Christina Najjar

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Make Ahead Meals in Jars (vegan)

May 7, 2013 by Christina Najjar 16 Comments

You may have already read my post about slowcooker freezer bags. If so, you know I’m a fan of preparing food ahead of time to cut down on preparation time when my schedule gets hectic. Right now, it’s getting hectic. I have a lot on my plate, and not in the tasty, big belly, burping kind of way.

With my upcoming move, I need to empty everything in my pantry.  On the plus side, I’m guessing I’ll be saving on groceries. But on the downside, it could get boring quickly. So, I’ve attempted to make some interesting dry meals in jars to keep things interesting.

Make ahead vegan meals in jars

Make Ahead Meals In Jars

Apple Raisin Oatmeal

Make ahead vegan meals in jars

Ingredients
2 cups oats
1/2 cup each: coconut shavings, raisins, and chopped dehydrated apples
1 tsp cinnamon

Directions
Add the mix to 5 cups of boiling water. Cover it and let it simmer. Stir occasionally. Remove it from the heat after 10 minutes and let it sit for 5 minutes before serving. You can add a few tablespoons of sugar to the dry mix, but I’d rather add a sugar free sweetener once it’s cooked. Serves 4.

Curried Coconut Red lentil soup

Make ahead vegan meals in jars

Ingredients
1 1/2 cups red lentils
1/4 cup coconut
1/2 cup dehydrated onion flakes
2 tbsp parsley flakes
1 1/2 tsp turmeric – replace the cumin and turmeric with curry powder if you’re missing one of them
1 1/2 tsp cumin
1/2 tsp ground black pepper
1 tsp ground ginger
1 veggie bouillon cube*

*I buy mine in the bulk section of natural food stores. Make sure to read the ingredients, as some contain gluten and/or corn. The ones I buy have a bit of maltodextrin, but I haven’t been reacting to them. I’m supposed to mix them with two cups of water, but I find it makes everything too salty, so I use 1 cube per 3 cups of water.

Directions
Add mix to 7 cups of boiling water. Simmer covered, stirring occasionally. Cook for 30 minutes. Serves 4.

Note: the amount of spices in this recipe reduces the required amount of broth, which is why 1 bouillon cube is enough for 7 cups of water.

Apple lentil soup

Make ahead vegan meals in jars

Ingredients
2 cups green lentils
1/2 cup dehydrated apple slices, cut up
3 tbsp dehydrated onion flakes
1 tbsp parsley flakes
1 tsp ground ginger
2 veggie bouillon cubes
1 bay leaf

Directions
Add mix to 7 cups of boiling water. Simmer covered, stirring occasionally. Cook for 30 minutes. Serves 4.

Quinoa Rice Bowl

Make ahead vegan meals in jars

Ingredients
2/3 cup quinoa
2/3 cup rice of choice (make sure its the 2:1 water to rice ratio kind) – I use Uncle Ben’s Wholegrain Perfection
1/3 cup dehydrated veggies
1/2 tsp chilli powder
1 veggie bouillon cube

Directions
Add mix to 3 cups of boiling water. Simmer covered, stirring occasionally. Cook for 20 minutes. Serves 4.

Note: you can play around with the quinoa and rice proportions as long as you have 1 1/3 cup total of rice and quinoa. I would usually put more quinoa, but I ran out this time.

And there you have it, 4 meals prepared in jars in next to no time!

Filed Under: Mains, Recipes, Vegan Tagged With: breakfast, corn free, dairy free, egg free, gluten free, main course, nut free, soup, soy free, vegan

Comments

  1. Anonymous says

    August 8, 2013 at 1:32 pm

    what is the shelf life for these jarred meals?

    Reply
  2. Christina Najjar says

    August 8, 2013 at 10:30 pm

    I wouldn't keep stuff that has dried fruit more than six months, but the other mixes can keep for a year and upwards. You just need to keep in mind that spices start to lose their flavour after a year, and while the dried stuff will be fine for a long time, as it gets older, it takes longer to cook.

    Reply
  3. Dianna says

    August 29, 2013 at 1:46 pm

    Thanks for sharing these! I am excited to try them.

    Reply
  4. Christina Najjar says

    August 30, 2013 at 8:24 am

    Thank you! 🙂 Let me know what you think!

    Reply
  5. Melissa Adams says

    August 29, 2015 at 9:18 am

    I am SO excited to try these. Thank you so much for posting this!

    Reply
  6. Christina Najjar says

    September 17, 2015 at 12:45 pm

    Thank you! The pleasure is mine! I still regularly make the red lentil soup because it's so easy, really flavourful, and I always have the ingredients on hand!

    Reply
  7. Katie Milan says

    November 1, 2015 at 8:37 pm

    How many people do these serve? Specifically the quinoa rice bowl.

    Reply
    • Christina Najjar says

      May 16, 2016 at 11:54 am

      The quinoa rice bowl should serve about 4. Thanks for asking! I just updated it to specify the number of servings.

      Reply
  8. Chelsea Veurink says

    November 3, 2015 at 8:49 am

    I'd bet using a vacuum sealer with a jar attachment would help keep them fresh longer 🙂 Thanks for the ideas!

    Reply
    • Christina Najjar says

      May 16, 2016 at 11:36 am

      My pleasure! And thank you for your idea as well 🙂

      Reply
  9. Unknown says

    November 11, 2015 at 4:56 pm

    Any presentation photos? What is the finished product to look like? Trying to figure out how soupy/brothy it should be. Also, are the soups simmering covered or uncovered?

    Reply
    • Christina Najjar says

      May 16, 2016 at 11:36 am

      I don’t have final pictures, at the moment, but I could potentially take some! The apple lentil one will be on the brothy side, and the red lentil one will be really thick. The other two should fully absorb the water. They should simmer covered. Thanks for bringing that to my attention!

      Reply
  10. appliancesboard says

    December 14, 2015 at 9:25 am

    This is an excellent post Christina Najjar. Thanks for sharing this awesome post. I loved to read this whole post and its seems like a great blog i ever seen.

    Reply
    • Christina Najjar says

      May 16, 2016 at 11:54 am

      Thanks!

      Reply
  11. appliancescastle says

    May 16, 2016 at 4:04 am

    i just love everything you do, it’s all just so quirky and makes me smile! so glad you shared 🙂

    Reply

Trackbacks

  1. 2017-02-03 Fabulous Food Allergy Friday – surviving the food allergy apocalypse says:
    February 3, 2017 at 5:33 am

    […] lemons.  And if winter is wearing you down and you’re tired of meal prep, try this idea for Make Ahead Vegan Meals in Jars. Bet it would work great with an Instant […]

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