Hearty 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 Braised Mushroom and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Braised Mushroom and Root Vegetable Stew

A warming and hearty stew featuring earthy mushrooms, tender root vegetables, and protein-packed tempeh and chickpeas braised in a savory tomato-infused broth. This delicious dish offers layers of flavor and comforting textures that make it a perfect meal for any time of day.

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NUTRITION

569kcal
Protein
35.1g
Fat
18.7g
Carbs
72.6g

SERVINGS

1 serving

INGREDIENTS

150g Button Mushrooms

1 medium Carrot (61g)

1 medium Parsnip (100g)

1/2 medium Red Onion (50g)

2 Garlic Cloves

100g Tempeh

1/2 cup Chickpeas (120g, cooked)

1 tbsp Tomato Paste

1 tsp Olive Oil

1 cup Vegetable Broth

1 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Sauté the chopped red onion and minced garlic until softened and fragrant.

  • 3

    Add sliced mushrooms, diced carrot, and chopped parsnip to the pot and cook for about 5 minutes, stirring occasionally.

  • 4

    Cube the tempeh and add it along with the chickpeas to the vegetables.

  • 5

    Stir in the tomato paste, dried thyme, bay leaf, and a pinch of salt and pepper.

  • 6

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

  • 7

    Reduce the heat, cover, and let the stew braise for about 20-25 minutes until the root vegetables are tender and the flavors meld together.

  • 8

    Taste and adjust seasonings as needed before serving.

Hearty 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 Braised Mushroom and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Braised Mushroom and Root Vegetable Stew

A warming and hearty stew featuring earthy mushrooms, tender root vegetables, and protein-packed tempeh and chickpeas braised in a savory tomato-infused broth. This delicious dish offers layers of flavor and comforting textures that make it a perfect meal for any time of day.

NUTRITION

569kcal
Protein
35.1g
Fat
18.7g
Carbs
72.6g

SERVINGS

1 serving

INGREDIENTS

150g Button Mushrooms

1 medium Carrot (61g)

1 medium Parsnip (100g)

1/2 medium Red Onion (50g)

2 Garlic Cloves

100g Tempeh

1/2 cup Chickpeas (120g, cooked)

1 tbsp Tomato Paste

1 tsp Olive Oil

1 cup Vegetable Broth

1 tsp Dried Thyme

1 Bay Leaf

Salt and Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Sauté the chopped red onion and minced garlic until softened and fragrant.

  • 3

    Add sliced mushrooms, diced carrot, and chopped parsnip to the pot and cook for about 5 minutes, stirring occasionally.

  • 4

    Cube the tempeh and add it along with the chickpeas to the vegetables.

  • 5

    Stir in the tomato paste, dried thyme, bay leaf, and a pinch of salt and pepper.

  • 6

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

  • 7

    Reduce the heat, cover, and let the stew braise for about 20-25 minutes until the root vegetables are tender and the flavors meld together.

  • 8

    Taste and adjust seasonings as needed before serving.