Quorn Vegetarian Moussaka

quorn-vegetarian-moussaka

The Quorn Kitchen cookbook said the preparation time would be 10 minutes, with the cooking time being 50 minutes. I’ve always thought the preparation time meant the time spent getting the ingredients together, chopping vegetables and getting it ready before it goes in the oven. Oh no, not in this case. In this case the preparation time was about two weeks. Okay, that might be a slight exaggeration but it was more like 40 minutes, than 10 minutes.

When the sauce started to turn a bit brown, panic set in as I thought isn’t evaporated milk used in banoffee pie? Or is that condensed milk? Are they the same thing? Is my moussaka going to taste of banoffee pie? Don’t get me wrong – I love banoffee pie but my culinary tastes don’t stretch as far as some weird moussaka/banoffee combo.

Still, it didn’t taste of banoffee pie, it tasted of yum. Filling, too.

I’m going to post the recipe as it is in the Quorn Kitchen cookbook, but I left out the lentils, allspice or cinnamon (The Meat Eater doesn’t like cinnamon in savoury dishes – he says it makes everything taste like apple crumble), mint and nutmeg. I also roasted the aubergine slices, not grilled them, as I don’t have a grill the size of a small Welsh village (and I don’t know how to use the grill, anyway).

quorn-moussaka

p.s. Quorn asked me to be one of their ambassadors, so I’ll also be blogging about Quorn once a month over at my fitness blog.

Quorn Moussaka (serves 4-6)

350g Quorn Mince
3 tbsp olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
1 large carrot, finely diced
100g puy lentils, canned (optional)
390g carton chopped tomatoes
2 tsp dried oregano
1 tsp ground allspice or cinnamon
2 bay leaves
1 tsp dried mint
1 large aubergine, thinly sliced

For the topping

410g tin evaporated milk
40g cornflour
25g butter
25g plain flour
Pinch grated nutmeg
1 free-range egg, beaten
50g grated Cheddar cheese

  1. Pre-heat the oven to 180C/Gas Mark 4.
  2. Heat 2 tbsp of the oil in a heavy base saucepan. Add the onion, garlic and carrots and fry for 5 minutes until soft and lightly coloured. Add the Quorn Mince, tomatoes, oregano, allspice or cinnamon, bay leaves and mint. Bring to the boil, reduce the heat, cover and simmer for 10 minutes, stirring occasionally. Season to taste.
  3. Brush the aubergine slices on both sides with the remaining oil and grill on both sides until brown. Lay the aubergine slices on absorbent kitchen paper. Set aside.
  4. For the sauce, pour the evaporated milk into a measuring jug and make up to 1 litre with water. Mix the cornflour to a smooth paste with 6 tbsp of the milk and set aside.
  5. Melt the butter in a saucepan, stir in the plain flour and cook over a low heat for 2 minutes. Gradually blend in the milk and water mix and slowly bring to the boil, stirring constantly. Reduce the heat and simmer for 3 minutes. Stir in the cornflour paste and continue to cook over a low heat until the sauce thickens. Remove from the heat and add the nutmeg. Season to taste and stir in the beaten egg.
  6. Arrange the mince and aubergine slices in layers in a large baking dish. Remove the bay leaves and discard. Cover with the sauce, sprinkle with grated cheese.
  7. Bake, uncovered, in a hot oven for about 30 minutes until the top is a rich golden brown and the dish is piping hot.
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