YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Herb-Roasted Vegetables
Enjoy a rustic bowl of hearty mushroom ragu enriched with tender seitan and white beans, simmered with tomatoes, onions, and garlic, and served alongside a colorful medley of herb-roasted vegetables. This dish offers a perfect balance of savory umami flavors and vibrant herb aromas, creating a satisfying meal that’s both nourishing and delicious.
INGREDIENTS
2 cups Cremini Mushrooms
4 ounces Seitan
1/2 cup Cannellini Beans
1 cup Diced Tomatoes
1 medium Yellow Onion
2 cloves Garlic
1 medium Zucchini
1 medium Red Bell Pepper
1 tablespoon Extra Virgin Olive Oil
2 tablespoons Mixed Fresh Herbs (Rosemary, Thyme, Oregano)
PREPARATION
Preheat the oven to 400°F for the roasted vegetables.
Prepare the herb-roasted vegetables by slicing the zucchini and red bell pepper into bite-sized pieces. Toss them in half of the olive oil, sprinkle with one tablespoon of mixed fresh herbs, salt, and pepper, then spread on a baking sheet.
Roast the vegetables in the oven for about 20-25 minutes until tender and lightly charred on the edges.
While the vegetables roast, heat the remaining olive oil in a large pan over medium heat. Add the diced yellow onion and sauté until translucent, about 3-4 minutes.
Add minced garlic and sliced cremini mushrooms to the pan. Sauté until the mushrooms release their moisture and begin to brown, about 5-7 minutes.
Stir in the diced tomatoes and cannellini beans, simmering for another 5 minutes. Season the ragu with salt, pepper, and the remaining mixed fresh herbs.
Dice the seitan into bite-sized pieces and stir them into the ragu, allowing them to warm through for about 3 minutes.
Serve the warm mushroom ragu alongside the herb-roasted vegetables. Enjoy your hearty, nutrient-packed meal!