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

Savor a rich, warming stew that melds earthy mushrooms and sweet root vegetables with a hint of red wine. This hearty dish delivers a complex array of flavors, from the natural sweetness of parsnips and carrots to the robust depth of red wine-infused broth, all balanced by tender tempeh and creamy cannellini beans.

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NUTRITION

592kcal
Protein
31.5g
Fat
6.6g
Carbs
87.5g

SERVINGS

1 serving

INGREDIENTS

150g Button Mushrooms

100g Carrot

100g Parsnip

50g Onion

5g Garlic

100ml Red Wine

200ml Vegetable Broth

190g Cannellini Beans

51g Tempeh

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PREPARATION

  • 1

    Clean and slice the mushrooms, peel and cut the carrot and parsnip into bite-size pieces, and finely chop the onion and garlic.

  • 2

    In a large pot, sauté the chopped onion and garlic over medium heat until fragrant, adding a splash of water if needed to prevent sticking.

  • 3

    Add the mushrooms, carrots, and parsnips to the pot, cooking them lightly until they begin to soften.

  • 4

    Pour in the red wine and allow it to simmer for a couple of minutes so the alcohol can evaporate and flavors meld.

  • 5

    Stir in the vegetable broth, then add the rinsed cannellini beans.

  • 6

    Dice the tempeh into small cubes and add them to the stew. Bring the mixture to a gentle simmer.

  • 7

    Cover the pot and let the stew cook for 20-25 minutes, stirring occasionally until the vegetables are tender and the flavors have developed.

  • 8

    Adjust seasoning with salt, pepper, and herbs of your choice, then 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

Savor a rich, warming stew that melds earthy mushrooms and sweet root vegetables with a hint of red wine. This hearty dish delivers a complex array of flavors, from the natural sweetness of parsnips and carrots to the robust depth of red wine-infused broth, all balanced by tender tempeh and creamy cannellini beans.

NUTRITION

592kcal
Protein
31.5g
Fat
6.6g
Carbs
87.5g

SERVINGS

1 serving

INGREDIENTS

150g Button Mushrooms

100g Carrot

100g Parsnip

50g Onion

5g Garlic

100ml Red Wine

200ml Vegetable Broth

190g Cannellini Beans

51g Tempeh

PREPARATION

  • 1

    Clean and slice the mushrooms, peel and cut the carrot and parsnip into bite-size pieces, and finely chop the onion and garlic.

  • 2

    In a large pot, sauté the chopped onion and garlic over medium heat until fragrant, adding a splash of water if needed to prevent sticking.

  • 3

    Add the mushrooms, carrots, and parsnips to the pot, cooking them lightly until they begin to soften.

  • 4

    Pour in the red wine and allow it to simmer for a couple of minutes so the alcohol can evaporate and flavors meld.

  • 5

    Stir in the vegetable broth, then add the rinsed cannellini beans.

  • 6

    Dice the tempeh into small cubes and add them to the stew. Bring the mixture to a gentle simmer.

  • 7

    Cover the pot and let the stew cook for 20-25 minutes, stirring occasionally until the vegetables are tender and the flavors have developed.

  • 8

    Adjust seasoning with salt, pepper, and herbs of your choice, then serve hot.