Meatless Monday

Kick off your week with a cozy, plant-forward Meatless Monday Double Feature that’s all about comfort, flavor, and simple ingredients. This pairing brings together two hearty, satisfying recipes designed to nourish without feeling heavy—perfect for cooler evenings or anytime you’re craving something grounding and homemade. From rich, warming spices to classic comfort-food textures, these dishes highlight how meatless meals can still feel indulgent, filling, and family-friendly. Whether you’re cooking for a crowd or planning leftovers for the week, this double feature proves that eating more plants can be both delicious and deeply satisfying.

Sweet Potato Soup

Serving Size: 4–6

This velvety sweet potato soup is cozy, gently spiced, and perfectly balanced with a hint of apple for natural sweetness. It’s simple to make, deeply comforting, and pairs beautifully with our second Meatless Monday feature for a satisfying, plant-forward meal.

Ingredients

• Butter or olive oil

• Yellow onions, roughly chopped

• Garlic cloves, minced

• Salt

• Black pepper

• Sweet potatoes, peeled and cubed

• Smoked paprika

• Thyme

• Chili flakes

• Vegetable stock

• Apple, cored and roughly chopped

• Apple cider vinegar

• Half & half or coconut milk

• Pepitas

Instructions

1. In a large pot set over medium heat, melt the butter or warm the olive oil. Add the onions, garlic, salt, and pepper. Sauté until the vegetables begin to soften, about 5 minutes.

2. Add the sweet potatoes, smoked paprika, thyme, chili flakes, and vegetable stock. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 15–20 minutes, stirring occasionally.

3. Stir in the apple and continue simmering for another 5 minutes. Remove from heat and let cool slightly. Using an immersion blender, food processor, or blender, purée the soup in batches until smooth, then return it to the pot. Gently whisk in the apple cider vinegar and cream or coconut milk. Taste and adjust seasoning as needed.

4. Serve hot, garnished with pepitas and a drizzle of olive oil.

   
   

Veggie Shepherd’s Pie

Time: 40–50 minutesYield: 4 servingsRecipe by: Chef Pakki Reath

This hearty veggie shepherd’s pie is pure comfort food—savory, cozy, and deeply satisfying. A rich mushroom and vegetable filling gets topped with creamy, cheesy mashed potatoes, then baked until bubbly and golden. It’s a classic dish reimagined with plants at the center, making it the perfect companion to our Sweet Potato Soup for a well-rounded Meatless Monday meal.

Ingredients

For the Topping

• Yukon or russet potatoes, peeled and quartered

• Butter or olive oil

• Milk

• Salt

• Sharp cheddar

For the Filling

• Butter or olive oil

• Yellow onion, diced

• Carrots, peeled and diced

• Celery stalks, diced

• Garlic cloves, minced

• Thyme (fresh or dried)

• Salt

• Black pepper

• Mixed mushrooms, sliced (such as cremini, button, or shiitake)

• Tomato paste

• Flour

• Red wine

• Mushroom or vegetable broth

• Frozen peas, thawed

Instructions

1. Make the mashed potato topping: Place the peeled and quartered potatoes in a pot, cover with cold water, and generously salt. Bring to a boil and cook until fork-tender. Drain well, then mash or pass through a ricer. Mix with butter, milk, salt, and cheddar. Season to taste and set aside.

2. Prepare the filling: Preheat the oven to 375°F. In a large sauté pan or pot, melt the butter over medium heat. Add the onion and sauté for 2–3 minutes. Add the carrots, celery, mushrooms, garlic, salt, pepper, and thyme. Cook until the vegetables soften, about 5 minutes.

3. Make the gravy: Stir in the tomato paste until the vegetables are evenly coated. Sprinkle with flour and cook for about 1 minute. Deglaze with red wine, scraping up any browned bits from the pan. Let the alcohol cook off for a couple of minutes, then slowly add the broth, stirring until the sauce thickens. Taste and adjust seasoning as needed. Remove the thyme sprig and stir in the peas.

4. Assemble and bake: Transfer the vegetable mixture to an oven-safe baking dish or pie pan. Spoon the mashed potatoes over the top and spread into an even layer. Use a fork or knife to score a crosshatch pattern on the surface. Place the dish on a baking sheet and bake until the edges are bubbling and the topping begins to caramelize, about 30 minutes. Let rest for 15 minutes before serving.

Note: Many vegetarian versions of shepherd’s pie include brown or green lentils. If you’d like to add them, you can stir in a can of lentils and reduce the mushrooms by half to keep the dish balanced and not too heavy.

Whether you’re easing into Meatless Mondays or simply looking for a comforting, nourishing meal to share, this double feature is meant to bring warmth to your table and ease to your cooking. These recipes celebrate simple ingredients, thoughtful preparation, and the kind of food that feels good to make and even better to enjoy together. We hope they inspire you to slow down, savor the season, and keep exploring the delicious possibilities of plant-forward cooking.

Warmly,

Chef Pakki Reath