Hearty Vegan Mushroom and Red Wine Stew

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

Hearty Vegan Mushroom and Red Wine Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegan Mushroom and Red Wine Stew

Enjoy a robust and savory vegan stew that melds tender mushrooms, hearty lentils, and protein-rich tempeh with a splash of red wine, aromatic garlic, and warming vegetables for a comforting bowl perfect for any meal.

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NUTRITION

566kcal
Protein
39.3g
Fat
15.7g
Carbs
66.5g

SERVINGS

1 serving

INGREDIENTS

150g White Mushrooms

100g Cooked Green Lentils

100g Tempeh

40g Cooked Chickpeas

60ml Red Wine

1 medium Carrot

1 small Onion

1 Celery Stalk

2 Garlic Cloves

1 tbsp Tomato Paste

1/2 tsp Olive Oil

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PREPARATION

  • 1

    Clean and slice the mushrooms. Dice the tempeh, carrot, onion, and celery. Mince the garlic.

  • 2

    Heat the olive oil in a medium saucepan over medium heat. Sauté the onions, garlic, carrot, and celery until they begin to soften, about 3-4 minutes.

  • 3

    Add the diced tempeh and continue cooking until it begins to brown, about another 3 minutes.

  • 4

    Stir in the mushrooms and cook until they release their liquid and start to soften, around 5 minutes.

  • 5

    Mix in the tomato paste and red wine, allowing the wine to reduce slightly for about 2 minutes.

  • 6

    Add the cooked green lentils and cooked chickpeas, stirring to combine all the ingredients.

  • 7

    Pour in a splash of water if needed to achieve a stew-like consistency. Let the stew simmer on low heat for about 10 minutes to meld the flavors.

  • 8

    Taste and adjust seasoning if necessary. Serve hot and enjoy your hearty, protein-packed vegan stew.

Hearty Vegan Mushroom and Red Wine Stew

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

Hearty Vegan Mushroom and Red Wine Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegan Mushroom and Red Wine Stew

Enjoy a robust and savory vegan stew that melds tender mushrooms, hearty lentils, and protein-rich tempeh with a splash of red wine, aromatic garlic, and warming vegetables for a comforting bowl perfect for any meal.

NUTRITION

566kcal
Protein
39.3g
Fat
15.7g
Carbs
66.5g

SERVINGS

1 serving

INGREDIENTS

150g White Mushrooms

100g Cooked Green Lentils

100g Tempeh

40g Cooked Chickpeas

60ml Red Wine

1 medium Carrot

1 small Onion

1 Celery Stalk

2 Garlic Cloves

1 tbsp Tomato Paste

1/2 tsp Olive Oil

PREPARATION

  • 1

    Clean and slice the mushrooms. Dice the tempeh, carrot, onion, and celery. Mince the garlic.

  • 2

    Heat the olive oil in a medium saucepan over medium heat. Sauté the onions, garlic, carrot, and celery until they begin to soften, about 3-4 minutes.

  • 3

    Add the diced tempeh and continue cooking until it begins to brown, about another 3 minutes.

  • 4

    Stir in the mushrooms and cook until they release their liquid and start to soften, around 5 minutes.

  • 5

    Mix in the tomato paste and red wine, allowing the wine to reduce slightly for about 2 minutes.

  • 6

    Add the cooked green lentils and cooked chickpeas, stirring to combine all the ingredients.

  • 7

    Pour in a splash of water if needed to achieve a stew-like consistency. Let the stew simmer on low heat for about 10 minutes to meld the flavors.

  • 8

    Taste and adjust seasoning if necessary. Serve hot and enjoy your hearty, protein-packed vegan stew.