Hearty Mushroom Ragu with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Mushroom Ragu with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Zucchini Noodles

A rich and satisfying plant-based ragu featuring earthy mushrooms, savory tomatoes, and protein-packed tempeh, served over fresh zucchini noodles. This comforting dish combines umami flavors with a touch of heat and aromatic herbs, perfect for a nourishing dinner that delights the senses.

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NUTRITION

562kcal
Protein
37.8g
Fat
23.9g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

200g Tempeh

250g Mushrooms

200g Zucchini Noodles

150g Diced Tomatoes

50g Onion

2 cloves Garlic

1 tsp Olive Oil

1/2 tsp Red Pepper Flakes

2 tbsp Fresh Basil

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tempeh lightly with a paper towel to remove excess moisture, then cut it into small cubes.

  • 2

    Heat olive oil in a large skillet over medium heat and add the chopped onions. Sauté until translucent.

  • 3

    Add minced garlic and red pepper flakes, stirring for about 30 seconds until fragrant.

  • 4

    Increase the heat to medium-high and add the cubed tempeh. Sauté until it starts to brown on all sides.

  • 5

    Add sliced mushrooms to the skillet, cooking until they release their moisture and begin to caramelize.

  • 6

    Pour in the diced tomatoes and reduce the heat to simmer, allowing the flavors to meld. Season with salt and pepper.

  • 7

    Let the ragu simmer for about 8-10 minutes, stirring occasionally. Stir in fresh basil during the last 2 minutes of cooking.

  • 8

    In a separate pan, lightly sauté the zucchini noodles for 1-2 minutes just to warm them without becoming soggy.

  • 9

    Serve the mushroom ragu over the zucchini noodles, garnishing with additional fresh basil or a sprinkle of red pepper flakes if desired.

Hearty Mushroom Ragu with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Mushroom Ragu with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Zucchini Noodles

A rich and satisfying plant-based ragu featuring earthy mushrooms, savory tomatoes, and protein-packed tempeh, served over fresh zucchini noodles. This comforting dish combines umami flavors with a touch of heat and aromatic herbs, perfect for a nourishing dinner that delights the senses.

NUTRITION

562kcal
Protein
37.8g
Fat
23.9g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

200g Tempeh

250g Mushrooms

200g Zucchini Noodles

150g Diced Tomatoes

50g Onion

2 cloves Garlic

1 tsp Olive Oil

1/2 tsp Red Pepper Flakes

2 tbsp Fresh Basil

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tempeh lightly with a paper towel to remove excess moisture, then cut it into small cubes.

  • 2

    Heat olive oil in a large skillet over medium heat and add the chopped onions. Sauté until translucent.

  • 3

    Add minced garlic and red pepper flakes, stirring for about 30 seconds until fragrant.

  • 4

    Increase the heat to medium-high and add the cubed tempeh. Sauté until it starts to brown on all sides.

  • 5

    Add sliced mushrooms to the skillet, cooking until they release their moisture and begin to caramelize.

  • 6

    Pour in the diced tomatoes and reduce the heat to simmer, allowing the flavors to meld. Season with salt and pepper.

  • 7

    Let the ragu simmer for about 8-10 minutes, stirring occasionally. Stir in fresh basil during the last 2 minutes of cooking.

  • 8

    In a separate pan, lightly sauté the zucchini noodles for 1-2 minutes just to warm them without becoming soggy.

  • 9

    Serve the mushroom ragu over the zucchini noodles, garnishing with additional fresh basil or a sprinkle of red pepper flakes if desired.