Make your Meatless Mondays easy and delicious with plant-based freezer meals.
These meals are packed with flavour and made to be prepped ahead so that you can enjoy a hearty, plant-based dish without the hassle.
With a Polish twist, you’ll get cosy comfort food perfect for busy weeks.
So stock up, heat up, and enjoy a stress-free, meatless meal full of flavour and tradition!
It’s about making Mondays better, one plant-based meal at a time.
10 Plant-Based Freezer Meals For Meatless Mondays With Polish
These ten recipes are packed with flavour and protein.
Whether vegan or new to meatless meals, these dishes will keep your belly full and your Polish heart happy!
Here’s a table with each dish’s Prep Time, Cook Time, and Serves.
| Dish Name | Prep Time | Cook Time | Serves |
| 1. Sweet Potato Black Bean Enchiladas | 15 minutes | 35 minutes | 4 |
| 2. The Best Vegan Meatballs | 10 minutes | 25 minutes | 4 |
| 3. Baked Ziti | 15 minutes | 45 minutes | 6 |
| 4. Creamy Spinach and Cheese Green Chile Enchiladas | 20 minutes | 30 minutes | 6 |
| 5. Butternut Squash Lasagna | 20 minutes | 1 hour | 6 |
| 6. Vegan Lasagna | 20 minutes | 1 hour | 6 |
| 7. Crispy Taquitos | 15 minutes | 25 minutes | 4 |
| 8. Lentil Pot Pie | 20 minutes | 40 minutes | 6 |
| 9. Hearty White Bean Vegetable Soup | 10 minutes | 30 minutes | 6 |
| 10. Chickpea Black Bean Burgers | 15 minutes | 20 minutes | 4 |
Recipe 1 – Sweet Potato Black Bean Pierogi
Sweet potatoes and black beans are here to steal the show, proving even plants can party like it’s Christmas Eve!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup water
- 2 tbsp olive oil
- 1 large sweet potato, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp smoked paprika
- Salt and pepper to taste
- Vegan butter for frying (optional)
Instructions
Step 1: Mix flour, water, and olive oil until a dough forms. Knead it like you’re massaging a grumpy aunt; it should be smooth. Wrap and rest for 30 minutes.
Step 2: Boil sweet potato cubes until soft (about 15 minutes), then mash with black beans, smoked paprika, salt, and pepper.
Step 3: Roll out the dough thinly, cut it into circles with a glass, and spoon 1 tbsp of filling into each. Fold and pinch the edges tight.
Step 4: Boil pierogi in salted water until they float (3-5 minutes), then freeze on a tray before bagging. Fry in vegan butter later for that golden crisp.
Chef’s Tip: Top with vegan sour cream for that creamy Polish touch.
Recipe 2 – Vegan Bigos (Hunter’s Stew)
A smoky, savoury twist on a classic Polish favourite!
Ingredients
- 1 lb mushrooms (cremini or wild), sliced
- 2 cups sauerkraut, rinsed
- 1 can (15 oz) white beans, drained
- 1 onion, chopped
- 2 tbsp tomato paste
- 1 tsp caraway seeds
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
Step 1: Cook onion in a big pot with a splash of oil until golden, like a Polish sunset. Add mushrooms and cook until they shrink and smell earthy.
Step 2: Stir in sauerkraut, white beans, tomato paste, and caraway seeds.
Step 3: Pour in the broth, season with salt and pepper, and mix for 30 minutes until the flavours dance together. Cool it down before freezing it in containers.
Step 4: Reheat the stove with a splash of water. Stir it like you’re polka dancing.
Chef’s Tip: Make it even better by letting it sit overnight; the flavours get richer and more delicious!
Recipe 3 – Baked Ziti With Vegan Cheese
A vegan twist on the classic comfort dish!
Ingredients
- 12 oz ziti pasta
- 2 cups marinara sauce
- 1 cup vegan mozzarella, shredded
- 1 cup vegan ricotta (blend tofu with lemon juice and salt)
- 1 tsp dried oregano
- 1 tbsp olive oil
Instructions
Step 1: Cook ziti until firm, drain, and toss with olive oil so it doesn’t stick like gossip at a family reunion.
Step 2: Mix pasta with marinara, half the vegan mozzarella, and dollops of vegan ricotta. Sprinkle oregano like it’s fairy dust.
Step 3: Spread the mixture into a baking dish, top with the remaining mozzarella, and cover with foil. Freeze the dish raw, then bake it at 375°F (190°C) for 45 minutes, uncovering for the last 15 minutes.
Step 4: Serve hot, bubbly, and gooey, straight from the oven to your heart.
Chef’s Tip: Sneak in some spinach for extra green power. Nobody will notice, but your grandma would approve.
Recipe 4 – Creamy Spinach And Cheese Green Chile Pierogi
Delicious, creamy, and packed with flavour, these are a must-try!
Ingredients
- 2 cups flour
- 1/2 cup water
- 2 tbsp olive oil
- 2 cups spinach, chopped
- 1 cup vegan cheddar, shredded
- 1 small can (4 oz) green chiles, drained
- Salt to taste
Instructions
Step 1: Combine flour, water, and oil to make dough. Knead until smooth, then let it rest for 30 minutes under a towel.
Step 2: Cook spinach until wilted; mix with vegan cheddar, green chiles, and salt.
Step 3: Roll dough, cut circles, fill with 1 tbsp mixture, and seal tight.
Step 4: Boil until they float, cool, and freeze on a tray. Reheat by frying or steaming.
Chef’s Tip: Drizzle with hot sauce for extra zing. People can handle a little heat, right?
Recipe 5 – Butternut Squash Golabki (Stuffed Cabbage)
Comforting stuffed cabbage with a sweet twist!
Ingredients
- 1 head cabbage
- 2 cups butternut squash, cubed and roasted
- 1 cup cooked lentils
- 1 onion, diced
- 2 cups tomato sauce
- 1 tsp smoked paprika
Instructions
Step 1: Boil cabbage leaves until soft (5-7 minutes), then cool. Roast squash at 400°F (200°C) for 25 minutes until tender.
Step 2: Fry the onion and mix it with mashed squash, lentils, and paprika. This stuffing is so good that you’ll want to eat it alone.
Step 3: Roll 2 tbsp of filling into each cabbage leaf, place in a dish, cover with tomato sauce, and freeze. When ready, bake at 350°F (175°C) for 1 hour.
Step 4: Serve warm, maybe with rye bread because that’s the Polish way!
Chef’s Tip: Add a pinch of cinnamon to the filling for a sweet whisper. It’s unexpected but oh-so-Polish.
Recipe 6 – Vegan Lasagna With Tofu Ricotta
Lasagna with a Polish soul, creamy tofu ricotta, and layers of love, ready to thaw and wow your family!
Ingredients
- 12 lasagna noodles
- 2 cups marinara sauce
- 1 block (14 oz) tofu, crumbled
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 cup vegan mozzarella
Instructions
Step 1: Cook the noodles and rinse them with cold water. Don’t let them stick like cousins at a reunion.
Step 2: Blend tofu, lemon juice, garlic powder, and salt into ricotta. It’s creamy enough to fool your meat-loving grandpa!
Step 3: Layer noodles, sauce, tofu ricotta, and mozzarella in a dish. Freeze unbaked, then cook at 375°F (190°C) for 50 minutes when ready.
Step 4: Let it rest for 10 minutes before slicing; patience is a Polish virtue!
Chef’s Tip: Let the lasagna rest for 10-15 minutes before serving to set the layers and make slicing easier!
Recipe 7 – Crispy Potato And Onion Taquitos
Potatoes and onions go Mexican-Polish in these crispy rolls; why should tacos have all the fun?
Ingredients
- 2 large potatoes, peeled and cubed
- 1 onion, chopped
- 1 tsp cumin
- 10 small tortillas
- Olive oil for brushing
- Salt and pepper to taste
Instructions
Step 1: Boil potatoes until soft; mash with cooked onion, cumin, salt, and pepper.
Step 2: Spoon filling onto tortillas, roll tight, and place seam-side on a tray. Brush with oil for that golden crunch.
Step 3: Freeze raw, then bake at 400°F (200°C) for 20-25 minutes until crispy; no frying needed!
Step 4: Serve with salsa or vegan sour cream, dip like you mean it!
Chef’s Tip: Sprinkle with paprika before baking. It’s the Polish spice of life.
Recipe 8 – Lentil And Mushroom Pot Pie
A perfect blend of comfort and flavour in every bite!
Ingredients
- 1 cup cooked lentils
- 2 cups mushrooms, sliced
- 1 onion, diced
- 2 cups vegetable broth
- 1 tbsp flour
- 1 sheet vegan puff pastry
Instructions
Step 1: Cook the onion and mushrooms until fragrant. Stir in the flour, then add the broth and lentils. Mix until thick.
Step 2: Pour into a baking dish, top with puff pastry, and trim edges. Freeze unbaked.
Step 3: Bake from frozen at 375°F (190°C) for 40 minutes until golden and bubbly.
Step 4: Slice and serve. Watch the steam rise like a winter morning.
Chef’s Tip: Brush pastry with plant milk for extra shine.
Recipe 9 – Hearty White Bean And Cabbage Soup
Simple, satisfying, and full of flavour!
Ingredients
- 1 can (15 oz) white beans, drained
- 1/2 head cabbage, chopped
- 1 onion, diced
- 2 carrots, sliced
- 4 cups vegetable broth
- 1 tsp dill
Instructions
Step 1: Cook the onion and carrots until soft. This step warms up the kitchen for a Polish tale.
Step 2: Add cabbage, beans, broth, and dill. Mix for 25 minutes until everything’s tender and friendly.
Step 3: Cool and freeze in containers. Perfect for a quick melt on a busy Monday.
Step 4: Reheat on the stove, stirring like you’re mixing family secrets into the pot.
Chef’s Tip: Add a splash of vinegar at the end for that tangy Polish kick.
Recipe 10 – Chickpea And Sauerkraut Burgers
Sauerkraut in a burger? Tak, these patties are tangy, hearty, and ready to grill. Polish pride in every bite!
Ingredients
- 1 can (15 oz) chickpeas, drained
- 1 cup sauerkraut, drained
- 1/2 cup breadcrumbs
- 1 tsp smoked paprika
- 1 tbsp olive oil
Instructions
Step 1: Mash chickpeas with a fork, mix in sauerkraut, breadcrumbs, paprika, and oil, messy but worth it.
Step 2: Form into patties (about 4-6), freeze them on a tray, and then bag them.
Step 3: Cook from frozen. Grill or pan-fry for 4-5 minutes per side until golden and hot.
Step 4: Serve on a bun with mustard.
Chef’s Tip: While cooking, add a slice of vegan cheese on top; it will melt like a dream.
