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

A comforting dish featuring a savory mushroom ragu simmered with tender cannellini beans and vibrant tomatoes, perfectly paired with a medley of herb-roasted zucchini, bell pepper, and eggplant. Topped with pan-fried tempeh cubes, this meal harmonizes earthy flavors with a light, satisfying texture that’s perfect for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

513kcal
Protein
32.2g
Fat
16.4g
Carbs
69.9g

SERVINGS

1 serving

INGREDIENTS

150g Mushrooms

150g Cannellini Beans

200g Crushed Tomatoes

50g Onion

1 tsp Olive Oil (for ragu)

1 clove Garlic

100g Zucchini

100g Bell Pepper

100g Eggplant

1 tsp Olive Oil (for roasting)

50g Tempeh

1 tsp Mixed Herbs

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Clean and slice the mushrooms, dice the onion, and mince the garlic.

  • 3

    In a saucepan, heat 1 teaspoon of olive oil over medium heat. Sauté the onion and garlic until translucent.

  • 4

    Add mushrooms to the pan and cook until they begin to soften. Stir in the crushed tomatoes, cannellini beans, and mixed herbs. Simmer the ragu for 10-12 minutes, allowing flavors to meld.

  • 5

    While the ragu simmers, chop the zucchini, bell pepper, and eggplant into bite-sized pieces. Toss them with 1 teaspoon of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes, or until they turn tender and slightly caramelized.

  • 7

    Thinly slice the tempeh and pan-fry it in a non-stick skillet for 3-4 minutes per side until golden for added protein and texture.

  • 8

    Assemble your plate by spooning a generous portion of the mushroom ragu over the roasted vegetables, and top with tempeh slices.

  • 9

    Enjoy this hearty, nutrient-packed dish warm for breakfast, lunch, or dinner.

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

A comforting dish featuring a savory mushroom ragu simmered with tender cannellini beans and vibrant tomatoes, perfectly paired with a medley of herb-roasted zucchini, bell pepper, and eggplant. Topped with pan-fried tempeh cubes, this meal harmonizes earthy flavors with a light, satisfying texture that’s perfect for any time of day.

NUTRITION

513kcal
Protein
32.2g
Fat
16.4g
Carbs
69.9g

SERVINGS

1 serving

INGREDIENTS

150g Mushrooms

150g Cannellini Beans

200g Crushed Tomatoes

50g Onion

1 tsp Olive Oil (for ragu)

1 clove Garlic

100g Zucchini

100g Bell Pepper

100g Eggplant

1 tsp Olive Oil (for roasting)

50g Tempeh

1 tsp Mixed Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Clean and slice the mushrooms, dice the onion, and mince the garlic.

  • 3

    In a saucepan, heat 1 teaspoon of olive oil over medium heat. Sauté the onion and garlic until translucent.

  • 4

    Add mushrooms to the pan and cook until they begin to soften. Stir in the crushed tomatoes, cannellini beans, and mixed herbs. Simmer the ragu for 10-12 minutes, allowing flavors to meld.

  • 5

    While the ragu simmers, chop the zucchini, bell pepper, and eggplant into bite-sized pieces. Toss them with 1 teaspoon of olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes, or until they turn tender and slightly caramelized.

  • 7

    Thinly slice the tempeh and pan-fry it in a non-stick skillet for 3-4 minutes per side until golden for added protein and texture.

  • 8

    Assemble your plate by spooning a generous portion of the mushroom ragu over the roasted vegetables, and top with tempeh slices.

  • 9

    Enjoy this hearty, nutrient-packed dish warm for breakfast, lunch, or dinner.