YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Herb-Roasted Vegetables
Savor a robust, savory mushroom ragu paired with a vibrant medley of herb-roasted vegetables and protein-packed tofu and chickpeas. This dish delivers hearty umami flavors, accented by fresh garlic, onions, and tomatoes, all elevated by fragrant herbs. Perfect as a comforting dinner that’s both nutritious and satisfying.
INGREDIENTS
200g Cremini Mushrooms
200g Firm Tofu
1/2 cup Cooked Chickpeas
100g Zucchini
100g Red Bell Pepper
100g Eggplant
50g Yellow Onion
2 cloves Garlic
1/2 cup Diced Canned Tomatoes
1 tbsp Olive Oil
2 tbsp Mixed Fresh Herbs (Rosemary & Thyme)
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Chop the zucchini, red bell pepper, and eggplant into bite-sized pieces. Toss these vegetables with half the olive oil and half of the mixed fresh herbs, then spread them out on the prepared baking sheet.
Roast the vegetables in the preheated oven for about 20-25 minutes until they are tender and slightly caramelized.
Meanwhile, finely dice the yellow onion and mince the garlic.
Clean and slice the cremini mushrooms, then heat the remaining olive oil in a skillet over medium heat.
Sauté the onions and garlic in the skillet until they become translucent and fragrant. Add the mushrooms and cook until they soften and release their juices, about 5-7 minutes.
Stir in the diced canned tomatoes and allow the mixture to simmer for another 5 minutes to meld the flavors into a rich, hearty ragu.
While the ragu simmers, press the firm tofu to eliminate excess moisture, then cut it into cubes.
Gently fold the tofu and cooked chickpeas into the mushroom ragu, warming them through and allowing the tofu to absorb the flavors for approximately 3-4 minutes.
Finally, drizzle the remaining fresh herbs over the ragu and adjust seasoning as desired. Serve the savory mushroom ragu alongside the herb-roasted vegetables for a balanced, fulfilling meal.