Hearty Vegan Red Wine Mushroom Stew

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

Hearty Vegan Red Wine Mushroom Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegan Red Wine Mushroom Stew

Savor a robust vegan stew featuring earthy mushrooms, tender chickpeas, and hearty lentils infused with red wine and aromatic herbs. This well-balanced dish delivers a depth of flavor with each spoonful, offering a comforting blend of textures and a warm, savory finish.

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NUTRITION

568kcal
Protein
34.8g
Fat
12.3g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Mushrooms (227 g)

1/2 cup Cooked Chickpeas (82 g)

1/2 cup Cooked Lentils (100 g)

100 g Firm Tofu

1/2 cup Red Wine (120 ml)

1 medium Onion (110 g)

2 cloves Garlic (6 g)

1 cup Kale, chopped (67 g)

1 cup Vegetable Broth (240 ml)

1 tsp Olive Oil (5 ml)

1 tsp Dried Thyme

1 Bay Leaf

Pinch of Black Pepper

Dash of Salt

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add chopped onion and minced garlic, sauté until the onion becomes translucent.

  • 3

    Stir in sliced mushrooms and cook for about 5 minutes until they soften and release their moisture.

  • 4

    Pour in red wine and allow it to simmer for 2-3 minutes, letting the alcohol evaporate.

  • 5

    Add the vegetable broth, cooked chickpeas, cooked lentils, and diced firm tofu. Stir well.

  • 6

    Mix in the kale, dried thyme, bay leaf, black pepper, and salt.

  • 7

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

  • 8

    Taste and adjust seasonings if needed. Remove the bay leaf before serving.

Hearty Vegan Red Wine Mushroom Stew

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

Hearty Vegan Red Wine Mushroom Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegan Red Wine Mushroom Stew

Savor a robust vegan stew featuring earthy mushrooms, tender chickpeas, and hearty lentils infused with red wine and aromatic herbs. This well-balanced dish delivers a depth of flavor with each spoonful, offering a comforting blend of textures and a warm, savory finish.

NUTRITION

568kcal
Protein
34.8g
Fat
12.3g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Mushrooms (227 g)

1/2 cup Cooked Chickpeas (82 g)

1/2 cup Cooked Lentils (100 g)

100 g Firm Tofu

1/2 cup Red Wine (120 ml)

1 medium Onion (110 g)

2 cloves Garlic (6 g)

1 cup Kale, chopped (67 g)

1 cup Vegetable Broth (240 ml)

1 tsp Olive Oil (5 ml)

1 tsp Dried Thyme

1 Bay Leaf

Pinch of Black Pepper

Dash of Salt

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add chopped onion and minced garlic, sauté until the onion becomes translucent.

  • 3

    Stir in sliced mushrooms and cook for about 5 minutes until they soften and release their moisture.

  • 4

    Pour in red wine and allow it to simmer for 2-3 minutes, letting the alcohol evaporate.

  • 5

    Add the vegetable broth, cooked chickpeas, cooked lentils, and diced firm tofu. Stir well.

  • 6

    Mix in the kale, dried thyme, bay leaf, black pepper, and salt.

  • 7

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

  • 8

    Taste and adjust seasonings if needed. Remove the bay leaf before serving.