Hearty Vegan Mushroom Bourguignon

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

Hearty Vegan Mushroom Bourguignon

YOUR SOLIN GENERATED RECIPE

Hearty Vegan Mushroom Bourguignon

Enjoy a rich and comforting vegan adaptation of the classic mushroom bourguignon. This dish features tender mushrooms, protein-packed tofu and red lentils simmered in a savory vegetable broth enriched with tomato paste and aromatic herbs. Every spoonful offers a deep, earthy flavor with a subtle tang from a touch of red wine, making it a satisfying meal any time of day.

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NUTRITION

498kcal
Protein
32.7g
Fat
12.6g
Carbs
56.6g

SERVINGS

1 serving

INGREDIENTS

200g Button Mushrooms

150g Firm Tofu

100g Red Lentils (cooked)

1 medium Carrot

1 medium Onion

1 stalk Celery

2 tbsp Tomato Paste

1 cup Vegetable Broth

1/4 cup Red Wine

1 tsp Olive Oil

3 sprigs Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Start by preparing your vegetables: slice the mushrooms, dice the onion, carrot, and celery.

  • 2

    Heat 1 teaspoon of olive oil in a large skillet or Dutch oven over medium heat. Sauté the diced onions, carrots, and celery until they begin to soften, about 5 minutes.

  • 3

    Add the sliced mushrooms and continue to cook for another 5 minutes until they release their moisture.

  • 4

    Stir in the tomato paste and allow it to cook with the vegetables for 1 minute.

  • 5

    Gently fold in the cubed tofu and pre-cooked red lentils. Pour in the vegetable broth and 1/4 cup red wine.

  • 6

    Add the fresh thyme sprigs and bay leaf. Bring the mixture to a simmer, then reduce the heat and let it cook for 20-25 minutes, allowing the flavors to meld and the sauce to thicken.

  • 7

    Remove the thyme sprigs and bay leaf, adjust seasonings with salt and pepper if desired, and serve warm.

Hearty Vegan Mushroom Bourguignon

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

Hearty Vegan Mushroom Bourguignon

YOUR SOLIN GENERATED RECIPE

Hearty Vegan Mushroom Bourguignon

Enjoy a rich and comforting vegan adaptation of the classic mushroom bourguignon. This dish features tender mushrooms, protein-packed tofu and red lentils simmered in a savory vegetable broth enriched with tomato paste and aromatic herbs. Every spoonful offers a deep, earthy flavor with a subtle tang from a touch of red wine, making it a satisfying meal any time of day.

NUTRITION

498kcal
Protein
32.7g
Fat
12.6g
Carbs
56.6g

SERVINGS

1 serving

INGREDIENTS

200g Button Mushrooms

150g Firm Tofu

100g Red Lentils (cooked)

1 medium Carrot

1 medium Onion

1 stalk Celery

2 tbsp Tomato Paste

1 cup Vegetable Broth

1/4 cup Red Wine

1 tsp Olive Oil

3 sprigs Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Start by preparing your vegetables: slice the mushrooms, dice the onion, carrot, and celery.

  • 2

    Heat 1 teaspoon of olive oil in a large skillet or Dutch oven over medium heat. Sauté the diced onions, carrots, and celery until they begin to soften, about 5 minutes.

  • 3

    Add the sliced mushrooms and continue to cook for another 5 minutes until they release their moisture.

  • 4

    Stir in the tomato paste and allow it to cook with the vegetables for 1 minute.

  • 5

    Gently fold in the cubed tofu and pre-cooked red lentils. Pour in the vegetable broth and 1/4 cup red wine.

  • 6

    Add the fresh thyme sprigs and bay leaf. Bring the mixture to a simmer, then reduce the heat and let it cook for 20-25 minutes, allowing the flavors to meld and the sauce to thicken.

  • 7

    Remove the thyme sprigs and bay leaf, adjust seasonings with salt and pepper if desired, and serve warm.