Name: Hearty Mushroom and Red Wine Stew with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Cremini Mushrooms; 1 medium Carrot (61g); 80g Parsnip; 100g Red Potato; 50g Onion; 1 clove Garlic; 100ml Red Wine; 250ml Vegetable Broth; 200g Extra Firm Tofu; 100g White Beans; 1 tsp Olive Oil

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.

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Red Wine Stew with Root Vegetables

A comforting, savory stew featuring earthy cremini mushrooms, tender root vegetables, and a robust red wine broth, enriched with protein-packed extra firm tofu and white beans. This hearty dish delivers a perfect balance of flavors and textures, making it an ideal, nourishing meal for breakfast, lunch, or dinner.

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NUTRITION

Protein

37.3g

Fat

9.1g

Carbs

74.6g

SERVINGS

1 serving

INGREDIENTS

150g Cremini Mushrooms

1 medium Carrot (61g)

80g Parsnip

100g Red Potato

50g Onion

1 clove Garlic

100ml Red Wine

250ml Vegetable Broth

200g Extra Firm Tofu

100g White Beans

1 tsp Olive Oil

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PREPARATION

1
Heat a large pot over medium heat and add the olive oil.
2
Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
3
Stir in sliced cremini mushrooms and cook until they begin to brown, releasing their moisture.
4
Add diced carrot, parsnip, and red potato to the pot. Sauté for a couple of minutes to begin softening the vegetables.
5
Pour in the red wine to deglaze the pot, scraping any browned bits from the bottom.
6
Add the vegetable broth and bring the mixture to a gentle simmer.
7
Fold in the cubed extra firm tofu and white beans, mixing well.
8
Allow the stew to simmer for 20-25 minutes, or until the root vegetables are tender and the flavors meld together.
9
Taste and adjust seasoning as needed, serving the stew hot.