Hearty Plant-Based Mushroom and Vegetable Stew

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

Hearty Plant-Based Mushroom and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Plant-Based Mushroom and Vegetable Stew

Savor a comforting bowl of robust plant-based stew brimming with a medley of earthy mushrooms, delicate tofu, hearty lentils, and chickpeas, enriched with vibrant carrots and spinach. Each spoonful delivers a satisfying texture and warmth, perfect for breakfast, lunch, or dinner.

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NUTRITION

511kcal
Protein
37.7g
Fat
12.8g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

150g Button Mushrooms

150g Extra Firm Tofu

100g Cooked Lentils

100g Cooked Chickpeas

1 medium Carrot

1 cup Spinach

1 tsp Olive Oil

1 cup Vegetable Broth

2 cloves Garlic

1 tbsp Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Chop the button mushrooms and slice the carrot into bite-sized pieces. Mince the garlic.

  • 2

    Cube the extra firm tofu and gently press out excess moisture if needed.

  • 3

    Heat olive oil in a medium-sized pot over medium heat. Sauté the minced garlic and carrot pieces until they begin to soften.

  • 4

    Add the sliced mushrooms and tofu cubes to the pot, stirring occasionally until the mushrooms release their moisture and start to brown slightly.

  • 5

    Stir in the cooked lentils and chickpeas, allowing them to integrate into the flavors.

  • 6

    Pour in the vegetable broth and add the fresh thyme. Bring the mixture to a gentle simmer.

  • 7

    Let the stew simmer for about 10-15 minutes, stirring occasionally to ensure even cooking.

  • 8

    In the last few minutes of cooking, add the spinach, stirring until just wilted.

  • 9

    Season the stew with salt and pepper to taste. Serve hot and enjoy your hearty plant-based stew.

Hearty Plant-Based Mushroom and Vegetable Stew

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

Hearty Plant-Based Mushroom and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Plant-Based Mushroom and Vegetable Stew

Savor a comforting bowl of robust plant-based stew brimming with a medley of earthy mushrooms, delicate tofu, hearty lentils, and chickpeas, enriched with vibrant carrots and spinach. Each spoonful delivers a satisfying texture and warmth, perfect for breakfast, lunch, or dinner.

NUTRITION

511kcal
Protein
37.7g
Fat
12.8g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

150g Button Mushrooms

150g Extra Firm Tofu

100g Cooked Lentils

100g Cooked Chickpeas

1 medium Carrot

1 cup Spinach

1 tsp Olive Oil

1 cup Vegetable Broth

2 cloves Garlic

1 tbsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Chop the button mushrooms and slice the carrot into bite-sized pieces. Mince the garlic.

  • 2

    Cube the extra firm tofu and gently press out excess moisture if needed.

  • 3

    Heat olive oil in a medium-sized pot over medium heat. Sauté the minced garlic and carrot pieces until they begin to soften.

  • 4

    Add the sliced mushrooms and tofu cubes to the pot, stirring occasionally until the mushrooms release their moisture and start to brown slightly.

  • 5

    Stir in the cooked lentils and chickpeas, allowing them to integrate into the flavors.

  • 6

    Pour in the vegetable broth and add the fresh thyme. Bring the mixture to a gentle simmer.

  • 7

    Let the stew simmer for about 10-15 minutes, stirring occasionally to ensure even cooking.

  • 8

    In the last few minutes of cooking, add the spinach, stirring until just wilted.

  • 9

    Season the stew with salt and pepper to taste. Serve hot and enjoy your hearty plant-based stew.