Disclaimer: we aren't vegetarians or vegans, but we *try* to eat as healthy as our budget allows 
I've only frozen two meals so far, from the same recipe:
Spinach, Black Bean and spicy Yellow Rice Casserole
Rice:
1 T veg oil
1 large clove garlic, minced
1 medium onion, minced
3/4 c uncooked long grain rice
3/4 t tumeric
1 1/2 c chicken or vegetable broth, boiling hot
1/4t salt
Heat the oil in a 2 quart saucepan over medium-high heat. Add the garlic, onion, rice, and tumeric. cook, stirring often until the onion is softened. Add the chicken stock or borth, the salt and pepper. Mix well. Simmer, covered, until the liquid is absorbed, about 15 minutes. Let the rice rest off the heat for 5 minutes. Fluff with fork and adjust seasoning.
Black Beans:
1 15-ounce can black beans, rinsed and drained
1T chili powder
Combine the black beans with the chili powder and set aside.
Spinach:
1T veg oil
1 large clove garlic, minced
2 10-ounce packages frozen leaf spinach, thawed (don't squeeze dry)
1/4t salt
Freshly ground pepper to taste
2-4 T water, as needed
Heat the oil in a 10 inch skillet over high heat. When it is hot, add the garlic, spinach, salt, pepper, and 2T of the water. cook, stirring often, until the garlic is fragrant (about 2 mins). Add more water if the spinach is not moist, with loose leaves (it should not be compacted together).
Casserole Assembly:
1 cup shredded pepper jack cheese
Rice mixture
Black bean mixture
Spinach mixture
Spoon half of the spinach into the bottom of a 2 quart casserle dish, spreading it out evenly. Layer the rice on top, then the beans, the remaining spinach and the cheese.
Bake covered at 375 degrees for 45 minutes or until sizzling. Serve by spooning into tortillias with sour cream, salsa and guacamole and wrapping into a burrito.
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Thanks so much for the link!
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