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

A rich and comforting stew bursting with earthy cremini mushrooms, tender green lentils, and savory tempeh, all simmered in a flavorful red wine and tomato broth with aromatic vegetables. This hearty vegan bourguignon offers a luxurious blend of textures and deep, well-rounded taste, perfect for a nourishing meal any time of day.

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NUTRITION

561kcal
Protein
34.4g
Fat
19.4g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

200g Cremini Mushrooms

3 oz Tempeh

0.5 cup Cooked Green Lentils

1 small Onion

1 medium Carrot

1 stalk Celery

2 cloves Garlic

1 tbsp Tomato Paste

0.25 cup Red Wine

1 cup Vegetable Broth

0.5 tbsp Olive Oil

1 tsp Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add the chopped onion, diced carrot, and sliced celery. Sauté until the vegetables begin to soften, about 5 minutes.

  • 3

    Stir in the minced garlic, then add the cremini mushrooms. Cook until the mushrooms release their moisture and begin to brown, around 7 minutes.

  • 4

    Mix in the tomato paste and thyme, allowing it to coat the vegetables.

  • 5

    Deglaze the pot with red wine, scraping any bits from the bottom, and let it simmer for 2 minutes.

  • 6

    Add the vegetable broth, bay leaf, cooked green lentils, and diced tempeh. Stir well to combine.

  • 7

    Bring the mixture to a simmer, then reduce the heat. Allow the bourguignon to cook gently for 15-20 minutes, so the flavors meld together.

  • 8

    Remove the bay leaf, season with salt and pepper to taste, 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

A rich and comforting stew bursting with earthy cremini mushrooms, tender green lentils, and savory tempeh, all simmered in a flavorful red wine and tomato broth with aromatic vegetables. This hearty vegan bourguignon offers a luxurious blend of textures and deep, well-rounded taste, perfect for a nourishing meal any time of day.

NUTRITION

561kcal
Protein
34.4g
Fat
19.4g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

200g Cremini Mushrooms

3 oz Tempeh

0.5 cup Cooked Green Lentils

1 small Onion

1 medium Carrot

1 stalk Celery

2 cloves Garlic

1 tbsp Tomato Paste

0.25 cup Red Wine

1 cup Vegetable Broth

0.5 tbsp Olive Oil

1 tsp Thyme

1 Bay Leaf

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add the chopped onion, diced carrot, and sliced celery. Sauté until the vegetables begin to soften, about 5 minutes.

  • 3

    Stir in the minced garlic, then add the cremini mushrooms. Cook until the mushrooms release their moisture and begin to brown, around 7 minutes.

  • 4

    Mix in the tomato paste and thyme, allowing it to coat the vegetables.

  • 5

    Deglaze the pot with red wine, scraping any bits from the bottom, and let it simmer for 2 minutes.

  • 6

    Add the vegetable broth, bay leaf, cooked green lentils, and diced tempeh. Stir well to combine.

  • 7

    Bring the mixture to a simmer, then reduce the heat. Allow the bourguignon to cook gently for 15-20 minutes, so the flavors meld together.

  • 8

    Remove the bay leaf, season with salt and pepper to taste, and serve warm.