Name: Hearty Mushroom Ragu with Herb-Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Cremini Mushrooms; 1 small Yellow Onion (70g); 2 cloves Garlic; 150g Extra-Firm Tofu; 0.5 cup Cooked Lentils; 1 cup Diced Tomatoes; 1 medium Red Bell Pepper; 1 small Zucchini; 1 tbsp Olive Oil (for ragu); 0.5 tbsp Olive Oil (for roasting); 1 tbsp Fresh Rosemary, chopped; 1 tbsp Fresh Thyme, chopped; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Herb-Roasted Vegetables

Delight in a savory mushroom ragu enriched with tender cubes of extra-firm tofu and earthy lentils, simmered in a robust tomato base. Paired with herb-roasted red bell pepper and zucchini, this dish delivers a satisfying depth of flavor and hearty texture, perfect for a nourishing meal at any time of day.

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NUTRITION

Protein

32.9g

Fat

29.8g

Carbs

55.3g

SERVINGS

1 serving

INGREDIENTS

150g Cremini Mushrooms

1 small Yellow Onion (70g)

2 cloves Garlic

150g Extra-Firm Tofu

0.5 cup Cooked Lentils

1 cup Diced Tomatoes

1 medium Red Bell Pepper

1 small Zucchini

1 tbsp Olive Oil (for ragu)

0.5 tbsp Olive Oil (for roasting)

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
Prepare the vegetables: Cut the red bell pepper and zucchini into bite-sized pieces. Toss them with 0.5 tablespoon olive oil, chopped rosemary, chopped thyme, salt, and pepper. Spread them evenly on a baking tray and roast for 20-25 minutes until tender and slightly charred at the edges.
3
Meanwhile, dice the yellow onion and mince the garlic. Clean and slice the cremini mushrooms.
4
Cut the extra-firm tofu into small cubes.
5
Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.
6
Add the sliced mushrooms to the skillet and cook until they begin to soften, about 5 minutes.
7
Stir in the tofu cubes and cook for an additional 3-4 minutes until they are lightly browned.
8
Mix in the cooked lentils and diced tomatoes. Season with salt and pepper to taste. Let the mixture simmer for 7-10 minutes so the flavors meld together into a rich ragu.
9
Plate the herb-roasted vegetables alongside or as a base, and top with a generous serving of the mushroom ragu.
10
Serve warm and enjoy this hearty, nutrient-packed dish.