1 hour
5 mins A delicious, vegetarian moussaka, packed with veg and topped with a creamy, cheesy white sauce. Author: Emily Leary Recipe type: Casseroles and one-pot meals Serves: 4-6 Ingredients For the filling: 350g Quorn Meat Free Mince
3 tbsp
olive oil 1 large onion, chopped 2 cloves of garlic, finely chopped 1 large carrot, finely diced 390g 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 410g tin evaporated milk 40g cornflour 25g butter 25g plain flour Pinch of grated nutmeg 1 egg, beaten 50g 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. 3.3.3077
* QuornMeatFreeMince, QuornMeatFree Chicken Pieces and Quorn Sausages are a nutritionally healthy protein source, with protein contributing to the growth in and maintenance of muscle mass
I’m quite a fan of quornmince because it is naturally low in fat, low in calories and has none of the gristle you sometimes get in cheap mince and yet is very good value for money
Here it is, gluten free, mince and potato pie. I'm getting better at making gluten free pasty. Fry the mince and onions until the mince has browned and starts to 'catch'
So when I had the urge to bake yesterday I started to look for sugar free recipes. I love mince pies and this year will be my first Christmas on my new diet
Although, this is sort of a hybrid of a (meatless) ragu and a chilli. Ingredients1 large onion, chopped (~140g) 2 cloves garlic, finely chopped or minced 1 large chilli, finely chopped 1 large or 2 small carrots, diced (~65g) 125g mushrooms, quartered 500g passata 600ml vegetable stock 50g tomato paste 100g red split lentils (dry weight) 100g green lentils (dry weight) 1 tbsp balsamic vinegar 1 tbsp Worcestershire sauce 1 tbsp hot sauce 2 bay leaves 1 tsp dried basil 1 tsp dried oregano 3/4 tsp cayenne pepper 1/2 tsp ground cinnamon 1/2 tsp chilli flakesDirectionsAdd all of the ingredients to a slow cooker. 2 cloves garlic, finely chopped or minced
Add the meat and season with a little salt, pepper, nutmeg and two chopped cloves of garlic. In a baking dish put one layer of rice, a layer of meat, and finally another layer of rice
T. h. e. p. a. s. t. r. y. I. u. f. o. i. c. m. l. w. v. n. -. j. g. d. k. R. (. M. x. 1. 8. ). 5. 0. P. G. F. b. D. S. 2. /. A. N. ,. O. W. U. 6. B. m l
Last Thursday I was invited to cook up a storm in the Quorn kitchen with Becca from Amuse Your Bouche, Emily from A Mummy Too, Sally from Life Loving and Jemma from Celery and Cupcakes
Add the soya mince along with the liquid and the HP sauce. With the latest horse meat scandal, there has been no better time to eat more meatfree meals, it definitely saves money and is no less tasty
Comments
Log in or Register to write a comment.