Hearty Mushroom Ragu with Creamy Polenta

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

Hearty Mushroom Ragu with Creamy Polenta

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Creamy Polenta

A comforting, savory ragu loaded with earthy mushrooms, protein-rich crumbled tempeh, and creamy white beans, simmered with aromatic onions, garlic, and a rich tomato paste blend. Served atop silky, creamy polenta, this dish offers a perfect balance of flavors and textures for a nourishing meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

552kcal
Protein
35.6g
Fat
13.1g
Carbs
78g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh

150 g Mixed Mushrooms

1/2 cup White Beans (canned, low sodium, drained)

1 medium Onion

2 cloves Garlic

1 tbsp Tomato Paste

1/2 cup Vegetable Broth

40 g Dry Polenta

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Crumb the tempeh into small pieces and set aside. Rinse and slice the mushrooms, dice the onion, and mince the garlic.

  • 2

    In a nonstick skillet over medium heat, add the diced onion and minced garlic. Sauté until translucent, about 3-4 minutes.

  • 3

    Add the crumbled tempeh and sliced mushrooms to the skillet. Cook for 5-7 minutes until the mushrooms are tender and the tempeh is lightly browned.

  • 4

    Stir in the tomato paste and vegetable broth. Add the white beans and allow the mixture to simmer for 5 minutes to blend flavors. Season with salt, pepper, and a pinch of thyme or rosemary if desired.

  • 5

    While the ragu simmers, prepare the polenta. Bring 1 cup of water to a boil in a small pot. Slowly whisk in the dry polenta and reduce heat to low, stirring frequently to avoid lumps. Cook for about 10-12 minutes until thick and creamy.

  • 6

    To serve, spoon a generous amount of creamy polenta into a bowl and top with the hearty mushroom ragu. Garnish with fresh herbs if available and enjoy while warm.

Hearty Mushroom Ragu with Creamy Polenta

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

Hearty Mushroom Ragu with Creamy Polenta

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Creamy Polenta

A comforting, savory ragu loaded with earthy mushrooms, protein-rich crumbled tempeh, and creamy white beans, simmered with aromatic onions, garlic, and a rich tomato paste blend. Served atop silky, creamy polenta, this dish offers a perfect balance of flavors and textures for a nourishing meal any time of day.

NUTRITION

552kcal
Protein
35.6g
Fat
13.1g
Carbs
78g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh

150 g Mixed Mushrooms

1/2 cup White Beans (canned, low sodium, drained)

1 medium Onion

2 cloves Garlic

1 tbsp Tomato Paste

1/2 cup Vegetable Broth

40 g Dry Polenta

PREPARATION

  • 1

    Crumb the tempeh into small pieces and set aside. Rinse and slice the mushrooms, dice the onion, and mince the garlic.

  • 2

    In a nonstick skillet over medium heat, add the diced onion and minced garlic. Sauté until translucent, about 3-4 minutes.

  • 3

    Add the crumbled tempeh and sliced mushrooms to the skillet. Cook for 5-7 minutes until the mushrooms are tender and the tempeh is lightly browned.

  • 4

    Stir in the tomato paste and vegetable broth. Add the white beans and allow the mixture to simmer for 5 minutes to blend flavors. Season with salt, pepper, and a pinch of thyme or rosemary if desired.

  • 5

    While the ragu simmers, prepare the polenta. Bring 1 cup of water to a boil in a small pot. Slowly whisk in the dry polenta and reduce heat to low, stirring frequently to avoid lumps. Cook for about 10-12 minutes until thick and creamy.

  • 6

    To serve, spoon a generous amount of creamy polenta into a bowl and top with the hearty mushroom ragu. Garnish with fresh herbs if available and enjoy while warm.