Name: Hearty Mushroom and Red Wine Stew with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 125 grams Tempeh; 1/2 cup cooked White Beans; 1 cup sliced Button Mushrooms; 1 medium Carrot; 1 medium Parsnip; 1 small Turnip; 1/2 medium Yellow Onion; 2 cloves Garlic; 75 ml Red Wine; 1 cup Vegetable Broth; 1 teaspoon Olive Oil

Hearty Mushroom and Red Wine Stew with Root 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 and Red Wine Stew with Root Vegetables

This warm, earthy stew brings together tender tempeh, silky white beans, robust mushrooms, and a medley of roasted root vegetables simmered in a fragrant red wine and vegetable broth. Enjoy the deep, comforting flavors that make this hearty dish perfect for a nourishing dinner.

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NUTRITION

Protein

33.4g

Fat

17g

Carbs

68.3g

SERVINGS

1 serving

INGREDIENTS

125 grams Tempeh

1/2 cup cooked White Beans

1 cup sliced Button Mushrooms

1 medium Carrot

1 medium Parsnip

1 small Turnip

1/2 medium Yellow Onion

2 cloves Garlic

75 ml Red Wine

1 cup Vegetable Broth

1 teaspoon Olive Oil

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PREPARATION

1
Heat olive oil in a large pot over medium heat.
2
Add chopped onion and minced garlic, sautéing until softened and fragrant.
3
Stir in diced carrot, parsnip, and turnip. Cook for about 5 minutes until they begin to soften.
4
Add sliced mushrooms and diced tempeh, and continue sautéing for another 3 minutes.
5
Pour in the red wine and let it simmer for 2 minutes to allow the alcohol to evaporate.
6
Add the vegetable broth and white beans, stirring to combine all ingredients.
7
Bring the stew to a gentle simmer and cover the pot. Let it cook for 15-20 minutes until the root vegetables are tender and the flavors meld together.
8
Taste and adjust seasoning as needed before serving.