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

Savor a comforting bowl of savory mushroom ragu, enriched with a protein boost from tofu, beans, nutritional yeast, and a perfectly soft-boiled egg. Paired with a medley of herb-roasted carrots, zucchini, and broccoli drizzled with a hint of olive oil, this dish is a warm, hearty celebration of wholesome flavors and textures that perfectly nourishes any time of day.

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NUTRITION

489kcal
Protein
36.1g
Fat
16.8g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

150g Portobello Mushrooms

100g Diced Tomatoes

50g Yellow Onion

1 clove Garlic

100g Firm Tofu

100g Cannellini Beans

2 tbsp Nutritional Yeast

1 large Egg

50g Carrot

50g Zucchini

50g Broccoli

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the chopped carrot, zucchini, and broccoli with olive oil, mixed dried herbs, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, slice the Portobello mushrooms and dice the yellow onion. Mince the garlic.

  • 3

    In a skillet over medium heat, sauté the onion and garlic until softened, then add the mushrooms. Cook until the mushrooms release their liquid and begin to brown, about 5-7 minutes.

  • 4

    Stir in the diced tomatoes, then gently fold in the cubed tofu and cannellini beans. Let the ragu simmer for another 5-7 minutes, allowing flavors to meld.

  • 5

    Mix in the nutritional yeast and adjust seasoning with salt and pepper. Remove from heat.

  • 6

    Separately, cook the egg to your preference (soft-boiled is recommended for a creamy addition) and peel it.

  • 7

    Plate a generous portion of the mushroom ragu alongside the herb-roasted vegetables, then top with the sliced or halved egg. Serve warm and enjoy the hearty, balanced flavors.

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

Savor a comforting bowl of savory mushroom ragu, enriched with a protein boost from tofu, beans, nutritional yeast, and a perfectly soft-boiled egg. Paired with a medley of herb-roasted carrots, zucchini, and broccoli drizzled with a hint of olive oil, this dish is a warm, hearty celebration of wholesome flavors and textures that perfectly nourishes any time of day.

NUTRITION

489kcal
Protein
36.1g
Fat
16.8g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

150g Portobello Mushrooms

100g Diced Tomatoes

50g Yellow Onion

1 clove Garlic

100g Firm Tofu

100g Cannellini Beans

2 tbsp Nutritional Yeast

1 large Egg

50g Carrot

50g Zucchini

50g Broccoli

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the chopped carrot, zucchini, and broccoli with olive oil, mixed dried herbs, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, slice the Portobello mushrooms and dice the yellow onion. Mince the garlic.

  • 3

    In a skillet over medium heat, sauté the onion and garlic until softened, then add the mushrooms. Cook until the mushrooms release their liquid and begin to brown, about 5-7 minutes.

  • 4

    Stir in the diced tomatoes, then gently fold in the cubed tofu and cannellini beans. Let the ragu simmer for another 5-7 minutes, allowing flavors to meld.

  • 5

    Mix in the nutritional yeast and adjust seasoning with salt and pepper. Remove from heat.

  • 6

    Separately, cook the egg to your preference (soft-boiled is recommended for a creamy addition) and peel it.

  • 7

    Plate a generous portion of the mushroom ragu alongside the herb-roasted vegetables, then top with the sliced or halved egg. Serve warm and enjoy the hearty, balanced flavors.