Hearty Vegan Braised Mushroom and Root Vegetable Stew

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

Hearty Vegan Braised Mushroom and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegan Braised Mushroom and Root Vegetable Stew

Savor a warming bowl of vegan stew packed with earthy mushrooms, tender root vegetables, protein-rich red lentils, chickpeas, and extra firm tofu. Braised slowly in a fragrant tomato and herb broth, this vibrant dish delights the senses with its rich aroma, hearty texture, and comforting flavors, making it an ideal choice for breakfast, lunch, or dinner.

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NUTRITION

656kcal
Protein
41.2g
Fat
13.1g
Carbs
101.6g

SERVINGS

1 serving

INGREDIENTS

150g Cremini Mushrooms

1 medium Carrot (60g)

1 medium Parsnip (80g)

1 cup Red Lentils (cooked, ~198g)

1/2 cup Chickpeas (cooked, ~82g)

100g Extra Firm Tofu

1 cup Spinach (30g)

1 medium Yellow Onion (110g)

2 cloves Garlic

2 tablespoons Tomato Paste

1 cup Vegetable Broth (240g)

1 teaspoon Olive Oil

1 teaspoon Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the chopped yellow onion and sauté until softened and translucent.

  • 2

    Stir in minced garlic and fresh thyme, cooking briefly until fragrant.

  • 3

    Add diced carrots and parsnips to the pot, and sauté for a couple of minutes to begin softening the root vegetables.

  • 4

    Mix in sliced cremini mushrooms and cook until they start releasing their moisture.

  • 5

    Stir in the tomato paste and let it cook with the vegetables for about a minute to deepen the flavor.

  • 6

    Pour in the vegetable broth and bring the mixture to a gentle simmer.

  • 7

    Add the red lentils and chickpeas, stirring them into the broth. Allow the stew to simmer for 15-20 minutes, or until the lentils and root vegetables are tender.

  • 8

    Gently fold in the cubed extra firm tofu and spinach during the last 5 minutes of cooking, letting the spinach wilt and tofu warm through.

  • 9

    Season the stew with salt and pepper to taste. Stir well and adjust seasonings as needed.

  • 10

    Serve hot, enjoying a hearty, nutrient-packed bowl perfect for any meal of the day.

Hearty Vegan Braised Mushroom and Root Vegetable Stew

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

Hearty Vegan Braised Mushroom and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegan Braised Mushroom and Root Vegetable Stew

Savor a warming bowl of vegan stew packed with earthy mushrooms, tender root vegetables, protein-rich red lentils, chickpeas, and extra firm tofu. Braised slowly in a fragrant tomato and herb broth, this vibrant dish delights the senses with its rich aroma, hearty texture, and comforting flavors, making it an ideal choice for breakfast, lunch, or dinner.

NUTRITION

656kcal
Protein
41.2g
Fat
13.1g
Carbs
101.6g

SERVINGS

1 serving

INGREDIENTS

150g Cremini Mushrooms

1 medium Carrot (60g)

1 medium Parsnip (80g)

1 cup Red Lentils (cooked, ~198g)

1/2 cup Chickpeas (cooked, ~82g)

100g Extra Firm Tofu

1 cup Spinach (30g)

1 medium Yellow Onion (110g)

2 cloves Garlic

2 tablespoons Tomato Paste

1 cup Vegetable Broth (240g)

1 teaspoon Olive Oil

1 teaspoon Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the chopped yellow onion and sauté until softened and translucent.

  • 2

    Stir in minced garlic and fresh thyme, cooking briefly until fragrant.

  • 3

    Add diced carrots and parsnips to the pot, and sauté for a couple of minutes to begin softening the root vegetables.

  • 4

    Mix in sliced cremini mushrooms and cook until they start releasing their moisture.

  • 5

    Stir in the tomato paste and let it cook with the vegetables for about a minute to deepen the flavor.

  • 6

    Pour in the vegetable broth and bring the mixture to a gentle simmer.

  • 7

    Add the red lentils and chickpeas, stirring them into the broth. Allow the stew to simmer for 15-20 minutes, or until the lentils and root vegetables are tender.

  • 8

    Gently fold in the cubed extra firm tofu and spinach during the last 5 minutes of cooking, letting the spinach wilt and tofu warm through.

  • 9

    Season the stew with salt and pepper to taste. Stir well and adjust seasonings as needed.

  • 10

    Serve hot, enjoying a hearty, nutrient-packed bowl perfect for any meal of the day.