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 satisfying bowl of mushroom ragu enriched with white beans and extra firm tofu, simmered with garlic and fresh thyme for a burst of flavor. Paired with a colorful medley of herb-roasted red bell pepper, zucchini, red onion, and cherry tomatoes, this dish delivers a robust combination of earthy and vibrant flavors, perfect for any meal of the day.

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NUTRITION

440kcal
Protein
34.2g
Fat
13.8g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

250g Button Mushrooms

100g White Beans (cooked)

150g Extra Firm Tofu

1 medium Red Bell Pepper (approx. 120g)

1 medium Zucchini (approx. 200g)

1 small Red Onion (approx. 50g)

100g Cherry Tomatoes

1 teaspoon Olive Oil

2 cloves Garlic

1 teaspoon Fresh Thyme

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) for roasting the vegetables.

  • 2

    In a skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant.

  • 3

    Add the sliced button mushrooms to the skillet and cook until they soften and release their moisture.

  • 4

    Stir in the white beans and cubed extra firm tofu. Sprinkle in the fresh thyme and let simmer for 5-7 minutes to blend the flavors. Adjust salt and pepper if desired.

  • 5

    While the ragu simmers, chop the red bell pepper, zucchini, red onion, and cherry tomatoes. Place them on a baking sheet and drizzle lightly with olive oil, tossing to coat evenly.

  • 6

    Roast the vegetables in the preheated oven for approximately 15-20 minutes, until they are tender and lightly charred on the edges.

  • 7

    Combine the mushroom ragu with the roasted vegetables or serve them side-by-side, allowing the flavors to meld together in every bite.

  • 8

    Garnish with additional fresh thyme if desired and serve 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 satisfying bowl of mushroom ragu enriched with white beans and extra firm tofu, simmered with garlic and fresh thyme for a burst of flavor. Paired with a colorful medley of herb-roasted red bell pepper, zucchini, red onion, and cherry tomatoes, this dish delivers a robust combination of earthy and vibrant flavors, perfect for any meal of the day.

NUTRITION

440kcal
Protein
34.2g
Fat
13.8g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

250g Button Mushrooms

100g White Beans (cooked)

150g Extra Firm Tofu

1 medium Red Bell Pepper (approx. 120g)

1 medium Zucchini (approx. 200g)

1 small Red Onion (approx. 50g)

100g Cherry Tomatoes

1 teaspoon Olive Oil

2 cloves Garlic

1 teaspoon Fresh Thyme

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) for roasting the vegetables.

  • 2

    In a skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant.

  • 3

    Add the sliced button mushrooms to the skillet and cook until they soften and release their moisture.

  • 4

    Stir in the white beans and cubed extra firm tofu. Sprinkle in the fresh thyme and let simmer for 5-7 minutes to blend the flavors. Adjust salt and pepper if desired.

  • 5

    While the ragu simmers, chop the red bell pepper, zucchini, red onion, and cherry tomatoes. Place them on a baking sheet and drizzle lightly with olive oil, tossing to coat evenly.

  • 6

    Roast the vegetables in the preheated oven for approximately 15-20 minutes, until they are tender and lightly charred on the edges.

  • 7

    Combine the mushroom ragu with the roasted vegetables or serve them side-by-side, allowing the flavors to meld together in every bite.

  • 8

    Garnish with additional fresh thyme if desired and serve warm.