Hearty Vegan Mushroom and Root Vegetable Braise

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

Hearty Vegan Mushroom and Root Vegetable Braise

YOUR SOLIN GENERATED RECIPE

Hearty Vegan Mushroom and Root Vegetable Braise

Savor this comforting vegan braise that melds earthy mushrooms and tender root vegetables with protein-packed tempeh and lentils. The dish boasts a harmonious blend of flavors enriched with aromatic garlic, onions, and fresh spinach, creating a warming one-pot meal perfect for breakfast, lunch, or dinner.

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NUTRITION

553kcal
Protein
31.9g
Fat
25.7g
Carbs
61.8g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

150g Shiitake Mushrooms

80g Carrot

80g Parsnip

70g Yellow Onion

2 Garlic Cloves

0.5 cup cooked Lentils (approx 100g)

50g Spinach

1 tbsp Olive Oil

1 cup Vegetable Broth

2 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tempeh gently to remove excess moisture, then cut into small cubes.

  • 2

    Heat olive oil in a large pan over medium heat. Add diced onions and minced garlic, and sauté until the onions become translucent.

  • 3

    Add the tempeh cubes to the pan and cook for 3-4 minutes until lightly browned.

  • 4

    Stir in the sliced shiitake mushrooms, diced carrots, and parsnips. Allow the vegetables to sauté for an additional 5 minutes, stirring occasionally.

  • 5

    Pour in the vegetable broth and add the lentils along with the thyme sprigs. Bring the mixture to a gentle simmer.

  • 6

    Cover the pan and let it braise for about 15-20 minutes, or until the root vegetables are tender and the flavors have melded together.

  • 7

    Remove the thyme sprigs and stir in the spinach until just wilted. Season with salt and pepper to taste.

  • 8

    Serve warm and enjoy the hearty, comforting flavors of this vegan braise.

Hearty Vegan Mushroom and Root Vegetable Braise

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

Hearty Vegan Mushroom and Root Vegetable Braise

YOUR SOLIN GENERATED RECIPE

Hearty Vegan Mushroom and Root Vegetable Braise

Savor this comforting vegan braise that melds earthy mushrooms and tender root vegetables with protein-packed tempeh and lentils. The dish boasts a harmonious blend of flavors enriched with aromatic garlic, onions, and fresh spinach, creating a warming one-pot meal perfect for breakfast, lunch, or dinner.

NUTRITION

553kcal
Protein
31.9g
Fat
25.7g
Carbs
61.8g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

150g Shiitake Mushrooms

80g Carrot

80g Parsnip

70g Yellow Onion

2 Garlic Cloves

0.5 cup cooked Lentils (approx 100g)

50g Spinach

1 tbsp Olive Oil

1 cup Vegetable Broth

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tempeh gently to remove excess moisture, then cut into small cubes.

  • 2

    Heat olive oil in a large pan over medium heat. Add diced onions and minced garlic, and sauté until the onions become translucent.

  • 3

    Add the tempeh cubes to the pan and cook for 3-4 minutes until lightly browned.

  • 4

    Stir in the sliced shiitake mushrooms, diced carrots, and parsnips. Allow the vegetables to sauté for an additional 5 minutes, stirring occasionally.

  • 5

    Pour in the vegetable broth and add the lentils along with the thyme sprigs. Bring the mixture to a gentle simmer.

  • 6

    Cover the pan and let it braise for about 15-20 minutes, or until the root vegetables are tender and the flavors have melded together.

  • 7

    Remove the thyme sprigs and stir in the spinach until just wilted. Season with salt and pepper to taste.

  • 8

    Serve warm and enjoy the hearty, comforting flavors of this vegan braise.