Lots of vegetarian recipes freeze really well, as long as you avoid certain ingredients such as uncooked tomatoes and salad ingredients (lettuce, celery, cucumber, avocado etc). Potatoes are a bit iffy as they sometimes freeze well but other times they can be spongy and strange after defrosting.
And the most important thing to remember is to defrost slowly! All food, especially vegetables, taste better if they are defrosted slowly.
Click here for 15 vegetarian recipes over at The Kitchn.
All images are from The Kitchn