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 the earthy flavors of a rich mushroom ragu paired with a colorful medley of herb-roasted vegetables and protein-packed tempeh. This dish delivers a satisfying mix of textures and a deep, savory sauce that perfectly melds the umami of mushrooms with vibrant roasted veggies for a wholesome, balanced meal.

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NUTRITION

449kcal
Protein
35g
Fat
23.5g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

100g Portobello Mushrooms

100g White Button Mushrooms

1 medium Zucchini (150g)

1 medium Bell Pepper (120g)

1 cup Cherry Tomatoes (100g)

2 garlic cloves

1 tbsp Extra Virgin Olive Oil

150g Tempeh

2 tbsp Fresh Mixed Herbs

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.

  • 2

    Clean and slice the Portobello and white button mushrooms. Roughly chop the zucchini and bell pepper into bite-sized pieces, and halve the cherry tomatoes.

  • 3

    In a bowl, combine the sliced mushrooms, zucchini, bell pepper, and cherry tomatoes. Add minced garlic and chopped fresh herbs.

  • 4

    Drizzle with extra virgin olive oil and toss well to evenly coat the vegetables. Season with a pinch of salt and pepper to taste.

  • 5

    Spread the vegetable mixture evenly on the prepared baking tray and roast in the oven for 20-25 minutes, stirring halfway through for even cooking.

  • 6

    While the vegetables roast, crumble the tempeh and lightly sauté it in a non-stick pan over medium heat for 5-7 minutes until lightly browned, adding a pinch of salt and pepper.

  • 7

    Once the vegetables are roasted and the tempeh is browned, combine them in a pan. Allow them to simmer together for 3-5 minutes so the flavors meld, creating a thick, hearty ragu.

  • 8

    Taste and adjust seasonings if needed, then serve warm as a satisfying and balanced meal.

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 the earthy flavors of a rich mushroom ragu paired with a colorful medley of herb-roasted vegetables and protein-packed tempeh. This dish delivers a satisfying mix of textures and a deep, savory sauce that perfectly melds the umami of mushrooms with vibrant roasted veggies for a wholesome, balanced meal.

NUTRITION

449kcal
Protein
35g
Fat
23.5g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

100g Portobello Mushrooms

100g White Button Mushrooms

1 medium Zucchini (150g)

1 medium Bell Pepper (120g)

1 cup Cherry Tomatoes (100g)

2 garlic cloves

1 tbsp Extra Virgin Olive Oil

150g Tempeh

2 tbsp Fresh Mixed Herbs

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.

  • 2

    Clean and slice the Portobello and white button mushrooms. Roughly chop the zucchini and bell pepper into bite-sized pieces, and halve the cherry tomatoes.

  • 3

    In a bowl, combine the sliced mushrooms, zucchini, bell pepper, and cherry tomatoes. Add minced garlic and chopped fresh herbs.

  • 4

    Drizzle with extra virgin olive oil and toss well to evenly coat the vegetables. Season with a pinch of salt and pepper to taste.

  • 5

    Spread the vegetable mixture evenly on the prepared baking tray and roast in the oven for 20-25 minutes, stirring halfway through for even cooking.

  • 6

    While the vegetables roast, crumble the tempeh and lightly sauté it in a non-stick pan over medium heat for 5-7 minutes until lightly browned, adding a pinch of salt and pepper.

  • 7

    Once the vegetables are roasted and the tempeh is browned, combine them in a pan. Allow them to simmer together for 3-5 minutes so the flavors meld, creating a thick, hearty ragu.

  • 8

    Taste and adjust seasonings if needed, then serve warm as a satisfying and balanced meal.