Hearty Mushroom and Red Wine Stew with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Mushroom and Red Wine Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Red Wine Stew with Root Vegetables

Savor a rich, rustic stew featuring tender cremini mushrooms, hearty root vegetables, and savory seitan, all simmered in a deep red wine and vegetable broth. This aromatic dish delivers comforting warmth and layers of flavor, perfect for a nourishing meal any time of day.

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NUTRITION

492kcal
Protein
38.7g
Fat
3.6g
Carbs
57.3g

SERVINGS

1 serving

INGREDIENTS

150 grams Cremini Mushrooms

1 medium Carrot

1 medium Parsnip

1/2 cup Red Wine

1/2 cup Cannellini Beans

100 grams Seitan

1 cup Vegetable Broth

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PREPARATION

  • 1

    Heat a large pot over medium heat. Add a dash of olive oil if desired for extra flavor.

  • 2

    Toss in the chopped carrot and parsnip, sautéing gently until they begin to soften, about 5 minutes.

  • 3

    Add the sliced cremini mushrooms and cubed seitan, stirring frequently to combine and letting the mushrooms release their moisture.

  • 4

    Pour in the red wine to deglaze the pot, allowing the alcohol to evaporate slightly and the flavors to meld.

  • 5

    Stir in the cannellini beans and vegetable broth, ensuring all ingredients are well incorporated.

  • 6

    Bring the mixture to a simmer, then reduce heat and let it scald slowly for 20-25 minutes until the root vegetables are tender and flavors are well blended.

  • 7

    Taste and adjust seasoning as needed, then serve hot.

Hearty Mushroom and Red Wine Stew with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Mushroom and Red Wine Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Red Wine Stew with Root Vegetables

Savor a rich, rustic stew featuring tender cremini mushrooms, hearty root vegetables, and savory seitan, all simmered in a deep red wine and vegetable broth. This aromatic dish delivers comforting warmth and layers of flavor, perfect for a nourishing meal any time of day.

NUTRITION

492kcal
Protein
38.7g
Fat
3.6g
Carbs
57.3g

SERVINGS

1 serving

INGREDIENTS

150 grams Cremini Mushrooms

1 medium Carrot

1 medium Parsnip

1/2 cup Red Wine

1/2 cup Cannellini Beans

100 grams Seitan

1 cup Vegetable Broth

PREPARATION

  • 1

    Heat a large pot over medium heat. Add a dash of olive oil if desired for extra flavor.

  • 2

    Toss in the chopped carrot and parsnip, sautéing gently until they begin to soften, about 5 minutes.

  • 3

    Add the sliced cremini mushrooms and cubed seitan, stirring frequently to combine and letting the mushrooms release their moisture.

  • 4

    Pour in the red wine to deglaze the pot, allowing the alcohol to evaporate slightly and the flavors to meld.

  • 5

    Stir in the cannellini beans and vegetable broth, ensuring all ingredients are well incorporated.

  • 6

    Bring the mixture to a simmer, then reduce heat and let it scald slowly for 20-25 minutes until the root vegetables are tender and flavors are well blended.

  • 7

    Taste and adjust seasoning as needed, then serve hot.