Hearty Plant-Based Mushroom Bourguignon

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

Hearty Plant-Based Mushroom Bourguignon

YOUR SOLIN GENERATED RECIPE

Hearty Plant-Based Mushroom Bourguignon

Savor this earthy and comforting plant-based mushroom bourguignon, a rustic stew bursting with tender mushrooms, savory tempeh, and hearty lentils simmered with aromatic vegetables in a rich red wine and tomato broth. This warming dish provides a satisfying balance of protein and wholesome flavors, perfect for a cozy meal any time of day.

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NUTRITION

583kcal
Protein
39.3g
Fat
14.1g
Carbs
73.1g

SERVINGS

1 serving

INGREDIENTS

80 grams Tempeh

1 cup Cooked Green Lentils

1 cup Sliced Mushrooms

1 medium Carrot (diced)

1 stalk Celery (chopped)

1 small Onion (diced)

1/4 cup Red Wine

1 tbsp Tomato Paste

1 cup Vegetable Broth

1 tsp Olive Oil

1 tsp Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

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

  • 2

    Sauté the diced onion, carrot, and chopped celery until they start to soften, about 3-4 minutes.

  • 3

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

  • 4

    Stir in the diced tempeh and cook for another 2 minutes to lightly brown all sides.

  • 5

    Mix in the tomato paste and fresh thyme, coating the vegetables and tempeh.

  • 6

    Pour in the red wine, scraping any bits from the bottom of the pot, and let it reduce slightly for 2 minutes.

  • 7

    Add the cooked green lentils and vegetable broth, then drop in the bay leaf.

  • 8

    Bring the mixture to a simmer, cover the pot, and let it cook for 15-20 minutes so the flavors meld together.

  • 9

    Remove the bay leaf, season with salt and pepper to taste, and serve warm.

Hearty Plant-Based Mushroom Bourguignon

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

Hearty Plant-Based Mushroom Bourguignon

YOUR SOLIN GENERATED RECIPE

Hearty Plant-Based Mushroom Bourguignon

Savor this earthy and comforting plant-based mushroom bourguignon, a rustic stew bursting with tender mushrooms, savory tempeh, and hearty lentils simmered with aromatic vegetables in a rich red wine and tomato broth. This warming dish provides a satisfying balance of protein and wholesome flavors, perfect for a cozy meal any time of day.

NUTRITION

583kcal
Protein
39.3g
Fat
14.1g
Carbs
73.1g

SERVINGS

1 serving

INGREDIENTS

80 grams Tempeh

1 cup Cooked Green Lentils

1 cup Sliced Mushrooms

1 medium Carrot (diced)

1 stalk Celery (chopped)

1 small Onion (diced)

1/4 cup Red Wine

1 tbsp Tomato Paste

1 cup Vegetable Broth

1 tsp Olive Oil

1 tsp Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

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

  • 2

    Sauté the diced onion, carrot, and chopped celery until they start to soften, about 3-4 minutes.

  • 3

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

  • 4

    Stir in the diced tempeh and cook for another 2 minutes to lightly brown all sides.

  • 5

    Mix in the tomato paste and fresh thyme, coating the vegetables and tempeh.

  • 6

    Pour in the red wine, scraping any bits from the bottom of the pot, and let it reduce slightly for 2 minutes.

  • 7

    Add the cooked green lentils and vegetable broth, then drop in the bay leaf.

  • 8

    Bring the mixture to a simmer, cover the pot, and let it cook for 15-20 minutes so the flavors meld together.

  • 9

    Remove the bay leaf, season with salt and pepper to taste, and serve warm.