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 robust, savory meal featuring a rich mushroom ragu complemented by tender herb-roasted vegetables and protein-packed additions. This vibrant dish offers a delightful medley of earthy mushrooms, creamy cannellini beans, and firm tofu in a zesty tomato sauce, all harmoniously roasted with zucchini, red bell pepper, and red onion. Each bite delivers comforting flavors and a satisfying texture perfect for a nourishing dinner.

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NUTRITION

570kcal
Protein
34.7g
Fat
14.9g
Carbs
81.6g

SERVINGS

1 serving

INGREDIENTS

150g Cremini Mushrooms

1 cup Cannellini Beans (240g)

100g Firm Tofu

1 medium Zucchini (148g)

1 medium Red Bell Pepper (119g)

1 small Red Onion (70g)

1 cup Crushed Tomatoes (240g)

2 cloves Garlic

0.5 tbsp Olive Oil

Fresh Rosemary and Thyme sprigs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss the vegetables with half of the olive oil, a pinch of salt, pepper, and a few sprigs of rosemary and thyme.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 4

    While the vegetables roast, clean and slice the cremini mushrooms. Mince the garlic.

  • 5

    In a medium pan, heat the remaining olive oil over medium heat. Add the garlic and sauté until fragrant for about 1 minute.

  • 6

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

  • 7

    Stir in the crushed tomatoes and allow the mixture to simmer for another 5 minutes. Season with salt, pepper, and additional herbs if desired.

  • 8

    Cube the firm tofu and gently fold it into the mushroom ragu. Stir in the cannellini beans. Let simmer for an additional 3-4 minutes so the flavors meld.

  • 9

    Plate a generous serving of the mushroom ragu and top with the roasted herb vegetables. Enjoy 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 robust, savory meal featuring a rich mushroom ragu complemented by tender herb-roasted vegetables and protein-packed additions. This vibrant dish offers a delightful medley of earthy mushrooms, creamy cannellini beans, and firm tofu in a zesty tomato sauce, all harmoniously roasted with zucchini, red bell pepper, and red onion. Each bite delivers comforting flavors and a satisfying texture perfect for a nourishing dinner.

NUTRITION

570kcal
Protein
34.7g
Fat
14.9g
Carbs
81.6g

SERVINGS

1 serving

INGREDIENTS

150g Cremini Mushrooms

1 cup Cannellini Beans (240g)

100g Firm Tofu

1 medium Zucchini (148g)

1 medium Red Bell Pepper (119g)

1 small Red Onion (70g)

1 cup Crushed Tomatoes (240g)

2 cloves Garlic

0.5 tbsp Olive Oil

Fresh Rosemary and Thyme sprigs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss the vegetables with half of the olive oil, a pinch of salt, pepper, and a few sprigs of rosemary and thyme.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 4

    While the vegetables roast, clean and slice the cremini mushrooms. Mince the garlic.

  • 5

    In a medium pan, heat the remaining olive oil over medium heat. Add the garlic and sauté until fragrant for about 1 minute.

  • 6

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

  • 7

    Stir in the crushed tomatoes and allow the mixture to simmer for another 5 minutes. Season with salt, pepper, and additional herbs if desired.

  • 8

    Cube the firm tofu and gently fold it into the mushroom ragu. Stir in the cannellini beans. Let simmer for an additional 3-4 minutes so the flavors meld.

  • 9

    Plate a generous serving of the mushroom ragu and top with the roasted herb vegetables. Enjoy warm!