YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Herb-Roasted Vegetables
Savor the depth of earthy mushrooms paired with protein-packed tempeh and creamy cannellini beans simmered into a rich, savory ragu. Complemented by vibrant herb-roasted red bell pepper and zucchini, this dish delivers a perfect balance of textures and flavors for any meal time.
INGREDIENTS
200g White Button Mushrooms
100g Tempeh
½ cup Cannellini Beans
1 medium Red Bell Pepper
1 small Zucchini
1 tbsp Olive Oil
2 cloves Garlic
1 tsp Fresh Rosemary
1 tsp Fresh Thyme
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F (200°C).
Chop the red bell pepper and zucchini into bite-sized pieces and place them on a baking sheet. Drizzle with olive oil, add rosemary, thyme, salt, and pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for about 20 minutes until they are tender and slightly caramelized.
While the vegetables roast, clean and slice the mushrooms.
Heat a non-stick skillet over medium heat. Add a drizzle of olive oil and sauté the minced garlic for a minute until fragrant.
Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
Crumble the tempeh into the pan and stir in the cannellini beans. Let the mixture cook for another 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
Once the roasted vegetables are done, combine them with the mushroom-tempeh bean ragu or plate them side by side for a balanced presentation.
Serve warm and enjoy your hearty, protein-rich dish.