Easy Vegetarian Moussaka with Quorn Mince

Name: Easy Vegetarian Moussaka with Quorn Mince
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600g Quorn Meat Free Mince; 2 aubergines; Rapeseed oil for frying; 4 potatoes; 1 yellow onion; 2 cloves of garlic; 1 tin chopped tomatoes; 3 tbsp ajvar relish; 125 g feta cheese; Salt & pepper to taste; 3 tablespoons wholemeal flour; 3 tablespoons butter; 400 ml milk

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A vegetarian aubergine moussaka in a dish with one serving removed to show a filling of Quorn Mince.

A beloved Greek classic made veggie! With flavours that take you to the Mediterranean, this easy vegetarian moussaka recipe is not only delicious, it’s simple to prepare and can be on your plate in 75 minutes. Serve with a leafy green salad and enjoy!

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Serves 4

75 mins

A Little Effort

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

See product See recipes

Gluten Free

Low in Saturated Fat

No Soy

High in Protein

Ingredients

600g Quorn Meat Free Mince
2 aubergines
Rapeseed oil for frying
4 potatoes
1 yellow onion
2 cloves of garlic
1 tin chopped tomatoes
3 tbsp ajvar relish
125 g feta cheese
Salt & pepper to taste

White sauce:

3 tablespoons wholemeal flour
3 tablespoons butter
400 ml milk

Method

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.