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

Savor a comforting bowl of vegan mushroom bourguignon that melds earthy mushrooms, tender lentils, and hearty tofu in a rich, savory red wine sauce. With aromatic vegetables, a touch of tomato paste, and fragrant herbs, this dish offers a delicious balance of flavors and textures perfect for any meal.

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NUTRITION

600kcal
Protein
39.4g
Fat
13.8g
Carbs
84.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils (198g)

200g White Button Mushrooms

100g Firm Tofu

1 cup diced Carrot (122g)

1 medium Yellow Onion (110g)

1 clove Garlic

1 cup Vegetable Broth (240ml)

1/4 cup Red Wine (60ml)

2 tbsp Tomato Paste (33g)

1/2 tbsp Olive Oil (7g)

1 tsp Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

    In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic and sauté until softened and fragrant.

  • 2

    Add the diced carrot and sliced mushrooms to the pot and cook for about 5 minutes until the mushrooms begin to release their moisture.

  • 3

    Stir in the tomato paste and thyme, then pour in the red wine and vegetable broth. Bring the mixture to a simmer.

  • 4

    Gently fold in the cooked lentils and diced firm tofu. Add the bay leaf and let the stew simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.

  • 5

    Season with salt and pepper to taste. Remove the bay leaf before serving.

  • 6

    Serve hot as a comforting lunch or dinner, enjoying the rich, earthy flavors of this vegan bourguignon.

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

Savor a comforting bowl of vegan mushroom bourguignon that melds earthy mushrooms, tender lentils, and hearty tofu in a rich, savory red wine sauce. With aromatic vegetables, a touch of tomato paste, and fragrant herbs, this dish offers a delicious balance of flavors and textures perfect for any meal.

NUTRITION

600kcal
Protein
39.4g
Fat
13.8g
Carbs
84.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils (198g)

200g White Button Mushrooms

100g Firm Tofu

1 cup diced Carrot (122g)

1 medium Yellow Onion (110g)

1 clove Garlic

1 cup Vegetable Broth (240ml)

1/4 cup Red Wine (60ml)

2 tbsp Tomato Paste (33g)

1/2 tbsp Olive Oil (7g)

1 tsp Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic and sauté until softened and fragrant.

  • 2

    Add the diced carrot and sliced mushrooms to the pot and cook for about 5 minutes until the mushrooms begin to release their moisture.

  • 3

    Stir in the tomato paste and thyme, then pour in the red wine and vegetable broth. Bring the mixture to a simmer.

  • 4

    Gently fold in the cooked lentils and diced firm tofu. Add the bay leaf and let the stew simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.

  • 5

    Season with salt and pepper to taste. Remove the bay leaf before serving.

  • 6

    Serve hot as a comforting lunch or dinner, enjoying the rich, earthy flavors of this vegan bourguignon.