Easy Quorn Moussaka Food

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.

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.

EASY MOUSSAKA

Steps:

• Boil the potatoes whole for 20 mins or just until tender. Drain and allow to cool.
• Return the pan to the heat and add 2 tbsp olive oil and the onion. Cook until softened, then add the lamb. Fry the mince for 5 mins or until cooked through and starting to char. Add the garlic and spice, and stir in the passata. Bring to a simmer, then season to taste, take off the heat and set aside until needed.
• Heat oven to 220C/200C fan/gas 7. Warm a griddle pan over a high heat and brush a little oil over the aubergines. Grill for 2-3 mins each side or until char lines appear. You may have to do this in 3-4 batches.
• Once cool enough to handle, cut the boiled potatoes into thick slices. Put 1 tbsp oil in the base of a deep ovenproof dish and start with a layer of potatoes, then aubergines, a sprinkling of seasoning, then a layer of the lamb mixture. Repeat until all the mixture is used up, ending with a layer of aubergines. Spread the crème fraîche over the top and scatter with the cheese. Put in the oven for 10 mins or until the cheese is golden.

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.

EASY MOUSSAKA

Steps:

• Preheat oven to 375. Brush eggplant rounds with olive oil and season with salt and pepper. Heat 2 tablespoons of oil in large non stick skillet and brown eggplant over medium high heat. Remove to a paper towel to drain. Heat 2 tablespoons of olive oil in same large skillet and cook onion and garlic for 3 minutes. Add the ground beef and brown completely. Add the spices, and tomatoes. Bring to a simmer and cook for 10 minutes. In a second non stick skillet, heat 3 tablespoons olive oil and brown potato slices on both sides. Remove to a paper towel to drain and season with salt and pepper. In a buttered baking dish, layer potatoes, meat, eggplant and top with Parmesan. In a medium bowl, combine yogurt, eggs and cream. Season with salt and pepper and pour over casserole. Let casserole sit for 10 minutes and then bake for 30 - 40 minutes or until golden brown and bubbly. Allow casserole to sit for 15 minutes before serving.