Hearty Mushroom and Vegetable Red Wine Stew

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

Hearty Mushroom and Vegetable Red Wine Stew

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Vegetable Red Wine Stew

Savor the robust flavors of this comforting red wine stew, brimming with earthy mushrooms, tender vegetables, and a trio of protein-packed legumes and tofu. This dish harmoniously melds the deep, rich notes of red wine and fresh herbs with the luscious textures of beans and lentils, creating a soul-satisfying meal ideal for any time of day.

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NUTRITION

589kcal
Protein
36.7g
Fat
8.6g
Carbs
87.8g

SERVINGS

1 serving

INGREDIENTS

1 cup sliced Mushrooms (70g)

1 medium Carrot, chopped (61g)

1 stalk Celery, chopped (40g)

1 small Onion, diced (70g)

2 cloves Garlic, minced (6g)

1/4 cup Red Wine (60ml)

1/2 cup cooked Kidney Beans (130g)

1/2 cup cooked Lentils (100g)

1/2 cup cooked Chickpeas (82g)

3 ounces Extra-firm Tofu (85g)

1 cup Vegetable Broth (245g)

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a large pot over medium heat and add a splash of water or a light drizzle of olive oil if desired.

  • 2

    Sauté the diced onion, chopped carrot, and celery until they soften, about 5-7 minutes.

  • 3

    Add the minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and begin to brown.

  • 4

    Pour in the red wine to deglaze the pot, stirring well to lift any flavorful bits off the bottom.

  • 5

    Add the kidney beans, lentils, chickpeas, and cubed extra-firm tofu. Stir gently to combine.

  • 6

    Pour in the vegetable broth and sprinkle in the dried thyme and rosemary.

  • 7

    Bring the stew to a simmer and let it cook gently for 15-20 minutes to allow the flavors to meld. Season with salt and pepper to taste.

  • 8

    Taste and adjust seasoning as needed before serving. Enjoy this hearty, protein-packed stew warm.

Hearty Mushroom and Vegetable Red Wine Stew

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

Hearty Mushroom and Vegetable Red Wine Stew

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Vegetable Red Wine Stew

Savor the robust flavors of this comforting red wine stew, brimming with earthy mushrooms, tender vegetables, and a trio of protein-packed legumes and tofu. This dish harmoniously melds the deep, rich notes of red wine and fresh herbs with the luscious textures of beans and lentils, creating a soul-satisfying meal ideal for any time of day.

NUTRITION

589kcal
Protein
36.7g
Fat
8.6g
Carbs
87.8g

SERVINGS

1 serving

INGREDIENTS

1 cup sliced Mushrooms (70g)

1 medium Carrot, chopped (61g)

1 stalk Celery, chopped (40g)

1 small Onion, diced (70g)

2 cloves Garlic, minced (6g)

1/4 cup Red Wine (60ml)

1/2 cup cooked Kidney Beans (130g)

1/2 cup cooked Lentils (100g)

1/2 cup cooked Chickpeas (82g)

3 ounces Extra-firm Tofu (85g)

1 cup Vegetable Broth (245g)

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a large pot over medium heat and add a splash of water or a light drizzle of olive oil if desired.

  • 2

    Sauté the diced onion, chopped carrot, and celery until they soften, about 5-7 minutes.

  • 3

    Add the minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and begin to brown.

  • 4

    Pour in the red wine to deglaze the pot, stirring well to lift any flavorful bits off the bottom.

  • 5

    Add the kidney beans, lentils, chickpeas, and cubed extra-firm tofu. Stir gently to combine.

  • 6

    Pour in the vegetable broth and sprinkle in the dried thyme and rosemary.

  • 7

    Bring the stew to a simmer and let it cook gently for 15-20 minutes to allow the flavors to meld. Season with salt and pepper to taste.

  • 8

    Taste and adjust seasoning as needed before serving. Enjoy this hearty, protein-packed stew warm.