4 Freeze Dried Vegetable Recipes You Can Make in a Pinch

Ah, mornings! The only time of the day when you actually think you'll make it home early enough to cook Pinterest's most drool-worthy recipes. Of course, somewhere between... everything, especially chopping veggies post-work seems next to impossible. So, it is at those times when ingredients like freeze dried vegetables come to the rescue. Why's that?

Well, first off, the bite-sized treats are already chopped, which means they help you skip the prep work part. More than that, our freeze dried veggies are just as tasty as their fresh counterparts, translating to easy meals that are nothing short of amazing. In fact, if you've ever tried our products yourself, you know that our freeze dried vegetables aren't just tasty; they often add oomph to the mix, making your dishes more piquant.

So, if you're ready to enjoy the convenience and benefits of our products, these 4 freeze dried vegetable recipes are a great place to start.

Cauliflower Pizza Cups

Low-Carb • Protein-Packed • 6 Ingredients
Makes: 9 cups
Total Time: ~35 minutes

By now we all know that cauliflower is making waves as a powerhouse veggie. From the nutrients it packs to the multiple ways it can be cooked, the superfood is a definite show-stopper in the nutritional world; however, incorporating it in our meals isn't always easy. That's where this recipe steps in. With only 6 ingredients, you’re spared the long shopping list without missing any of the nutrients. #timesaver

Ingredients:

• 3 cups freeze-dried cauliflower pearls
• 1 egg
• ⅓ cup grated Parmesan cheese
• ⅔ cup shredded mozzarella cheese
• ⅔ cup mini pepperoni slices
• 1 teaspoon dried oregano

Directions:

1. Preheat Oven:
   Preheat to 400°F. Line 9 cups of a muffin tin with paper liners or lightly grease them.

2. Hydrate the Cauliflower:
   Place cauliflower pearls in a bowl with 6 cups lukewarm water. Soak for 8 minutes, then drain well.

3. Make the Mixture:
   Transfer cauliflower to a food processor. Pulse until finely chopped, like rice.
   Add egg, Parmesan, mozzarella, and oregano. Pulse again until fully combined.

4. Fill the Cups:
   Spoon the mixture evenly into muffin cups. Press down gently to compact.
   Top each cup with a few mini pepperoni slices.

5. Bake:
   Bake for 20–25 minutes, or until golden brown and set. Let cool slightly before serving.

Tips:

• For a vegetarian version, skip the pepperoni or swap in olives or sun-dried tomatoes.
• Store leftovers in the fridge for up to 4 days or freeze for grab-and-go lunches.

Sweet Potato Quesadilla

Fast • Satisfying • Comforting
Makes: 2 quesadillas (serves 2–4)
Total Time: ~20 minutes

If there's one thing we all know about quesadillas is that they're pretty darn easy to make – this version is no different. Stuffed with a delicious combo of sweet potatoes and Feta cheese, the tortilla dish can readily do the trick on those hectic days when you need something fast to hit the spot.

Ingredients:

Ingredients:

• 4 whole wheat tortillas
• ½ cup freeze-dried sweet potatoes
• 1 tablespoon unsalted butter
• ½ cup crumbled Feta cheese
• 1 teaspoon hot sauce (optional)
• Pinch of salt
• 1 cup water

Directions:

1. Cook the Sweet Potatoes:
   In a small saucepan, combine freeze-dried sweet potatoes, water, and a pinch of salt.
   Bring to a boil and simmer for 8–10 minutes, or until tender. Drain excess water.

2. Mash and Flavor:
   Mash the sweet potatoes with butter and hot sauce (if using) until smooth.

3. Assemble the Quesadillas:
   Lay 2 tortillas flat. Spread the sweet potato mash evenly over each.
   Sprinkle crumbled Feta over the top and cover with remaining tortillas.

4. Cook:
   Heat a non-stick skillet over medium heat.
   Cook each quesadilla for 2–3 minutes per side, or until golden brown and the cheese is slightly melted.

5. Serve:
   Transfer to a cutting board, slice into wedges, and serve warm.

Tips:

• Add spinach, black beans, or caramelized onions for more filling options.
• Store leftovers in the fridge for up to 3 days—reheat in a skillet or toaster oven.

Bacon Pea Salad

Creamy • Crunchy • Crowd-Pleasing
Serves: 6
Total Time: ~25 minutes (plus chilling)

Even though peas scream "spring" (mainly due to their vibrant green color), this salad recipe is a treat you can enjoy all year round. The all season dish is generously sprinkled with bacon and yummified with mayo, so it's bound to make everyone at the table swoon. PS: Don't be surprised if your little ones ask for seconds!

Ingredients:

• 2 cups freeze-dried peas
• 1 cup cooked bacon, finely diced
• ⅔ cup mayonnaise
• ⅓ cup grated Parmesan cheese
• 1 small red onion, finely chopped
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon smoked paprika (optional)

Directions:

1. Rehydrate the Peas:
   Place peas in a bowl and cover with 3 cups boiling water.
   Let sit for 10–15 minutes, or until fully rehydrated.
   Drain and pat dry thoroughly with paper towels to prevent sogginess.

2. Mix the Salad:
   In a large bowl, combine rehydrated peas, bacon, red onion, Parmesan, mayo, salt, pepper, and smoked paprika.
   Stir well until everything is evenly coated.

3. Chill and Serve:
   Cover and refrigerate for at least 1 hour to let flavors meld.
   Serve cold as a side or light lunch.

Tips:

• Want a lighter version? Swap in Greek yogurt for half the mayo.
• Make it vegetarian by using smoked almonds or crispy chickpeas in place of bacon.

Beef Red Pepper Soup

Hearty • Warming • Vitamin-Packed
Serves: 4
Total Time: ~50 minutes

If you're looking for an easy way to warm yourself up on a cold winter night, this red pepper soup is just the thing to hit the spot. Loaded with red bell peppers (hurray for vitamin C⁽¹⁾!), ground beef and an awful lot of warming spices, the dish might as well scream "I'm good for you, eat me!"

Ingredients:

• 2 cups ground beef
• ½ cup white rice
• ½ cup freeze-dried red bell pepper
• ¼ cup dehydrated onion
• 1 teaspoon granulated garlic
• ½ cup tomato sauce
• Salt and black pepper, to taste
• 2 cups boiling water (for rehydrating)
• 1 cup water (for simmering)

Directions:

1. Rehydrate the Veggies:
   In a bowl, combine red bell peppers and dehydrated onion with 2 cups boiling water.
   Let sit for 10–15 minutes, then drain and gently squeeze out excess water. Pat dry with paper towels.

2. Brown the Beef:
   In a Dutch oven or large pot, cook ground beef over medium-high heat for 5–6 minutes, until browned and fully cooked. Drain excess fat if needed.

3. Simmer the Soup:
   Add rehydrated veggies, garlic, rice, tomato sauce, and 1 cup water to the pot.
   Season with salt and pepper. Stir to combine.

4. Cook:
   Cover and simmer on low heat for 40 minutes, or until rice is tender and flavors have melded.

5. Serve:
   Ladle into bowls and serve hot—perfect with crusty bread or a sprinkle of Parmesan.

Optional Add-Ons:

• Add a pinch of smoked paprika or chili flakes for extra heat.
• Stir in spinach or kale during the last 5 minutes for added greens.

So, what do you think? Are freeze dried vegetables a life-saver or what? We'd love to hear your thoughts/experiences in the comments down below!

References:

1. https://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2896/2

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