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 this comforting twist on a classic French dish, reimagined in a vegan form. Thick chunks of meaty mushrooms mingle with tender vegetables, hearty tempeh, and lentils in a rich red wine and tomato sauce. This dish is perfect for a warming lunch or dinner, creating layers of savory depth and natural umami without compromising on health or flavor.

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NUTRITION

586kcal
Protein
34.9g
Fat
15.1g
Carbs
68.7g

SERVINGS

1 serving

INGREDIENTS

200g Cremini Mushrooms

1 medium Carrot

1 medium Yellow Onion

3 cloves Garlic

1/2 cup Red Wine

1 cup Vegetable Broth

2 Tbsp Tomato Paste

80g Tempeh

1/2 cup Cooked Lentils

1 tsp Fresh Thyme

1 Bay Leaf

1 tsp Olive Oil

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PREPARATION

  • 1

    Clean the mushrooms with a damp cloth and slice them into thick pieces. Dice the carrot and onion, and mince the garlic.

  • 2

    Heat olive oil in a large saucepan over medium heat. Sauté the onion, carrot, and garlic until they become soft and aromatic, about 3-4 minutes.

  • 3

    Add the sliced mushrooms to the pan and cook until they start to release their moisture, about 5 minutes.

  • 4

    Dice the tempeh into bite-sized cubes and add it to the pan, stirring gently to combine.

  • 5

    Pour in the red wine and allow it to simmer for 2 minutes so that the alcohol evaporates.

  • 6

    Stir in the vegetable broth and tomato paste. Add the fresh thyme and bay leaf into the mixture.

  • 7

    Reduce the heat to low and let the stew simmer for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken.

  • 8

    Fold in the cooked lentils during the last 5 minutes of simmering to heat through without breaking them down.

  • 9

    Remove the bay leaf, adjust the seasoning as needed, and serve hot. Enjoy your hearty, 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 this comforting twist on a classic French dish, reimagined in a vegan form. Thick chunks of meaty mushrooms mingle with tender vegetables, hearty tempeh, and lentils in a rich red wine and tomato sauce. This dish is perfect for a warming lunch or dinner, creating layers of savory depth and natural umami without compromising on health or flavor.

NUTRITION

586kcal
Protein
34.9g
Fat
15.1g
Carbs
68.7g

SERVINGS

1 serving

INGREDIENTS

200g Cremini Mushrooms

1 medium Carrot

1 medium Yellow Onion

3 cloves Garlic

1/2 cup Red Wine

1 cup Vegetable Broth

2 Tbsp Tomato Paste

80g Tempeh

1/2 cup Cooked Lentils

1 tsp Fresh Thyme

1 Bay Leaf

1 tsp Olive Oil

PREPARATION

  • 1

    Clean the mushrooms with a damp cloth and slice them into thick pieces. Dice the carrot and onion, and mince the garlic.

  • 2

    Heat olive oil in a large saucepan over medium heat. Sauté the onion, carrot, and garlic until they become soft and aromatic, about 3-4 minutes.

  • 3

    Add the sliced mushrooms to the pan and cook until they start to release their moisture, about 5 minutes.

  • 4

    Dice the tempeh into bite-sized cubes and add it to the pan, stirring gently to combine.

  • 5

    Pour in the red wine and allow it to simmer for 2 minutes so that the alcohol evaporates.

  • 6

    Stir in the vegetable broth and tomato paste. Add the fresh thyme and bay leaf into the mixture.

  • 7

    Reduce the heat to low and let the stew simmer for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken.

  • 8

    Fold in the cooked lentils during the last 5 minutes of simmering to heat through without breaking them down.

  • 9

    Remove the bay leaf, adjust the seasoning as needed, and serve hot. Enjoy your hearty, vegan bourguignon!