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

Savor a robust, earthy ragu featuring a medley of mushrooms, protein-packed tempeh, and creamy white beans, tossed together with vibrant herb-roasted vegetables. This dish harmonizes hearty textures with a fragrant blend of garlic, oregano, and fresh basil, delivering a satisfying, nutrient-dense meal perfect for any time of day.

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NUTRITION

448kcal
Protein
35.4g
Fat
17.5g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

150g Portobello Mushrooms

100g Cremini Mushrooms

100g Tempeh

1/2 cup White Beans (approx 130g)

1 cup diced Zucchini

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1 Garlic Clove

1 tsp Dried Oregano

1 tbsp Fresh Basil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the Portobello and Cremini mushrooms and dice the zucchini and red bell pepper.

  • 3

    In a large bowl, toss the diced zucchini and red bell pepper with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, heat a non-stick skillet over medium heat. Add minced garlic and dried oregano, and sauté until fragrant.

  • 5

    Add the sliced mushrooms to the skillet and cook until they begin to soften, about 5-7 minutes.

  • 6

    Crumble the tempeh into the skillet and stir, allowing it to brown and warm through for another 5 minutes.

  • 7

    Stir in the white beans into the mushroom and tempeh mixture, letting the flavors meld for an additional 3-4 minutes. Adjust salt and pepper as needed.

  • 8

    Plate a generous portion of the mushroom ragu and top with the roasted vegetables.

  • 9

    Finish with a sprinkle of fresh basil and 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

Savor a robust, earthy ragu featuring a medley of mushrooms, protein-packed tempeh, and creamy white beans, tossed together with vibrant herb-roasted vegetables. This dish harmonizes hearty textures with a fragrant blend of garlic, oregano, and fresh basil, delivering a satisfying, nutrient-dense meal perfect for any time of day.

NUTRITION

448kcal
Protein
35.4g
Fat
17.5g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

150g Portobello Mushrooms

100g Cremini Mushrooms

100g Tempeh

1/2 cup White Beans (approx 130g)

1 cup diced Zucchini

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1 Garlic Clove

1 tsp Dried Oregano

1 tbsp Fresh Basil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the Portobello and Cremini mushrooms and dice the zucchini and red bell pepper.

  • 3

    In a large bowl, toss the diced zucchini and red bell pepper with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, heat a non-stick skillet over medium heat. Add minced garlic and dried oregano, and sauté until fragrant.

  • 5

    Add the sliced mushrooms to the skillet and cook until they begin to soften, about 5-7 minutes.

  • 6

    Crumble the tempeh into the skillet and stir, allowing it to brown and warm through for another 5 minutes.

  • 7

    Stir in the white beans into the mushroom and tempeh mixture, letting the flavors meld for an additional 3-4 minutes. Adjust salt and pepper as needed.

  • 8

    Plate a generous portion of the mushroom ragu and top with the roasted vegetables.

  • 9

    Finish with a sprinkle of fresh basil and serve warm.