Vegetarian Moussaka
Preparation time: 30 minutes
Cooking time: 1 hour
Serves: 4
Nutrition: Per serving
Energy
437 Kcal
Fat
12g
Saturates
4.1g
Sugars
12g
Salt
0.72g
The secret to our deliciously rich vegetarian Moussaka is in the combination of ingredients that complement each other. It’s full-on flavour, fibre and protein whilst keeping saturated fats down! All great news for those looking to manage their cholesterol levels.
Ingredients
1 tbsp olive oil
2 red onions, peeled and thinly sliced
200g chestnut mushrooms, sliced
2 cloves garlic, peeled and crushed
1 tsp paprika
1 tsp oregano
½ tsp cinnamon
400g can chopped tomatoes
2 tbsp tomato puree
250mls reduced salt vegetable stock
300g Quorn Mince
2 tbsp chopped fresh flatleaf parsley
Freshly ground black pepper
500g potatoes, peeled and thinly sliced
2 aubergines (~225g each), sliced widthways into circles
For the white sauce
40g plain flour
400ml Alpro Soya No Sugars alternative to milk
2 tbsp nutritional yeast
1 bay leaf
½ tsp ground nutmeg (optional)
Freshly ground black pepper
75g reduced fat cheese, grated
Method
Preheat the oven to 180C / 160C fan / gas 4.
Heat 1 tbsp oil in a pan, add the onions, mushrooms, cinnamon and paprika and fry for 5 minutes until lightly browned. Add the crushed garlic and cook for another minute. Add the tomatoes and tomato puree, stir well, bring to a simmer and cook for 10 minutes. Add the Quorn Mince and chopped parsley, season with black pepper and simmer for a further 5 minutes. Add the oregano and vegetable stock and cook for 5 minutes.
Meanwhile, put the sliced potatoes in a pan of water, bring to the boil then simmer for 5-6 minutes until just tender. Drain well.
Whilst the potatoes are cooking, griddle the sliced aubergine for 30 seconds on each side.
To make the sauce. Put the flour, Alpro Soya alternative to milk, nutritional yeast, bay leaf and nutmeg (if using) in a medium saucepan and season well freshly ground black pepper. Bring to a simmer, whisking constantly with a metal whisk over a moderate heat for 4–5 minutes, or until smooth and thickened. Add half the grated cheese and cook for 1–2 minutes more, stirring.
Assemble the moussaka. Arrange the sliced aubergines over the base of a well-oiled 1.25 litre/2-pint baking dish (a lasagne dish is ideal), followed by a layer of half of the Quorn mixture and half of the cooked potato slices. Repeat the process and press down.
Remove the bay leaf from the white sauce and pour over the potato layer then sprinkle with remaining cheese.
Bake in the preheated oven for 35-40 minutes, or until the topping is lightly browned and bubbling. Stand for 5 minutes before cutting to allow the filling to settle. Serve with a green salad.
Reducing consumption of saturated fat, as part of a varied balanced diet and lifestyle, contributes to the maintenance of normal blood cholesterol levels