YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Herb-Roasted Vegetables
A comforting, plant-based meal featuring a savory mushroom ragu enriched with creamy white beans and extra-firm tofu, simmered in a burst of diced tomatoes, garlic, and red onion. Paired with a medley of herb-roasted vegetables including zucchini, red bell pepper, and carrot, this dish is a vibrant, nutrient-packed option perfect for a satisfying dinner.
INGREDIENTS
1 cup sliced Button Mushrooms (150g)
0.75 cup White Beans (approx. 195g)
200g Extra-Firm Tofu
0.5 cup Diced Tomatoes (120g)
0.25 medium Red Onion (40g), chopped
2 cloves Garlic
1 tbsp Olive Oil
1 small Zucchini (100g)
1 half Red Bell Pepper (75g)
1 medium Carrot (61g)
1 tsp Fresh Rosemary, chopped
1 tsp Fresh Thyme, chopped
Salt and Black Pepper, to taste
PREPARATION
Preheat your oven to 400°F.
Prepare the vegetables for roasting by chopping the zucchini, red bell pepper, and carrot into bite-sized pieces. Toss them lightly in half the olive oil, a pinch of salt, pepper, rosemary, and thyme.
Spread the seasoned vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly caramelized.
While the vegetables are roasting, heat the remaining olive oil in a medium skillet over medium heat. Add the chopped red onion and minced garlic; sauté until translucent and aromatic.
Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown.
Stir in the diced tomatoes and allow the mixture to simmer for about 5 minutes.
Gently fold in the white beans and cubed extra-firm tofu, letting them warm through and absorb the flavors of the ragu for another 5 minutes. Season with salt and pepper to taste.
Adjust the seasoning if necessary. Plate a portion of the mushroom ragu and top with a generous serving of the herb-roasted vegetables.
Serve warm, enjoying the hearty, comforting blend of textures and flavors.