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

Savor a robust, plant-powered ragu featuring tender mushrooms and protein-rich tempeh, simmered in a fragrant tomato sauce and served over fresh, spiralized zucchini noodles. This dish delivers a satisfying balance of textures and flavors, with earthy mushrooms, nutty tempeh, and the light crunch of zucchini, perfect for a nourishing meal any time of day.

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NUTRITION

470kcal
Protein
38.7g
Fat
19.6g
Carbs
40.0g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

200g Cremini Mushrooms

1 medium Zucchini

1/2 cup Canned Diced Tomatoes

1/2 medium Onion

2 cloves Garlic

1 tsp Olive Oil

1 tsp Dried Oregano

1 tsp Dried Basil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Press the tempeh gently with a paper towel to remove excess moisture, then cut it into 1/2-inch cubes.

  • 2

    Clean and slice the cremini mushrooms.

  • 3

    Spiralize the zucchini to create noodles, or use a vegetable peeler for ribbon-style slices; set aside.

  • 4

    In a large skillet, heat the olive oil over medium heat. Sauté the chopped half onion until translucent, about 2-3 minutes.

  • 5

    Add minced garlic and cook for another 30 seconds, until fragrant.

  • 6

    Stir in the cubed tempeh and sliced mushrooms. Sauté for about 5-7 minutes until the tempeh is lightly browned and the mushrooms have reduced in size.

  • 7

    Pour in the canned diced tomatoes, and sprinkle the dried oregano and basil over the mixture. Season with salt and black pepper to taste.

  • 8

    Allow the ragu to simmer on low-medium heat for an additional 5-7 minutes, letting the flavors meld together.

  • 9

    Just before serving, lightly toss the zucchini noodles in the skillet to warm them without overcooking, preserving their crisp texture.

  • 10

    Plate the zucchini noodles and top with the hearty mushroom-tempeh ragu. Serve warm and enjoy.

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

Savor a robust, plant-powered ragu featuring tender mushrooms and protein-rich tempeh, simmered in a fragrant tomato sauce and served over fresh, spiralized zucchini noodles. This dish delivers a satisfying balance of textures and flavors, with earthy mushrooms, nutty tempeh, and the light crunch of zucchini, perfect for a nourishing meal any time of day.

NUTRITION

470kcal
Protein
38.7g
Fat
19.6g
Carbs
40.0g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

200g Cremini Mushrooms

1 medium Zucchini

1/2 cup Canned Diced Tomatoes

1/2 medium Onion

2 cloves Garlic

1 tsp Olive Oil

1 tsp Dried Oregano

1 tsp Dried Basil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Press the tempeh gently with a paper towel to remove excess moisture, then cut it into 1/2-inch cubes.

  • 2

    Clean and slice the cremini mushrooms.

  • 3

    Spiralize the zucchini to create noodles, or use a vegetable peeler for ribbon-style slices; set aside.

  • 4

    In a large skillet, heat the olive oil over medium heat. Sauté the chopped half onion until translucent, about 2-3 minutes.

  • 5

    Add minced garlic and cook for another 30 seconds, until fragrant.

  • 6

    Stir in the cubed tempeh and sliced mushrooms. Sauté for about 5-7 minutes until the tempeh is lightly browned and the mushrooms have reduced in size.

  • 7

    Pour in the canned diced tomatoes, and sprinkle the dried oregano and basil over the mixture. Season with salt and black pepper to taste.

  • 8

    Allow the ragu to simmer on low-medium heat for an additional 5-7 minutes, letting the flavors meld together.

  • 9

    Just before serving, lightly toss the zucchini noodles in the skillet to warm them without overcooking, preserving their crisp texture.

  • 10

    Plate the zucchini noodles and top with the hearty mushroom-tempeh ragu. Serve warm and enjoy.