Hearty Stewed Summer Vegetable Medley

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

Hearty Stewed Summer Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Hearty Stewed Summer Vegetable Medley

This vibrant medley celebrates the bounty of summer with a nourishing mix of chickpeas, silky tofu, and a rainbow of fresh vegetables stewed to perfection in a savory broth. Each spoonful offers layers of texture and flavor, warming you from the inside out while providing a balanced mix of protein, carbohydrates, and healthy fats.

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NUTRITION

568kcal
Protein
35.7g
Fat
17.6g
Carbs
77.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150g Firm Tofu

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 cup Cherry Tomatoes (149g)

1/2 medium Red Onion (55g)

2 cloves Garlic (6g)

1 teaspoon Olive Oil (5g)

1 cup Vegetable Broth (240g/ml)

1 teaspoon Dried Thyme

Salt & Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Add the chopped red onion and minced garlic, sautéing until the onion is soft and translucent.

  • 3

    Stir in cubed firm tofu and allow it to lightly brown for 3-4 minutes.

  • 4

    Add the chopped zucchini, red bell pepper, and cherry tomatoes to the pot.

  • 5

    Pour in the vegetable broth and sprinkle with dried thyme, salt, and black pepper.

  • 6

    Bring the mixture to a gentle simmer, then cover and allow it to cook for 10 minutes, stirring occasionally to blend the flavors.

  • 7

    Gently fold in the cooked chickpeas and let the stew simmer for an additional 5 minutes to heat through.

  • 8

    Taste and adjust seasoning as needed, then serve warm.

Hearty Stewed Summer Vegetable Medley

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

Hearty Stewed Summer Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Hearty Stewed Summer Vegetable Medley

This vibrant medley celebrates the bounty of summer with a nourishing mix of chickpeas, silky tofu, and a rainbow of fresh vegetables stewed to perfection in a savory broth. Each spoonful offers layers of texture and flavor, warming you from the inside out while providing a balanced mix of protein, carbohydrates, and healthy fats.

NUTRITION

568kcal
Protein
35.7g
Fat
17.6g
Carbs
77.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150g Firm Tofu

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 cup Cherry Tomatoes (149g)

1/2 medium Red Onion (55g)

2 cloves Garlic (6g)

1 teaspoon Olive Oil (5g)

1 cup Vegetable Broth (240g/ml)

1 teaspoon Dried Thyme

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Add the chopped red onion and minced garlic, sautéing until the onion is soft and translucent.

  • 3

    Stir in cubed firm tofu and allow it to lightly brown for 3-4 minutes.

  • 4

    Add the chopped zucchini, red bell pepper, and cherry tomatoes to the pot.

  • 5

    Pour in the vegetable broth and sprinkle with dried thyme, salt, and black pepper.

  • 6

    Bring the mixture to a gentle simmer, then cover and allow it to cook for 10 minutes, stirring occasionally to blend the flavors.

  • 7

    Gently fold in the cooked chickpeas and let the stew simmer for an additional 5 minutes to heat through.

  • 8

    Taste and adjust seasoning as needed, then serve warm.