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.

Hearty Mushroom and Red Wine Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Red Wine Stew with Root Vegetables

Enjoy a warming, rustic stew bursting with savory mushrooms, tender root vegetables, and marinated tempeh, all simmered in a rich red wine and vegetable broth sauce. This satisfying dish offers an earthy, comforting flavor perfect for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

584kcal
Protein
36.8g
Fat
16.5g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh (cooked)

150g White Button Mushrooms

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1/4 cup Red Wine

1 cup Vegetable Broth

1 clove Garlic

2 sprigs Fresh Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press and cube the tempeh into bite-sized pieces. Clean the mushrooms and slice them.

  • 2

    Peel and dice the carrot, parsnip, and red potato into evenly sized chunks.

  • 3

    In a large pot, add a splash of water or a light broth base to sauté the minced garlic until fragrant over medium heat.

  • 4

    Add the tempeh cubes and lightly brown them on all sides.

  • 5

    Stir in the mushrooms and allow them to soften, about 3-4 minutes.

  • 6

    Pour in the red wine and let it reduce slightly, scraping any browned bits from the bottom of the pot.

  • 7

    Add the diced root vegetables and vegetable broth. Bring the mixture to a simmer.

  • 8

    Toss in the fresh thyme sprigs and season with salt and pepper to taste.

  • 9

    Cover the pot and let the stew simmer gently for about 20-25 minutes until the vegetables are tender.

  • 10

    Remove the thyme sprigs before serving, and adjust seasonings if needed. Serve warm.

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.

Hearty Mushroom and Red Wine Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Red Wine Stew with Root Vegetables

Enjoy a warming, rustic stew bursting with savory mushrooms, tender root vegetables, and marinated tempeh, all simmered in a rich red wine and vegetable broth sauce. This satisfying dish offers an earthy, comforting flavor perfect for any meal of the day.

NUTRITION

584kcal
Protein
36.8g
Fat
16.5g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh (cooked)

150g White Button Mushrooms

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1/4 cup Red Wine

1 cup Vegetable Broth

1 clove Garlic

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Press and cube the tempeh into bite-sized pieces. Clean the mushrooms and slice them.

  • 2

    Peel and dice the carrot, parsnip, and red potato into evenly sized chunks.

  • 3

    In a large pot, add a splash of water or a light broth base to sauté the minced garlic until fragrant over medium heat.

  • 4

    Add the tempeh cubes and lightly brown them on all sides.

  • 5

    Stir in the mushrooms and allow them to soften, about 3-4 minutes.

  • 6

    Pour in the red wine and let it reduce slightly, scraping any browned bits from the bottom of the pot.

  • 7

    Add the diced root vegetables and vegetable broth. Bring the mixture to a simmer.

  • 8

    Toss in the fresh thyme sprigs and season with salt and pepper to taste.

  • 9

    Cover the pot and let the stew simmer gently for about 20-25 minutes until the vegetables are tender.

  • 10

    Remove the thyme sprigs before serving, and adjust seasonings if needed. Serve warm.