Hearty Mushroom Ragu with Roasted Vegetables

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

Hearty Mushroom Ragu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Roasted Vegetables

Savor a rich, savory mushroom ragu enhanced with protein-packed tempeh and creamy cannellini beans, simmered with aromatic garlic and tomatoes. This dish is complemented with a medley of roasted bell pepper and zucchini for a vibrant, satisfying meal that's perfect for breakfast, lunch, or dinner.

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NUTRITION

487kcal
Protein
34g
Fat
15.3g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1 cup sliced Mushrooms (~70g)

0.5 cup Cannellini Beans (~90g)

0.5 cup Diced Tomatoes (~120g)

1 medium Onion, diced (~110g)

2 cloves Garlic, minced

1 medium Red Bell Pepper, sliced (~120g)

1 small Zucchini, sliced (~118g)

1 tsp Olive Oil

1 cup Baby Spinach

1 tbsp Fresh Basil (optional)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a skillet over medium heat, add the olive oil. Sauté the diced onion and minced garlic until fragrant and translucent.

  • 3

    Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown.

  • 4

    Cube the tempeh into bite-size pieces and add to the skillet. Stir and cook for about 3-4 minutes to let the flavors meld.

  • 5

    Mix in the cannellini beans and diced tomatoes. Allow the mixture to simmer for 5-7 minutes, letting it thicken slightly to form a hearty ragu.

  • 6

    Meanwhile, arrange the sliced bell pepper and zucchini on a baking sheet. Drizzle with a tiny bit of olive oil and roast in the oven for about 10 minutes until tender and slightly charred.

  • 7

    Once the ragu and roasted vegetables are done, combine them on a plate or serve the ragu on top of the vegetables. Garnish with fresh baby spinach and a sprinkle of fresh basil if desired.

  • 8

    Serve warm and enjoy your nutritious, protein-packed meal.

Hearty Mushroom Ragu with Roasted Vegetables

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

Hearty Mushroom Ragu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Roasted Vegetables

Savor a rich, savory mushroom ragu enhanced with protein-packed tempeh and creamy cannellini beans, simmered with aromatic garlic and tomatoes. This dish is complemented with a medley of roasted bell pepper and zucchini for a vibrant, satisfying meal that's perfect for breakfast, lunch, or dinner.

NUTRITION

487kcal
Protein
34g
Fat
15.3g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1 cup sliced Mushrooms (~70g)

0.5 cup Cannellini Beans (~90g)

0.5 cup Diced Tomatoes (~120g)

1 medium Onion, diced (~110g)

2 cloves Garlic, minced

1 medium Red Bell Pepper, sliced (~120g)

1 small Zucchini, sliced (~118g)

1 tsp Olive Oil

1 cup Baby Spinach

1 tbsp Fresh Basil (optional)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a skillet over medium heat, add the olive oil. Sauté the diced onion and minced garlic until fragrant and translucent.

  • 3

    Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown.

  • 4

    Cube the tempeh into bite-size pieces and add to the skillet. Stir and cook for about 3-4 minutes to let the flavors meld.

  • 5

    Mix in the cannellini beans and diced tomatoes. Allow the mixture to simmer for 5-7 minutes, letting it thicken slightly to form a hearty ragu.

  • 6

    Meanwhile, arrange the sliced bell pepper and zucchini on a baking sheet. Drizzle with a tiny bit of olive oil and roast in the oven for about 10 minutes until tender and slightly charred.

  • 7

    Once the ragu and roasted vegetables are done, combine them on a plate or serve the ragu on top of the vegetables. Garnish with fresh baby spinach and a sprinkle of fresh basil if desired.

  • 8

    Serve warm and enjoy your nutritious, protein-packed meal.