Hearty Mushroom and Red Wine Stew with Root Vegetables

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

Hearty Mushroom and Red Wine Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Red Wine Stew with Root Vegetables

Enjoy this warming, plant-forward stew that marries earthy mushrooms with the deep, robust flavors of red wine and tender root vegetables. Enhanced with protein-packed tempeh and white beans, each spoonful offers a delightful harmony of textures and flavors—a hearty, comforting meal perfect for any time of day.

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NUTRITION

583kcal
Protein
33.3g
Fat
17.9g
Carbs
69.1g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1/2 cup White Beans, cooked

150g Cremini Mushrooms

1 medium Carrot

1 medium Parsnip

1 small Yellow Onion

1/4 cup Red Wine

1 cup Vegetable Broth

1 tsp Olive Oil

1/2 tbsp Nutritional Yeast

2 cloves Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tempeh lightly to remove extra moisture, then cut into 1cm cubes.

  • 2

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

  • 3

    In a large pot, heat the olive oil over medium heat. Sauté the onions and garlic until soft and fragrant.

  • 4

    Add the tempeh cubes and cook until lightly browned on all sides.

  • 5

    Stir in the mushrooms, carrot, and parsnip, allowing the vegetables to soften for about 5 minutes.

  • 6

    Pour in the red wine and let it simmer for another 2 minutes to deglaze the pot.

  • 7

    Add the vegetable broth and white beans. Sprinkle in the thyme, rosemary, salt, and pepper.

  • 8

    Bring the stew to a gentle simmer and cover the pot. Let it cook for 20-25 minutes, until the root vegetables are tender and the flavors meld.

  • 9

    Stir in the nutritional yeast, adjust seasoning if needed, and serve hot.

Hearty Mushroom and Red Wine Stew with Root Vegetables

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

Hearty Mushroom and Red Wine Stew with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Red Wine Stew with Root Vegetables

Enjoy this warming, plant-forward stew that marries earthy mushrooms with the deep, robust flavors of red wine and tender root vegetables. Enhanced with protein-packed tempeh and white beans, each spoonful offers a delightful harmony of textures and flavors—a hearty, comforting meal perfect for any time of day.

NUTRITION

583kcal
Protein
33.3g
Fat
17.9g
Carbs
69.1g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1/2 cup White Beans, cooked

150g Cremini Mushrooms

1 medium Carrot

1 medium Parsnip

1 small Yellow Onion

1/4 cup Red Wine

1 cup Vegetable Broth

1 tsp Olive Oil

1/2 tbsp Nutritional Yeast

2 cloves Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tempeh lightly to remove extra moisture, then cut into 1cm cubes.

  • 2

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

  • 3

    In a large pot, heat the olive oil over medium heat. Sauté the onions and garlic until soft and fragrant.

  • 4

    Add the tempeh cubes and cook until lightly browned on all sides.

  • 5

    Stir in the mushrooms, carrot, and parsnip, allowing the vegetables to soften for about 5 minutes.

  • 6

    Pour in the red wine and let it simmer for another 2 minutes to deglaze the pot.

  • 7

    Add the vegetable broth and white beans. Sprinkle in the thyme, rosemary, salt, and pepper.

  • 8

    Bring the stew to a gentle simmer and cover the pot. Let it cook for 20-25 minutes, until the root vegetables are tender and the flavors meld.

  • 9

    Stir in the nutritional yeast, adjust seasoning if needed, and serve hot.