Herb-Roasted White Bean and Vegetable Cassoulet

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

Herb-Roasted White Bean and Vegetable Cassoulet

YOUR SOLIN GENERATED RECIPE

Herb-Roasted White Bean and Vegetable Cassoulet

Savor a hearty, plant-powered cassoulet featuring creamy white beans and marinated tempeh, roasted alongside vibrant carrots, zucchini, and onions. This rustic dish is infused with aromatic Italian herbs and a hint of garlic, creating layers of savory goodness perfect for a nourishing dinner.

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NUTRITION

574kcal
Protein
38.3g
Fat
13.6g
Carbs
82.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans

80 grams Tempeh

1 medium Carrot

1 medium Zucchini

1 small Onion

2 cloves Garlic

0.5 cup Diced Tomatoes

0.5 cup Vegetable Broth

1 tsp Olive Oil

1 tsp Italian Herbs

1 sprig Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Cut the tempeh into 1/2-inch cubes and toss with a drizzle of olive oil, salt, pepper, and Italian herbs.

  • 3

    Dice the carrot, zucchini, and onion. Mince the garlic.

  • 4

    In a large bowl, gently combine the white beans, diced vegetables, minced garlic, and tempeh cubes.

  • 5

    Add the diced tomatoes and vegetable broth. Toss to coat evenly, then transfer the mixture to a baking dish.

  • 6

    Place a sprig of fresh rosemary over the top and season with additional salt and pepper.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring once halfway through to ensure even cooking.

  • 8

    Remove from the oven when the vegetables are tender and the tempeh is slightly crispy. Adjust seasoning if needed and serve warm.

Herb-Roasted White Bean and Vegetable Cassoulet

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

Herb-Roasted White Bean and Vegetable Cassoulet

YOUR SOLIN GENERATED RECIPE

Herb-Roasted White Bean and Vegetable Cassoulet

Savor a hearty, plant-powered cassoulet featuring creamy white beans and marinated tempeh, roasted alongside vibrant carrots, zucchini, and onions. This rustic dish is infused with aromatic Italian herbs and a hint of garlic, creating layers of savory goodness perfect for a nourishing dinner.

NUTRITION

574kcal
Protein
38.3g
Fat
13.6g
Carbs
82.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans

80 grams Tempeh

1 medium Carrot

1 medium Zucchini

1 small Onion

2 cloves Garlic

0.5 cup Diced Tomatoes

0.5 cup Vegetable Broth

1 tsp Olive Oil

1 tsp Italian Herbs

1 sprig Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Cut the tempeh into 1/2-inch cubes and toss with a drizzle of olive oil, salt, pepper, and Italian herbs.

  • 3

    Dice the carrot, zucchini, and onion. Mince the garlic.

  • 4

    In a large bowl, gently combine the white beans, diced vegetables, minced garlic, and tempeh cubes.

  • 5

    Add the diced tomatoes and vegetable broth. Toss to coat evenly, then transfer the mixture to a baking dish.

  • 6

    Place a sprig of fresh rosemary over the top and season with additional salt and pepper.

  • 7

    Roast in the preheated oven for 25-30 minutes, stirring once halfway through to ensure even cooking.

  • 8

    Remove from the oven when the vegetables are tender and the tempeh is slightly crispy. Adjust seasoning if needed and serve warm.