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 warm and satisfying bowl of hearty mushroom ragu paired with vibrant herb-roasted vegetables. This dish melds the earthy flavors of cremini mushrooms and diced tomatoes with protein-rich tempeh and creamy cannellini beans, enhanced by aromatic garlic and fresh herbs. A drizzle of olive oil brings it all together in a comforting meal ideal for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

560kcal
Protein
36.5g
Fat
26.7g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh

1/2 cup Cannellini Beans

2 cups Cremini Mushrooms (sliced)

1 cup Diced Tomatoes

1 cup Mixed Vegetables (Zucchini, Red Bell Pepper, Onion)

1 tbsp Olive Oil

2 Garlic Cloves

1 tbsp Fresh Mixed Herbs (Basil & Thyme)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press and cube the tempeh into bite-sized pieces.

  • 2

    Heat olive oil in a large skillet over medium heat and sauté minced garlic until fragrant.

  • 3

    Add cubed tempeh and lightly brown on all sides.

  • 4

    Stir in sliced cremini mushrooms and cook until they begin to soften, about 4-5 minutes.

  • 5

    Mix in diced tomatoes and cannellini beans, allowing the flavors to meld into a rich ragu, simmer for 6-8 minutes.

  • 6

    In a separate pan, toss mixed vegetables with a sprinkle of salt, pepper, and fresh mixed herbs. Roast in a preheated oven at 400°F for 12-15 minutes until tender.

  • 7

    Combine the ragu and roasted vegetables in a bowl, garnish with additional herbs 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 warm and satisfying bowl of hearty mushroom ragu paired with vibrant herb-roasted vegetables. This dish melds the earthy flavors of cremini mushrooms and diced tomatoes with protein-rich tempeh and creamy cannellini beans, enhanced by aromatic garlic and fresh herbs. A drizzle of olive oil brings it all together in a comforting meal ideal for breakfast, lunch, or dinner.

NUTRITION

560kcal
Protein
36.5g
Fat
26.7g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh

1/2 cup Cannellini Beans

2 cups Cremini Mushrooms (sliced)

1 cup Diced Tomatoes

1 cup Mixed Vegetables (Zucchini, Red Bell Pepper, Onion)

1 tbsp Olive Oil

2 Garlic Cloves

1 tbsp Fresh Mixed Herbs (Basil & Thyme)

PREPARATION

  • 1

    Press and cube the tempeh into bite-sized pieces.

  • 2

    Heat olive oil in a large skillet over medium heat and sauté minced garlic until fragrant.

  • 3

    Add cubed tempeh and lightly brown on all sides.

  • 4

    Stir in sliced cremini mushrooms and cook until they begin to soften, about 4-5 minutes.

  • 5

    Mix in diced tomatoes and cannellini beans, allowing the flavors to meld into a rich ragu, simmer for 6-8 minutes.

  • 6

    In a separate pan, toss mixed vegetables with a sprinkle of salt, pepper, and fresh mixed herbs. Roast in a preheated oven at 400°F for 12-15 minutes until tender.

  • 7

    Combine the ragu and roasted vegetables in a bowl, garnish with additional herbs if desired, and serve warm.