Save Time This Fall with Vegan Freezer Meals

Save Time This Fall with Vegan Freezer Meals

Hello everybody. Welcome back to the channel. My name is Danny Taylor, co-owner of Vegan Proteins Online Coaching. And I am home for about 4 days in between my last 16-day trip and my next 8-day trip. And coming home to a house with no food in it was a good reminder of how much I hate coming home to a house with no food in it because then I just flounder around for a few days until I get myself sorted. So before we go on this next trip, which is a vegan cruise to Alaska, which I plan to make a video about. So hopefully that comes out good for you guys next week. Before I head out on that trip, I figured I would make some freezer meals that I could make now, stick in the freezer so that when I come home, I have some lunches, dinners, snacks. Breakfast is easy because it’s just a cereal. That That’s an easy one. I just got to make sure I have it before I get home. But I wanted to make sure I had some food for myself and Jakamo so that we can stay on track while we take the few days that it almost always takes us to like fully readjust. So, if you’re interested in any of the recipes in this video, by the grace of God, I’ve had the time to put that together in a PDF for you, and you can just go ahead and enter your email below, and it’ll be in your email in a few minutes. If it’s not there, guys, I just ran out of time. Sorry about that. All right, let’s get into it. [Music] Oh my god, I look a hot, sweaty mess. It’s because I am. I’m running around like crazy. We leave for Alaska in about 24 hours, barely packed, meetings all day, client check-ins to do, and of course this, cuz I don’t want to leave you guys hanging. So, what am I going to make for like lunch and dinner? Basically, soups and chilies freeze incredibly well. So, I don’t know if any of you guys have ever been to the Olive Garden. I actually have not ever been to the Olive Garden, but there’s this soup they have called Zupa Tuscana. And maybe it’s just a soup that is, you know, famous in other parts of the world, but Olive Garden soup particularly. One of my best friends, Robert’s lovely wife, Karen, made this dish for us one night when we came to stay with them, and it was so good. I was like, “You’ve got to give me the recipe.” and I took her, this is basically her recipe. I just made it a teeny bit more macroofriendly and it is one of my favorites. It’s one of my clients favorites. I hope you guys like it. So, I probably should have mentioned this at the beginning, but this is not the cheapest recipe video that I’ve ever made because the grocery store that we had to stop at to get this stuff was Whole Foods, and I continue to be shocked at the prices they get away with charging. But anyway, we are going to start with two packages of the field roast Italian sausages. And I am going to cut those each of them in half lengthwise and then sort of slice them into half coins. And I’m going to put those in a large stock pot over medium heat. And I’m just going to stir those dry with a wooden spoon for probably about the next 8 minutes or so until I get some burnt little crispy bits at the bottom. Now, since part of why I’m making these recipes is to save time because I am very short on it. I bought a pre-diced onion. So, this calls for a large onion diced and I just bought it pre- chopped, so it cost me more money, but it saves me more time. And then likewise, I normally dice the garlic sort of by hand, but today I’m going to use three cloves of garlic. Some of them kind of broke up as I was taking the skin off of them. And I’m just going to press them in my garlic press. But I’m going to set these two things aside for now. Now I’m going to move on to dicing five potatoes with the skin on. The last video I made with potatoes, somebody was very concerned that I hadn’t washed them. Do not worry, sir. These are washed. So, I’m going to dice these into about half an inch cubes. And of course, if you see any of the potato pieces with little brown flexcks in them, be sure to get rid of those because they are the most unpleasant thing to take a bite out of when you are not expecting it. Okay, coming back over to the pan. I’m just stirring these up a little bit and checking for the little kind of brown bits on the side. That’s what we’re looking for. And then I’m going to add my onion, my garlic. Stir that around. And just let that cook for about 60 seconds. You don’t want it to cook much longer than that or the garlic will start to burn. And then I’m going to add eight cups of water. And then the correct amount of Better Than Bullion veggie broth, which in this instance was about a tablespoon or so, but you could also just use vegetable broth from the start, but it’s about 8 cups. I’m going to add a teaspoon of crushed red pepper flakes. Stir that in. And then I’m going to add my potato and bring this pot to a low boil for about 20 minutes until the potatoes are fork tender. While that’s boiling, I’m going to take a full head of kale and I am just going to rough chop it, removing the stems. So, this doesn’t have to be pretty. You just don’t want any huge pieces in there. So, keep an eye out for that and just tear them up if you’ve got them. Once we’re at a place where those potatoes are done, we’re going to add 2/3 a cup of the Kite Hill unsweetened plain Greek yogurt. And then we are going to add our full head of kale. This is why it really helps to have a big pot here cuz it’s a lot of kale before it’s cooked. It will cook down not quite as much as spinach, but similar too. So, I really kind of have to fight with it a little bit to get it all to mix in. And then I’m just going to cover it and cook it for about another 5 minutes until that kale is cooked through. Just give that broth a little taste test, see if it needs anything added to it. But this was perfect. So, I am going to come over and put it in my little freezer containers, which I’ll talk about later in the video. And I find that when I’m portioning out uh soups, chilies, anything that’s kind of mushy like this, I actually really like to use my largest ice cream scoop to do so because it just helps me not make a giant mess. And this is a relatively new development, so I figured I’d share it with you guys. [Applause] Okay, so I knew that making muffins would freeze well for when we get back, but since the store we stopped at was Whole Foods, God help me. The only thing that I could find there was this Bob’s Redm Mill coffee cake mix that was vegan. But really, what’s the difference between a coffee cake and muffins? I’m pretty sure it’s just the shape, but by itself, this holds basically no nutritional value. So, we’re going to spruce it up, add a bunch of stuff to it, but I still think it’s going to be pretty fast. So, go ahead and preheat your oven to 350°. Okay, depending on what kind of pre storebought mix you get, yours might be different, but I think these principles hold true no matter what kind you get. So, I just dumped the whole box of mix in, I have a half a cup of vital wheat gluten. This is mostly to act like a binder. It only adds a couple grams of protein to each muffin. A cup of soy milk, 2/3 a cup of applesauce, and then I have some Bob’s Redm Mill egg replacer that I reconstituted. But because I have vital wheat gluten in this, I might have been able to get away without it. And I’m going to mix that up quite well. And then I have a whole bag of unsweetened dried apples. And I’m just crunching those up with my hands to make the bits smaller. And poured it in a bowl first so that I can look for any giant pieces. There. There were a few. And I just kind of broke them up into smaller pieces. And I’m just going to fold these into the batter. So, because I’m adding these dehydrated apples, that’s why I added a bit more liquid to the box mix than it called for because I knew that these dried apples were going to suck up some moisture as they cook. I just hope that this was the right amount. So, I was guessing this would make about 12 muffins. It ended up making a little bit more. And these are silicone muffin liners that I’m using to bake them in. And again, I’m using a smaller sort of ice cream scoop here to get those in there without making a giant mess. So, I realized as I was doing this that I had more than 12 muffins worth of batter, and I was afraid they were going to expand up over the edges and stick to the pan. So, I just sprayed a little bit in between the muffins just in case they did, in fact, puff up and over. Now, this is the cinnamon sugar topping that it came with for the coffee cake. I ended up not even using half of this, but I used about a teaspoon per muffin and just sprinkled it right on the top. And we’re going to pop that in the oven at 350° for 25 minutes. [Music] We’ll see. But because I hate seeing food go to waste, I wanted to use what left of the batter I had to make a little mug cake in the microwave for Jakamo. So, I just put the remaining batter and it filled the cup about halfway. Another teaspoon of the topping on there. And I just microwaved it for about 90 seconds. And this did come out really well. Not as well as baking it in the oven, but very, very well for 90 seconds. I got to freeze these fast cuz they are not going to last. They have a nice crunchy top, but they’re still light and fluffy. And I really like the apple in them. It hydrated perfectly. These came out so good. Okay, I’m going to make one more meal. And I’ve never made it before, but I have an idea for a broccoli cheddar casserole. I guess I have an idea. And it was inspired by our friends at Rebel Cheese. We saw them in Colorado and they had a bunch left over. So, they sent us home with some of their different cheeses. And this smoked cheddar one is awesome. So, I am going to try cooking it in a casserole instead of slicing it up and eating it straight, which is what I’ve been doing since I got home. I feel like this would be a better way to consume it. If you haven’t tried Rebel Cheese, they’re in like kind of boutique grocery stores across the country. It’s definitely worth trying if you see it. So, as I’m watching this back to make the voice over, I did want to add that this is not sponsored in any way. They just gave me a few blocks of extra cheese, but it is just so good and I’ve not seen it before that I really wanted to show it to you guys. But, you could make this recipe with any kind of vegan cheese shreds that are cheddar. So, I did the whole block, which came out to be one cup, which is exactly what I needed. So, I’m going to set aside a/4 of a cup of the shreds to use at the end. Now, in that same large stock pot that I cooked the zupa tuscana in, I’m going to put a quart of mushroom broth that I bought pre-made. Again, you could use your own, but I am desperately trying to save some time here. I’m adding a full cup of textured vegetable protein, the remaining 3/4 of a cup of the Rebel smoked cheddar cheese, one cup of the Kiteill unsweetened plain Greek yogurt, one cup of nutritional yeast. While this is cooking, I remember to preheat the oven. Oven 350°. I’m going to add a teaspoon of salt and pepper each. And then, keeping an eye on this, I’m going to bring this mixture to a boil. You can see it exploding and getting ready to hit my camera. And I’m going to add two 10 oz bags of frozen broccoli fuettes. If you want this to cook a little bit faster, you can let this fully thaw before you add them. But again, I just did not have time to wait for them to thaw. Once those are in there, I’m going to rebring this back to a boil and then I’m going to portion it out into my containers to bake the individual servings of casserole in. You could just do this in a large container and not pre-portion it, but just again just trying to save myself time now and when I get home. So, you could do this in like mini bread loaf pan as well if you don’t have these kind of silicone pans. And then I’m taking the rebel cheese that I set aside in the beginning and I’m just sprinkling it on top of each of them. These shreds did not melt in the oven. So, they don’t look melted when they come out. But, I’m telling you, it does not matter because they are so stinking flavorful. It’s not even funny. This might be my favorite vegan cheese I’ve ever had. So, then I’m going to bake this for a half an hour. All right, guys. It’s the next day. Or did I just change my shirt? You’ll never know. and we’re about to leave for Alaska in about 2 hours. Well, technically we’re going to Seattle, leaving from Seattle and going to Alaska. But I digress. I wanted to show you how these meals and snacks unfreeze. And I actually didn’t get a second to talk about the the containers that I freeze them in that I love so much. So, hold please. So, these are the only ones that I have right now that aren’t currently being used. But what they are is they’re like silicone trays that come in different sizes. These ones are half cup sizes. The ones I did the casserole in were full cup and the ones that I did the stew in were two cup. Um, and they make smaller ones too for sauces and things. And the brand name one is called Super Cubes. S O U P E R Cubes. But this is just a knockoff, but it’s still also BPA free. It can be frozen. It can be cooked in the oven like I did yesterday. I really, really love them. They pop out of here so easily. I’m going to show you in a second. I’m not one who’s like, “You need to have these things.” Nobody needs to have anything. You could use Ziploc bags, too, and I did for years. But they’re pretty cool. I don’t think I said this when I was recording, but it took about 5 minutes of reheating the casserole in the microwave. I did it like every 2 minutes or so and stirred it, and it came out to be 5 minutes till it was done. And then the stew, the zupa tuscana, that took 7 minutes, but it’s a much larger brick. That’s how long it took to reheat in the microwave. Again, stirring it every minute and a half or so. What we got? You sit there cuz you’re a lefty. Yeah. All right. We need the ultimate taste tester. Now, he ate like two of these yesterday, but he ate the mug cake and one of them, but they hadn’t been frozen yet. So, let’s test them after they’ve been frozen. And hopefully, th I like stuff better frozen. I’m probably the bad like you probably don’t want to trust my opinion here, but but also trust my opinion. He does eat stuff when it’s frozen. I’m really weird. Go ahead. Try it. This? Yeah. After it’s been frozen. And I got to compare it to yesterday. Okay. Yeah. Take the wrapper off of it. No, I promise I won’t eat that. You would think this was staged, but it’s not. I’m a professional. Okay. Professional taste tester. How’s packing coming? Excellent. We’re going to talk about this thing. Ready? Okay. Let’s Is it still frozen in the middle? I took it out. Like, if I say it’s good, is that going to be a bad thing? Cuz I like frozen stuff. No, it’s good. It’s good. It’s cold, but it’s not frozen. No, it’s good. It’s So, here’s the thing. The top of it had a really good um making it. Nobody saw that. The top of it has a similar texture to yesterday when it was not frozen, which is it which is good. It’s got a good crust. Yeah, it’s got a good crust. Uh but this is more like this isn’t a protein snack. This isn’t even really like a healthy snack, per se. It’s just like kind of a light snack cuz it’s basically fat-ree. It’s got about 5 g of protein and like 30 g of carbs. So, it’s just like a little snack so that you don’t like end up eating stupider snacks when you get home. I want stupider snacks. Save that cuz then it could be dessert. Okay. This is like a broccoli. Stop eating that right now. For now. Broccoli cheddar casserole. And I don’t remember the macros off my head. Let me Broccoli cheddar casserole. Mhm. [Music] Now I get the macros. I beg her for the macros for things and I don’t get them. But when I’m on video, then I get the macros. I calculate the macros just for you guys. Yeah. Yeah. Yeah. Okay. I get to try this now. Broccoli cherry casserole. This is like topnotch. That That is good. I used a whole block of the rebel cheese in in the That’s what’s going on. That’s why it’s so good. I was like, how is she just using nutritional yeast? That’s how clueless I am. There is snooch in it, but there’s also an entire block of I’m like, what’s going on? Why is it just like so ridiculously cheesy? So, this one is that is 200 calories, 24 carbs, 7.4 fat, and 17 protein. That’s not bad considering it tastes that cheesy. It’s only got about 70. That’s not That’s more of a side dish at 200 calories, but you could have two of them and then that would be 400 calories and 34 g. five of them and have like a double dinner for breakfast on a Saturday morning. I’m down. You good? I have I haven’t I haven’t tried it, actually. Seriously? Yeah. Ow. M. It’s like taking a block of the rebel cheese and making it stretch. Oh my god. For more mouthfuls. Oh my god. That sounds like real real good. Okay, last but not least. You’ve had this before, but I don’t think we’ve ever done it frozen. And then unfrozen. It’s a Zupa Tuscana. That’s what I thought it was. This is classic. Okay, I’m going to be a critic of this one because I’m Italian and this is an Italian Zupa Tossana dish. And so it’s from Olive Garden. So we could do better than Olive Garden. I hope the goal just hearing that gets me upset. That restaurant in the No. Oh man, it’s got a kick. You’re welcome. Oh, it usually didn’t have that much of a kick. That is Yeah, I actually like that. Nice. And honestly, the zupa tuscana that we’ve made in the past or that I’ve tried wasn’t as well cooked as this. I feel like this is cooked through a little better and so it it’s a little I like to cook the sausage until it’s like almost got little burnt bits on it. Got to get a piece a bite with everything. I also used um the high protein yogurt instead of creamer and I think that gave it a nice little taste as well. So this whole bowl is 332 calories, 34 carb, 10.4 fat, 28 g of protein. How much fat? 10.4. That’s not bad either. Yeah. Did the change from the creamer to the yogurt help with that? Probably. I assume I think it more gave it more protein than reduced the fat. Gotcha. Well, the fat’s pretty low considering how good it tastes. So, let me know what you guys think of this. If you want to see more freezer meals, I think it’s a really cool thing to know what recipes freeze well. All of this came out of the freezer. Yep. Mhm. That’s pretty cool. So, it will all be here when we get back, barring Ben doesn’t eat it while we’re gone. that. So, all this will not be here when we get back because Ben is here and hopefully he’ll film himself eating everything so you can see how he clears out everything in the freezer. Ben, please don’t eat this stuff cuz it’s going to be my saving grace when we get back. He’s not going to watch this and then we get to yell at him because he’s You know what? This doesn’t come out till after we get back. So, I’m just going to have to tell him. Anyway, if you guys like this video, be sure to hit subscribe because we do put out videos every single week where we do tips, tricks, recipes, meal plans, and educational videos about health and fitness. And if you’re a vegan who’s looking to improve your physique, that’s what we do here at Vegan Proteins. We coach vegan athletes to get in the best shape of their life. That’s what we’ve been doing since 2008. We’ve helped over 2500 vegans so far. If you’re interested in filling out an assessment, it’s down below. fill it out and one of us will get back to you, probably him, within a business day. Uh, so if you like the video, don’t forget to like the video, subscribe, hit the bell, all the things I’m supposed to tell you to do at the end of a YouTube video. And we’ll talk to you soon. Bye. Later. All right. Damn. Talk about

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