Hearty Vegan Mushroom and Root Vegetable Red Wine Stew

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

Hearty Vegan Mushroom and Root Vegetable Red Wine Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegan Mushroom and Root Vegetable Red Wine Stew

Enjoy a warm, robust stew featuring earthy mushrooms, tender red lentils, fresh carrots, and aromatic celery and onion, all simmered in a rich red wine and vegetable broth. This hearty vegan dish offers a satisfying texture and deep flavors perfect for any meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

548kcal
Protein
33.5g
Fat
12.2g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dried red lentils (approx. 65g)

125g extra-firm tofu

200g white button mushrooms

1 medium carrot

1 small onion

2 cloves garlic

1/4 cup red wine

2 cups vegetable broth

1 teaspoon olive oil

1 teaspoon thyme

1 teaspoon rosemary

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the red lentils until the water runs clear. Chop the mushrooms, carrot, and onion into bite-sized pieces. Mince the garlic.

  • 2

    Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until soft and fragrant.

  • 3

    Add the chopped carrot and mushrooms, cooking for a few minutes until they begin to soften.

  • 4

    Stir in the red lentils and toast lightly for 1-2 minutes.

  • 5

    Pour in the red wine and allow it to reduce slightly, then add the vegetable broth.

  • 6

    Season with thyme, rosemary, salt, and pepper. Bring the stew to a simmer.

  • 7

    Cube the tofu and gently stir it into the stew. Continue simmering for 20-25 minutes until the lentils are tender and the flavors meld.

  • 8

    Taste and adjust seasoning as needed. Serve warm.

Hearty Vegan Mushroom and Root Vegetable Red Wine Stew

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

Hearty Vegan Mushroom and Root Vegetable Red Wine Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegan Mushroom and Root Vegetable Red Wine Stew

Enjoy a warm, robust stew featuring earthy mushrooms, tender red lentils, fresh carrots, and aromatic celery and onion, all simmered in a rich red wine and vegetable broth. This hearty vegan dish offers a satisfying texture and deep flavors perfect for any meal.

NUTRITION

548kcal
Protein
33.5g
Fat
12.2g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dried red lentils (approx. 65g)

125g extra-firm tofu

200g white button mushrooms

1 medium carrot

1 small onion

2 cloves garlic

1/4 cup red wine

2 cups vegetable broth

1 teaspoon olive oil

1 teaspoon thyme

1 teaspoon rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils until the water runs clear. Chop the mushrooms, carrot, and onion into bite-sized pieces. Mince the garlic.

  • 2

    Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until soft and fragrant.

  • 3

    Add the chopped carrot and mushrooms, cooking for a few minutes until they begin to soften.

  • 4

    Stir in the red lentils and toast lightly for 1-2 minutes.

  • 5

    Pour in the red wine and allow it to reduce slightly, then add the vegetable broth.

  • 6

    Season with thyme, rosemary, salt, and pepper. Bring the stew to a simmer.

  • 7

    Cube the tofu and gently stir it into the stew. Continue simmering for 20-25 minutes until the lentils are tender and the flavors meld.

  • 8

    Taste and adjust seasoning as needed. Serve warm.