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 savory dish featuring a robust mushroom ragu elevated with protein-packed tempeh, paired with a colorful medley of herb-roasted vegetables. This recipe blends earthy mushrooms, vibrant red bell pepper, zucchini, carrot, and onion with garlic and fresh herbs for a harmonious burst of flavor that is both satisfying and nutrient-rich.

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NUTRITION

541kcal
Protein
39.3g
Fat
23.8g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

2 cups Button Mushrooms (~144g)

6 ounces Tempeh (~170g)

1/2 cup Canned Diced Tomatoes (~120g)

1 medium Red Bell Pepper (~119g)

1 medium Zucchini (~196g)

1 medium Carrot (~61g)

1 small Onion (~70g)

1 teaspoon Olive Oil (~4.5g)

2 cloves Garlic (~6g)

2 tablespoons Fresh Herbs (Basil/Thyme) (~8g)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Press the tempeh with a paper towel to remove excess moisture, then cut into small cubes.

  • 3

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant.

  • 4

    Add the cubed tempeh to the skillet and cook for about 3-4 minutes until lightly browned.

  • 5

    Stir in the sliced mushrooms, diced tomatoes, and chopped red bell pepper. Allow the mixture to simmer for 7-8 minutes, letting the flavors meld together.

  • 6

    While the ragu simmers, chop the zucchini and carrot into even pieces. Toss them with a bit of olive oil, fresh herbs, salt, and pepper.

  • 7

    Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for roughly 15 minutes, or until tender and lightly caramelized.

  • 8

    Combine the roasted vegetables with the mushroom-tempeh ragu in the skillet, stirring gently to incorporate all the flavors.

  • 9

    Taste and adjust seasonings as needed, then serve warm.

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 savory dish featuring a robust mushroom ragu elevated with protein-packed tempeh, paired with a colorful medley of herb-roasted vegetables. This recipe blends earthy mushrooms, vibrant red bell pepper, zucchini, carrot, and onion with garlic and fresh herbs for a harmonious burst of flavor that is both satisfying and nutrient-rich.

NUTRITION

541kcal
Protein
39.3g
Fat
23.8g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

2 cups Button Mushrooms (~144g)

6 ounces Tempeh (~170g)

1/2 cup Canned Diced Tomatoes (~120g)

1 medium Red Bell Pepper (~119g)

1 medium Zucchini (~196g)

1 medium Carrot (~61g)

1 small Onion (~70g)

1 teaspoon Olive Oil (~4.5g)

2 cloves Garlic (~6g)

2 tablespoons Fresh Herbs (Basil/Thyme) (~8g)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Press the tempeh with a paper towel to remove excess moisture, then cut into small cubes.

  • 3

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant.

  • 4

    Add the cubed tempeh to the skillet and cook for about 3-4 minutes until lightly browned.

  • 5

    Stir in the sliced mushrooms, diced tomatoes, and chopped red bell pepper. Allow the mixture to simmer for 7-8 minutes, letting the flavors meld together.

  • 6

    While the ragu simmers, chop the zucchini and carrot into even pieces. Toss them with a bit of olive oil, fresh herbs, salt, and pepper.

  • 7

    Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for roughly 15 minutes, or until tender and lightly caramelized.

  • 8

    Combine the roasted vegetables with the mushroom-tempeh ragu in the skillet, stirring gently to incorporate all the flavors.

  • 9

    Taste and adjust seasonings as needed, then serve warm.