Vegetarian ‘Beet Wellington’ recipe with mushrooms, aubergines and garlic

Rich in fibre and low in protein, this ‘Beet Wellington’ – a vegetarian spin-off of a steak classic – is a delicious combination of beetroots, mushrooms, aubergines and garlic
28 July 2025 Joan va Haaften
Recipes

Beet wellington recipe ingredients

  • 140g fresh, organic beetroots
  • 100g mushrooms
  • 4 sheets 20x20cm puff pastry
  • 3 tbsp breadcrumbs
  • 2 shallots (roughly chopped)
  • 2 pinches of aniseed
  • 1 clove of garlic (roughly chopped)
  • 1 tbsp of cut sage
  • 1 tbsp tomato purée
  • 1 aubergine (diced)
  • 1 egg yolk (mixed with 1 tbsp oil and water)
  • 1 tsp poppy seeds (optional)
  • Sunflower oil
  • Flour
  • Pepper
  • Salt (optional)

Method

1. Preheat oven to 180°C.
2. Place the beetroots into an oven dish and brush them with sunflower oil.
3. Roast the beetroots in the oven for 45 minutes.
4. Remove the skin from the beetroots.
5. Mix sunflower oil with pepper, 1 pinch of aniseed and sage.
6. Brush the oil mixture onto the beetroots. Sprinkle some salt on top (optional).
7. Heat sunflower oil in a frying pan and fry the aubergine, shallots, garlic and mushrooms.
8. Add the tomato purée and a splash of water, stir thoroughly.
9. Add the breadcrumbs, sage and 1 pinch of aniseed. Cook on a low heat for ten minutes, stirring from time to time.
10. Purée the mixture in a blender, leave to cool.
11. Pre-heat the oven to 220°C.
12. Place sheets of pastry on a cool, floured surface.
13. Brush the edges of the pastry with the mixture of egg yolk, water and oil.
14. Place ½ tbsp of breadcrumbs in the middle of each sheet.
15. Spread the purée mixture over the sheets of pastry.
16. Place the beetroot on top of the purée mixture.
17. As tightly as possible, fold the pastry sheets over the purée and beetroot.
18. Turn the pastry over and brush egg yolk over the top.
19. Sprinkle poppy seeds over the dough (optional).
20. Bake the Beet Wellington for 20 minutes, until golden brown.

Culinary tip
Serve with a cool, homemade sauce comprising of sour cream, horseradish and a splash of vodka.

Variation
You can replace the beetroot with a large turnip of half a kohlrabi.

Nutrition
– Rich in fibre, which means it’s suitable for people with constipation
– This dish contains 5-10g of protein per person
– This dish is soft on the inside and crunchy on the outside

 

Quinoa risotto with a ‘forestière’ mushroom sauce

This is tasty and nutritious risotto recipe has a twist – rice is swapped for the high-protein grain, quinoa. Tender wild mushrooms combine with crunchy quinoa to create a dish with exciting textures. This vegetarian recipe can be adapted for people with chewing or swallowing problems by blending ingredients to the required consistency
28 July 2025 Yves Meersman
Recipes

Quinoa risotto recipe ingredients

  • 300g quinoa
  • 1.2l vegetable stock
  • 2 tbsp olive oil
  • 200g chestnut mushrooms
  • 100g red sweet pepper
  • 100g red onion
  • 100g sweet corn kernels (canned)
  • 1 garlic clove
  • 1 glass white wine
  • 1 teaspoon red wine vinegar
  • 1 lemon
  • ½ tbsp thyme,
  • ½ tbsp oregano
  • ½ tbsp rosemary
  • ½ tbsp salt and pepper

Preparation

  1. Cook the quinoa in vegetable stock as indicated on the package.
  2. Dice the peppers and onion. Slice the mushrooms.
  3. Finely chop the garlic.
  4. Pour the sweet corn kernels (from the can) into a sieve and leave to drain.

Method

  1. Fry the vegetables in olive oil.
  2. Add the herbs and garlic, season with pepper and salt. Stir well.
  3. Deglaze with white wine, reduce by half.
  4. Add the pre-cooked quinoa and corn kernels.
  5. Just before serving season with some drops of red wine vinegar and/or lemon juice.

Chewing and swallowing problems

Nutritional information

Nutrition per 100 grams

Energy …………………………………………………………. 136kcal/ 568kJ

Proteins………………………………………………………………………………4.3g

Total fat………………………………………………………………………………3.5g

Saturated fat ……………………………………………………………………..0.5g

Monounsaturated fat……………………………………………………….1.4g

Polyunsaturated fat………………………………………………………….0.6g

Cholesterol ………………………………………………………………………..0.0mg

Carbohydrates…………………………………………………………………20.0g

Sugars. ………………………………………………………………………………..1.6g

Fibres…………………………………………………………………………………..1.8g

Parki’s Kookatelier is a Belgian project focusing on specialised nutrition for people with Parkinson’s disease. The authors are Yves Meersman and Randy Mellaerts. For more information, visit their website here.

Why you need more vitamin B3 in your diet

Former National Parkinson Foundation dietician Kathrynne Holden explains the benefits of vitamin B3 – also known as niacin – for people with young-onset Parkinson’s
28 July 2025 Kathrynne Holden
Advice

Vitamin B3, or niacin, is one of the vitamins needed for human life. While it is necessary for everyone, it may have added value for people with inherited Parkinson’s disease.

In a recent research study from the University of Leicester, scientists examined the effect of niacin-rich foods on fruit flies. The flies had a genetic mutation similar to the one in people with hereditary Parkinson’s disease. They learned that the high-niacin food prevented the degeneration of neurons in the brains of the flies.

What does this mean for people with Parkinson’s disease?

We can’t assume that an animal study will apply to humans. About 75% of the DNA in fruit flies is the same as human DNA, so although flies are good research subjects, the study results are not conclusive.

However, it is still possible that niacin-rich foods could benefit people with Parkinson’s disease. As niacin is already being used in cancer studies, and in treating strokes, we can trust that increasing high-niacin foods in our diet will be safe, and may be therapeutic. It is important to note that the research indicates that natural, food-based sources of niacin/vitamin B3 are preferable, rather than supplement tablets.

How much niacin/vitamin B3 do we need daily?

The recommended daily amount (RDA) of vitamin B3 for adults is 16mg for men and 14mg for women. There is no risk of excess or toxicity from foods. However, with use of supplement tablets there is an upper limit of 35mg per day for adults. Very high doses of supplements can cause a burning sensation in the skin of the face and chest, and can increase histamine in people with allergies.

Find out more about diet, nutrition and living well with Parkinson’s

Another factor to be aware of is that some people with Parkinson’s disease have orthostatic hypotension (low blood pressure) and vitamin B3 supplements can cause a dangerous drop in blood pressure.

Which foods are high in vitamin B3?

High-protein foods are the richest in vitamin B3. We must consider that people using levodopa may be sensitive to protein, and, if so, will need to carefully time medications and meals, so that the levodopa is absorbed into the bloodstream ahead of protein in the meal.

By combining servings of high-protein foods with grains, vegetables, pulses and fruits you can be certain to get plenty of vitamin B3 in your daily menu. Below is a one-day meal plan that’s high in vitamin B3.

Morning meal
1 cup cooked barley cereal with milk or milk alternative             3.2mg
1 slice whole wheat bread, toasted with butter                              1.3mg
1 banana                                                                                              0.67mg
Juice, milk, coffee or tea as desired

Midday meal
Tuna sandwich
(with canned tuna and two slices whole wheat bread                9.6mg
Coleslaw or lettuce salad
Avocado                                                                                             1.7mg
Beverage of choice

Evening meal
Ground beef patty                                                                            5.3mg
Tomato, sliced                                                                                  0.54mg
Cooked brown rice                                                                           2.6mg
Brussels sprouts                                                                               0.47mg

Total vitamin B3                                                                             25.38mg

The day’s menu exceeds the RDA for both men and women, yet is well below the upper limit of 35mg. Whether you are living with Parkinson’s or not, this is a healthy day’s menu, with a variety of foods, and ample vitamin B3.

Delicious fresh morning Shakshuka
‘Shakshuka’ is a dish of eggs poached in a sauce of tomatoes, chili peppers and onions

Food high in vitamin B3

Meat

  • Beef liver, cooked 100g – 14mg
  • Ground beef, cooked 100g – 5.3mg
  • Lamb, lean, cooked 100g – 6mg
  • Pork loin, roasted 100g – 5.5mg

Poultry

  • White meat chicken, cooked 100g – 13.4mg
  • Turkey breast, roasted 133g – 7.2mg
  • Duck, roasted 100g – 4.8mg

Fish

  • Tuna, light, (canned) 115g – 14mg
  • Salmon, (cooked) 100g – 8.0mg
  • Halibut (cooked) 100g – 6.2mg
  • Sardines (canned) 100g – 5mg
  • Shrimp, boiled 85g – 2.2mg

Dairy

  • Milk, 3.25% fat 1 cup 245g – 0.2mg
  • Egg, 1 large (boiled) 0.03mg

Pulses, beans and seeds

  • Peanut butter, 2 tablespoons – 4.4 mg
  • Sunflower seeds (toasted) 67g – 2.8mg
  • Lentils (cooked) 200g – 2mg
  • Navy beans (boiled) 182g – 1.1mg
  • Black beans (boiled) 172g – 0.86mg

Grain

  • Barley (cooked)157g – 3.2mg
  • Brown rice (cooked) 195g – 2.6mg
  • Whole wheat bread, 1 slice – 1.3mg
  • Rye bread, 1 slice, 28 g – 1mg

Vegetables

  • Mushrooms, white, boiled, 85g – 3.7mg
  • Sweet potato, baked in skin, 100g – 1.7mg
  • Green peas, boiled, 80g – 1.6mg
  • Corn, sweet, boiled, 100g – 1.6mg
  • Asparagus, boiled 100g – 1mg
  • Carrots, boiled, sliced 78g – 0.5mg
  • Brussels sprouts, boiled, 78g – 0.47mg
  • Potato, baked, no skin, 113g – 0.11mg
  • Pumpkin, boiled and mashed, 120g – 0.04mg

Fruit

  • Avocado, raw, 100g – 1.7mg
  • Mango, raw, 165g – 1.1mg
  • Cantaloupe, raw, 56g – 1.1mg
  • Banana, raw (small), 100g 0 .67mg
  • Tomato, 1 (small) – 0.54mg
  • Grapes (red or green), 100g – 0.18mg
  • Apple, raw, with skin, 125g – 0.11mg

Kathrynne Holden, a registered dietitian, has specialised in the nutritional concerns of Parkinson’s disease for over 20 years. She has contributed to two physicians’ manuals on Parkinson’s disease, written the booklet ‘Nutrition Matters’ for the NPF.

Sicilian caponata: aubergines in a ‘puttanesca’ tomato sauce recipe

A delicious lunch dish packed full of fibre and robust flavours. It’s ideal for people who are sensitive to protein and it’s soft making it easily digestible
28 July 2025 Joan van Haaften
Recipes

Sicilian caponata recipe ingredients

  • 2 aubergines (diced)
  • 2 onions (coarsely chopped)
  • 3 celery stalks (peeled and diced)
  • 3 tbsp olive oil
  • 2 plum tomatoes (finely chopped)
  • 2 cloves of garlic (thin slices)
  • 3 celery stalks (peeled and diced)
  • 2 beefsteak tomatoes (diced)
  • 1 red bell pepper (finely chopped)
  • 12 black, pitted olives (coarsely chopped)
  • 2 tbsp green herbs
  • 2 tbsp jam sugar
  • 1 tbsp white wine vinegar
  • ½ tbsp small capers
  • 1 tsp paprika
  • cayenne pepper
  • salt and pepper

Method

Sicilian Caponata

  1. Place the diced aubergine into salted cold water for 10 minutes.
  2. Gently dry the diced aubergine.
  3. Fry the aubergine with the onion in olive oil.
  4. Add the garlic and the celery and braise for 3 minutes.
  5. Add the tomatoes, olives, capers and the sugar.
  6. Deglaze with white wine vinegar.
  7. Season with salt, pepper and cayenne pepper.
  8. Leave to cool and mix in the green herbs.

Putanesca sauce

  1. Fry the onion and bell pepper in olive oil.
  2. Add the tomatoes.
  3. Season with salt, pepper and paprika.
  4. Allow the ingredients to cook thoroughly.
  5. Add water if the sauce becomes too thick.
  6. Pass the sauce through a sieve and leave to cool

Culinary tip
The sauce tastes best when it’s nice and spicy. Garnish the caponata with pickled anchovies. This salad is also very suitable side for a barbecue.

Leftovers tip
Warm up the salad the following day for lunch or use as a side for a dish with lamb or chicken.

Variation
This dish is effectively an alternative ratatouille; you can experiment with adding or leaving out ingredients of your choice.

Nutritional information

  • Rich in fibre, which means it’s suitable for people suffering from constipation
  • This dish contains 1–5g of protein per person
  • This dish is soft and easy to digest

Colourful broccoli, shiitake mushrooms and cashew nut stir-fry recipe

28 July 2025 Joan van Haaften
Recipes
Stir-fried broccoli recipe from 'Lekker eten met Parkinson'

Make your own vegetarian stir-fry with broccoli, shiitakes and cashew nuts. This recipe is packed with fibre, protein and is also easy to digest


Recipe: broccoli, shiitake mushrooms and cashew nut stir-fry

Ingredients

2 eggs
300g broccoli florets
240g thin Chinese egg noodles (boiled)
200g baby corn cobs
100g shiitake mushrooms
100g cashew nuts (coarsely chopped)
4 tbsp oil
2 tbsp water
2 tbsp ginger syrup
2 tbsp lemon juice
2 tbsp sunflower oil
1 tbsp sesame oil
2 cloves of garlic (thinly sliced)
1 red onion, sliced into rings

Method
1. Remove the stalks from the shiitakes and cut the tops into quarters.
2. Blanch the baby corn for two minutes and then the broccoli for one minute.
3. Fry both the onion and garlic in a wok.
4. Add the shiitake mushrooms and fry for one minute on a high heat.
5. Add the baby corn and broccoli.
6. Add the water, ginger syrup and lemon juice. Heat for a further two minutes.
7. Add the nuts.
8. Fry the egg noodles in a mixture of sunflower and sesame oil.
9. Beat the eggs and stir into the noodles.

Culinary tip

Instead of water, use a splash of Thai chilli or soy sauce for different flavours.

Variation tip

For a non-vegetarian option, use Norwegian prawns or pre-cooked strips of chicken.

Nutritional information

– Rich in fibre, which means it’s suitable for people suffering from constipation
– This dish contains 5–10g of protein per person
– This dish is soft and easy to digest

Find out more about diet, nutrition and living well with Parkinson’s.

Pearl barley risotto with southern vegetables

Pearl barley gives a nutty taste boost to this healthy vegetarian dish, as its creamy texture soaks up the bold flavours of the aubergine/courgette and sweet pepper. This dish can be adapted for people with chewing and swallowing problems and is also very nutritious
28 July 2025 Randy Mellaerts and Yves Meersman
Recipes

Pearl barley risotto recipe ingredients

  • 200g pearl barley
  • 1.5l vegetable stock
  • 250g aubergine/courgette
  • 250g cherry tomatoes
  • 2 tbsp olive oil
  • 1 tbsp flat-leaf parsley
  • 1 tbsp basil leaves
  • 2 garlic cloves
  • 1 sweet pepper
  • 1 tsp cumin
  • 1 tsp Râs al Hânou spice mix
  • 1 tsp lemon juice

Preparation

  1. Dice the aubergine/courgette and sweet pepper.
  2. Finely chop the flat-leaf parsley, basil leaves, and garlic cloves.
  3. Cook the pearl barley in salted boiling water or vegetable stock.
  4. Pour into a sieve and rinse under cold running water. Drain well.

Method

  1. Stew the diced vegetables, tomatoes and garlic in heated olive oil until al dente.
  2. Season with salt, pepper and cumin, stirring well.
  3. Add the cooked pearl barley and keep warm over a low heat.

Finishing

  1. To serve, add the finely chopped basil and flat-leaf parsley, drizzle with olive oil, stir well and serve.
  2. Season to taste with Râs al Hânout and lemon juice.

Chewing and swallowing

Level 6: Make sure that the vegetables and pearl barley are well cooked.
Level 5: Crush the vegetables, add stock if required.
Level 4 and 3: Finely mix the vegetables and the pearl barley separately. Add stock until required consistency is reached.

Nutritional information

Nutrition per 100g

Energy……………………………………………………….. 46kcal/194kJ
Proteins………………………………………………………………………………..1.6g
Total fat……………………………………………………………………………….1.3g
Saturated fat ………………………………………………………………..0.4g
Monounsaturated fat …………………………………………..0.7g
Polyunsaturated fat…………………………………………….0.1g
Cholesterol ……………………………………………………………………. 0mg
Carbohydrates……………………………………………………………………7.1g
Sugars …………………………………………………………………………..1.1g
Fibres…………………………………………………………………………………….1.0g

Parki’s Kookatelier is a Belgian project focusing on specialised nutrition for people with Parkinson’s disease. The authors are Yves Meersman and Randy Mellaerts. For more information, visit their website here.