Healthy Robust Vegetable Stew

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

Healthy Robust Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Healthy Robust Vegetable Stew

A hearty and vibrant stew loaded with robust vegetables, protein-packed tofu, and kidney beans, all simmered in a fragrant vegetable broth with a subtle hint of herbs. This nourishing meal is perfect any time of day, offering a satisfying blend of textures and flavors while keeping you energized and full.

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NUTRITION

564kcal
Protein
35.6g
Fat
19.4g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

150g extra firm tofu

50g extra firm tofu (additional)

1/2 cup kidney beans (drained)

1/2 cup cooked quinoa

1 medium carrot, diced

1 cup chopped celery

1 small diced onion

1/2 cup diced tomatoes

1 cup vegetable broth

1 tsp olive oil

1 tsp mixed herbs

Salt and pepper (to taste)

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PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into cubes.

  • 2

    In a large pot, heat olive oil over medium heat and sauté the diced onions until translucent.

  • 3

    Add the diced carrot and chopped celery; cook for about 3-4 minutes until they soften slightly.

  • 4

    Stir in the tofu cubes and sauté for an additional 2 minutes.

  • 5

    Pour in the vegetable broth and diced tomatoes, then add the kidney beans and cooked quinoa.

  • 6

    Sprinkle in the mixed herbs, and season with salt and pepper to taste.

  • 7

    Bring the stew to a gentle simmer, then reduce heat and let it cook uncovered for 15-20 minutes. This allows flavors to meld and the vegetables to reach the desired tenderness.

  • 8

    Taste and adjust seasonings if necessary before serving.

Healthy Robust Vegetable Stew

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

Healthy Robust Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Healthy Robust Vegetable Stew

A hearty and vibrant stew loaded with robust vegetables, protein-packed tofu, and kidney beans, all simmered in a fragrant vegetable broth with a subtle hint of herbs. This nourishing meal is perfect any time of day, offering a satisfying blend of textures and flavors while keeping you energized and full.

NUTRITION

564kcal
Protein
35.6g
Fat
19.4g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

150g extra firm tofu

50g extra firm tofu (additional)

1/2 cup kidney beans (drained)

1/2 cup cooked quinoa

1 medium carrot, diced

1 cup chopped celery

1 small diced onion

1/2 cup diced tomatoes

1 cup vegetable broth

1 tsp olive oil

1 tsp mixed herbs

Salt and pepper (to taste)

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into cubes.

  • 2

    In a large pot, heat olive oil over medium heat and sauté the diced onions until translucent.

  • 3

    Add the diced carrot and chopped celery; cook for about 3-4 minutes until they soften slightly.

  • 4

    Stir in the tofu cubes and sauté for an additional 2 minutes.

  • 5

    Pour in the vegetable broth and diced tomatoes, then add the kidney beans and cooked quinoa.

  • 6

    Sprinkle in the mixed herbs, and season with salt and pepper to taste.

  • 7

    Bring the stew to a gentle simmer, then reduce heat and let it cook uncovered for 15-20 minutes. This allows flavors to meld and the vegetables to reach the desired tenderness.

  • 8

    Taste and adjust seasonings if necessary before serving.