Hearty 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 Mushroom and Root Vegetable Red Wine Stew

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Root Vegetable Red Wine Stew

Enjoy a soulful, savory stew loaded with earthy cremini mushrooms, tender carrots and parsnips, enriched with a splash of red wine and hearty plant-based proteins from lentils and tempeh. This warming dish surprises your palate with aromatic herbs simmered in a vegetable broth, making it an ideal answer for a comforting meal any time of day.

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NUTRITION

589kcal
Protein
36.9g
Fat
19.7g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups sliced cremini mushrooms

1 medium carrot

1 small parsnip

1 small red onion

3 garlic cloves

0.25 cup dry red wine

2 cups vegetable broth

0.5 cup cooked lentils

100g tempeh

0.5 tablespoon olive oil

1 teaspoon dried thyme

1 bay leaf

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add chopped red onion and minced garlic; sauté until the onion becomes translucent.

  • 3

    Stir in the sliced cremini mushrooms, diced carrot, and chopped parsnip. Cook for about 5 minutes until the vegetables begin to soften.

  • 4

    Pour in the red wine and let it reduce slightly, about 2 minutes.

  • 5

    Add the vegetable broth, dried thyme, and bay leaf. Bring the mixture to a gentle simmer.

  • 6

    Mix in the cooked lentils and diced tempeh. Allow the stew to simmer for another 10-15 minutes so the flavors meld and the vegetables are tender.

  • 7

    Season with salt and pepper to taste. Remove the bay leaf before serving.

  • 8

    Serve hot and enjoy your hearty, nutrient-packed red wine stew.

Hearty 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 Mushroom and Root Vegetable Red Wine Stew

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom and Root Vegetable Red Wine Stew

Enjoy a soulful, savory stew loaded with earthy cremini mushrooms, tender carrots and parsnips, enriched with a splash of red wine and hearty plant-based proteins from lentils and tempeh. This warming dish surprises your palate with aromatic herbs simmered in a vegetable broth, making it an ideal answer for a comforting meal any time of day.

NUTRITION

589kcal
Protein
36.9g
Fat
19.7g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups sliced cremini mushrooms

1 medium carrot

1 small parsnip

1 small red onion

3 garlic cloves

0.25 cup dry red wine

2 cups vegetable broth

0.5 cup cooked lentils

100g tempeh

0.5 tablespoon olive oil

1 teaspoon dried thyme

1 bay leaf

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add chopped red onion and minced garlic; sauté until the onion becomes translucent.

  • 3

    Stir in the sliced cremini mushrooms, diced carrot, and chopped parsnip. Cook for about 5 minutes until the vegetables begin to soften.

  • 4

    Pour in the red wine and let it reduce slightly, about 2 minutes.

  • 5

    Add the vegetable broth, dried thyme, and bay leaf. Bring the mixture to a gentle simmer.

  • 6

    Mix in the cooked lentils and diced tempeh. Allow the stew to simmer for another 10-15 minutes so the flavors meld and the vegetables are tender.

  • 7

    Season with salt and pepper to taste. Remove the bay leaf before serving.

  • 8

    Serve hot and enjoy your hearty, nutrient-packed red wine stew.