Quick Mushroom and Almond Nutmeat

 Vegan

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Recommended age of child: from 1 year
Freeze time: 8-10 weeks

Taken from Viva! and VVF's Mother and Baby Guide.

Serves: 
2-4
Time: 
35 mins
Ingredients: 

150ml/5fl oz boiling water
1 teaspoon yeast extract
4 slices of wholemeal bread, crusts removed
1 onion, peeled and finely chopped
2 tablespoons oil
125g/4oz button mushrooms, washed and sliced
125g/4oz almonds, finely grated in a coffee mill – or use ground almonds
1 tablespoon soy sauce
1 tablespoon lemon juice
salt and pepper
chopped parsley and lemon wedges, to serve

Method: 

1. Put the boiling water, yeast extract and bread into a bowl. Leave on one side.

2. Fry the onion in the oil for 7 minutes, browning lightly, then add the mushrooms and fry for 3 minutes more.

3. Stir in the bread and water mixture, the almonds, soy sauce, lemon juice and seasoning. Mix gently, cook for a few minutes longer to heat everything through.

4. Serve, sprinkled with chopped parsley and garnished with lemon wedges. Some fingers of hot wholewheat toast are pleasant with this if you want a crisp texture to contrast.

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