Hearty Mushroom and Red Wine Stew with Cauliflower Mash

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 Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Red Wine Stew with Cauliflower Mash

Enjoy a warming, savory mash-up featuring tender tempeh and earthy mushrooms simmered in a rich red wine and herb-infused broth, paired with a velvety cauliflower mash. This dish is comforting and hearty with an elegant, rustic flavor, perfect for a nourishing meal any time of day.

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NUTRITION

561kcal
Protein
37.7g
Fat
17.5g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

200g Cremini Mushrooms

250g Cauliflower

60ml Red Wine

50g Onion

3g Garlic

250ml Vegetable Broth

1 tsp Olive Oil

1 tsp Thyme

1 tsp Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tempeh to remove excess moisture and cut it into cubes.

  • 2

    Chop the mushrooms, onion, and garlic finely.

  • 3

    In a saucepan, heat 1 teaspoon of olive oil on medium heat. Sauté the onion and garlic until soft and fragrant.

  • 4

    Add the cubed tempeh and mushrooms to the pan and continue to sauté for about 5 minutes until the mushrooms begin to soften.

  • 5

    Pour in the red wine to deglaze the pan, scraping any browned bits from the bottom.

  • 6

    Add the vegetable broth, thyme, rosemary, salt, and pepper; bring the mixture to a simmer and let it cook for about 10-12 minutes to meld the flavors.

  • 7

    Meanwhile, steam or boil the cauliflower until tender, about 8-10 minutes.

  • 8

    Drain the cauliflower and mash it until smooth. Season with a pinch of salt and pepper.

  • 9

    Serve the hearty red wine stew over a generous serving of cauliflower mash.

Hearty Mushroom and Red Wine Stew with Cauliflower Mash

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 Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Red Wine Stew with Cauliflower Mash

Enjoy a warming, savory mash-up featuring tender tempeh and earthy mushrooms simmered in a rich red wine and herb-infused broth, paired with a velvety cauliflower mash. This dish is comforting and hearty with an elegant, rustic flavor, perfect for a nourishing meal any time of day.

NUTRITION

561kcal
Protein
37.7g
Fat
17.5g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

200g Cremini Mushrooms

250g Cauliflower

60ml Red Wine

50g Onion

3g Garlic

250ml Vegetable Broth

1 tsp Olive Oil

1 tsp Thyme

1 tsp Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tempeh to remove excess moisture and cut it into cubes.

  • 2

    Chop the mushrooms, onion, and garlic finely.

  • 3

    In a saucepan, heat 1 teaspoon of olive oil on medium heat. Sauté the onion and garlic until soft and fragrant.

  • 4

    Add the cubed tempeh and mushrooms to the pan and continue to sauté for about 5 minutes until the mushrooms begin to soften.

  • 5

    Pour in the red wine to deglaze the pan, scraping any browned bits from the bottom.

  • 6

    Add the vegetable broth, thyme, rosemary, salt, and pepper; bring the mixture to a simmer and let it cook for about 10-12 minutes to meld the flavors.

  • 7

    Meanwhile, steam or boil the cauliflower until tender, about 8-10 minutes.

  • 8

    Drain the cauliflower and mash it until smooth. Season with a pinch of salt and pepper.

  • 9

    Serve the hearty red wine stew over a generous serving of cauliflower mash.