45+ Easy February Vegetable Recipes to Warm Your Soul and Nourish Your Body

As winter begins to wind down and February settles in, it’s the perfect time to embrace the bounty of seasonal vegetables that this month has to offer.

From hearty root vegetables like sweet potatoes and carrots to vibrant greens like kale and cabbage, February’s produce is not only flavorful but also packed with essential nutrients to keep your body healthy and energized.

Whether you’re looking for comforting soups, nutrient-dense salads, or warm roasted vegetable dishes, there are endless ways to incorporate these seasonal veggies into your meals.

In this blog, we’ve gathered 45+ February vegetable recipes that highlight the best of the season’s offerings. Whether you’re vegetarian, vegan, or simply looking to add more plant-based meals to your repertoire, these recipes are sure to satisfy your taste buds and fuel your body.

Get ready to explore a variety of dishes that bring out the natural sweetness and earthiness of February’s vegetables, all while keeping your meals fresh, exciting, and nourishing.

45+ Easy February Vegetable Recipes to Warm Your Soul and Nourish Your Body

February vegetables are full of flavor, color, and nutrients, offering a fantastic way to add more variety and health benefits to your meals.

From comforting stews and roasted vegetable medleys to vibrant salads and warming soups, the possibilities are endless.

By incorporating these 45+ February vegetable recipes into your cooking routine, you’ll not only celebrate the season but also nourish your body with wholesome, plant-powered goodness. So why wait?

Start cooking these delicious dishes today and savor the best that February’s vegetables have to offer!

Hearty Roasted Root Vegetable Soup

When February’s chilly days call for comfort food, this Hearty Roasted Root Vegetable Soup delivers warmth and flavor. It combines the earthy sweetness of root vegetables like carrots, parsnips, and sweet potatoes with a savory blend of herbs and spices. This soup is both satisfying and healthy, making it an ideal choice for a wholesome winter meal.

Ingredients:

• 2 large carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 sweet potato, peeled and cubed
• 1 yellow onion, quartered
• 3 garlic cloves, unpeeled
• 3 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 cup coconut milk (optional for creaminess)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the carrots, parsnips, sweet potato, onion, and garlic with olive oil, thyme, paprika, salt, and pepper. Spread evenly.
3. Roast the vegetables in the oven for 25–30 minutes or until tender and caramelized.
4. Squeeze the roasted garlic from its skin and transfer all vegetables to a blender.
5. Add the vegetable broth and blend until smooth. Adjust consistency by adding water or more broth.
6. Pour the mixture into a pot, stir in the coconut milk (if using), and heat over medium until warmed through.
7. Serve hot, garnished with fresh parsley.

This Hearty Roasted Root Vegetable Soup brings out the natural sweetness of winter vegetables, turning them into a silky, flavorful dish perfect for February. Serve it with crusty bread or a light salad for a complete, satisfying meal.

Warm Winter Salad with Brussels Sprouts and Butternut Squash

Brighten your February table with this Warm Winter Salad, a nutrient-packed dish featuring roasted Brussels sprouts, butternut squash, and a zesty lemon-tahini dressing. This salad balances hearty roasted vegetables with the freshness of leafy greens, making it perfect as a side or a light main course.

Ingredients:

• 2 cups Brussels sprouts, halved
• 2 cups butternut squash, cubed
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• 4 cups baby spinach or arugula
• 1/4 cup pomegranate seeds (optional)
• 1/4 cup roasted pumpkin seeds

For the Dressing:

• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tbsp water (to thin)
• Pinch of salt

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the Brussels sprouts and butternut squash with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet.
3. Roast for 20–25 minutes, flipping halfway through, until golden and tender.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, and salt to make the dressing.
5. In a large bowl, toss the roasted vegetables with spinach or arugula, pomegranate seeds, and pumpkin seeds.
6. Drizzle the salad with the dressing and serve warm.

This Warm Winter Salad with Brussels Sprouts and Butternut Squash is a delicious way to embrace February’s seasonal produce. Its vibrant colors and bold flavors make it a standout dish for any occasion.

Spiced Cauliflower and Chickpea Sheet Pan Dinner

February is perfect for simple, hearty meals, and this Spiced Cauliflower and Chickpea Sheet Pan Dinner fits the bill. Loaded with warm spices and crispy textures, this one-pan recipe combines roasted cauliflower, chickpeas, and aromatic seasonings for a delightful plant-based meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tbsp olive oil
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp smoked paprika
• 1/2 tsp chili powder (optional)
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. On a large baking sheet, toss the cauliflower florets and chickpeas with olive oil, cumin, turmeric, paprika, chili powder, salt, and pepper. Spread evenly.
3. Roast in the oven for 20–25 minutes, stirring halfway through, until the cauliflower is tender and slightly charred.
4. Remove from the oven and sprinkle with fresh cilantro.
5. Serve warm with lemon wedges on the side.

This Spiced Cauliflower and Chickpea Sheet Pan Dinner is a quick, fuss-free way to enjoy February’s vegetables. Packed with bold spices and contrasting textures, it’s a meal that’s as satisfying as it is nutritious.

Creamy Sweet Potato and Kale Curry

A perfect dish for the colder months, this Creamy Sweet Potato and Kale Curry combines the richness of sweet potatoes with the earthiness of kale in a flavorful coconut milk-based curry. This one-pot recipe is both comforting and nourishing, making it a fantastic dinner option for February’s chilly evenings.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 bunch kale, stems removed and leaves chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) coconut milk
• 1 can (15 oz) diced tomatoes
• 1 tbsp curry powder
• 1 tsp ground ginger
• 1/2 tsp turmeric
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 tbsp lemon juice

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the curry powder, ginger, and turmeric, cooking for 1 minute to bloom the spices.
3. Add the sweet potatoes, diced tomatoes, and coconut milk, stirring to combine. Bring to a simmer and cook for 15–20 minutes, or until the sweet potatoes are tender.
4. Add the chopped kale and cook for an additional 5 minutes until wilted.
5. Season with salt, pepper, and lemon juice to taste.
6. Serve hot, garnished with fresh cilantro.

The Creamy Sweet Potato and Kale Curry is a warming and wholesome dish, packed with rich flavors and textures. The coconut milk brings a velvety smoothness, while the spices give it depth and warmth. This curry is perfect for a nutritious weeknight dinner, full of February’s seasonal vegetables.

Roasted Beet and Carrot Salad with Goat Cheese

For a lighter yet satisfying February dish, this Roasted Beet and Carrot Salad with Goat Cheese brings together the earthy sweetness of roasted root vegetables with the tang of goat cheese and the crunch of toasted nuts. The bright citrus dressing enhances the natural flavors, making this salad a refreshing and vibrant choice.

Ingredients:

• 2 medium beets, peeled and cubed
• 3 medium carrots, peeled and cut into sticks
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup goat cheese, crumbled
• 1/4 cup toasted walnuts or pecans
• 4 cups mixed greens (arugula, spinach, or lettuce)
• 1/4 cup orange juice
• 1 tbsp honey
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the beets and carrots with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
3. Roast for 25–30 minutes, turning halfway through, until tender and caramelized.
4. While the vegetables are roasting, whisk together the orange juice, honey, and apple cider vinegar to create the dressing.
5. In a large bowl, combine the mixed greens, roasted beets and carrots, crumbled goat cheese, and toasted nuts.
6. Drizzle the salad with the citrus dressing and toss gently to combine.
7. Serve immediately as a side dish or light main.

This Roasted Beet and Carrot Salad with Goat Cheese brings an exciting twist to your salad repertoire with the rich flavors of roasted vegetables and the creamy tang of goat cheese. It’s a perfect balance of sweetness, savory, and freshness that complements any winter meal.

Cabbage and Potato Gratin

A comforting, hearty dish, the Cabbage and Potato Gratin combines two simple yet flavorful winter vegetables into a creamy, cheesy casserole. Perfect for a cozy winter meal, this gratin is a great way to showcase February’s vegetables while creating a dish that is indulgent and satisfying.

Ingredients:

• 1 small head of green cabbage, shredded
• 4 large potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 1 cup grated Gruyère or cheddar cheese
• 2 tbsp butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add the chopped onion and garlic, cooking until softened. Add the shredded cabbage and cook for 5–7 minutes, until it begins to wilt.
3. In a greased baking dish, layer half of the potato slices, followed by half of the cabbage mixture. Season with salt, pepper, and thyme.
4. Repeat the layers with the remaining potatoes and cabbage. Pour the heavy cream over the top and sprinkle with Gruyère cheese.
5. Cover with aluminum foil and bake for 40–45 minutes.
6. Remove the foil, sprinkle with Parmesan cheese, and bake for an additional 10–15 minutes, until golden and bubbly.
7. Let rest for 5 minutes before serving.

The Cabbage and Potato Gratin is a warm, comforting dish that highlights the humble yet delicious nature of cabbage and potatoes. With its creamy texture and savory flavor, this gratin makes a perfect side dish for your winter meals or a stand-alone vegetarian main.

Baked Stuffed Winter Squash

Baked Stuffed Winter Squash is a wholesome, hearty dish that showcases the rich flavors of seasonal squash. This recipe combines tender roasted squash with a savory filling made of quinoa, cranberries, and herbs, creating a delightful balance of sweetness and earthiness. It’s a perfect main course for a light yet satisfying winter meal.

Ingredients:

• 2 medium winter squash (such as acorn or delicata), halved and seeded
• 1 cup quinoa, cooked
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans or walnuts
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground sage
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the squash halves on a baking sheet, cut side up. Drizzle with olive oil and season with salt, pepper, and ground sage. Roast in the oven for 40–45 minutes, or until tender.
3. While the squash roasts, heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
4. Stir in the cooked quinoa, cranberries, pecans, cinnamon, salt, and pepper. Cook for another 5 minutes to combine the flavors.
5. Once the squash is done, remove from the oven and spoon the quinoa mixture into each squash half. Top with crumbled feta cheese, if using.
6. Return to the oven for an additional 10–15 minutes to warm through.
7. Garnish with fresh parsley and serve.

This Baked Stuffed Winter Squash is a nourishing and festive dish that combines the sweetness of squash with the savory, nutty filling. It’s an excellent option for a cozy, filling dinner that highlights the flavors of February’s seasonal vegetables.

Garlic-Roasted Brussels Sprouts and Carrots

For a simple yet flavorful side dish, Garlic-Roasted Brussels Sprouts and Carrots bring together two of winter’s most popular vegetables. Roasted to perfection with a rich garlic-butter coating, these Brussels sprouts and carrots create a crispy, caramelized exterior while keeping a tender interior. This dish is a perfect accompaniment to any February meal.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 3 large carrots, peeled and sliced into sticks
• 3 tbsp olive oil
• 3 tbsp butter, melted
• 4 garlic cloves, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts and carrots with olive oil, melted butter, garlic, thyme, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 20–25 minutes, stirring halfway through, until the Brussels sprouts are golden and crispy and the carrots are tender.
5. Remove from the oven and garnish with fresh parsley before serving.

These Garlic-Roasted Brussels Sprouts and Carrots are a quick and easy side dish that adds both flavor and texture to any winter meal. The caramelized edges and savory garlic flavor make this a standout vegetable dish that everyone will love.

Winter Vegetable Stir-Fry with Sesame Seeds

Packed with nutrients and vibrant colors, this Winter Vegetable Stir-Fry with Sesame Seeds brings together an assortment of February vegetables like cabbage, kale, and carrots, stir-fried with a savory, slightly sweet sauce. Topped with toasted sesame seeds, this dish is both satisfying and full of umami flavor. It’s a fantastic option for a light yet fulfilling dinner or side dish.

Ingredients:

• 2 cups cabbage, shredded
• 2 cups kale, chopped
• 2 large carrots, julienned
• 1 red bell pepper, sliced
• 2 tbsp sesame oil
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp honey
• 1 tsp grated ginger
• 2 garlic cloves, minced
• 1 tbsp rice vinegar
• 2 tbsp sesame seeds, toasted
• Green onions for garnish

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger, stirring for about 1 minute until fragrant.
3. Add the carrots, cabbage, and bell pepper to the skillet. Stir-fry for about 5–7 minutes, or until the vegetables are tender-crisp.
4. Stir in the kale and cook for another 2 minutes until wilted.
5. In a small bowl, whisk together the soy sauce, honey, and rice vinegar. Pour this sauce over the vegetables and toss to coat.
6. Remove from heat and sprinkle with toasted sesame seeds and green onions before serving.

The Winter Vegetable Stir-Fry with Sesame Seeds is a light, healthy, and flavorful way to enjoy February’s hearty vegetables. With its savory sauce and crunchy sesame seeds, it’s a quick and delicious meal that’s full of vibrant flavors.

Lemon Garlic Roasted Cauliflower and Broccoli

Lemon Garlic Roasted Cauliflower and Broccoli is a flavorful side dish that pairs the nuttiness of roasted cauliflower with the crispy tenderness of broccoli, all infused with a zesty lemon and garlic marinade. This vibrant vegetable duo makes a perfect side for any February meal and is packed with both nutrients and taste.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 1 medium head broccoli, cut into florets
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp lemon juice
• Zest of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the cauliflower and broccoli florets with olive oil, garlic, lemon juice, lemon zest, oregano, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 25–30 minutes, stirring halfway through, until the cauliflower is golden and the broccoli is crisp-tender.
5. Remove from the oven and garnish with fresh parsley before serving.

This Lemon Garlic Roasted Cauliflower and Broccoli dish is a simple yet bold-flavored vegetable side that brightens any winter meal. The garlic and lemon enhance the natural flavors, while the roasting process brings out the vegetables’ sweetness. It’s the perfect combination of freshness and comfort for February’s vegetable lineup.

Mushroom and Spinach Stuffed Bell Peppers

Mushroom and Spinach Stuffed Bell Peppers offer a hearty and nutritious meal using vibrant, seasonal vegetables. The filling, made with mushrooms, spinach, and herbs, is baked inside sweet bell peppers, creating a satisfying dish that is both light and packed with flavor. A great choice for a vegetarian dinner or as a filling side dish.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, finely chopped
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 cup cooked quinoa or rice
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the chopped mushrooms and cook for another 5 minutes, until they release their moisture and soften.
4. Stir in the chopped spinach and cook until wilted, about 2 minutes.
5. Remove from heat and stir in the cooked quinoa or rice, thyme, Parmesan cheese, salt, and pepper.
6. Stuff the bell peppers with the mushroom and spinach mixture, pressing it down gently to pack the filling.
7. Place the stuffed peppers in a baking dish, cover with foil, and bake for 30–35 minutes.
8. Remove the foil and bake for an additional 5–10 minutes until the peppers are tender and the filling is heated through.
9. Serve hot, garnished with extra Parmesan, if desired.

These Mushroom and Spinach Stuffed Bell Peppers are a wholesome and satisfying dish that brings together the earthy flavors of mushrooms and the freshness of spinach in a beautifully baked bell pepper shell. They’re perfect for a light, nutrient-dense meal that can be enjoyed on its own or as a side dish to accompany other winter favorites.

Spicy Roasted Butternut Squash Soup

This Spicy Roasted Butternut Squash Soup is a rich and velvety soup with a kick of heat from chili flakes and cumin. Roasting the butternut squash enhances its natural sweetness, while the spices add depth and warmth, making it an ideal soup for the cold February months. This dish is perfect for a cozy meal and can be served as a starter or main.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chili flakes (adjust to taste)
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, salt, pepper, cumin, paprika, and chili flakes. Spread the squash in a single layer on a baking sheet.
3. Roast for 30–35 minutes, stirring halfway through, until the squash is tender and caramelized.
4. In a large pot, sauté the chopped onion and garlic over medium heat until softened, about 5 minutes.
5. Add the roasted butternut squash to the pot along with the vegetable broth. Bring to a simmer and cook for 10 minutes.
6. Use an immersion blender or transfer the soup to a blender to purée until smooth and creamy.
7. Stir in the coconut milk and adjust seasoning to taste.
8. Serve hot, garnished with fresh cilantro.

This Spicy Roasted Butternut Squash Soup is the ultimate winter comfort food. The roasting brings out the squash’s natural sweetness, while the spice blend adds warmth and complexity to the soup. With the creamy texture from coconut milk, it’s a satisfying and nourishing meal that’s perfect for chilly February evenings.

Sweet Potato and Kale Frittata

This Sweet Potato and Kale Frittata is a flavorful, protein-packed dish that combines the richness of eggs with the earthiness of sweet potatoes and kale. Perfect for a hearty breakfast or brunch, it’s a versatile recipe that can also be enjoyed as a light lunch or dinner. The addition of cheese and a sprinkle of herbs elevates the flavors for a balanced and satisfying meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 bunch kale, chopped
• 1 tbsp olive oil
• 1 small onion, diced
• 6 large eggs
• 1/4 cup milk
• 1/2 cup shredded cheddar cheese (or your favorite cheese)
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, until they begin to soften, about 10 minutes.
3. Add the diced onion and cook for an additional 5 minutes until softened.
4. Stir in the chopped kale and cook until wilted, about 3 minutes.
5. In a bowl, whisk together the eggs, milk, thyme, salt, and pepper. Pour the egg mixture over the cooked vegetables in the skillet.
6. Sprinkle the shredded cheese on top and place the skillet in the oven.
7. Bake for 15–20 minutes, or until the eggs are set and slightly golden on top.
8. Let cool for a few minutes before slicing and serving. Garnish with fresh parsley, if desired.

This Sweet Potato and Kale Frittata is an excellent way to enjoy winter vegetables in a comforting and nutritious way. The combination of sweet potatoes, kale, and eggs provides a balance of fiber, vitamins, and protein, making it a great addition to any meal. It’s also highly adaptable, allowing for variations based on your favorite veggies or cheeses.

Roasted Beet and Carrot Salad with Goat Cheese

This Roasted Beet and Carrot Salad with Goat Cheese is a vibrant and refreshing salad that features the natural sweetness of roasted beets and carrots, complemented by the tangy creaminess of goat cheese. A drizzle of balsamic glaze adds depth, while the fresh herbs and nuts provide a delightful crunch. It’s a perfect side dish or a light main course during the winter months.

Ingredients:

• 2 medium beets, peeled and cubed
• 3 medium carrots, peeled and cut into sticks
• 2 tbsp olive oil
• 1 tbsp honey
• Salt and pepper to taste
• 1/4 cup goat cheese, crumbled
• 1/4 cup toasted walnuts or pecans
• 2 tbsp fresh parsley, chopped
• 1 tbsp balsamic glaze

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the cubed beets and carrot sticks on a baking sheet and drizzle with olive oil, honey, salt, and pepper. Toss to coat evenly.
3. Roast for 25–30 minutes, stirring once halfway through, until the beets and carrots are tender and caramelized.
4. Remove from the oven and let cool slightly.
5. In a large bowl, toss the roasted vegetables with goat cheese, toasted walnuts, and fresh parsley.
6. Drizzle with balsamic glaze before serving.

This Roasted Beet and Carrot Salad with Goat Cheese is a perfect winter salad that balances sweetness, tanginess, and texture. The earthy flavors of the roasted beets and carrots pair wonderfully with the creamy goat cheese, while the balsamic glaze adds a finishing touch of sophistication. This dish is not only delicious but also packed with nutrients and ideal for a light yet satisfying meal.

Vegetarian Shepherd’s Pie with Lentils and Root Vegetables

This Vegetarian Shepherd’s Pie with Lentils and Root Vegetables is a hearty and filling plant-based twist on the classic dish. Packed with protein-rich lentils and nutrient-dense root vegetables like carrots, parsnips, and potatoes, this dish is both comforting and nourishing. The mashed potato topping is golden and creamy, making it a perfect choice for a cozy winter dinner.

Ingredients:

• 1 cup green or brown lentils, cooked
• 3 medium potatoes, peeled and cubed
• 2 carrots, diced
• 1 parsnip, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1/2 cup vegetable broth
• 1/4 cup tomato paste
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup unsweetened almond milk (or regular milk)
• 2 tbsp butter

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pot, cook the cubed potatoes in boiling water until tender, about 15 minutes. Drain and mash with almond milk, butter, salt, and pepper. Set aside.
3. Heat olive oil in a large skillet over medium heat. Add the diced onion, carrots, parsnip, and garlic. Cook for about 10 minutes, until the vegetables are softened.
4. Stir in the cooked lentils, tomato paste, vegetable broth, thyme, salt, and pepper. Simmer for 5–7 minutes, until the mixture thickens.
5. Transfer the lentil mixture to a baking dish and top with the mashed potatoes, spreading them evenly.
6. Bake in the oven for 20 minutes, or until the top is golden brown and crispy.
7. Let cool for a few minutes before serving.

This Vegetarian Shepherd’s Pie with Lentils and Root Vegetables is a satisfying and nourishing dish that makes the most of winter’s hearty produce. The creamy mashed potatoes and savory lentil filling are a perfect match, offering a delicious alternative to the traditional meat-based version. It’s a comforting meal that’s both filling and packed with flavor.

Note: More recipes are coming soon!