Hearty Mushroom Ragu with Herb-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 Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Herb-Roasted Root Vegetables

Enjoy a comforting bowl of savory mushroom ragu combined with herb-roasted root vegetables. This dish features a medley of button mushrooms, white beans, and firm tofu simmered with aromatic tomatoes, onions, and garlic, while tender roasted carrots and parsnips add a satisfying sweetness and texture. Perfect for any meal of the day, this hearty recipe is both nourishing and flavorful.

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NUTRITION

524kcal
Protein
32.5g
Fat
20.5g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

100g Button Mushrooms

100g White Beans (canned, drained)

125g Firm Tofu

75g Carrots

75g Parsnips

50g Onion

50g Crushed Tomatoes

0.5 tbsp Olive Oil

1 clove Garlic

Herbs (rosemary and thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped carrots and parsnips with half a tablespoon of olive oil, a pinch of salt, and your favorite herbs (rosemary and thyme). Spread them on a baking tray and roast for about 20 minutes until tender and golden.

  • 3

    Meanwhile, finely chop the onion and garlic. In a medium skillet over medium heat, warm a splash of water or a tiny bit more olive oil if desired, then add the onion and garlic, sautéing until softened and translucent.

  • 4

    Slice the button mushrooms and cube the tofu. Add them to the skillet along with the white beans and crushed tomatoes. Stir in a pinch of the herbs along with salt and pepper to taste.

  • 5

    Let the ragu simmer for 10 minutes, allowing the flavors to meld together. If the mixture thickens too much, add a splash of water to reach your desired consistency.

  • 6

    Plate a serving of the mushroom ragu and top with the roasted root vegetables. Enjoy this hearty, nutrient-packed dish suitable for breakfast, lunch, or dinner.

Hearty Mushroom Ragu with Herb-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 Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Herb-Roasted Root Vegetables

Enjoy a comforting bowl of savory mushroom ragu combined with herb-roasted root vegetables. This dish features a medley of button mushrooms, white beans, and firm tofu simmered with aromatic tomatoes, onions, and garlic, while tender roasted carrots and parsnips add a satisfying sweetness and texture. Perfect for any meal of the day, this hearty recipe is both nourishing and flavorful.

NUTRITION

524kcal
Protein
32.5g
Fat
20.5g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

100g Button Mushrooms

100g White Beans (canned, drained)

125g Firm Tofu

75g Carrots

75g Parsnips

50g Onion

50g Crushed Tomatoes

0.5 tbsp Olive Oil

1 clove Garlic

Herbs (rosemary and thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped carrots and parsnips with half a tablespoon of olive oil, a pinch of salt, and your favorite herbs (rosemary and thyme). Spread them on a baking tray and roast for about 20 minutes until tender and golden.

  • 3

    Meanwhile, finely chop the onion and garlic. In a medium skillet over medium heat, warm a splash of water or a tiny bit more olive oil if desired, then add the onion and garlic, sautéing until softened and translucent.

  • 4

    Slice the button mushrooms and cube the tofu. Add them to the skillet along with the white beans and crushed tomatoes. Stir in a pinch of the herbs along with salt and pepper to taste.

  • 5

    Let the ragu simmer for 10 minutes, allowing the flavors to meld together. If the mixture thickens too much, add a splash of water to reach your desired consistency.

  • 6

    Plate a serving of the mushroom ragu and top with the roasted root vegetables. Enjoy this hearty, nutrient-packed dish suitable for breakfast, lunch, or dinner.