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 warming, rustic dish featuring a rich mushroom ragu simmered with white beans and tomato sauce, perfectly paired with a medley of herb-roasted vegetables and marinated tempeh. This dish bursts with earthy flavors, vibrant colors, and a hearty texture that makes it a satisfying meal any time of the day.

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NUTRITION

599kcal
Protein
34.7g
Fat
27g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

200g Cremini Mushrooms

1/2 cup White Beans (drained)

100g Firm Tempeh

250g Assorted Roasting Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tbsp Olive Oil

1/2 cup Tomato Sauce

2 cloves Garlic

2 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the cremini mushrooms and chop the assorted vegetables into bite-sized pieces. Mince the garlic and roughly chop the fresh herbs.

  • 3

    In a medium pan, heat half of the olive oil over medium heat. Sauté the garlic until fragrant, then add the mushrooms. Cook for about 5-7 minutes until the mushrooms release their moisture and start to brown.

  • 4

    Stir in the tomato sauce and white beans. Season lightly with salt and pepper, then let the ragu simmer on low heat for 5 minutes.

  • 5

    Meanwhile, toss the tempeh and chopped vegetables with the remaining olive oil, fresh herbs, salt, and pepper on a baking sheet.

  • 6

    Roast the tempeh and vegetables in the oven for 15-20 minutes, until they develop a slight char and the vegetables are tender.

  • 7

    Plate a serving of the mushroom ragu and top with a generous helping of herb-roasted tempeh and vegetables.

  • 8

    Enjoy this hearty and healthy dish warm for a fulfilling breakfast, lunch, or dinner.

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 warming, rustic dish featuring a rich mushroom ragu simmered with white beans and tomato sauce, perfectly paired with a medley of herb-roasted vegetables and marinated tempeh. This dish bursts with earthy flavors, vibrant colors, and a hearty texture that makes it a satisfying meal any time of the day.

NUTRITION

599kcal
Protein
34.7g
Fat
27g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

200g Cremini Mushrooms

1/2 cup White Beans (drained)

100g Firm Tempeh

250g Assorted Roasting Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tbsp Olive Oil

1/2 cup Tomato Sauce

2 cloves Garlic

2 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the cremini mushrooms and chop the assorted vegetables into bite-sized pieces. Mince the garlic and roughly chop the fresh herbs.

  • 3

    In a medium pan, heat half of the olive oil over medium heat. Sauté the garlic until fragrant, then add the mushrooms. Cook for about 5-7 minutes until the mushrooms release their moisture and start to brown.

  • 4

    Stir in the tomato sauce and white beans. Season lightly with salt and pepper, then let the ragu simmer on low heat for 5 minutes.

  • 5

    Meanwhile, toss the tempeh and chopped vegetables with the remaining olive oil, fresh herbs, salt, and pepper on a baking sheet.

  • 6

    Roast the tempeh and vegetables in the oven for 15-20 minutes, until they develop a slight char and the vegetables are tender.

  • 7

    Plate a serving of the mushroom ragu and top with a generous helping of herb-roasted tempeh and vegetables.

  • 8

    Enjoy this hearty and healthy dish warm for a fulfilling breakfast, lunch, or dinner.