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February is the perfect month to embrace hearty, comforting meals that nourish both the body and soul.
As the cold weather lingers, we crave food that is warm, satisfying, and packed with nutrients.
Plant-based meals are a fantastic option to keep your diet healthy while still indulging in rich, delicious flavors.
Whether you’re looking to cozy up with a filling stew, enjoy a hearty salad, or create a comforting bowl of pasta, February offers plenty of opportunities to explore plant-based dishes that are full of flavor.
In this blog, we’ve curated over 35 amazing plant-based recipes that are perfect for February.
From savory dishes like soups, stews, and casseroles to lighter options like salads and stir-fries, these recipes will help you eat seasonally while keeping your meals vibrant and exciting.
So, whether you’re fully vegan, vegetarian, or just looking to add more plant-based meals to your week, these recipes will inspire your February menu.
35+ Nutritious February Plant-Based Recipes for Every Carvings
With the chill of February upon us, it’s the perfect time to enjoy warm, hearty, and nourishing plant-based meals.
From savory soups and stews to comforting casseroles and wholesome grain bowls, these 35+ recipes will keep you feeling cozy and satisfied throughout the month.
Whether you’re preparing meals for yourself, your family, or hosting friends, these plant-based dishes are sure to delight everyone at the table.
So go ahead and embrace the flavors of the season with these delicious and nutritious plant-based recipes, and let this February be filled with the warmth of home-cooked, plant-powered meals!
Warm Lentil and Winter Vegetable Stew
This hearty and nutritious lentil stew is perfect for February’s chilly days. Packed with protein-rich lentils and seasonal vegetables, it’s a comforting dish that nourishes the body and warms the soul. With earthy herbs and a dash of zest from fresh lemon, this recipe is ideal for family dinners or meal prepping.
Ingredients:
- 1 cup green or brown lentils, rinsed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium turnip, peeled and diced
- 1 medium parsnip, diced
- 1 14-ounce can of diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of ½ lemon
- Fresh parsley for garnish
Instructions:
- Heat olive oil in a large pot over medium heat. Sauté onions and garlic until fragrant, about 2 minutes.
- Add carrots, celery, turnip, and parsnip, cooking for 5–7 minutes until slightly softened.
- Stir in lentils, diced tomatoes, thyme, smoked paprika, salt, and pepper. Pour in the vegetable broth.
- Bring the stew to a boil, then reduce the heat to a simmer. Cover and cook for 25–30 minutes, stirring occasionally, until lentils are tender.
- Adjust seasoning if necessary. Stir in lemon juice for a bright finish.
- Serve hot, garnished with fresh parsley and a side of crusty bread.
This lentil and winter vegetable stew is February comfort food at its best. Loaded with fiber, vitamins, and minerals, it keeps you energized while supporting your health. The warm, savory flavors of this plant-based meal make it a recipe you’ll turn to time and again throughout the colder months.
Spiced Roasted Cauliflower and Chickpea Salad
Brighten your February with this vibrant roasted cauliflower and chickpea salad. Seasoned with warming spices and paired with a tangy tahini dressing, this dish is as satisfying as it is nutritious. The mix of roasted and fresh ingredients creates a delightful balance of flavors and textures.
Ingredients:
- 1 medium cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- Salt and pepper to taste
- 4 cups mixed greens or baby spinach
- 1 small red onion, thinly sliced
- ½ cup pomegranate seeds (optional)
For the tahini dressing:
- 3 tablespoons tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 tablespoons water (or as needed)
- Salt to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- Toss cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, turmeric, salt, and pepper. Spread them on a baking sheet in a single layer.
- Roast for 25–30 minutes, stirring halfway through, until the cauliflower is tender and golden brown.
- Meanwhile, whisk together tahini, lemon juice, garlic, water, and a pinch of salt to make the dressing. Adjust consistency by adding more water if necessary.
- Arrange mixed greens on a serving platter. Top with roasted cauliflower and chickpeas, red onion, and pomegranate seeds. Drizzle with tahini dressing.
- Serve immediately or at room temperature.
This spiced roasted cauliflower and chickpea salad brings warmth and freshness to your February meals. Perfect as a light lunch or side dish, it showcases the versatility of plant-based ingredients in creating flavorful, wholesome dishes. The tahini dressing ties it all together, making every bite irresistible.
Creamy Mushroom and Spinach Pasta
Indulge in a comforting bowl of creamy mushroom and spinach pasta that’s entirely plant-based. This recipe uses cashew cream for a rich and velvety sauce, combined with earthy mushrooms and fresh spinach for a delicious, nutrient-packed dinner.
Ingredients:
- 12 ounces pasta (linguine or fettuccine)
- 2 tablespoons olive oil
- 2 cups mushrooms (button or cremini), sliced
- 3 garlic cloves, minced
- 3 cups fresh spinach
- 1 cup cashew cream (see instructions below)
- ½ cup pasta water
- Salt and pepper to taste
- Fresh parsley and nutritional yeast for garnish
For the cashew cream:
- 1 cup raw cashews, soaked in water for 4 hours or boiled for 10 minutes
- ½ cup water
- 1 tablespoon lemon juice
- Salt to taste
Instructions:
- Prepare the cashew cream by blending soaked cashews, water, lemon juice, and a pinch of salt until smooth. Set aside.
- Cook pasta according to package instructions. Reserve ½ cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Sauté mushrooms and garlic for 5–7 minutes until mushrooms are golden and tender.
- Add spinach to the skillet and cook until wilted, about 2 minutes.
- Stir in the cashew cream and reserved pasta water, mixing until a creamy sauce forms. Season with salt and pepper.
- Toss the cooked pasta in the sauce until fully coated.
- Serve hot, garnished with fresh parsley and a sprinkle of nutritional yeast for a cheesy flavor.
This creamy mushroom and spinach pasta is proof that plant-based comfort food can be just as indulgent as its dairy-based counterpart. Perfect for a cozy February evening, it’s a satisfying dish that’s easy to make yet impressively delicious. Share this recipe with friends or enjoy it solo for a heartwarming meal.
Sweet Potato and Black Bean Chili
This hearty and flavorful sweet potato and black bean chili is a plant-based twist on a classic winter comfort food. Packed with warming spices, tender sweet potatoes, and protein-rich black beans, this dish is ideal for February’s cold evenings. Top it with fresh avocado and cilantro for a satisfying, wholesome meal.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium sweet potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 14-ounce can of diced tomatoes
- 1 14-ounce can of black beans, drained and rinsed
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Fresh avocado and cilantro for topping
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened, about 3 minutes.
- Stir in sweet potatoes and bell pepper, cooking for 5 minutes.
- Add diced tomatoes, black beans, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a boil.
- Reduce heat to a simmer, cover, and cook for 25–30 minutes, stirring occasionally, until sweet potatoes are tender.
- Serve hot, topped with fresh avocado slices and cilantro.
This sweet potato and black bean chili is a crowd-pleaser that’s easy to make and perfect for meal prepping. Its rich, spicy flavors and hearty ingredients provide a comforting way to stay warm and nourished during February’s frosty days.
Creamy Broccoli and Potato Soup
This creamy broccoli and potato soup is a comforting bowl of goodness that celebrates the simplicity of wholesome, plant-based ingredients. Thickened with cashews instead of cream, this soup is as velvety as it is nutritious. It’s an ideal recipe for a cozy lunch or dinner during the February chill.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 medium potatoes, peeled and diced
- 4 cups broccoli florets
- 4 cups vegetable broth
- 1 cup cashew cream (see instructions below)
- Salt and pepper to taste
- Fresh parsley for garnish
For the cashew cream:
- ½ cup raw cashews, soaked for 4 hours or boiled for 10 minutes
- ½ cup water
- 1 tablespoon lemon juice
- Salt to taste
Instructions:
- Prepare the cashew cream by blending soaked cashews, water, lemon juice, and salt until smooth. Set aside.
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant, about 3 minutes.
- Add potatoes, broccoli, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cook for 15–20 minutes, until vegetables are tender.
- Blend the soup using an immersion blender until smooth. Stir in the cashew cream and season with salt and pepper.
- Serve hot, garnished with fresh parsley and a drizzle of olive oil.
This creamy broccoli and potato soup is a delightful way to enjoy February’s seasonal produce. It’s rich, satisfying, and perfect for keeping warm on frosty days. Whether you’re sharing it with loved ones or savoring it solo, this soup is bound to become a winter favorite.
Baked Stuffed Bell Peppers with Quinoa and Kale
These vibrant baked bell peppers are stuffed with a flavorful mix of quinoa, kale, and aromatic herbs. This dish is packed with nutrients and makes for a beautiful, wholesome dinner that’s perfect for February evenings. Serve with a simple salad or crusty bread for a complete plant-based meal.
Ingredients:
- 4 large bell peppers, tops removed and seeds hollowed out
- 1 cup cooked quinoa
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups kale, chopped
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup marinara sauce
- Fresh parsley for garnish
Instructions:
- Preheat your oven to 375°F (190°C). Place bell peppers in a baking dish, cut side up.
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 2–3 minutes. Add kale and cook until wilted, about 5 minutes.
- In a large bowl, mix cooked quinoa, sautéed kale, oregano, smoked paprika, salt, and pepper.
- Stuff the mixture into the bell peppers. Top each pepper with a spoonful of marinara sauce.
- Cover the baking dish with foil and bake for 30–35 minutes, until the peppers are tender.
- Serve warm, garnished with fresh parsley.
These baked stuffed bell peppers with quinoa and kale are as nutritious as they are delicious. Their vibrant presentation and hearty filling make them a perfect centerpiece for a plant-based February dinner. Easy to prepare and full of flavor, they’re sure to impress both family and friends.
Roasted Butternut Squash and Chickpea Tacos
These roasted butternut squash and chickpea tacos are a flavorful and satisfying plant-based meal that’s perfect for February evenings. The combination of tender butternut squash, crispy chickpeas, and zesty toppings makes for a delicious and nutritious taco that will leave you craving more.
Ingredients:
- 1 medium butternut squash, peeled and diced
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1 small red onion, thinly sliced
- 1 avocado, sliced
- Fresh cilantro, chopped
- Lime wedges
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss diced butternut squash and chickpeas with olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Spread them on a baking sheet in a single layer.
- Roast for 25–30 minutes, stirring halfway through, until the squash is tender and chickpeas are crispy.
- Warm the corn tortillas in a dry skillet or microwave.
- Assemble tacos by spooning roasted butternut squash and chickpeas onto each tortilla. Top with red onion, avocado slices, and fresh cilantro.
- Serve with lime wedges for a zesty finish.
These roasted butternut squash and chickpea tacos are a vibrant and fulfilling plant-based meal that’s perfect for February. Packed with flavor and texture, they offer a satisfying, healthy twist on classic tacos. With the added freshness from avocado and cilantro, these tacos are sure to become a favorite weeknight meal.
Cauliflower and Sweet Potato Coconut Curry
Warm up with this fragrant and creamy cauliflower and sweet potato coconut curry. The rich coconut milk and spices create a hearty, satisfying dish that’s ideal for February’s chilly nights. Paired with steamed rice or naan bread, this plant-based curry will fill you up and keep you cozy.
Ingredients:
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 medium sweet potato, peeled and diced
- 1 small head of cauliflower, cut into florets
- 1 14-ounce can coconut milk
- 1 14-ounce can diced tomatoes
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chili powder (optional)
- Salt to taste
- Fresh cilantro for garnish
- Steamed rice or naan bread, for serving
Instructions:
- Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until softened, about 5 minutes.
- Add diced sweet potato and cauliflower florets, cooking for 5 minutes, stirring occasionally.
- Stir in turmeric, cumin, coriander, and chili powder (if using). Cook for another minute until fragrant.
- Add coconut milk, diced tomatoes, and salt. Bring to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, until the sweet potato is tender and the cauliflower is cooked through.
- Serve hot, garnished with fresh cilantro. Pair with steamed rice or naan bread for a complete meal.
This cauliflower and sweet potato coconut curry is a rich, satisfying dish that brings warmth and comfort to any February dinner table. The coconut milk base adds a creamy texture, while the combination of spices gives it a depth of flavor that’s sure to please. Paired with rice or naan, it’s a wholesome meal that’s perfect for colder months.
Vegan Mushroom and Spinach Stuffed Portobello Mushrooms
These vegan mushroom and spinach stuffed portobello mushrooms are an impressive yet simple plant-based meal that’s perfect for February. The meaty texture of the portobello mushrooms is complemented by a savory spinach and garlic stuffing, creating a satisfying dish that can be served as an entrée or appetizer.
Ingredients:
- 4 large portobello mushroom caps, cleaned and stems removed
- 2 tablespoons olive oil
- 2 cups fresh spinach, chopped
- 2 garlic cloves, minced
- 1 small onion, diced
- 1/4 cup breadcrumbs (gluten-free if preferred)
- 1/4 cup nutritional yeast
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- Brush both sides of the portobello mushroom caps with olive oil and season with salt and pepper. Place them on a baking sheet, gill side up.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté onion and garlic until softened, about 3 minutes.
- Add chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat.
- Stir in breadcrumbs, nutritional yeast, balsamic vinegar, salt, and pepper to the spinach mixture.
- Stuff the mushroom caps with the spinach mixture, pressing it gently into the gills.
- Bake for 20–25 minutes, until the mushrooms are tender and the stuffing is golden brown.
- Serve hot, garnished with fresh parsley.
These vegan stuffed portobello mushrooms are an elegant and satisfying plant-based meal that’s perfect for a cozy February evening. The earthy mushrooms and savory spinach stuffing create a hearty dish that’s full of flavor. Whether served as a main course or a side dish, this recipe is sure to impress your guests or become a family favorite.
Lentil and Vegetable Shepherd’s Pie
This lentil and vegetable shepherd’s pie is a hearty, comforting plant-based meal that’s perfect for a February dinner. With a rich lentil filling and creamy mashed potatoes on top, it’s a delicious and satisfying dish that will warm you up from the inside out.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 cup dried green or brown lentils, rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon tomato paste
- 1 cup frozen peas
- Salt and pepper to taste
- 4 large potatoes, peeled and chopped
- 2 tablespoons vegan butter
- ½ cup unsweetened almond milk
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
- Add garlic and cook for another 1–2 minutes. Stir in lentils, vegetable broth, thyme, rosemary, and tomato paste. Bring to a boil, then reduce heat to low and simmer for 25–30 minutes, until lentils are tender.
- Stir in frozen peas and season with salt and pepper. Transfer the lentil mixture to a 9×13-inch baking dish.
- While the lentils cook, boil the potatoes in a large pot until fork-tender, about 10 minutes. Drain and mash with vegan butter, almond milk, salt, and pepper until smooth.
- Spread the mashed potatoes over the lentil mixture, smoothing the top. Bake for 25–30 minutes, until the top is golden brown.
- Serve warm.
This lentil and vegetable shepherd’s pie is a hearty, nourishing dish that’s perfect for the cold February evenings. The creamy mashed potatoes on top perfectly complement the savory lentil filling. It’s a satisfying plant-based comfort food that everyone will enjoy, whether they’re vegan or not.
Sweet Potato and Kale Frittata
This sweet potato and kale frittata is a flavorful and filling plant-based breakfast or brunch option. Packed with protein-rich chickpea flour, it provides a savory, satisfying dish that can be enjoyed any time of the day, especially during February when hearty meals are in high demand.
Ingredients:
- 2 tablespoons olive oil
- 1 medium sweet potato, peeled and diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups kale, chopped
- 1 cup chickpea flour
- 1 ½ cups water
- 1 teaspoon turmeric
- 1 teaspoon nutritional yeast
- ½ teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add diced sweet potato and cook for 8–10 minutes, until tender.
- Add onion and garlic, cooking until softened, about 3 minutes. Stir in kale and cook until wilted, about 2 minutes.
- In a mixing bowl, whisk together chickpea flour, water, turmeric, nutritional yeast, cumin, salt, and pepper until smooth.
- Pour the chickpea mixture over the vegetables in the skillet, making sure it covers the vegetables evenly.
- Transfer the skillet to the oven and bake for 25–30 minutes, until the frittata is set and lightly golden on top.
- Let it cool for a few minutes before slicing. Garnish with fresh parsley and serve warm.
This sweet potato and kale frittata is the perfect plant-based dish for breakfast or brunch. The combination of sweet potatoes, kale, and chickpea flour creates a nutritious and filling meal that will keep you energized throughout the day. It’s a great way to start the morning or enjoy a savory lunch in February.
Spaghetti Squash with Vegan Alfredo Sauce
This spaghetti squash with vegan alfredo sauce is a light yet satisfying plant-based dish that’s perfect for February. The roasted spaghetti squash pairs beautifully with a creamy, dairy-free alfredo sauce made from cashews, creating a rich and flavorful meal that’s both healthy and indulgent.
Ingredients:
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup raw cashews, soaked for 4 hours or boiled for 10 minutes
- 1 cup water
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1 teaspoon onion powder
- ¼ teaspoon ground nutmeg
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place the squash cut side down on a baking sheet.
- Roast for 40–45 minutes, until the squash is tender and easily shreds with a fork.
- While the squash is roasting, make the alfredo sauce. In a blender, combine soaked cashews, water, nutritional yeast, lemon juice, garlic, onion powder, nutmeg, salt, and pepper. Blend until smooth and creamy.
- Once the squash is done, use a fork to shred the flesh into spaghetti-like strands.
- Toss the spaghetti squash with the vegan alfredo sauce, then serve warm, garnished with fresh parsley.
This spaghetti squash with vegan alfredo sauce is a delicious and healthy plant-based alternative to traditional pasta dishes. The cashew-based alfredo sauce is rich and creamy, and the spaghetti squash adds a light yet satisfying texture. This dish is perfect for a cozy February meal that doesn’t compromise on flavor or nutrition.
Vegan Stuffed Acorn Squash
This vegan stuffed acorn squash is a seasonal, hearty dish filled with warm flavors, perfect for February. The roasted squash is stuffed with a savory mixture of quinoa, cranberries, walnuts, and spices, making it both a nutritious and visually stunning centerpiece for any winter meal.
Ingredients:
- 2 acorn squash, halved and seeded
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup quinoa, cooked
- ½ cup dried cranberries
- ½ cup walnuts, chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- Drizzle the cut sides of the acorn squash with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet. Roast for 40–45 minutes, until the squash is tender.
- While the squash roasts, prepare the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
- In a large bowl, combine the cooked quinoa, cranberries, walnuts, cinnamon, ginger, maple syrup, and lemon juice. Stir until well combined.
- Once the squash is roasted, flip the halves over and spoon the quinoa mixture into each squash half.
- Return the stuffed squash to the oven for an additional 10 minutes, until heated through.
- Garnish with fresh parsley before serving.
The vegan stuffed acorn squash is a wholesome and flavorful meal that combines the sweetness of the roasted squash with the savory quinoa stuffing. The cranberries add a burst of sweetness, while the walnuts provide a satisfying crunch. This dish is perfect for a cozy winter dinner or as a festive main for a holiday gathering.
Spicy Peanut Tempeh Stir-Fry
This spicy peanut tempeh stir-fry is a quick and easy plant-based meal with bold flavors and loads of texture. The tempeh is marinated in a spicy peanut sauce and stir-fried with fresh vegetables, making it a flavorful and filling dish for any night of the week.
Ingredients:
- 1 block tempeh, cut into cubes
- 1 tablespoon sesame oil
- 1 red bell pepper, sliced
- 1 medium carrot, julienned
- 1 zucchini, sliced
- 2 tablespoons soy sauce
- 1 tablespoon peanut butter
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sriracha (adjust to taste)
- 1 garlic clove, minced
- 1 teaspoon grated ginger
- 1 tablespoon sesame seeds
- Green onions, chopped, for garnish
- Cooked rice, for serving
Instructions:
- In a small bowl, whisk together soy sauce, peanut butter, rice vinegar, maple syrup, sriracha, garlic, and ginger. Set aside.
- Heat sesame oil in a large skillet or wok over medium-high heat. Add the tempeh cubes and cook for 5–7 minutes, until golden brown and crispy on all sides.
- Add the bell pepper, carrot, and zucchini to the skillet. Stir-fry for 3–4 minutes until the vegetables are tender but still crisp.
- Pour the peanut sauce over the tempeh and vegetables, tossing everything to coat evenly. Cook for an additional 2–3 minutes until heated through.
- Serve the stir-fry over cooked rice, garnished with sesame seeds and green onions.
This spicy peanut tempeh stir-fry is a vibrant and satisfying dish that packs a punch of flavor. The peanut sauce is rich and creamy with just the right amount of heat from the sriracha, complementing the crispy tempeh and fresh vegetables. This meal is perfect for a quick weeknight dinner that doesn’t compromise on taste or nutrition.
Vegan Mushroom and Spinach Risotto
This creamy vegan mushroom and spinach risotto is the perfect comfort food for chilly February evenings. Made with Arborio rice, savory mushrooms, and a generous handful of spinach, it’s a rich, satisfying dish that’s both vegan and gluten-free.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 cups mushrooms, sliced (button or cremini)
- 1 cup Arborio rice
- 4 cups vegetable broth, warmed
- 1/2 cup dry white wine (optional)
- 2 cups fresh spinach, chopped
- 1/4 cup nutritional yeast
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions:
- Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking for 3–4 minutes until softened.
- Add the sliced mushrooms and cook for 5–7 minutes until they release their moisture and become golden brown.
- Stir in the Arborio rice and cook for 1–2 minutes, allowing it to lightly toast.
- Gradually add the vegetable broth, one ladle at a time, stirring constantly. Allow the rice to absorb the broth before adding more. Continue this process until the rice is tender and creamy, about 20–25 minutes.
- If using, add the white wine and cook until absorbed.
- Stir in the spinach, nutritional yeast, salt, and pepper. Continue to cook for another 2–3 minutes until the spinach is wilted.
- Serve hot, garnished with fresh thyme.
This vegan mushroom and spinach risotto is the perfect comforting dish for a cozy February night. The creamy texture of the risotto pairs beautifully with the earthy mushrooms and the richness of the nutritional yeast. It’s a simple yet elegant meal that’s perfect for impressing guests or enjoying on a quiet night in.
Note: More recipes are coming soon!