Name: Hearty Plant-Based Mushroom Red Wine Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Button Mushrooms; 1/2 cup Cooked Lentils; 150g Extra Firm Tofu; 1 medium Carrot; 1 stalk Celery; 1 small Onion; 3 cloves Garlic; 1 cup Spinach; 1/2 cup Red Wine; 1 cup Vegetable Broth; 1 tsp Olive Oil; 1/2 tsp Dried Thyme; 1 Bay Leaf

Hearty Plant-Based Mushroom Red Wine Stew

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

YOUR SOLIN GENERATED RECIPE

Hearty Plant-Based Mushroom Red Wine Stew

Savor the deep, earthy flavors of a robust mushroom stew enriched with red wine, tender lentils, and cubes of extra firm tofu. This hearty, plant-based stew is simmered with aromatic vegetables and herbs, creating a soul-warming dish perfect for any meal of the day.

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NUTRITION

Protein

33.1g

Fat

14g

Carbs

56.9g

SERVINGS

1 serving

INGREDIENTS

200g Button Mushrooms

1/2 cup Cooked Lentils

150g Extra Firm Tofu

1 medium Carrot

1 stalk Celery

1 small Onion

3 cloves Garlic

1 cup Spinach

1/2 cup Red Wine

1 cup Vegetable Broth

1 tsp Olive Oil

1/2 tsp Dried Thyme

1 Bay Leaf

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PREPARATION

1
Clean and slice the mushrooms, dice the carrot, celery, and onion, and mince the garlic.
2
Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, carrot, and celery until softened, about 4-5 minutes.
3
Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4
Pour in the red wine and let it simmer for a couple of minutes to reduce slightly.
5
Stir in the vegetable broth, cooked lentils, and diced extra firm tofu. Add the dried thyme and bay leaf.
6
Bring the stew to a gentle simmer and cook for 15-20 minutes, allowing the flavors to meld.
7
In the last few minutes, stir in the spinach until just wilted.
8
Remove the bay leaf, adjust seasoning as needed, and serve hot.