Looking for vegetarian dinner in your prenatal diet? This nut loaf recipe is packed with prenatal nutrients and a delicious addition to your healthy pregnancy!
This looks impressive but is surprisingly easy and meat free. Unsurprisingly it includes lots of nuts – which are a valuable source of protein and essential fats, especially if you are following a vegetarian pregnancy diet. Why are nuts good for pregnant women? Almonds are packed with calcium and Vitamin E; brazils are a good source of selenium to boost your immunity; cashews contribute a good level of protein and minerals including iron and zinc; walnuts are rich in omega-3.
I onion finely chopped
150 gms of mushrooms
1-2 cloves of garlic, crushed
Splash of olive oil
225gms of mixed nuts (you can buy bags of broken mixed nuts in health food stores that are ideal for this recipe!)
100gms of wholemeal bread
300ml of vegetable stock
Handful of flat leaf parsley chopped
1tsp dried mixed herbs to taste (use your favourite – thyme and oregano work well)
500gms block of ready to use puff pastry (you’ll probably have a bit left over!)
- Soften the onions, garlic and mushrooms in the olive oil over a medium heat.
- Blitz the nuts and the bread in a food processor until quite fine and mix well with the onion and mushrooms.
- Heat the stock to boiling point and add to the mixture, along with the chopped herbs.
- Mix well and allow to cool whilst you roll out the pastry. The mixture should be quite soft.
- Roll out the pastry and use to line loaf tin, reserving sufficient pastry to use as a lid.
- Pack the nut mixture into the tin and top with the lid, sealing the edges with milk .
- Cook in the oven, pre-heated to 1800, until the pastry is golden brown and the mixture cooked through – about 45 minutes.
Serves 4-6 as a main meal, accompanied with vegetables or salad.