Quorn moussaka
This low-carb, gluten-free and vegetarian Quorn moussaka is really yummy but can be time-consuming if you want to make it in one go. It can be cooked in three stages – first baking or grilling the aubergine & courgette, then making the Quorn sauce – both of which can be kept in the fridge until you’re ready to assemble and bake the moussaka. Serve it with a Greek salad.
Ingredients
Method
- Stage 1: cooking the aubergine and courgette
- Cut the aubergine and courgette lengthwise into 1cm thick long slices. Put them onto two baking trays and spray or brush them lightly with olive oil on both sides, then scatter some oregano on top and season with salt and pepper. Put the trays in a preheated the oven (set to 180°C) and brown the veggies for about 15-20 minutes, turning them over ones.Alternatively, you could grill them in bathes, using a griddle pan.
- Stage 2 – making the filling
- Chop the onion and garlic.
- Heat a little oil in a casserole dish or large frying pan, then fry the onion for 5 minutes over medium heat. Add the garlic and oregano and stir for 10 seconds.
- Add the tomato purée and cinnamon (if used) and stir for 10 seconds, then add the tinned tomatoes and some water, rinsing out the tin. Season with salt and pepper.
- Bring to the boil and cook for 15 minutes until you get a nice, thick sauce. Stir in the Quorn mince, then put the lid on and cook for another 15 minutes.
- Transfer the aubergine and courgette slices to a plate lined with paper kitchen towels.
- Stage 3: making the moussaka
- When you’re ready to make the moussaka, preheat the oven to 180°C.
- Grease a deep, oven proof dish with oil then add a layer of the aubergine and courgette slices.
- Spoon some of the mince sauce on top, spreading it out evenly.
- Add another layer or courgette and aubergine, then mince sauce.
- Finish off with a layer of aubergine and courgette slices.
- Mix the feta with the Greek yogurt and cover the top layer completely.
- Bake for 30-45 minutes, until golden.
- Serve warm.