Name: Hearty Vegan Mushroom and Root Vegetable Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Button Mushrooms; 1 medium Carrot; 1 medium Parsnip; 75g dry Red Lentils; 100g Firm Tofu; 50g Spinach; 50g Yellow Onion; 1 clove Garlic; 1 tsp Olive Oil; 500ml Low-Sodium Vegetable Broth

Hearty Vegan Mushroom and Root Vegetable Stew

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

YOUR SOLIN GENERATED RECIPE

Hearty Vegan Mushroom and Root Vegetable Stew

Savor a nourishing, earthy stew brimming with tender mushrooms, sweet carrots, and hearty parsnips, all simmered with red lentils and tofu in a fragrant vegetable broth. This vegan dish delivers a warm, comforting bowl of goodness that’s both satisfying and protein-packed.

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NUTRITION

Protein

34.2g

Fat

11.1g

Carbs

81.6g

SERVINGS

1 serving

INGREDIENTS

150g Button Mushrooms

1 medium Carrot

1 medium Parsnip

75g dry Red Lentils

100g Firm Tofu

50g Spinach

50g Yellow Onion

1 clove Garlic

1 tsp Olive Oil

500ml Low-Sodium Vegetable Broth

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PREPARATION

1
Rinse the red lentils under cool water and set aside.
2
Dice the button mushrooms, carrot, parsnip, and yellow onion. Mince the garlic finely.
3
Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant.
4
Add the chopped mushrooms, carrot, and parsnip to the pot. Sauté for about 5 minutes until they begin to soften.
5
Stir in the red lentils and pour in the vegetable broth. Bring the mixture to a simmer.
6
Cube the firm tofu and gently stir it into the stew. Allow the stew to simmer for 20-25 minutes, or until the lentils and root vegetables are tender.
7
A few minutes before serving, add the spinach and stir until just wilted.
8
Season with salt and pepper to taste. Serve hot and enjoy the warming, hearty flavors of this vegan stew.