Cinnamon-spiced mince and vegetables, a layer of tender eggplant (aubergine), and a topping of creamy, rich white sauce. Sounds like a classic moussaka, right? And in many ways, this is, except this version is meat-free. Yay!
Quorn™ Meat Free Mince is a tasty, healthy alternative to beef or lamb mince, and it’s incredibly versatile. I spent some time cooking up this hearty, delicious moussaka in Quorn’s kitchen.
Here’s what to do to make this tasty meat free moussaka…
Ingredients
For the filling:
- 350 g (12.34 oz) Quorn Meat Free Mince
- 3 tbsp olive oil
- 1 large onion chopped
- 2 cloves of garlic finely chopped
- 1 large carrot finely diced
- 390 g (13.75 oz) carton chopped tomatoes in concentrated tomato juice
- 2 tsp dried oregano
- 1 tsp ground allspice or cinnamon
- 2 bay leaves
- 1 tsp dried mint
- 1 large aubergine thinly sliced
For the white sauce
- 410 g (14.46 oz) tin evaporated milk
- 40 g (1.41 oz) cornflour
- 25 g (0.88 oz) butter
- 25 g (0.88 oz) plain flour
- Pinch of grated nutmeg
- 1 egg beaten
- 50 g (1.76 oz) grated cheddar cheese
Instructions
Preheat the oven to 180°C (350F / Gas mark 4)
Heat 2 tbsp of olive oil in a heavy based saucepan. Add the onion, garlic and carrots and fry for 5 minutes until soft and lightly coloured.
Add the Quorn Meat Free Mince, tomatoes, oregano, allspice or cinnamon, bay leaves and mint. Season to taste. Bring to boil, reduce the heat, cover and simmer for 10 minutes, stirring occasionally.
Place the aubergine slices on absorbent kitchen paper with the remaining oil on both sides. Set aside.
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.
Melt the butter in a saucepan, stir in the plain flour and cook over a low heat for 2 minutes. Gradually blend in the 1 litre milk 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.
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.
Bake, uncovered, in a hot oven for about 30 minutes until the top is a rich golden brown and the dish is piping hot.
Leave to stand at room temperature for at least 15 minutes before serving.
Serve warm.
Which is your favourite Quorn product?
Here’s that meat free moussaka recipe again in printable format:
Quorn Meat Free Mince Moussaka
Ingredients
For the filling:
- 350 g (12.3 oz) Quorn Meat Free Mince
- 3 tbsp olive oil
- 1 large onion chopped
- 2 cloves of garlic finely chopped
- 1 large carrot finely diced
- 390 g (13.8 oz) carton chopped tomatoes in concentrated tomato juice
- 2 tsp dried oregano
- 1 tsp ground allspice or cinnamon
- 2 bay leaves
- 1 tsp dried mint
- 1 large aubergine thinly sliced
For the white sauce:
- 410 g (14.5 oz) tin evaporated milk
- 40 g (1.4 oz) cornflour
- 25 g (0.9 oz) butter
- 25 g (0.9 oz) plain flour
- Pinch of grated nutmeg
- 1 egg beaten
- 50 g (1.8 oz) grated cheddar cheese
Instructions
- Preheat the oven to 180°C (350F / Gas mark 4)
- Heat 2 tbsp of olive oil in a heavy based saucepan. Add the onion, garlic and carrots and fry for 5 minutes until soft and lightly coloured.
- Add the Quorn Meat Free Mince, tomatoes, oregano, allspice or cinnamon, bay leaves and mint. Season to taste. Bring to boil, reduce the heat, cover and simmer for 10 minutes, stirring occasionally.
- Place the aubergine slices on absorbent kitchen paper with the remaining oil on both sides. Set aside.
- 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.
- Melt the butter in a saucepan, stir in the plain flour and cook over a low heat for 2 minutes. Gradually blend in the 1 litre milk 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.
- 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.
- Bake, uncovered, in a hot oven for about 30 minutes until the top is a rich golden brown and the dish is piping hot.
- Leave to stand at room temperature for at least 15 minutes before serving.
- Serve warm.
Nutrition
This is a commissioned post for Quorn.
More meat-free recipes to try
For another delicious recipe featuring Quorn, try my meat free spaghetti carbonara or visit the Quorn website for loads more ideas for yummy, meat-free recipes.
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nazima says
looks a lovely hearty meal for cold winter evenings! and nice to have such a flavour packed meat free alternative
Petra / Be Healthy Now says
I made quorn lasagne once which was ok but your recipe for moussaka sounds definitely more interesting. What do you think I could use instead of evaporated milk? I try to avoid dairy as much as I can.
Elizabeth says
This sounds so hearty, warming and comforting – and vegetarian too, awesome! Yum!
Dannii @ Hungry Healthy Happy says
I made a Quorn moussaka the other day too – I love the mince, and it’s a nice healthy protein alternative :)