YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Herb-Roasted Vegetables
A robust and comforting dish featuring a savory mushroom ragu enriched with protein-packed tempeh and white beans, enveloped by a medley of herb-roasted vegetables. Each bite delivers a warm blend of earthy mushrooms, tender vegetables, and aromatic fresh herbs, perfect for a satisfying meal any time of day.
INGREDIENTS
150g White Button Mushrooms
100g Tempeh
1/2 cup White Beans (canned, drained)
100g Zucchini
100g Cherry Tomatoes
100g Red Bell Pepper
1 tbsp Olive Oil
1 clove Garlic
1 tbsp Fresh Mixed Herbs (Thyme & Rosemary)
PREPARATION
Preheat your oven to 400°F (200°C). Prepare a baking sheet by lightly drizzling half of the olive oil over it.
Chop the zucchini, cherry tomatoes, and red bell pepper into bite-sized pieces. Toss them with a pinch of salt, pepper, and half of the fresh herbs, then spread evenly on the baking sheet.
Roast the vegetables in the oven for about 20-25 minutes, until they are tender and have slight caramelization.
While the vegetables are roasting, slice the tempeh into small cubes. Clean and roughly chop the mushrooms.
In a large skillet, heat the remaining olive oil over medium heat. Sauté the garlic until aromatic, about 30 seconds.
Add the chopped mushrooms to the skillet and cook until they begin to soften and release their moisture, about 5-7 minutes.
Stir in the cubed tempeh and canned white beans. Let them cook together for another 3-4 minutes to absorb the flavors.
Mix in a portion of the roasted vegetable juices and sprinkle the remaining fresh herbs. Season with salt and pepper to taste.
Once the vegetables are done roasting, gently fold them into the mushroom-tempeh mixture. Allow the flavors to meld together for another minute on low heat before serving.
Serve warm, enjoying the hearty, savory blend of ragu with herb-roasted vegetables.