YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Herb-Roasted Vegetables
A satisfying and earthy mushroom ragu enhanced with protein-packed lentils, tofu, and a savory sprinkle of nutritional yeast, all served alongside vibrant herb-roasted vegetables. This dish offers a delightful medley of textures and flavors, with tender mushrooms simmered into a rich sauce and vegetables roasted with aromatic herbs for a comforting meal any time of the day.
INGREDIENTS
200g Button Mushrooms
1/2 cup Cooked Lentils (approx. 100g)
100g Firm Tofu
1/4 cup Nutritional Yeast (approx. 15g)
100g Red Bell Pepper
100g Zucchini
50g Red Onion
1 tbsp Olive Oil
2 tbsp Mixed Fresh Herbs
PREPARATION
Preheat your oven to 400°F (200°C) for the herb-roasted vegetables.
Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in half the olive oil and the mixed fresh herbs, and spread them out on a baking sheet.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the vegetables roast, clean and slice the mushrooms. In a large pan over medium heat, warm the remaining olive oil and lightly sauté the mushrooms until they release their moisture and begin to brown.
Add the cooked lentils to the mushroom pan and stir, allowing the flavors to meld. Then, gently cube the tofu and add it to the mixture. Sauté for about 5 minutes; be careful not to break the tofu cubes.
Sprinkle nutritional yeast over the mushroom mixture and stir thoroughly, letting its savory, cheesy notes enhance the ragu.
Once the roasted vegetables are done, fold them into the ragu or serve them on the side as a hearty accompaniment.
Taste and adjust seasonings if needed before serving. Enjoy your warming, protein-packed, and flavorful meal.