Easy Vegetarian Moussaka With Quorn Mince Recipes

EASY QUORN MOUSSAKA

Steps:

• Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
• Put a large drizzle of oil in a frying pan and put on a high heat. Add to the pan as many aubergine slices as will fit in one layer and cook until golden brown. Turn the aubergine slices over and brown the other side.
• Put the cooked aubergine slices on a plate, add some more oil to the pan and repeat until all the aubergine slices are cooked.
• Turn the heat down, add more oil to the pan and fry 1 chopped red onion until lightly brown, stirring occasionally
• Turn up the heat and add the chopped mushrooms. Fry until brown, then add in the Quorn and turn the heat down again.
• Crumble over a stock cube and add some salt and pepper and cook for 1 minute, then add the tin of tomatoes and about ½ a tin of water.
• Turn up the heat until the tomatoes are bubbling and then turn down the heat and allow the mixture to simmer for 5 minutes.
• Meanwhile, make the topping by mixing the Greek yogurt and cheddar cheese.
• When the tomato mixture is ready you can layer up the moussaka. Put half the tomato mixture in an oven dish, then add half the aubergine in a single layer, then repeat with the remaining tomato mixture and aubergines and top with the cheesy yogurt topping.
• Put in the preheated oven for 20 minutes until bubbling.

VEGETARIAN AUBERGINE MOUSSAKA WITH QUORN MINCE

Steps:

• Preheat oven to 200⁰C, grease one medium pie dish
• Place the potatoes in a bowl and add 1 tbsp olive oil and 1/2 tsp salt, roughly mix and place on a baking tray. Bake for 25 minutes, turning half way. Turn oven down to 180⁰C.
• In the meantime, heat 1 tbsp olive oil in a large frying pan, gently fry the onion on a medium heat for 5 minutes until soft, then add the garlic and fry for a further minute.
• Add the oregano, paprika, cinnamon and dried mint and fry for 1 minute. Add the tomato passata, vegetable stock and sundried tomato paste and simmer for 10 minutes. Season to taste. Take off the heat and stir in the Quorn Mince.
• Whilst the Quorn Mince is simmering, griddle the sliced aubergine for 30 seconds on each side.
• Lightly whisk the yogurt, egg, nutmeg and sugar together.
• Split the aubergines into 3, place one layer on the greased dish top followed by a layer of roasted potato slices then a layer of mince and press down and repeat, finishing with a layer of aubergines and press down.
• Pour over the yoghurt mixture, allowing it to trickle through any gaps in the potato layer then sprinkle with vegetarian parmesan.
• Bake in the preheated oven for 40 minutes or until browned on top and piping hot.
• Stand for 5-10 minutes after cooking.

EASY VEGETARIAN MOUSSAKA WITH QUORN MINCE

Steps:

• Set the oven to 200 ° C.
• Boil the potatoes, then peel and cut into thick slices.
• Chop the onion and garlic and fry in oil.
• Add the Quorn Mince and fry until nicely coloured.
• Next, pour in the chopped tin of tomatoes and add the ajvar relish. Season with salt & pepper and cook for about 15 minutes.
• Meanwhile, cut the aubergines into 1 cm thick slices and fry on a high heat in a dry pan until they get a little colour.
• Melt the butter for the white sauce in a saucepan. Stir in the flour and dilute with milk. Bring to the boil and stir until you have a smooth and fine sauce.
• Add a little oil to an ovenproof dish, then add the sliced potatoes and half of the aubergine slices so they cover the dish. Pour on the Quorn Mince sauce mix and top with the remaining aubergine. Finish with a layer of the white sauce.
• Finally, crumble over the feta cheese and bake in the oven for around 30 minutes - adding a layer of foil over the dish if it gets too much colour before cooked.

VEGETARIAN MOUSSAKA

Steps:

• Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet
• Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.
• Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
• Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
• Cover and bake in preheated oven for 25 minutes.
• Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and stir in beaten egg.
• Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.