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

A comforting and vibrant dish featuring a rich mushroom ragu infused with aromatic garlic and herbs, paired with a medley of roasted vegetables. The seitan adds a hearty protein boost while the fresh vegetables bring a burst of color and flavor. Enjoy this balanced, plant-forward meal that’s as nourishing as it is delicious.

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NUTRITION

451kcal
Protein
34.1g
Fat
17.5g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Seitan (113g)

150g White Button Mushrooms

1/2 cup Diced Tomatoes (120g)

1 small Red Onion (50g)

2 Garlic cloves

100g Zucchini

100g Carrots

100g Red Bell Pepper

1 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the vegetables for roasting by cutting the zucchini, carrots, and red bell pepper into bite-sized pieces. Toss them with half of the olive oil, a pinch of salt, pepper, and half of the mixed fresh herbs.

  • 3

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

  • 4

    While the vegetables roast, prepare the ragu. Slice the red onion and mince the garlic.

  • 5

    Heat the remaining olive oil in a medium saucepan over medium heat. Sauté the red onion until softened, then add the garlic and cook for an additional minute.

  • 6

    Add the sliced mushrooms to the pan and sauté until they release their moisture and begin to brown, about 5-7 minutes.

  • 7

    Stir in the diced tomatoes and chopped seitan. Sprinkle in the remaining mixed herbs, and season with salt and pepper. Allow the mixture to simmer for 5-7 minutes, letting the flavors meld together.

  • 8

    Plate a generous serving of the mushroom ragu and top with the herb-roasted vegetables.

  • 9

    Serve warm and enjoy a hearty, balanced meal.

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

A comforting and vibrant dish featuring a rich mushroom ragu infused with aromatic garlic and herbs, paired with a medley of roasted vegetables. The seitan adds a hearty protein boost while the fresh vegetables bring a burst of color and flavor. Enjoy this balanced, plant-forward meal that’s as nourishing as it is delicious.

NUTRITION

451kcal
Protein
34.1g
Fat
17.5g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Seitan (113g)

150g White Button Mushrooms

1/2 cup Diced Tomatoes (120g)

1 small Red Onion (50g)

2 Garlic cloves

100g Zucchini

100g Carrots

100g Red Bell Pepper

1 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the vegetables for roasting by cutting the zucchini, carrots, and red bell pepper into bite-sized pieces. Toss them with half of the olive oil, a pinch of salt, pepper, and half of the mixed fresh herbs.

  • 3

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

  • 4

    While the vegetables roast, prepare the ragu. Slice the red onion and mince the garlic.

  • 5

    Heat the remaining olive oil in a medium saucepan over medium heat. Sauté the red onion until softened, then add the garlic and cook for an additional minute.

  • 6

    Add the sliced mushrooms to the pan and sauté until they release their moisture and begin to brown, about 5-7 minutes.

  • 7

    Stir in the diced tomatoes and chopped seitan. Sprinkle in the remaining mixed herbs, and season with salt and pepper. Allow the mixture to simmer for 5-7 minutes, letting the flavors meld together.

  • 8

    Plate a generous serving of the mushroom ragu and top with the herb-roasted vegetables.

  • 9

    Serve warm and enjoy a hearty, balanced meal.