NUTRITION

SERVINGS

INGREDIENTS

150g Cremini Mushrooms

1/2 cup Cooked Lentils (≈100g)

1/2 cup White Beans (≈125g)

150g Firm Tofu

1/2 cup Diced Tomatoes (≈125g)

1/4 medium Red Onion (≈40g)

2 cloves Garlic

1/4 cup Fresh Basil

1 tsp Olive Oil (for ragu)

1 medium Bell Pepper (≈150g)

1/2 medium Zucchini (≈100g)

1 tsp Olive Oil (for vegetables)

PREPARATION

• 1

  Preheat the oven to 425°F for the roasted vegetables.

• 2

  Rinse and slice the cremini mushrooms. Dice the red onion and mince the garlic.

• 3

  In a medium saucepan, heat 1 tsp of olive oil over medium heat. Sauté the diced red onion and garlic until soft and fragrant.

• 4

  Add the sliced mushrooms to the pan and cook until they begin to release their moisture, about 5 minutes.

• 5

  Stir in the cooked lentils, white beans, and diced tomatoes. Gently fold in the cubed firm tofu. Allow the mixture to simmer for 8-10 minutes so the flavors meld.

• 6

  Season the ragu with salt, pepper, and fold in the fresh basil towards the end of cooking.

• 7

  Meanwhile, prepare the roasted vegetables by dicing the bell pepper and zucchini. Toss them lightly with 1 tsp olive oil, salt, pepper, and any additional herbs you like.

• 8

  Spread the vegetables on a baking tray and roast in the preheated oven for 15-20 minutes or until tender and slightly charred on the edges.

• 9

  Plate a generous serving of the mushroom ragu and top with the herb-roasted vegetables. Garnish with extra basil if desired and serve warm.