Best Vegetarian Recipes for Pregnant Mummies

I need vegetarian recipes for my pregnancy! I know finding vegetarian recipes for your pregnancies is quite difficult but you must not give up as you are eating for two now. Brace yourself with our recipes that are filled with nutrient-dense nutrients and delicious ingredients. Plus, these recipes consist of many appetising dishes that include 'burger' to pasta primavera. So, what are you waiting for? Let's explore our best vegetarian recipes for pregnant mummies! Best Vegetarian Recipes for Pregnant Mummies Brazil Nut Burgers 2/3 cup Brazil nuts2 large scallions ( chopped)2 slice white bread1 egg (separated)1 red bell pepper ( diced )salt and black pepper (as per taste)oil ( for greasing ) Preheat the oven to 177°C.Put the Brazil nuts, scallions, and bread into a food processor and process until well chopped. Add the egg yolk and red bell pepper and mix well.Season to taste. If the mixture needs more liquid to bind it, add the egg white.Form the mixture into 4 even balls and press down to form patties about 1 inch thick.Place the patties on a greased baking pan for 25 to 30 minutes, or until the burgers are slightly browned and crunchy on the outside. Tip: Pregnant mummies may eat this dish with some tomato relish and a side salad or baked new potatoes Creamy Vegetarian Ground "Beef" 1 tbsp olive oil1 onion ( finely chopped)1 clove garlic (crushed)1 small green bell pepper (diced )1 tsp ground cumin284 g vegetarian textured soy proteintomato pastecup water 3 tbsp peanut butter Heat the oil in a saucepan with a lid and gently sauté the onion and garlic for 5 minutes, or until just softening.Add the green bell pepper and cumin and continue to sauté for another minute or so.Stir in the textured protein and tomato paste.Pour in the water and bring the mixture to a boil. Stir, cover, and reduce heat. Simmer the mixture for 15 minutes, stirring occasionally, and adding more water, if the mixture seems dry. Stir in the peanut butter and serve. Tip: You may eat this dish with rice and a green vegetable or use as a filling for a baked potato. Sweet Potato and Chestnut Jalousie Ingredient A (Roasted Vegetables)12 butternut squash (peeled and cut into cubes )2-3 sweet potatoes (peeled and cut into cubes )2 tbsp vegetable oilIngredient B (Remaining Filling)1 tbsp vegetable oil1 onion ( finely chopped )255 g button mushrooms (wiped and quartered)198 g vacuum packed unsweetened whole chestnuts ( left whole or if large, halved)2 tsp ground cumin2 tbsp flour1 1/4 cup vegetable broth or water1 tbsp mushroom ketchup2 tbsp parsley (coarsely chopped ) Preheat the oven to 204°C.Put the sweet potato and butternut squash cubes into a clean plastic bag and pour in the olive oil. Shake to coat with the oil and transfer to a baking sheet. Roast for 35 to 45 minutes, or until the vegetables are tender. Let cool; don't turn off the oven.To prepare the remaining filling, heat the oil in a nonstick saucepan and gently sauté the onion until soft then add the mushrooms. Cover and cook for 5 minutes, or until they are softened a little.Stir in the cumin, then the chestnuts.Sprinkle with the flour and stir to coat the vegetables. Pour in a little broth to make a thick sauce, then add the remaining broth and the ketchup. Bring to a boil to thicken the sauce, remove the vegetable mixture from the heat and let cool slightly.To prepare the pastry, sprinkle some flour on a clean work surface and cut the pastry in half. Roll out each pastry half two rectangles, one slightly larger than the other but both about 8 x 12 inches. Place the smaller rectangle of pastry on a lined baking sheet. Mix together the cooled squash and sweet potato with the mushroom mixture and add the parsley. Spoon onto the pastry rectangle on the baking sheet, leaving a 1 inch border all around. Brush the border with water. Using a sharp knife, cut diagonal slashes in the other pastry rectangle, leaving a 1 inch border around the edge. Pick up the pastry on a rolling pin and place on top of the filling. Press the border edges together, trimming off any extra pastry.Brush lightly with the beaten egg and bake for 30 to 35 minutes until the pastry is risen and golden. Tip: You may serve this dish with steamed broccoli or snow peas. Roasted Baby Vegetables with Tofu 298 g firm tofu1 tbsp vegetable oil1 tsp soy sauce 7 baby eggplants198 g red bell pepper1 1 small zucchini or 2 baby zucchini1 olive oila few sprigs thyme (optional ) Preheat the oven to 204°C.Cut the tofu into large cubes and marinate in the vegetable oil and soy sauce for 10 minutes.Meanwhile, prepare the vegetables. Quarter the eggplants, cut the red bell pepper into slices, slice the red onion lengthwise, and halve or quarter the zucchini. Pour the olive oil into a roasting pan. Add the vegetables and toss them in the oil, making sure they are well coated. Bake for 40 minutes or until the vegetables are tender. Tip: You may enjoy this dish with a bowl of almond rice. Black-Eyed Pea, Dried Currant, and Fresh Mint Stew 1 tbsp olive oil1 onion (coarsely chopped)2 stick celery (finely sliced)2 clove garlic1 can black- eyed peas in water ( rinsed and drained)cumin 1/4 cup dried currants 1 cup water1 tbsp freshly chopped mint black pepper (as per taste) Heat the oil in a nonstick saucepan and gently sauté the onion, celery, and garlic until softened. Add the beans, cumin, and currants and stir in almost all the water. Bring to a boil, stir, and cover. Reduce the heat to simmering point and cook for 15 minutes, or until the vegetables are just tender, adding more water, if required.Remove from the heat and stir in the mint and season to taste. Tip: You may eat this dish with rice, pearl barley, or couscous, and a green vegetable or sliced tomatoes. Pasta Primavera 2 large ripe tomatoes1 tbsp olive oil227 g dry whole-grain fusilli or other pasta shape1 cup tiny broccoli florets1/2 cup trimmed green bean pieces (4 inch pieces)1/2 cup finely sliced snow peas Skin the tomatoes, cut into quarters, and scoop out the seeds. Coarsely chop.Heat the olive oil in a saucepan and add the tomato. Cover and cook gently for 15 to 20 minutes, stirring occasionally until the tomato flesh is really soft.Whilst the sauce is cooking, boil a large saucepan of water and cook the pasta according to the package directions, adding the broccoli and green beans and for the last 3 to 4 minutes and the snow peas for the final minute.Drain the pasta and vegetables and divide between 2 serving dishes, then pour the sauce over them. Grind black pepper over the pasta, sprinkle with the cheese, and serve. Tip: You may serve this dish with some grated Parmesan cheese and black pepper. Practise a healthy pregnancy diet with our yummy recipes! Being a vegetarian pregnant mummy is quite difficult as you need to find the perfect substitutes to replace the protein in meat for your pregnancy. This is because it is very crucial to consume enough protein during your pregnancy. However, it is not impossible to find the perfect match dish. You may just follow our recipes and enjoy your pregnancy along the way! Check out more mouth-watering recipes on our Motherhood Story here.

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