Hearty Mushroom Ragu with Roasted Vegetables

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

Hearty Mushroom Ragu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Roasted Vegetables

Savor a comforting dish featuring a robust mushroom ragu enriched with white beans and firm tofu, paired with roasted bell pepper and zucchini. This wholesome creation brings together earthy flavors, a satisfying texture, and a burst of fresh herbs, perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

567kcal
Protein
45g
Fat
26.3g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

220g Cremini Mushrooms

1 cup White Beans (170g)

150g Firm Tofu

1 medium Bell Pepper (120g)

1 medium Zucchini (196g)

1 tbsp Olive Oil

2 cloves Garlic

2 tbsp Tomato Paste

1/2 cup Diced Tomatoes

2 tbsp Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting vegetables.

  • 2

    Slice the bell pepper and zucchini into bite-sized pieces, toss with 1/2 tbsp olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, press the firm tofu to remove excess moisture and cut it into cubes.

  • 4

    Heat the remaining olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.

  • 5

    Add sliced cremini mushrooms to the skillet and cook until they begin to brown and release their moisture.

  • 6

    Mix in the tomato paste and diced tomatoes, stirring to combine. Let the mixture simmer for about 5 minutes.

  • 7

    Gently fold in the white beans and tofu cubes, allowing them to warm through and absorb the flavors for another 5 minutes. Season with salt and pepper to taste.

  • 8

    Once the vegetables are roasted, incorporate them into the mushroom ragu, folding lightly to maintain texture.

  • 9

    Finish by stirring in fresh basil, and serve warm.

Hearty Mushroom Ragu with Roasted Vegetables

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

Hearty Mushroom Ragu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Roasted Vegetables

Savor a comforting dish featuring a robust mushroom ragu enriched with white beans and firm tofu, paired with roasted bell pepper and zucchini. This wholesome creation brings together earthy flavors, a satisfying texture, and a burst of fresh herbs, perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

567kcal
Protein
45g
Fat
26.3g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

220g Cremini Mushrooms

1 cup White Beans (170g)

150g Firm Tofu

1 medium Bell Pepper (120g)

1 medium Zucchini (196g)

1 tbsp Olive Oil

2 cloves Garlic

2 tbsp Tomato Paste

1/2 cup Diced Tomatoes

2 tbsp Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting vegetables.

  • 2

    Slice the bell pepper and zucchini into bite-sized pieces, toss with 1/2 tbsp olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, press the firm tofu to remove excess moisture and cut it into cubes.

  • 4

    Heat the remaining olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.

  • 5

    Add sliced cremini mushrooms to the skillet and cook until they begin to brown and release their moisture.

  • 6

    Mix in the tomato paste and diced tomatoes, stirring to combine. Let the mixture simmer for about 5 minutes.

  • 7

    Gently fold in the white beans and tofu cubes, allowing them to warm through and absorb the flavors for another 5 minutes. Season with salt and pepper to taste.

  • 8

    Once the vegetables are roasted, incorporate them into the mushroom ragu, folding lightly to maintain texture.

  • 9

    Finish by stirring in fresh basil, and serve warm.