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.

Hearty Mushroom Ragu with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Herb-Roasted Vegetables

Enjoy a warming, nutrient-packed dish featuring a savory mushroom ragu enriched with protein-packed tempeh and chickpeas, nestled atop a colorful medley of herb-roasted vegetables. This vibrant, hearty plate delivers satisfying textures and flavors, with earthy mushrooms, tender vegetables, and a hint of aromatic herbs for an extra touch of comfort.

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NUTRITION

531kcal
Protein
35.7g
Fat
19.5g
Carbs
58.8g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

200g Crimini Mushrooms

1/2 cup Chickpeas (cooked)

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Cherry Tomatoes

1/2 tbsp Extra Virgin Olive Oil

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the red bell pepper and zucchini into bite-sized chunks, toss with half the olive oil, fresh thyme, rosemary, salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes until they are tender and lightly caramelized.

  • 4

    Meanwhile, dice the tempeh into small cubes and roughly chop the crimini mushrooms.

  • 5

    Heat a non-stick skillet over medium heat, add the remaining olive oil, then add the tempeh cubes and sauté until they start to brown, about 4-5 minutes.

  • 6

    Add the chopped mushrooms to the skillet and cook until they release their moisture and soften, about 5 minutes.

  • 7

    Stir in the 1/2 cup of chickpeas and cherry tomatoes, and let the mixture simmer for another 3-4 minutes to meld the flavors. Season with salt and pepper to taste.

  • 8

    Plate a generous serving of the herb-roasted vegetables and spoon the warm, savory mushroom ragu on top.

  • 9

    Serve immediately and enjoy your hearty, nutritious meal.

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.

Hearty Mushroom Ragu with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Herb-Roasted Vegetables

Enjoy a warming, nutrient-packed dish featuring a savory mushroom ragu enriched with protein-packed tempeh and chickpeas, nestled atop a colorful medley of herb-roasted vegetables. This vibrant, hearty plate delivers satisfying textures and flavors, with earthy mushrooms, tender vegetables, and a hint of aromatic herbs for an extra touch of comfort.

NUTRITION

531kcal
Protein
35.7g
Fat
19.5g
Carbs
58.8g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

200g Crimini Mushrooms

1/2 cup Chickpeas (cooked)

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Cherry Tomatoes

1/2 tbsp Extra Virgin Olive Oil

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the red bell pepper and zucchini into bite-sized chunks, toss with half the olive oil, fresh thyme, rosemary, salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes until they are tender and lightly caramelized.

  • 4

    Meanwhile, dice the tempeh into small cubes and roughly chop the crimini mushrooms.

  • 5

    Heat a non-stick skillet over medium heat, add the remaining olive oil, then add the tempeh cubes and sauté until they start to brown, about 4-5 minutes.

  • 6

    Add the chopped mushrooms to the skillet and cook until they release their moisture and soften, about 5 minutes.

  • 7

    Stir in the 1/2 cup of chickpeas and cherry tomatoes, and let the mixture simmer for another 3-4 minutes to meld the flavors. Season with salt and pepper to taste.

  • 8

    Plate a generous serving of the herb-roasted vegetables and spoon the warm, savory mushroom ragu on top.

  • 9

    Serve immediately and enjoy your hearty, nutritious meal.