Quorn Mince Moussaka Recipes

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.

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.

MOUSSAKA

Steps:

• Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.
• Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through the tomatoes, tomato purée and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.
• Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.
• Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.
• Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.

THE ULTIMATE MAKEOVER: MOUSSAKA

Steps:

• Heat 1 tbsp oil in a large, wide sauté pan. Tip in the onion and garlic, then fry for 6-8 mins until turning golden. Add the carrots and fry for 2 mins more. Stir the meat into the pan, breaking it up as you stir. Cook and stir over a high heat until the meat is no longer pink. Pour in the wine and briefly cook until most of the liquid has evaporated. Stir in the cinnamon and allspice. Tip in the tomatoes, tomato purée and 1 tbsp water (mixed with any juices left in the can), then stir to break up the tomatoes. Season with some pepper, add all the oregano and half the parsley, cover, then simmer on a low heat for 50 mins, stirring occasionally. Season to taste. Mix in the remaining parsley. Can be done a day ahead and refrigerated overnight.
• While the meat cooks (unless you are doing this a day ahead) prepare the aubergines. Heat oven to 200C/fan 180C/ gas 6. Brush a little of the remaining oil onto 2 large baking sheets. Mix the rest of the oil with the lemon juice. Slice the aubergines into 1cm thick lengthways slices, then lay them on the oiled baking sheets. Brush with the oil and lemon mix, then season with pepper. Bake for 20-25 mins until soft, then set aside. Lower oven to 180C/fan 160C/gas 4.
• Spread 2 big spoonfuls of the meat mixture on the bottom of an ovenproof dish (about 28 x 20 x 6cm deep). Lay the aubergine slices on top, slightly overlapping. Spoon the rest of the meat mixture on top. Beat the eggs in a bowl. Slacken the cornflour with a little of the yogurt, stir in the rest of the yogurt, then mix this into the eggs with half the cheese. Season with pepper. Pour and spread this over the meat to cover it. Sprinkle with the rest of the cheese, a little cinnamon and a grating of pepper. Bake for 50 mins-1 hr until bubbling and golden.
• Leave moussaka to settle for 8-10 mins, then scatter over some chopped parsley and cut into squares. Serve with a salad of tomato, red onion and rocket.