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.

Hearty Vegan Mushroom and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegan Mushroom and Root Vegetable Stew

Savor a robust bowl of earthy, hearty vegan stew filled with cremini mushrooms, tender root vegetables, and protein-packed lentils and tofu, all gently simmered in a fragrant vegetable broth and diced tomatoes. This comforting dish offers layers of savory depth and vibrant colors, making it a perfect warming meal for breakfast, lunch, or dinner.

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NUTRITION

591kcal
Protein
36.1g
Fat
8.3g
Carbs
104.2g

SERVINGS

1 serving

INGREDIENTS

150g Cremini Mushrooms

1 medium Carrot (61g)

80g Parsnip

100g Potato

50g Onion

3 cloves Garlic

1 cup Cooked Green Lentils (198g)

1 cup Diced Tomatoes

1 cup Unsalted Vegetable Broth

80g Extra-Firm Tofu

0.5 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the chopped onions and minced garlic, sautéing until the onions become translucent and fragrant.

  • 3

    Stir in diced carrots, parsnips, and potato, and cook for about 5 minutes until they start to soften.

  • 4

    Add the sliced cremini mushrooms and continue to sauté for another 3-4 minutes.

  • 5

    Pour in the vegetable broth and diced tomatoes, then add the cup of cooked green lentils.

  • 6

    Carefully cube the extra-firm tofu and gently stir it into the mixture.

  • 7

    Bring the stew to a simmer, cover the pot, and let it cook for 15-20 minutes or until all vegetables are tender and flavors meld together.

  • 8

    Season with salt and pepper to taste if desired before serving.

  • 9

    Ladle the stew into bowls and enjoy a hearty, balanced meal.

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.

Hearty Vegan Mushroom and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegan Mushroom and Root Vegetable Stew

Savor a robust bowl of earthy, hearty vegan stew filled with cremini mushrooms, tender root vegetables, and protein-packed lentils and tofu, all gently simmered in a fragrant vegetable broth and diced tomatoes. This comforting dish offers layers of savory depth and vibrant colors, making it a perfect warming meal for breakfast, lunch, or dinner.

NUTRITION

591kcal
Protein
36.1g
Fat
8.3g
Carbs
104.2g

SERVINGS

1 serving

INGREDIENTS

150g Cremini Mushrooms

1 medium Carrot (61g)

80g Parsnip

100g Potato

50g Onion

3 cloves Garlic

1 cup Cooked Green Lentils (198g)

1 cup Diced Tomatoes

1 cup Unsalted Vegetable Broth

80g Extra-Firm Tofu

0.5 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the chopped onions and minced garlic, sautéing until the onions become translucent and fragrant.

  • 3

    Stir in diced carrots, parsnips, and potato, and cook for about 5 minutes until they start to soften.

  • 4

    Add the sliced cremini mushrooms and continue to sauté for another 3-4 minutes.

  • 5

    Pour in the vegetable broth and diced tomatoes, then add the cup of cooked green lentils.

  • 6

    Carefully cube the extra-firm tofu and gently stir it into the mixture.

  • 7

    Bring the stew to a simmer, cover the pot, and let it cook for 15-20 minutes or until all vegetables are tender and flavors meld together.

  • 8

    Season with salt and pepper to taste if desired before serving.

  • 9

    Ladle the stew into bowls and enjoy a hearty, balanced meal.