YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Herb-Roasted Vegetables
A satisfying blend of earthy mushroom ragu and vibrant herb-roasted vegetables, featuring a medley of cremini mushrooms, white beans, and lentils simmered in a savory tomato base, complemented by tender zucchini, eggplant, bell pepper, and red onion tossed with aromatic tofu. Finished with a sprinkle of hemp seeds, this dish is a wholesome, protein-packed delight with a rustic, comforting appeal.
INGREDIENTS
150g Cremini Mushrooms
1/2 cup White Beans (canned, rinsed)
1/2 cup Cooked Lentils
100g Firm Tofu
2 tbsp Hemp Seeds
1/2 cup Cherry Tomatoes
1 medium Zucchini
1/2 cup Eggplant, diced
1/4 medium Red Onion
1/2 medium Bell Pepper
1 tbsp Olive Oil
2 cloves Garlic
2 tbsp Fresh Basil
1 tsp Fresh Rosemary
1 tsp Fresh Thyme
PREPARATION
Preheat your oven to 400°F.
Press and drain the firm tofu, then cut it into 1-inch cubes.
In a bowl, toss the zucchini, diced eggplant, bell pepper, and tofu with olive oil, rosemary, thyme, a pinch of salt, and pepper.
Spread the vegetable and tofu mixture on a baking sheet and roast in the oven for about 20 minutes, or until the vegetables are tender and lightly caramelized.
While the vegetables are roasting, mince the garlic and roughly chop the basil.
In a large skillet, heat a splash of olive oil over medium heat and add the minced garlic. Sauté for about 30 seconds until fragrant.
Add the cremini mushrooms to the skillet and cook until they begin to soften and release their moisture, about 5-7 minutes.
Stir in the white beans, cooked lentils, and cherry tomatoes. Allow the mixture to simmer for 5 minutes so the flavors meld together. Season with salt, pepper, and add the fresh basil.
Once the roasted vegetables and tofu are ready, plate a generous serving of the mushroom ragu and top with the herb-roasted vegetables and tofu.
Finish by sprinkling the hemp seeds over the dish for an extra boost of protein and a subtle nutty flavor.