Hearty Mushroom Ragu with Roasted Root Vegetables

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

Hearty Mushroom Ragu with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Roasted Root Vegetables

Savor a robust ragu that marries the earthy richness of sautéed mushrooms with creamy white beans and savory tempeh, all nestled among a colorful medley of roasted root vegetables. This dish offers a balanced blend of textures and flavors with a subtle hint of garlic and herbs for warmth. Perfect for a nourishing meal any time of day.

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NUTRITION

550kcal
Protein
34.6g
Fat
16.4g
Carbs
75.4g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

150g Cremini Mushrooms

1/2 cup White Beans (125g)

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1 small Onion

2 cloves Garlic

1 tsp Olive Oil

1/2 cup Canned Diced Tomatoes

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Chop the carrot, parsnip, celery, and onion into bite-sized pieces. Toss with a drizzle of olive oil, salt, and pepper. Spread the vegetables on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, dice the tempeh into cubes. Clean and slice the mushrooms. Mince the garlic.

  • 4

    Heat a non-stick skillet over medium heat and add the remaining olive oil. Sauté the onion and garlic for about 2 minutes until softened.

  • 5

    Add the tempeh and mushrooms to the skillet and cook for 5-7 minutes until the tempeh is lightly browned and the mushrooms have released their moisture.

  • 6

    Stir in the white beans and canned diced tomatoes along with the dried thyme. Simmer the mixture for about 5 minutes, allowing the flavors to meld. Adjust salt and pepper to taste.

  • 7

    Once the roasted root vegetables are ready, combine or serve them on the side with the mushroom ragu.

  • 8

    Plate your dish and enjoy the hearty, nutritious balance of flavors and textures.

Hearty Mushroom Ragu with Roasted Root Vegetables

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

Hearty Mushroom Ragu with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Roasted Root Vegetables

Savor a robust ragu that marries the earthy richness of sautéed mushrooms with creamy white beans and savory tempeh, all nestled among a colorful medley of roasted root vegetables. This dish offers a balanced blend of textures and flavors with a subtle hint of garlic and herbs for warmth. Perfect for a nourishing meal any time of day.

NUTRITION

550kcal
Protein
34.6g
Fat
16.4g
Carbs
75.4g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

150g Cremini Mushrooms

1/2 cup White Beans (125g)

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1 small Onion

2 cloves Garlic

1 tsp Olive Oil

1/2 cup Canned Diced Tomatoes

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Chop the carrot, parsnip, celery, and onion into bite-sized pieces. Toss with a drizzle of olive oil, salt, and pepper. Spread the vegetables on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, dice the tempeh into cubes. Clean and slice the mushrooms. Mince the garlic.

  • 4

    Heat a non-stick skillet over medium heat and add the remaining olive oil. Sauté the onion and garlic for about 2 minutes until softened.

  • 5

    Add the tempeh and mushrooms to the skillet and cook for 5-7 minutes until the tempeh is lightly browned and the mushrooms have released their moisture.

  • 6

    Stir in the white beans and canned diced tomatoes along with the dried thyme. Simmer the mixture for about 5 minutes, allowing the flavors to meld. Adjust salt and pepper to taste.

  • 7

    Once the roasted root vegetables are ready, combine or serve them on the side with the mushroom ragu.

  • 8

    Plate your dish and enjoy the hearty, nutritious balance of flavors and textures.