YOUR SOLIN GENERATED RECIPE
Hearty Vegan Mushroom and Vegetable Red Wine Stew
Enjoy a robust and satisfying vegan stew featuring earthy mushrooms, nutrient-rich vegetables, and hearty additions of tofu and lentils simmered in a rich red wine and tomato broth. This dish packs comforting flavors with a balanced blend of protein and vegetables, perfect for a cozy meal any time of day.
INGREDIENTS
100g White Button Mushrooms
1 medium Carrot
1 Celery Stalk
1 small Onion
2 Garlic Cloves
1/2 cup Red Wine
1 cup Crushed Tomatoes
1 cup Vegetable Broth
200g Firm Tofu
1/2 cup Cooked Lentils
3 sprigs Fresh Thyme
PREPARATION
Heat a large pot over medium heat and add a splash of water or a little vegetable broth for sautéing.
Dice the onion, celery, carrot, and mince the garlic. Slice the mushrooms into thick pieces.
Sauté the diced onion, celery, and carrot until they begin to soften, about 5 minutes. Add minced garlic and continue cooking for another minute.
Add the sliced mushrooms and cook until they release their moisture and start to brown.
Pour in the red wine to deglaze the pan, scraping any bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the crushed tomatoes and vegetable broth. Bring the mixture to a gentle simmer.
Cube the firm tofu and add to the pot along with the pre-cooked lentils. Toss in fresh thyme sprigs.
Allow the stew to simmer for another 10-15 minutes so that the flavors meld together. Adjust salt and pepper if desired.
Remove the thyme sprigs, serve hot, and enjoy your hearty vegan stew.