Name: Tempeh Ragu Konjac Noodle Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Tempeh; 7 oz Konjac noodles; 0.5 cup Tomato puree; 0.5 tbsp Extra virgin olive oil; 0.25 cup Yellow onion; 2 cloves Garlic; 0.5 cup Mushrooms; 4 tbsp Nutritional yeast; 0.5 tbsp Hemp seeds; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 tbsp Fresh basil

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

YOUR SOLIN GENERATED RECIPE

Tempeh Ragu Konjac Noodle Bowl

Crumbled tempeh simmered in a rich tomato-herb sauce served over silky konjac noodles for a satisfying and savory plant-based meal.

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NUTRITION

Protein

47.5g

Fat

31.1g

Carbs

51.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Tempeh

7 oz Konjac noodles

0.5 cup Tomato puree

0.5 tbsp Extra virgin olive oil

0.25 cup Yellow onion

2 cloves Garlic

0.5 cup Mushrooms

4 tbsp Nutritional yeast

0.5 tbsp Hemp seeds

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh basil

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PREPARATION

1
Rinse konjac noodles under cold water for 2 minutes, then boil for 3 minutes and drain well.
2
Heat olive oil in a skillet over medium heat and sauté onion, garlic, and mushrooms until softened.
3
Crumble the tempeh into the skillet and cook until slightly browned.
4
Stir in the tomato puree, dried oregano, sea salt, and black pepper.
5
Simmer the sauce for 10 minutes to allow flavors to meld.
6
Stir in the nutritional yeast and hemp seeds to thicken the ragu.
7
Toss the prepared konjac noodles with the tempeh ragu until well coated.
8
Garnish with fresh basil before serving.