Vegetarian Aubergine Moussaka With Quorn Mince 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.

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.