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 vibrant, plant-powered dish featuring a savory mushroom ragu enriched with hearty green lentils, chickpeas, and extra-firm tofu. Served alongside an assortment of herb-roasted vegetables including zucchini, red bell pepper, and carrot, this dish delivers a satisfying blend of textures and bold flavors, perfect for a nourishing meal at any time of day.

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NUTRITION

554kcal
Protein
33g
Fat
17.8g
Carbs
74.5g

SERVINGS

1 serving

INGREDIENTS

150g Button Mushrooms

1/2 cup Cooked Green Lentils

1/2 cup Diced Tomatoes

1/4 medium Onion

1 clove Garlic

2/3 tbsp Olive Oil

1 medium Zucchini

1 medium Red Bell Pepper

1 medium Carrot

1/2 cup Cooked Chickpeas

100g Extra-Firm Tofu

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini, red bell pepper, and carrot into bite-sized pieces. Toss them with a drizzle of olive oil, salt, pepper, and your choice of dried herbs (such as thyme or rosemary). Spread on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the quartered onion and minced garlic, sautéing for 2-3 minutes until softened.

  • 4

    Add the sliced button mushrooms to the skillet. Cook for about 5-7 minutes until they begin to brown and release their juices.

  • 5

    Stir in the cooked green lentils, diced tomatoes, and a pinch of dried basil. Let the mixture simmer for another 5 minutes to meld the flavors.

  • 6

    Cube the extra-firm tofu and gently fold it into the mushroom ragu. Then, stir in the cooked chickpeas and allow everything to heat through for a couple of minutes.

  • 7

    Plate a generous portion of the mushroom ragu and top with the roasted herb vegetables. Garnish with a few fresh basil leaves if desired, and serve warm.

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 vibrant, plant-powered dish featuring a savory mushroom ragu enriched with hearty green lentils, chickpeas, and extra-firm tofu. Served alongside an assortment of herb-roasted vegetables including zucchini, red bell pepper, and carrot, this dish delivers a satisfying blend of textures and bold flavors, perfect for a nourishing meal at any time of day.

NUTRITION

554kcal
Protein
33g
Fat
17.8g
Carbs
74.5g

SERVINGS

1 serving

INGREDIENTS

150g Button Mushrooms

1/2 cup Cooked Green Lentils

1/2 cup Diced Tomatoes

1/4 medium Onion

1 clove Garlic

2/3 tbsp Olive Oil

1 medium Zucchini

1 medium Red Bell Pepper

1 medium Carrot

1/2 cup Cooked Chickpeas

100g Extra-Firm Tofu

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini, red bell pepper, and carrot into bite-sized pieces. Toss them with a drizzle of olive oil, salt, pepper, and your choice of dried herbs (such as thyme or rosemary). Spread on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the quartered onion and minced garlic, sautéing for 2-3 minutes until softened.

  • 4

    Add the sliced button mushrooms to the skillet. Cook for about 5-7 minutes until they begin to brown and release their juices.

  • 5

    Stir in the cooked green lentils, diced tomatoes, and a pinch of dried basil. Let the mixture simmer for another 5 minutes to meld the flavors.

  • 6

    Cube the extra-firm tofu and gently fold it into the mushroom ragu. Then, stir in the cooked chickpeas and allow everything to heat through for a couple of minutes.

  • 7

    Plate a generous portion of the mushroom ragu and top with the roasted herb vegetables. Garnish with a few fresh basil leaves if desired, and serve warm.