Hearty Mushroom Ragu

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

Hearty Mushroom Ragu

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu

A robust and flavorful ragu that marries the umami richness of sautéed mushrooms with the hearty bite of tempeh and cannellini beans. This dish bursts with fresh tomatoes, aromatic garlic and onions, and is lightly finished with olive oil for a silky texture. Enjoy it as a satisfying main course any time of day.

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NUTRITION

564kcal
Protein
33.1g
Fat
26.5g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

2 cups Cremini Mushrooms

1/2 cup Cannellini Beans

1 cup Diced Tomatoes

1 medium Onion

3 cloves Garlic

1 tbsp Olive Oil

100g Tempeh

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PREPARATION

  • 1

    Clean and slice the cremini mushrooms. Dice the medium onion and mince the garlic.

  • 2

    Heat olive oil in a large skillet over medium heat. Add diced onions and minced garlic, sautéing until translucent and fragrant.

  • 3

    Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown.

  • 4

    Stir in the diced tomatoes and cannellini beans, letting the mixture simmer for about 5 minutes to blend the flavors.

  • 5

    Crumb or cube the tempeh and add it to the skillet. Continue cooking for another 5-7 minutes until the tempeh is heated through and slightly browned.

  • 6

    Season with salt, pepper, and any additional herbs of your choice. Adjust the seasoning to taste and let it simmer briefly before serving.

  • 7

    Serve the hearty mushroom ragu warm either on its own or over a bed of greens or your favorite grain.

Hearty Mushroom Ragu

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

Hearty Mushroom Ragu

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu

A robust and flavorful ragu that marries the umami richness of sautéed mushrooms with the hearty bite of tempeh and cannellini beans. This dish bursts with fresh tomatoes, aromatic garlic and onions, and is lightly finished with olive oil for a silky texture. Enjoy it as a satisfying main course any time of day.

NUTRITION

564kcal
Protein
33.1g
Fat
26.5g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

2 cups Cremini Mushrooms

1/2 cup Cannellini Beans

1 cup Diced Tomatoes

1 medium Onion

3 cloves Garlic

1 tbsp Olive Oil

100g Tempeh

PREPARATION

  • 1

    Clean and slice the cremini mushrooms. Dice the medium onion and mince the garlic.

  • 2

    Heat olive oil in a large skillet over medium heat. Add diced onions and minced garlic, sautéing until translucent and fragrant.

  • 3

    Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown.

  • 4

    Stir in the diced tomatoes and cannellini beans, letting the mixture simmer for about 5 minutes to blend the flavors.

  • 5

    Crumb or cube the tempeh and add it to the skillet. Continue cooking for another 5-7 minutes until the tempeh is heated through and slightly browned.

  • 6

    Season with salt, pepper, and any additional herbs of your choice. Adjust the seasoning to taste and let it simmer briefly before serving.

  • 7

    Serve the hearty mushroom ragu warm either on its own or over a bed of greens or your favorite grain.