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 comforting, plant-powered dish featuring a savory mushroom ragu enriched with creamy cannellini beans and rustic tofu, accompanied by crisp herb-roasted red bell pepper and zucchini. This meal marries earthy flavors with vibrant, roasted vegetables, delivering a delicious balance of textures and aromas.

Try 7 days free, then $12.99 / mo.

NUTRITION

476kcal
Protein
36.4g
Fat
12.5g
Carbs
64.4g

SERVINGS

1 serving

INGREDIENTS

2 cups Cremini Mushrooms (144g)

1 cup Cannellini Beans (170g)

150 grams Firm Tofu

1/2 cup Diced Tomatoes (120g)

1 medium Red Bell Pepper (120g)

1 medium Zucchini (196g)

1 teaspoon Olive Oil (5g)

2 cloves Garlic

2 tablespoons Fresh Basil

2 tablespoons Fresh Thyme

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and slice the cremini mushrooms. Drain and rinse the cannellini beans. Press the tofu lightly and cut into small cubes.

  • 3

    In a medium skillet over medium heat, add the teaspoon of olive oil and sauté minced garlic until fragrant.

  • 4

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

  • 5

    Stir in the diced tomatoes, cannellini beans, and tofu cubes. Sprinkle in chopped fresh basil and thyme. Allow the mixture to simmer for 7-10 minutes, letting the flavors meld to create a rich, hearty ragu.

  • 6

    While the ragu simmers, prepare the vegetables for roasting. Cut the red bell pepper and zucchini into bite-sized pieces. Toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 7

    Place the vegetables in the preheated oven and roast for 15-20 minutes, or until they are tender and have slight charred edges.

  • 8

    Serve a generous portion of the mushroom ragu alongside the herb-roasted vegetables. Garnish with a few extra fresh basil leaves if desired.

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 comforting, plant-powered dish featuring a savory mushroom ragu enriched with creamy cannellini beans and rustic tofu, accompanied by crisp herb-roasted red bell pepper and zucchini. This meal marries earthy flavors with vibrant, roasted vegetables, delivering a delicious balance of textures and aromas.

NUTRITION

476kcal
Protein
36.4g
Fat
12.5g
Carbs
64.4g

SERVINGS

1 serving

INGREDIENTS

2 cups Cremini Mushrooms (144g)

1 cup Cannellini Beans (170g)

150 grams Firm Tofu

1/2 cup Diced Tomatoes (120g)

1 medium Red Bell Pepper (120g)

1 medium Zucchini (196g)

1 teaspoon Olive Oil (5g)

2 cloves Garlic

2 tablespoons Fresh Basil

2 tablespoons Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and slice the cremini mushrooms. Drain and rinse the cannellini beans. Press the tofu lightly and cut into small cubes.

  • 3

    In a medium skillet over medium heat, add the teaspoon of olive oil and sauté minced garlic until fragrant.

  • 4

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

  • 5

    Stir in the diced tomatoes, cannellini beans, and tofu cubes. Sprinkle in chopped fresh basil and thyme. Allow the mixture to simmer for 7-10 minutes, letting the flavors meld to create a rich, hearty ragu.

  • 6

    While the ragu simmers, prepare the vegetables for roasting. Cut the red bell pepper and zucchini into bite-sized pieces. Toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 7

    Place the vegetables in the preheated oven and roast for 15-20 minutes, or until they are tender and have slight charred edges.

  • 8

    Serve a generous portion of the mushroom ragu alongside the herb-roasted vegetables. Garnish with a few extra fresh basil leaves if desired.