Hearty Vegan Braised Mushrooms with Root Vegetables

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

Hearty Vegan Braised Mushrooms with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Vegan Braised Mushrooms with Root Vegetables

Enjoy the savory warmth of braised Portobello mushrooms and tender root vegetables enhanced with aromatic garlic and fresh thyme, all simmered in a rich vegetable broth. The dish is uplifted by protein-packed extra firm tofu to provide a satisfying, comforting meal that’s as nutritious as it is delicious.

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NUTRITION

578kcal
Protein
36.8g
Fat
29.2g
Carbs
53.3g

SERVINGS

1 serving

INGREDIENTS

200g Portobello Mushrooms

100g Carrot

100g Parsnip

70g Onion

2 cloves Garlic

300g Extra Firm Tofu

1 tbsp Olive Oil

200ml Vegetable Broth

3 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Clean and slice the Portobello mushrooms into thick pieces. Peel and cut the carrot, parsnip, and onion into uniform chunks. Mince the garlic.

  • 2

    Press the tofu gently to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    Heat olive oil in a large skillet or Dutch oven over medium heat. Sauté the onions and garlic until they are fragrant and beginning to soften.

  • 4

    Add the mushrooms, carrots, and parsnips to the pan. Sauté for 5-7 minutes until they start to release their juices and soften slightly.

  • 5

    Gently fold in the tofu and fresh thyme sprigs. Pour in the vegetable broth, stirring to combine all ingredients.

  • 6

    Reduce the heat to low, cover the pan, and let simmer for 15-20 minutes until the vegetables are tender and the flavors meld together.

  • 7

    Season with salt and pepper to taste. Serve warm and enjoy this hearty, nutrient-dense braised dish.

Hearty Vegan Braised Mushrooms with Root Vegetables

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

Hearty Vegan Braised Mushrooms with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Vegan Braised Mushrooms with Root Vegetables

Enjoy the savory warmth of braised Portobello mushrooms and tender root vegetables enhanced with aromatic garlic and fresh thyme, all simmered in a rich vegetable broth. The dish is uplifted by protein-packed extra firm tofu to provide a satisfying, comforting meal that’s as nutritious as it is delicious.

NUTRITION

578kcal
Protein
36.8g
Fat
29.2g
Carbs
53.3g

SERVINGS

1 serving

INGREDIENTS

200g Portobello Mushrooms

100g Carrot

100g Parsnip

70g Onion

2 cloves Garlic

300g Extra Firm Tofu

1 tbsp Olive Oil

200ml Vegetable Broth

3 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Clean and slice the Portobello mushrooms into thick pieces. Peel and cut the carrot, parsnip, and onion into uniform chunks. Mince the garlic.

  • 2

    Press the tofu gently to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    Heat olive oil in a large skillet or Dutch oven over medium heat. Sauté the onions and garlic until they are fragrant and beginning to soften.

  • 4

    Add the mushrooms, carrots, and parsnips to the pan. Sauté for 5-7 minutes until they start to release their juices and soften slightly.

  • 5

    Gently fold in the tofu and fresh thyme sprigs. Pour in the vegetable broth, stirring to combine all ingredients.

  • 6

    Reduce the heat to low, cover the pan, and let simmer for 15-20 minutes until the vegetables are tender and the flavors meld together.

  • 7

    Season with salt and pepper to taste. Serve warm and enjoy this hearty, nutrient-dense braised dish.