Hearty Mushroom and Root Vegetable Stew

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

Hearty Mushroom and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Root Vegetable Stew

Enjoy a warming bowl of hearty stew filled with earthy portobello mushrooms, sweet root vegetables, tender lentils, creamy white beans, and a savory hint of seitan. This rustic dish melds vibrant flavors and comforting textures to create a nourishing meal perfect for cooler days.

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NUTRITION

561kcal
Protein
40.6g
Fat
4.1g
Carbs
85.1g

SERVINGS

1 serving

INGREDIENTS

100g Portobello Mushrooms

1 medium Carrot (61g)

1 medium Parsnip (80g)

50g Onion

3 cloves Garlic

0.5 cup Cooked Lentils (~100g)

0.5 cup Cooked White Beans (~90g)

75g Seitan

1 cup Vegetable Broth (240ml)

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PREPARATION

  • 1

    Clean and slice the portobello mushrooms, and peel and dice the carrot and parsnip into bite-sized pieces.

  • 2

    Dice the onion and mince the garlic.

  • 3

    In a large pot, sauté the diced onion and minced garlic over medium heat until softened and fragrant.

  • 4

    Add the mushrooms, carrots, and parsnips to the pot. Cook for about 5-7 minutes until the vegetables start to soften.

  • 5

    Stir in the cooked lentils, white beans, and seitan, mixing well with the vegetables.

  • 6

    Pour in the vegetable broth, bringing the mixture to a simmer. Let it cook for an additional 10-15 minutes to allow the flavors to meld together.

  • 7

    Season with salt and pepper to taste. Adjust the consistency with a little extra broth or water if desired.

  • 8

    Serve hot and enjoy your hearty, nutrient-dense stew.

Hearty Mushroom and Root Vegetable Stew

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

Hearty Mushroom and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Root Vegetable Stew

Enjoy a warming bowl of hearty stew filled with earthy portobello mushrooms, sweet root vegetables, tender lentils, creamy white beans, and a savory hint of seitan. This rustic dish melds vibrant flavors and comforting textures to create a nourishing meal perfect for cooler days.

NUTRITION

561kcal
Protein
40.6g
Fat
4.1g
Carbs
85.1g

SERVINGS

1 serving

INGREDIENTS

100g Portobello Mushrooms

1 medium Carrot (61g)

1 medium Parsnip (80g)

50g Onion

3 cloves Garlic

0.5 cup Cooked Lentils (~100g)

0.5 cup Cooked White Beans (~90g)

75g Seitan

1 cup Vegetable Broth (240ml)

PREPARATION

  • 1

    Clean and slice the portobello mushrooms, and peel and dice the carrot and parsnip into bite-sized pieces.

  • 2

    Dice the onion and mince the garlic.

  • 3

    In a large pot, sauté the diced onion and minced garlic over medium heat until softened and fragrant.

  • 4

    Add the mushrooms, carrots, and parsnips to the pot. Cook for about 5-7 minutes until the vegetables start to soften.

  • 5

    Stir in the cooked lentils, white beans, and seitan, mixing well with the vegetables.

  • 6

    Pour in the vegetable broth, bringing the mixture to a simmer. Let it cook for an additional 10-15 minutes to allow the flavors to meld together.

  • 7

    Season with salt and pepper to taste. Adjust the consistency with a little extra broth or water if desired.

  • 8

    Serve hot and enjoy your hearty, nutrient-dense stew.