30+ Delicious February Vegetarian Recipes for a Warm Winter Meal

February is the perfect time to indulge in hearty, comforting meals that are both delicious and nutritious. As the days are still chilly and the winter months linger, we naturally crave meals that warm us up from the inside out.

For those following a vegetarian diet—or simply looking to add more plant-based meals to their routine—February offers a bounty of seasonal vegetables, legumes, and grains that can be transformed into vibrant, hearty dishes.

In this blog article, we’ve compiled over 30 vegetarian recipes that are perfect for February. These recipes are designed to highlight the best of the season’s produce while providing satisfying meals that nourish both the body and soul.

Whether you’re in the mood for a creamy risotto, a roasted vegetable bowl, or a filling soup, we’ve got a variety of options to keep you inspired and cozy all month long.

30+ Delicious February Vegetarian Recipes for a Warm Winter Meal

February is the ideal time to embrace hearty, warming vegetarian meals that showcase the richness of winter vegetables and legumes.

With over 30 recipes to choose from, there’s no shortage of delicious and nutritious options to try this month.

From comforting stews and casseroles to light salads and roasted veggie bowls, these dishes offer something for every taste and preference.

Whether you’re a seasoned vegetarian or simply looking to try something new, these recipes will help you stay healthy, satisfied, and cozy throughout the month of February.

Creamy Butternut Squash Soup with Sage

This creamy butternut squash soup is the ultimate comfort food for chilly February evenings. Packed with natural sweetness from the squash and an aromatic touch of sage, this dish provides warmth and a hearty dose of vitamins. Its velvety texture comes from blending the roasted squash, making it a satisfying option for vegetarians.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup coconut milk (or heavy cream for extra richness)
• 1 tsp ground sage (or 4 fresh sage leaves)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash cubes in 1 tablespoon of olive oil, season with salt and pepper, and spread them on a baking sheet. Roast for 25–30 minutes, turning once.
3. In a large pot, heat the remaining olive oil over medium heat. Sauté the onion until translucent, about 5 minutes. Add the garlic and cook for 1 minute.
4. Add the roasted squash, vegetable broth, and sage to the pot. Bring to a boil, then reduce to a simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth (or transfer it to a blender in batches).
6. Stir in the coconut milk, adjust seasoning, and serve hot with crusty bread.

This creamy butternut squash soup is a February favorite. Its rich, smooth texture and fragrant sage make it a cozy dinner option for any weeknight. Plus, it’s incredibly simple to prepare and can be stored for up to three days—perfect for meal prep!

Lentil and Sweet Potato Shepherd’s Pie

This vegetarian twist on a classic shepherd’s pie is perfect for February comfort food cravings. Loaded with hearty lentils, earthy sweet potatoes, and a medley of vegetables, it’s a wholesome dish that satisfies even the hungriest appetites. The creamy sweet potato topping elevates the pie to a winter must-have.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup dried green or brown lentils, rinsed
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 3 cups vegetable broth
• 1 tbsp olive oil
• 1/4 cup milk (plant-based or regular)
• Salt and pepper to taste

Instructions:

1. Boil the sweet potatoes in salted water until tender, about 15 minutes. Drain, mash with milk, and season with salt and pepper. Set aside.
2. In a large pan, heat olive oil over medium heat. Sauté the onion, carrots, and celery until softened, about 7 minutes. Add the garlic and cook for 1 minute.
3. Stir in the lentils, tomato paste, and thyme. Add vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until lentils are tender and liquid is mostly absorbed.
4. Preheat the oven to 375°F (190°C). Spread the lentil mixture in a baking dish and top with the mashed sweet potatoes. Smooth the surface with a spatula.
5. Bake for 25 minutes, until the top is lightly golden. Let cool for 5 minutes before serving.

This lentil and sweet potato shepherd’s pie is a comforting, protein-packed vegetarian meal for February. It’s perfect for cozy dinners, family gatherings, or meal prep. The combination of hearty lentils and creamy sweet potatoes ensures this dish will be a crowd-pleaser.

Winter Veggie Stir-Fry with Ginger and Sesame

Bright, crisp, and full of flavor, this winter vegetable stir-fry is an excellent way to enjoy February’s seasonal produce. The combination of colorful vegetables, zesty ginger, and nutty sesame seeds makes for a quick and healthy dinner option. Pair it with rice or noodles for a complete meal.

Ingredients:

• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 medium carrot, thinly sliced
• 1 cup snap peas
• 1 red bell pepper, sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tsp sesame seeds (optional)
• Cooked rice or noodles, for serving

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add ginger and garlic, cooking until fragrant, about 1 minute.
2. Add the broccoli, cauliflower, and carrots. Stir-fry for 5 minutes.
3. Add the snap peas and red bell pepper. Cook for another 3 minutes, until vegetables are tender but still crisp.
4. Stir in soy sauce and sesame oil. Cook for 2 minutes to coat the vegetables evenly.
5. Sprinkle with sesame seeds and serve hot over rice or noodles.

This winter veggie stir-fry is a vibrant, nutritious addition to your February meal plan. It’s incredibly versatile and customizable—swap in your favorite vegetables or add tofu for extra protein. With its quick preparation and bold flavors, it’s sure to become a household favorite.

Roasted Cauliflower Steaks with Tahini Sauce

These roasted cauliflower steaks are a simple yet elegant vegetarian main dish, ideal for February. The nutty, caramelized flavor of roasted cauliflower pairs beautifully with creamy tahini sauce, creating a meal that feels indulgent but is packed with nutrients.

Ingredients:

• 1 large cauliflower, trimmed and sliced into 1-inch-thick “steaks”
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 2–3 tbsp water (to thin the sauce)
• Chopped parsley, for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Brush both sides of the cauliflower steaks with olive oil and season with smoked paprika, garlic powder, salt, and pepper.
3. Arrange the steaks on the prepared baking sheet and roast for 20 minutes. Flip the steaks and roast for another 10–15 minutes, until golden and tender.
4. While the cauliflower roasts, whisk together tahini, lemon juice, minced garlic, and water until smooth. Adjust the consistency with more water if needed.
5. Drizzle the tahini sauce over the roasted cauliflower steaks and garnish with chopped parsley before serving.

These roasted cauliflower steaks are a flavorful, satisfying option for February dinners. The creamy tahini sauce adds a Middle Eastern-inspired touch, making this dish perfect as a main course or side for any winter meal.

Mushroom and Spinach Risotto

Creamy, savory, and irresistibly comforting, this mushroom and spinach risotto is an ideal dish for February. The earthy mushrooms, combined with fresh spinach and Parmesan (or a vegan alternative), make this a luxurious vegetarian meal that feels special yet approachable.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 cup sliced mushrooms (e.g., cremini or button)
• 2 cups fresh spinach, chopped
• 1/4 cup dry white wine (optional)
• 1/3 cup grated Parmesan cheese (or vegan alternative)
• 1 tbsp butter (optional, for richness)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté the onion until soft, about 5 minutes. Add the garlic and mushrooms, cooking for 5 minutes until mushrooms are tender.
2. Stir in the Arborio rice, coating it in the oil, and toast for 1–2 minutes.
3. If using, add the white wine and cook until absorbed. Gradually add the warmed broth, 1/2 cup at a time, stirring frequently and letting the liquid absorb before adding more.
4. Once the rice is tender and creamy (about 20 minutes), stir in the spinach, Parmesan, and butter. Cook until spinach wilts. Season with salt and pepper, then serve hot.

This mushroom and spinach risotto is a perfect February comfort food. Its rich, creamy texture and earthy flavors make it a crowd-pleaser for vegetarians and non-vegetarians alike. Pair it with a crisp green salad for a complete meal.

Baked Stuffed Bell Peppers with Quinoa and Black Beans

These baked stuffed bell peppers are a vibrant, healthy, and filling vegetarian meal for February. Packed with quinoa, black beans, and a medley of spices, this dish delivers plenty of protein and fiber, while the melted cheese topping (optional) adds a satisfying finish.

Ingredients:

• 4 large bell peppers (any color), halved and seeded
• 1 cup cooked quinoa
• 1 cup black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1 small onion, diced
• 1/2 cup diced tomatoes (canned or fresh)
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 cup shredded cheese (optional, or use vegan cheese)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the bell pepper halves in a baking dish, cut side up. Drizzle with olive oil and season with salt and pepper.
2. In a large bowl, mix cooked quinoa, black beans, corn, onion, diced tomatoes, cumin, chili powder, salt, and pepper.
3. Spoon the quinoa mixture evenly into the bell pepper halves. Top with shredded cheese if desired.
4. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the cheese is bubbly.
5. Let cool for 5 minutes before serving.

Baked stuffed bell peppers with quinoa and black beans are a versatile and nutritious vegetarian option for February. They’re colorful, flavorful, and easy to make, making them a great choice for both weeknight meals and entertaining guests.

Sweet Potato and Chickpea Curry

This rich and aromatic sweet potato and chickpea curry is a perfect vegetarian dish for February, packed with nutrients and comfort. The creamy coconut milk, combined with the sweetness of the potatoes and the earthiness of the chickpeas, creates a satisfying and filling meal that’s full of flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp ground cumin
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and ginger and cook for another 1–2 minutes, until fragrant.
2. Stir in the curry powder, turmeric, and cumin. Cook for 1 minute to toast the spices.
3. Add the sweet potatoes, chickpeas, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the sweet potatoes are tender.
4. Season with salt and pepper to taste.
5. Serve the curry over rice or with naan, garnished with fresh cilantro.

This sweet potato and chickpea curry is a warming and filling vegetarian dish that’s perfect for cold February evenings. The coconut milk gives it a creamy texture, while the spices provide a rich, comforting flavor. It’s easy to make and perfect for meal prep!

Winter Kale and Pomegranate Salad with Balsamic Vinaigrette

This vibrant winter kale and pomegranate salad combines the earthiness of kale with the sweet and tart crunch of pomegranate seeds. Tossed in a tangy balsamic vinaigrette, it’s a refreshing and healthy side dish or light main course for February, offering both flavor and nutrition.

Ingredients:

• 4 cups kale, stems removed and chopped
• 1/2 cup pomegranate seeds
• 1/4 cup toasted walnuts
• 1/4 cup crumbled feta cheese (optional)
• 1/2 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, massage the kale with 1 tablespoon of olive oil for 2–3 minutes, until the leaves soften and darken in color.
2. In a small bowl, whisk together the balsamic vinegar, honey (if using), salt, pepper, and remaining tablespoon of olive oil.
3. Toss the kale with the vinaigrette, then top with pomegranate seeds, toasted walnuts, crumbled feta (if using), and sliced red onion.
4. Serve immediately, or refrigerate for up to 2 hours for flavors to meld.

This winter kale and pomegranate salad is a burst of color and nutrition, making it a perfect side for February meals. The tangy vinaigrette, paired with the sweet pomegranate and crunchy walnuts, creates a balance of flavors that can brighten up any cold-weather meal.

Spaghetti Squash Primavera

This light and flavorful Spaghetti Squash Primavera is a great vegetarian dish for February, offering a lighter alternative to traditional pasta. The roasted spaghetti squash strands, combined with a colorful mix of seasonal vegetables and a zesty lemon-garlic sauce, create a satisfying yet healthy meal.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 bell pepper, diced
• 1/2 red onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper.
2. Place the squash cut-side down on a baking sheet and roast for 40–45 minutes, or until the flesh is tender and can be easily shredded into strands with a fork.
3. While the squash roasts, heat olive oil in a large skillet over medium heat. Add the cherry tomatoes, zucchini, bell pepper, and onion. Sauté for 5–7 minutes, until softened.
4. Add the garlic and cook for another 1–2 minutes. Stir in the red pepper flakes (if using) and lemon juice, then remove from heat.
5. Once the squash is done, use a fork to shred the flesh into spaghetti-like strands. Toss the squash with the sautéed vegetables, fresh basil, and season with salt and pepper to taste.
6. Serve immediately, topped with extra basil and a drizzle of olive oil, if desired.

Spaghetti Squash Primavera is a fresh and healthy alternative to traditional pasta dishes. The roasted squash strands provide a satisfying base, while the mix of seasonal vegetables adds texture and flavor. This dish is a light yet filling choice for February meals, offering a great way to enjoy winter produce.

Butternut Squash and Lentil Stew

This hearty butternut squash and lentil stew is a warming, nutritious dish that’s perfect for February. The combination of sweet butternut squash and protein-packed lentils creates a filling, flavorful stew. Seasoned with comforting spices like cinnamon, cumin, and turmeric, it’s a perfect meal for chilly evenings.

Ingredients:

• 2 cups cubed butternut squash
• 1 cup dried green or brown lentils, rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp turmeric
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the cumin, cinnamon, and turmeric, cooking for 1–2 minutes until fragrant.
3. Add the butternut squash, lentils, diced tomatoes (with juices), and vegetable broth. Bring to a boil.
4. Reduce the heat to low, cover, and simmer for 30–35 minutes, or until the lentils are tender and the squash is soft.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro, if desired.

This butternut squash and lentil stew is an incredibly comforting vegetarian meal. The combination of earthy lentils and the natural sweetness of squash, along with the aromatic spices, creates a deeply satisfying dish. Perfect for meal prep or a cozy family dinner, it’s a great way to embrace the flavors of winter.

Creamy Tomato Basil Soup with Grilled Cheese Croutons

This creamy tomato basil soup paired with crispy grilled cheese croutons is a classic comfort food combo that works perfectly for February. The rich tomato soup, infused with fresh basil, is smooth and velvety, while the crunchy grilled cheese croutons add a fun and indulgent twist.

Ingredients:
For the soup:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cans (14.5 oz) diced tomatoes
• 1 1/2 cups vegetable broth
• 1/2 cup heavy cream or coconut milk (for dairy-free option)
• 1 tsp dried basil
• Salt and pepper to taste

For the grilled cheese croutons:

• 4 slices bread
• 4 slices cheese (cheddar or your choice)
• 2 tbsp butter

Instructions:

1. For the soup: In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
2. Add the diced tomatoes (with juices), vegetable broth, and dried basil. Bring to a simmer and cook for 10–15 minutes, allowing the flavors to meld.
3. Use an immersion blender or regular blender to puree the soup until smooth. Stir in the cream and season with salt and pepper to taste. Keep warm.
4. For the grilled cheese croutons: Butter one side of each slice of bread. Place a slice of cheese between two pieces of bread, buttered side out. Grill in a skillet over medium heat for 3–4 minutes on each side until golden brown and crispy.
5. Once the grilled cheese sandwiches are ready, cut them into small crouton-sized pieces.
6. Serve the soup with a handful of grilled cheese croutons on top.

This creamy tomato basil soup with grilled cheese croutons is a nostalgic and heartwarming dish. It’s ideal for a cozy February meal, combining the classic flavors of tomato soup and grilled cheese in a fun new way. It’s a great comfort food for both kids and adults alike!

Vegan Sweet Potato and Black Bean Tacos

These vegan sweet potato and black bean tacos are a flavorful, healthy, and satisfying option for February. Roasted sweet potatoes, seasoned black beans, and fresh toppings come together in a warm corn tortilla, making for a simple yet delicious taco dinner. The combination of sweet and savory flavors is sure to please everyone.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp lime juice
• 8 small corn tortillas
• 1/2 cup chopped cilantro
• 1 avocado, sliced
• 1/4 cup diced red onion
• Salsa or hot sauce, for serving
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread the potatoes on a baking sheet in a single layer and roast for 25–30 minutes, or until tender and slightly crispy on the edges.
2. While the sweet potatoes roast, heat the black beans in a small saucepan over medium heat. Stir in lime juice and season with salt and pepper to taste.
3. Warm the tortillas in a dry skillet or microwave for a few seconds until pliable.
4. Assemble the tacos by spooning the roasted sweet potatoes and black beans onto each tortilla. Top with sliced avocado, diced red onion, cilantro, and salsa or hot sauce.
5. Serve immediately, with lime wedges on the side.

These vegan sweet potato and black bean tacos are an easy, vibrant, and satisfying meal perfect for a casual February dinner. The sweet potatoes add a rich, caramelized flavor, while the black beans provide protein, making for a balanced and delicious taco filling. Enjoy with your favorite toppings and salsas for a perfect taco night.

Mushroom and Spinach Risotto

This creamy mushroom and spinach risotto is a comforting, flavorful dish perfect for a cozy February dinner. The earthy mushrooms and wilted spinach add rich textures and flavors, while the creamy Arborio rice provides a warm, satisfying base. This dish is full of umami and makes an excellent main course or side for any winter meal.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cups sliced mushrooms (cremini or button mushrooms work best)
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine (optional)
• 2 cups fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese (optional)
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Add the mushrooms and cook until they release their moisture and become tender, about 8 minutes.
3. Stir in the Arborio rice and cook for 1–2 minutes until the rice is lightly toasted.
4. If using, pour in the white wine and cook, stirring occasionally, until the wine is absorbed.
5. Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding more broth. Continue until the rice is cooked through and creamy, about 20–25 minutes.
6. Stir in the spinach until wilted and season with salt and pepper to taste.
7. Remove from heat and stir in Parmesan cheese if desired. Garnish with fresh parsley before serving.

Mushroom and spinach risotto is the epitome of a comforting winter dish. The creamy rice, combined with the savory mushrooms and the freshness of spinach, offers a delightful balance of flavors. This risotto is a perfect way to warm up on a chilly February evening, offering both satisfaction and nourishment.

Roasted Cauliflower and Chickpea Bowl with Tahini Dressing

This roasted cauliflower and chickpea bowl with tahini dressing is a wholesome and satisfying vegetarian meal. The cauliflower and chickpeas are roasted to crispy perfection, while the tahini dressing adds a rich, creamy finish. Packed with protein, fiber, and healthy fats, this dish is a great option for a healthy February lunch or dinner.

Ingredients:
For the roasted cauliflower and chickpeas:

• 1 head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste

For the tahini dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 clove garlic, minced
• 2–3 tbsp warm water (to thin out the dressing)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the cauliflower florets and chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread them out in a single layer.
3. Roast for 25–30 minutes, flipping halfway through, until the cauliflower is golden and crispy and the chickpeas are slightly crispy.
4. While the cauliflower and chickpeas roast, whisk together all the tahini dressing ingredients in a small bowl, adding warm water to reach your desired consistency.
5. Once roasted, assemble the bowls by placing the cauliflower and chickpeas in a dish, drizzling with tahini dressing.
6. Serve with a garnish of fresh parsley or cilantro if desired.

This roasted cauliflower and chickpea bowl with tahini dressing is a nutrient-packed meal that’s as filling as it is flavorful. The roasted vegetables bring out a depth of flavor, while the creamy tahini dressing provides a deliciously smooth finish. This bowl is a healthy and satisfying vegetarian option for February.

Vegan Lentil Shepherd’s Pie

This vegan lentil shepherd’s pie is a comforting twist on the classic. The rich lentil filling, combined with vegetables like carrots, peas, and onions, is topped with creamy mashed potatoes. It’s a filling, hearty dish that makes a perfect winter meal, ideal for cozy dinners in February.

Ingredients:
For the lentil filling:

• 1 cup dried lentils, rinsed
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 1 cup frozen peas
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 2 cups vegetable broth
• 1 tbsp soy sauce
• 1 tsp dried thyme
• Salt and pepper to taste

For the mashed potatoes:

• 4 medium potatoes, peeled and diced
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 2 tbsp vegan butter
• Salt and pepper to taste

Instructions:

1. In a large pot, cook the lentils in vegetable broth for about 20 minutes, or until tender. Drain and set aside.
2. While the lentils cook, heat olive oil in a large pan over medium heat. Add the onion, carrots, and garlic, cooking for about 5 minutes until softened.
3. Stir in the tomato paste, cooked lentils, peas, soy sauce, thyme, salt, and pepper. Cook for an additional 5–7 minutes, until the mixture is thickened.
4. While the filling simmers, boil the diced potatoes in a pot of salted water for 15–20 minutes, or until tender. Drain, then mash with almond milk, vegan butter, salt, and pepper until smooth.
5. Preheat the oven to 375°F (190°C).
6. Spread the lentil mixture in a baking dish and top with the mashed potatoes, smoothing them into an even layer.
7. Bake for 25–30 minutes, or until the top is lightly golden and crispy.

This vegan lentil shepherd’s pie is a hearty, comforting dish that’s perfect for February. The lentil and vegetable filling is packed with flavor, while the creamy mashed potatoes provide the perfect topping. It’s a satisfying and wholesome meal that everyone will love, whether you follow a plant-based diet or not.

Note: More recipes are coming soon!