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

A comforting bowl of robust mushroom ragu enriched with savory tempeh and hearty lentils, served alongside a medley of herb-roasted zucchini and red bell pepper. This dish beautifully balances earthy flavors with vibrant vegetable sweetness, making it a delicious option for any meal of the day.

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NUTRITION

524kcal
Protein
35.5g
Fat
21.9g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

150g Mixed Mushrooms

1/2 cup Cooked Lentils (approx. 100g)

1 small Onion (50g)

1/2 cup Crushed Tomatoes (120g)

1 tsp Olive Oil (for ragu)

100g Zucchini

100g Red Bell Pepper

1 tsp Olive Oil (for vegetables)

2 tbsp Fresh Herbs (Basil and Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tempeh lightly to remove excess moisture and cut into 1/2-inch cubes.

  • 3

    In a medium skillet, heat 1 tsp olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

  • 4

    Add the tempeh cubes and mixed mushrooms to the skillet. Sauté for another 5-6 minutes until the mushrooms have released their moisture and the tempeh is lightly browned.

  • 5

    Stir in the cooked lentils and crushed tomatoes, then add fresh herbs, salt, and pepper to taste. Let the ragu simmer for 5 minutes to meld the flavors.

  • 6

    While the ragu simmers, toss the diced zucchini and red bell pepper with 1 tsp olive oil, a pinch of salt, pepper, and extra chopped fresh herbs. Spread them evenly on a baking sheet.

  • 7

    Roast the vegetables in the preheated oven for about 12-15 minutes until tender and slightly caramelized.

  • 8

    Plate a generous serving of the mushroom ragu and top or serve alongside the herb-roasted vegetables.

  • 9

    Garnish with additional fresh herbs if desired 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

A comforting bowl of robust mushroom ragu enriched with savory tempeh and hearty lentils, served alongside a medley of herb-roasted zucchini and red bell pepper. This dish beautifully balances earthy flavors with vibrant vegetable sweetness, making it a delicious option for any meal of the day.

NUTRITION

524kcal
Protein
35.5g
Fat
21.9g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

150g Mixed Mushrooms

1/2 cup Cooked Lentils (approx. 100g)

1 small Onion (50g)

1/2 cup Crushed Tomatoes (120g)

1 tsp Olive Oil (for ragu)

100g Zucchini

100g Red Bell Pepper

1 tsp Olive Oil (for vegetables)

2 tbsp Fresh Herbs (Basil and Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tempeh lightly to remove excess moisture and cut into 1/2-inch cubes.

  • 3

    In a medium skillet, heat 1 tsp olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

  • 4

    Add the tempeh cubes and mixed mushrooms to the skillet. Sauté for another 5-6 minutes until the mushrooms have released their moisture and the tempeh is lightly browned.

  • 5

    Stir in the cooked lentils and crushed tomatoes, then add fresh herbs, salt, and pepper to taste. Let the ragu simmer for 5 minutes to meld the flavors.

  • 6

    While the ragu simmers, toss the diced zucchini and red bell pepper with 1 tsp olive oil, a pinch of salt, pepper, and extra chopped fresh herbs. Spread them evenly on a baking sheet.

  • 7

    Roast the vegetables in the preheated oven for about 12-15 minutes until tender and slightly caramelized.

  • 8

    Plate a generous serving of the mushroom ragu and top or serve alongside the herb-roasted vegetables.

  • 9

    Garnish with additional fresh herbs if desired and serve warm.