YOUR SOLIN GENERATED RECIPE
Creamy Lentil and Quinoa Stew with Roasted Mushrooms
Red lentils and quinoa simmered with savory seitan in a protein-rich broth, finished with a swirl of silken tofu and topped with earthy roasted mushrooms.
INGREDIENTS
90g Seitan, finely chopped
35g Red Lentils
10g Quinoa
100g Cremini Mushrooms, sliced
60g Silken Tofu
1 tbsp Nutritional Yeast
200ml Vegetable Broth
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the sliced mushrooms with a tablespoon of vegetable broth and a pinch of thyme, then roast for 15 minutes until tender and browned.
In a medium pot, combine the red lentils, quinoa, and the remaining vegetable broth.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
Stir the finely chopped seitan into the pot and continue to simmer for another 5 minutes until the lentils are soft and the liquid is mostly absorbed.
While the stew simmers, place the silken tofu and nutritional yeast in a small blender or food processor and blend until completely smooth and creamy.
Remove the stew from the heat and stir in the tofu cream until well combined and velvety.
Transfer the stew to a bowl and top with the warm roasted mushrooms before serving.