YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Herb-Roasted Vegetables
Enjoy a rustic, flavorful mushroom ragu enriched with white beans and hearty lentils, tossed with herb-roasted vegetables and finished with a savory sprinkle of nutritional yeast. This dish melds earthy mushrooms with sweet bell peppers, zucchini, and tomatoes for a satisfying and balanced meal.
INGREDIENTS
200g Button Mushrooms
100g White Beans
1 medium Zucchini (≈196g)
1 medium Red Bell Pepper (≈119g)
100g Cherry Tomatoes
1 tbsp Olive Oil
100g Cooked Lentils
2 tbsp Nutritional Yeast
2 cloves Garlic
2 tbsp Fresh Herbs (Thyme, Rosemary)
PREPARATION
Preheat oven to 400°F.
Slice the zucchini and red bell pepper into chunks and halve the cherry tomatoes. Toss them with half the olive oil, a pinch of salt, pepper, and 1 tablespoon of fresh herbs.
Place the seasoned vegetables on a baking tray and roast for 20-25 minutes until tender and slightly caramelized.
Meanwhile, finely chop the garlic and slice the mushrooms.
In a large pan, heat the remaining olive oil over medium heat. Sauté garlic until fragrant, then add mushrooms and cook until they begin to release their moisture and turn golden.
Stir in the white beans and cooked lentils, allowing the mixture to simmer for 5 minutes.
Season the mushroom ragu with salt, pepper, and the remaining fresh herbs. Sprinkle the nutritional yeast and stir well to incorporate its savory, cheesy flavor.
Plate the herb-roasted vegetables and spoon the hearty mushroom ragu over them.
Serve warm and enjoy a delicious blend of earthy mushrooms, creamy beans, and succulent roasted veggies.