way. https://simple-veganista.com/easy-vegan-waffles-recipe/#tasty-recipes-10762-jump-target - Brand New Vegan's Stir Fry sauce (I doubled the recipe) https://www.brandnewvegan.com/recipes/easiest-vegan-stir-fry-ever - Butternut Squash Soup (makes 8 servings) 2 onions 3-4 cloves garlic 5-6 carrots, peeled & chopped 1 small-medium butternut squash, peeled & chopped (or use 3-4 cups frozen cubed butternut squash) 3 TBL minced ginger (use less if you don't like it too ginger-y) 8 cups veggie broth 1 1/2 cups red lentils, rinsed Optional: 1/2 cup coconut cream or 1/2 cup cashew cream Add onions to a large stock pot and let simmer in water or veggie broth for 1 minute. Add carrots & garlic, followed quickly by butternut squash. Add veggie broth & ginger and let simmer about 15-20 minutes until veggies are just starting to get tender. Add rinsed lentils and let cook another 10 minutes. Once veggies & lentils are all soft, add coconut cream or cashew cream, if using. Blend with immersion blender or wait until cooled and use regular blender. If storing in freezer, be sure to leave space at the top of the tupperware, as liquids expand in the freezer. 🌱 Subscribe: https://www.youtube.com/LetsEatPlants IG: https://www.instagram.com/lets.eat.plants/ FB: https://www.facebook.com/Lets-Eat-Plants-108029567397987 [Disclosure: As an Amazon Associate I earn a small commission from qualifying purchases. This supports me so I can continue to bring you new video content! Prices are exactly the same for you if you purchase through an affiliate link or a non-affiliate link.]