3 Plant-Based Seasonal Recipes to Make in February

February in the UK is a month of transition in the kitchen. While winter still has a firm grip, we’re starting to see the first signs of spring in the form of fresh, vibrant ingredients. Root vegetables, hearty greens, and cabbages are in full swing, providing the perfect base for warming, wholesome meals and overwintered crops should hopefully still be producing. Here are three of my favourite plant-based recipes to make in February, highlighting the seasonal produce available this month.

1. Roasted Root Vegetable and Lentil Stew

Root vegetables are a great ingredient in February, and they are perfect for a hearty, warming stew, and when combined with protein-rich lentils, they create a nourishing dish that’s perfect for chilly days.

Ingredients:

• 1 medium swede (rutabaga), peeled and chopped
• 2 large carrots, peeled and chopped
• 1 parsnip, peeled and chopped
• 1 turnip, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup dried green or brown lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups vegetable stock
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat your oven to 200°C (400°F). Place the swede, carrots, parsnip, and turnip on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until the vegetables are tender and lightly caramelized.
2. In a large pot, sauté the onion and garlic in a bit of olive oil over medium heat until softened (about 5 minutes).
3. Add the cumin and smoked paprika, and stir for a minute to release the flavours. Then add the lentils and vegetable stock. Bring to a boil, reduce to a simmer, and cook for 25-30 minutes, or until the lentils are tender.
4. Once the root vegetables are roasted, stir them into the pot and simmer everything together for an additional 10 minutes. Taste and adjust seasoning as needed.
5. Serve with a sprinkle of fresh parsley for a warm, comforting meal.

2. Mushroom and Kale Stuffed Potatoes

Who doesn't like potatoes? and when paired with earthy mushrooms and seasonal kale, they create a filling, satisfying meal. This recipe offers a great way to enjoy the fresh, hearty greens that are available at the end of winter, you can also opt to swap the potatoes for sweet potatoes if you want to mix it up, just adjust the cooking times as sweet potatoes cook faster.

Ingredients:

• 4 medium baking potatoes
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 250g chestnut mushrooms (or any mushrooms of your choosing), sliced
• 2 cups kale, chopped
• Salt and pepper, to taste
• Fresh thyme or rosemary (optional, for garnish)

Instructions:

1. Preheat your oven to 200°C (400°F). Pierce each potato with a fork and place them on a baking tray. Roast for 45-50 minutes or until the potatoes are tender.
2. While the potatoes are baking, heat olive oil in a pan over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.
3. Add the mushrooms and cook until they release their moisture and become golden brown (7-8 minutes).
4. Stir in the chopped kale and cook until wilted, about 2-3 minutes. Season with salt and pepper.
5. Once the potatoes are done, slice them open and fluff the insides with a fork. Spoon the mushroom and kale mixture into each potato, and garnish with fresh thyme or rosemary.
6. Serve immediately for a filling, plant-based meal packed with winter goodness.

3. Cabbage and Leek Stir-Fry with Cashews

Leeks and cabbages are in season throughout February in the UK, and this quick stir-fry makes a wonderful light but satisfying meal. The crunchy cashews add texture but can be swapped out for a nut of your choice or removed completely if thats your preference. And I can confirm the earthy flavours of cabbage and leeks combine perfectly with a tangy sauce.

Ingredients:

• 1/2 medium head of green cabbage, shredded
• 2 leeks, cleaned and sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 cup roasted cashews, roughly chopped
• 1 tablespoon sesame seeds (optional)
• Fresh coriander or spring onions, for garnish

Instructions:

1. Heat the olive oil in a large pan or wok over medium-high heat. Add the leeks and sauté for about 5 minutes until softened.
2. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the shredded cabbage and cook for 5-7 minutes, stirring frequently, until the cabbage is tender but still retains a bit of crunch.
4. Add the soy sauce, rice vinegar, and sesame oil, mixing well to coat the vegetables.
5. Stir in the cashews and sesame seeds (if using), and cook for an additional 1-2 minutes to warm them through.
6. Garnish with fresh coriander or spring onions and serve immediately.

These three plant-based recipes celebrate some of what we can grow in February. Root vegetables, hearty greens, and fresh winter produce provide the perfect ingredients for creating warming, nourishing meals. Whether you’re craving a filling stew, a comforting stuffed potato, or a quick stir-fry, these dishes are simple, satisfying, and packed with nutrients to help you power through the winter months.

Happy cooking, and enjoy the seasonal flavours of February!