YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Roasted Vegetables
Enjoy a warm, comforting bowl of mushroom ragu filled with earthy mushrooms, hearty red lentils, and creamy cannellini beans, all simmered together with aromatic garlic, onion, and tomato paste. Topped with a nutty boost of nutritional yeast and paired with a medley of roasted vegetables drizzled in olive oil, this dish delivers deep, layered flavors and satisfying texture perfect for any meal.
INGREDIENTS
150g Button Mushrooms
100g cooked Red Lentils (approx. 1/2 cup)
130g Cannellini Beans (approx. 1/2 cup)
150g Mixed Roasted Vegetables
1 tbsp Extra Virgin Olive Oil
1 clove Garlic
0.25 cup diced Onion
2 tbsp Tomato Paste
2 tbsp Nutritional Yeast
PREPARATION
Preheat your oven to 425°F. Toss the mixed vegetables with half the olive oil, salt, and pepper, then spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.
While the vegetables roast, clean and slice the mushrooms. In a large pan, heat the remaining olive oil over medium heat.
Add the diced onion and minced garlic to the pan, sautéing until translucent and fragrant, about 2-3 minutes.
Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown, about 5-7 minutes.
Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
Mix in the cooked red lentils and cannellini beans. Allow the mixture to simmer for another 5 minutes, letting the flavors meld together.
Sprinkle in the nutritional yeast, stir well, and adjust seasoning with salt and pepper to taste.
Plate the mushroom ragu and top with the roasted vegetables. Serve warm and enjoy your hearty, nutrient-packed meal.