Hearty Vegan Mushroom Bourguignon

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

Hearty Vegan Mushroom Bourguignon

YOUR SOLIN GENERATED RECIPE

Hearty Vegan Mushroom Bourguignon

Enjoy a rich, comforting bowl of mushroom bourguignon with an earthy blend of cremini mushrooms, carrots, onions, and garlic simmered in a robust red wine and tomato sauce. Enhanced with hearty tempeh for a protein boost, this dish delivers a satisfying mix of textures and flavors that is both nutritious and soul-warming.

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NUTRITION

532kcal
Protein
39.3g
Fat
21.6g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

200g Cremini Mushrooms

1 medium Carrot

1 small Onion

1 clove Garlic

1 cup Vegetable Broth

1 tbsp Tomato Paste

80ml Red Wine

1 tsp Olive Oil

100g Tempeh

50g Extra Tempeh

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Clean and slice the cremini mushrooms, peel and chop the carrot into rounds, and dice the onion and garlic finely.

  • 2

    In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic, sautéing until translucent and fragrant.

  • 3

    Add the mushrooms and carrots. Cook until the mushrooms begin to release their juices and soften, about 5-7 minutes.

  • 4

    Stir in the tomato paste, ensuring the vegetables get evenly coated.

  • 5

    Pour in the red wine and allow it to simmer for a couple of minutes so the alcohol evaporates slightly.

  • 6

    Add the vegetable broth and bring the mixture to a gentle simmer.

  • 7

    Cube the tempeh and add all tempeh pieces to the pot. Let the bourguignon simmer for another 10-15 minutes, allowing the flavors to meld and the tempeh to absorb the rich sauce.

  • 8

    Adjust seasoning with salt and pepper to taste before serving. Enjoy this hearty vegan dish warm, perfect as a comforting dinner or a nourishing lunch.

Hearty Vegan Mushroom Bourguignon

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

Hearty Vegan Mushroom Bourguignon

YOUR SOLIN GENERATED RECIPE

Hearty Vegan Mushroom Bourguignon

Enjoy a rich, comforting bowl of mushroom bourguignon with an earthy blend of cremini mushrooms, carrots, onions, and garlic simmered in a robust red wine and tomato sauce. Enhanced with hearty tempeh for a protein boost, this dish delivers a satisfying mix of textures and flavors that is both nutritious and soul-warming.

NUTRITION

532kcal
Protein
39.3g
Fat
21.6g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

200g Cremini Mushrooms

1 medium Carrot

1 small Onion

1 clove Garlic

1 cup Vegetable Broth

1 tbsp Tomato Paste

80ml Red Wine

1 tsp Olive Oil

100g Tempeh

50g Extra Tempeh

PREPARATION

  • 1

    Clean and slice the cremini mushrooms, peel and chop the carrot into rounds, and dice the onion and garlic finely.

  • 2

    In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic, sautéing until translucent and fragrant.

  • 3

    Add the mushrooms and carrots. Cook until the mushrooms begin to release their juices and soften, about 5-7 minutes.

  • 4

    Stir in the tomato paste, ensuring the vegetables get evenly coated.

  • 5

    Pour in the red wine and allow it to simmer for a couple of minutes so the alcohol evaporates slightly.

  • 6

    Add the vegetable broth and bring the mixture to a gentle simmer.

  • 7

    Cube the tempeh and add all tempeh pieces to the pot. Let the bourguignon simmer for another 10-15 minutes, allowing the flavors to meld and the tempeh to absorb the rich sauce.

  • 8

    Adjust seasoning with salt and pepper to taste before serving. Enjoy this hearty vegan dish warm, perfect as a comforting dinner or a nourishing lunch.