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 comforting and rustic dish featuring a savory mushroom ragu enriched with crumbled tofu and hearty cannellini beans, served atop a colorful medley of herb-roasted vegetables. This dish balances earthy umami flavors with fresh, aromatic herbs for a satisfying meal any time of day.

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NUTRITION

449kcal
Protein
31.8g
Fat
12.9g
Carbs
60.0g

SERVINGS

1 serving

INGREDIENTS

150g Portobello Mushrooms

150g Cremini Mushrooms

125g Firm Tofu

1/2 cup (130g) Cannellini Beans

1/4 cup (65g) additional Cannellini Beans

100g Zucchini

100g Red Bell Pepper

50g Red Onion

50g Spinach

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them with half the olive oil, rosemary, thyme, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, slice the Portobello and Cremini mushrooms and mince the garlic.

  • 5

    Heat the remaining olive oil in a large skillet over medium heat. Sauté the garlic until fragrant, then add the mushrooms. Cook until they soften and begin to brown.

  • 6

    Crumble the firm tofu into the skillet and add the pre-rinsed cannellini beans (both portions). Stir in the spinach and allow it to wilt, creating a hearty, chunky ragu.

  • 7

    Season the ragu with additional salt and pepper if needed, and let it simmer for 5-7 minutes to meld the flavors.

  • 8

    Plate a generous serving of the roasted vegetables and top with the warm mushroom ragu. Serve immediately and enjoy the comforting blend of textures and flavors.

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 comforting and rustic dish featuring a savory mushroom ragu enriched with crumbled tofu and hearty cannellini beans, served atop a colorful medley of herb-roasted vegetables. This dish balances earthy umami flavors with fresh, aromatic herbs for a satisfying meal any time of day.

NUTRITION

449kcal
Protein
31.8g
Fat
12.9g
Carbs
60.0g

SERVINGS

1 serving

INGREDIENTS

150g Portobello Mushrooms

150g Cremini Mushrooms

125g Firm Tofu

1/2 cup (130g) Cannellini Beans

1/4 cup (65g) additional Cannellini Beans

100g Zucchini

100g Red Bell Pepper

50g Red Onion

50g Spinach

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them with half the olive oil, rosemary, thyme, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, slice the Portobello and Cremini mushrooms and mince the garlic.

  • 5

    Heat the remaining olive oil in a large skillet over medium heat. Sauté the garlic until fragrant, then add the mushrooms. Cook until they soften and begin to brown.

  • 6

    Crumble the firm tofu into the skillet and add the pre-rinsed cannellini beans (both portions). Stir in the spinach and allow it to wilt, creating a hearty, chunky ragu.

  • 7

    Season the ragu with additional salt and pepper if needed, and let it simmer for 5-7 minutes to meld the flavors.

  • 8

    Plate a generous serving of the roasted vegetables and top with the warm mushroom ragu. Serve immediately and enjoy the comforting blend of textures and flavors.