Tender Mushroom and Root Vegetable Stew with Savory Red Wine Sauce

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

Tender Mushroom and Root Vegetable Stew with Savory Red Wine Sauce

YOUR SOLIN GENERATED RECIPE

Tender Mushroom and Root Vegetable Stew with Savory Red Wine Sauce

Savor the deep, earthy flavors of tender mushrooms and sweet root vegetables gently simmered with hearty tofu, beans, and lentils in a rich red wine sauce. This comforting stew offers a burst of savory aromas and a delicate balance of textures, making it a perfect nutritious meal for any time of the day.

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NUTRITION

552kcal
Protein
33.5g
Fat
17.8g
Carbs
65.3g

SERVINGS

1 serving

INGREDIENTS

150g White Button Mushrooms

1 medium Carrot

1 medium Parsnip

200g Firm Tofu

0.5 cup Cannellini Beans (cooked)

0.25 cup Green Lentils (cooked)

2 tbsp Dry Red Wine

0.5 tbsp Olive Oil

2 cloves Garlic

1 cup Vegetable Broth

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PREPARATION

  • 1

    Clean and slice the mushrooms, dice the carrot and parsnip, and cut the tofu into 1-inch cubes.

  • 2

    In a medium pot, heat 0.5 tbsp of olive oil over medium heat. Add minced garlic and sauté until fragrant.

  • 3

    Add the mushrooms, diced carrot, and parsnip to the pot. Sauté for about 5 minutes until slightly softened.

  • 4

    Gently stir in the tofu cubes, and cook for an additional 2 minutes to lightly brown the tofu.

  • 5

    Pour in the dry red wine and allow it to simmer for 1-2 minutes, letting the alcohol evaporate and the flavors meld.

  • 6

    Add the vegetable broth, cannellini beans, and green lentils. Bring the mixture to a gentle simmer.

  • 7

    Let the stew simmer uncovered for about 10-12 minutes, stirring occasionally, until the vegetables are tender and the flavors have developed.

  • 8

    Taste and adjust the seasoning with salt and pepper if desired before serving.

Tender Mushroom and Root Vegetable Stew with Savory Red Wine Sauce

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

Tender Mushroom and Root Vegetable Stew with Savory Red Wine Sauce

YOUR SOLIN GENERATED RECIPE

Tender Mushroom and Root Vegetable Stew with Savory Red Wine Sauce

Savor the deep, earthy flavors of tender mushrooms and sweet root vegetables gently simmered with hearty tofu, beans, and lentils in a rich red wine sauce. This comforting stew offers a burst of savory aromas and a delicate balance of textures, making it a perfect nutritious meal for any time of the day.

NUTRITION

552kcal
Protein
33.5g
Fat
17.8g
Carbs
65.3g

SERVINGS

1 serving

INGREDIENTS

150g White Button Mushrooms

1 medium Carrot

1 medium Parsnip

200g Firm Tofu

0.5 cup Cannellini Beans (cooked)

0.25 cup Green Lentils (cooked)

2 tbsp Dry Red Wine

0.5 tbsp Olive Oil

2 cloves Garlic

1 cup Vegetable Broth

PREPARATION

  • 1

    Clean and slice the mushrooms, dice the carrot and parsnip, and cut the tofu into 1-inch cubes.

  • 2

    In a medium pot, heat 0.5 tbsp of olive oil over medium heat. Add minced garlic and sauté until fragrant.

  • 3

    Add the mushrooms, diced carrot, and parsnip to the pot. Sauté for about 5 minutes until slightly softened.

  • 4

    Gently stir in the tofu cubes, and cook for an additional 2 minutes to lightly brown the tofu.

  • 5

    Pour in the dry red wine and allow it to simmer for 1-2 minutes, letting the alcohol evaporate and the flavors meld.

  • 6

    Add the vegetable broth, cannellini beans, and green lentils. Bring the mixture to a gentle simmer.

  • 7

    Let the stew simmer uncovered for about 10-12 minutes, stirring occasionally, until the vegetables are tender and the flavors have developed.

  • 8

    Taste and adjust the seasoning with salt and pepper if desired before serving.