Hearty Vegan Braised Mushrooms and Root Vegetables

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

Hearty Vegan Braised Mushrooms and Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Vegan Braised Mushrooms and Root Vegetables

A warm, comforting bowl of braised cremini mushrooms, tender roasted carrots and parsnips, complemented by protein-packed tempeh and chickpeas. This dish brings together earthy flavors and a satisfying texture for a wholesome vegan meal.

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NUTRITION

530kcal
Protein
32.4g
Fat
18.6g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

150g Cremini Mushrooms

100g Carrot

100g Parsnip

100g Tempeh

0.5 cup Chickpeas

1 tbsp Olive Oil

1 cup Vegetable Broth

1 tbsp Fresh Thyme

2 cloves Garlic

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PREPARATION

  • 1

    Heat olive oil in a large pan over medium heat.

  • 2

    Add minced garlic and fresh thyme, sauté for about 1 minute until fragrant.

  • 3

    Stir in sliced cremini mushrooms, diced carrots, and parsnips. Sauté for 5 minutes until they begin to soften.

  • 4

    Add cubed tempeh and rinsed chickpeas to the pan. Stir well to combine with the vegetables.

  • 5

    Pour in the vegetable broth and bring the mixture to a simmer.

  • 6

    Cover the pan and let it braise for 15-20 minutes, stirring occasionally, until the root vegetables are tender and the flavors meld together.

  • 7

    Taste and adjust seasonings if needed, then serve warm.

Hearty Vegan Braised Mushrooms and Root Vegetables

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

Hearty Vegan Braised Mushrooms and Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Vegan Braised Mushrooms and Root Vegetables

A warm, comforting bowl of braised cremini mushrooms, tender roasted carrots and parsnips, complemented by protein-packed tempeh and chickpeas. This dish brings together earthy flavors and a satisfying texture for a wholesome vegan meal.

NUTRITION

530kcal
Protein
32.4g
Fat
18.6g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

150g Cremini Mushrooms

100g Carrot

100g Parsnip

100g Tempeh

0.5 cup Chickpeas

1 tbsp Olive Oil

1 cup Vegetable Broth

1 tbsp Fresh Thyme

2 cloves Garlic

PREPARATION

  • 1

    Heat olive oil in a large pan over medium heat.

  • 2

    Add minced garlic and fresh thyme, sauté for about 1 minute until fragrant.

  • 3

    Stir in sliced cremini mushrooms, diced carrots, and parsnips. Sauté for 5 minutes until they begin to soften.

  • 4

    Add cubed tempeh and rinsed chickpeas to the pan. Stir well to combine with the vegetables.

  • 5

    Pour in the vegetable broth and bring the mixture to a simmer.

  • 6

    Cover the pan and let it braise for 15-20 minutes, stirring occasionally, until the root vegetables are tender and the flavors meld together.

  • 7

    Taste and adjust seasonings if needed, then serve warm.