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

A comforting and flavorful dish featuring a savory mushroom ragu enriched with protein-packed tempeh and creamy cannellini beans, served over a vibrant medley of herb-roasted zucchini, red bell pepper, and red onion. This dish offers an aromatic blend of garlic and fresh thyme, perfectly balancing earthy and sweet notes for a satisfying meal any time of day.

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NUTRITION

519kcal
Protein
38.6g
Fat
19.4g
Carbs
59.2g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

8 oz White Mushrooms (227g)

1/2 cup Cannellini Beans (130g)

1 medium Zucchini (196g)

1 large Red Bell Pepper (150g)

1 small Red Onion (70g)

2 cloves Garlic

1/2 tbsp Olive Oil

1 tsp Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the zucchini, red bell pepper, and red onion into even pieces. Toss them lightly with 1/2 tablespoon olive oil, salt, pepper, and fresh thyme.

  • 3

    Spread the vegetables on a baking sheet lined with parchment paper and roast for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, crumble the tempeh into small pieces. Clean and slice the mushrooms.

  • 5

    Heat a non-stick skillet over medium heat. Add the tempeh and sauté for about 3-4 minutes until it begins to brown.

  • 6

    Add the sliced mushrooms and minced garlic to the skillet, cooking until the mushrooms soften and release their juices, about 5 minutes.

  • 7

    Stir in the cannellini beans and season the ragu with a pinch of salt and pepper. Let it simmer for another 3-4 minutes to meld the flavors.

  • 8

    Plate a generous serving of the herb-roasted vegetables and top with a hearty scoop of the mushroom and tempeh ragu.

  • 9

    Enjoy your balanced, nutrient-rich 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

A comforting and flavorful dish featuring a savory mushroom ragu enriched with protein-packed tempeh and creamy cannellini beans, served over a vibrant medley of herb-roasted zucchini, red bell pepper, and red onion. This dish offers an aromatic blend of garlic and fresh thyme, perfectly balancing earthy and sweet notes for a satisfying meal any time of day.

NUTRITION

519kcal
Protein
38.6g
Fat
19.4g
Carbs
59.2g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

8 oz White Mushrooms (227g)

1/2 cup Cannellini Beans (130g)

1 medium Zucchini (196g)

1 large Red Bell Pepper (150g)

1 small Red Onion (70g)

2 cloves Garlic

1/2 tbsp Olive Oil

1 tsp Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the zucchini, red bell pepper, and red onion into even pieces. Toss them lightly with 1/2 tablespoon olive oil, salt, pepper, and fresh thyme.

  • 3

    Spread the vegetables on a baking sheet lined with parchment paper and roast for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, crumble the tempeh into small pieces. Clean and slice the mushrooms.

  • 5

    Heat a non-stick skillet over medium heat. Add the tempeh and sauté for about 3-4 minutes until it begins to brown.

  • 6

    Add the sliced mushrooms and minced garlic to the skillet, cooking until the mushrooms soften and release their juices, about 5 minutes.

  • 7

    Stir in the cannellini beans and season the ragu with a pinch of salt and pepper. Let it simmer for another 3-4 minutes to meld the flavors.

  • 8

    Plate a generous serving of the herb-roasted vegetables and top with a hearty scoop of the mushroom and tempeh ragu.

  • 9

    Enjoy your balanced, nutrient-rich meal!