Name: Hearty Mushroom Ragu with Herb-Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Button Mushrooms; 200g Firm Tofu; 0.5 cup Cannellini Beans (approx. 125g); 1 cup Diced Tomatoes (approx. 200g); 1 medium Yellow Onion (50g); 2 cloves Garlic; 1 tsp Olive Oil (for ragu); 1 tsp Extra Virgin Olive Oil (for veggies); 150g Zucchini; 100g Red Bell Pepper; 100g Eggplant; 1 tsp Dried Oregano; 1 tsp Dried Basil

Hearty Mushroom Ragu with Herb-Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Herb-Roasted Vegetables

Savor a robust, flavor-packed mushroom ragu enriched with protein-boosting tofu and creamy cannellini beans, simmered in a fragrant tomato and onion base. Paired with a medley of herb-roasted zucchini, red bell pepper, and eggplant, this dish delivers comforting warmth and rustic charm in every bite.

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NUTRITION

Protein

33.2g

Fat

20.7g

Carbs

62.5g

SERVINGS

1 serving

INGREDIENTS

150g Button Mushrooms

200g Firm Tofu

0.5 cup Cannellini Beans (approx. 125g)

1 cup Diced Tomatoes (approx. 200g)

1 medium Yellow Onion (50g)

2 cloves Garlic

1 tsp Olive Oil (for ragu)

1 tsp Extra Virgin Olive Oil (for veggies)

150g Zucchini

100g Red Bell Pepper

100g Eggplant

1 tsp Dried Oregano

1 tsp Dried Basil

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PREPARATION

1
Preheat the oven to 400°F (200°C).
2
In a large skillet over medium heat, warm 1 teaspoon of olive oil. Add the chopped onion and minced garlic, sautéing until translucent.
3
Add the sliced button mushrooms to the skillet and cook until they start to soften, about 5 minutes.
4
Crumble the firm tofu into the skillet and stir in the cannellini beans along with the diced tomatoes. Season with dried oregano, dried basil, salt, and pepper to taste. Allow the ragu to simmer for about 10 minutes, stirring occasionally.
5
While the ragu simmers, chop the zucchini, red bell pepper, and eggplant into even pieces. Toss them with 1 teaspoon of extra virgin olive oil, a pinch of salt, and additional herbs if desired.
6
Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.
7
Plate a generous serving of the mushroom-tofu ragu and top it with a side of roasted vegetables. Garnish with fresh basil if available and serve warm.