Recipes
Quorn Vegetarian Mince Sloppy Joes With Parmesan Crisps
Serves 4
30 mins
331 cals
(Per serving)
Made with Quorn Vegetarian Meat-Free Mince
Gluten Free
Low in Saturated Fat
High in Protein
No Artificial Ingredients
High in Fibre
Cook mode (Keep screen awake)
Ingredients
- 300g Quorn Mince
- 250g potatoes, sliced into 1cm slices
- 2 tbsp olive oil
- ½ tsp salt
- 1 medium onion, peeled and finely chopped
- 2 cloves garlic, peeled and crushed
- 1 tsp dried oregano
- 2 tsp paprika
- 1/4 tsp cinnamon
- 1/2 tsp dried mint
- 250ml tomato passata
- 250ml vegetable stock
- 1 tbsp sun-dried tomato paste
- 2 medium aubergines, sliced into 1cm slices and griddled
- 200ml unsweetened Greek yoghurt
- 1 free-range egg
- 1/2 tsp freshly grated nutmeg
- Pinch of sugar
- 50g vegetarian parmesan
- Salt and black pepper to season
Method
- Preheat oven to 200⁰C, grease one medium pie dish
- Place the potatoes in a bowl and add 1 tbsp olive oil and 1/2 tsp salt, roughly mix and place on a baking tray. Bake for 25 minutes, turning halfway. Turn the oven down to 180⁰C.
- In the meantime, heat 1 tbsp olive oil in a large frying pan, gently fry the onion on a medium heat for 5 minutes until soft, then add the garlic and fry for a further minute.
- Add the oregano, paprika, cinnamon and dried mint and fry for 1 minute. Add the tomato passata, vegetable stock and sundried tomato paste and simmer for 10 minutes. Season to taste. Take off the heat and stir in the Quorn Mince.
- Whilst the Quorn Mince is simmering, griddle the sliced aubergine for 30 seconds on each side.
- Lightly whisk the yogurt, egg, nutmeg and sugar together.
- Split the aubergines into 3, place one layer on the greased dish top followed by a layer of roasted potato slices then a layer of mince and press down and repeat, finishing with a layer of aubergines and press down.
- Pour over the yoghurt mixture, allowing it to trickle through any gaps in the potato layer then sprinkle with vegetarian parmesan.
- Bake in the preheated oven for 40 minutes or until browned on top and piping hot.
- Stand for 5-10 minutes after cooking.
Related FAQs
What is vegetarian moussaka?
Our Vegetarian Moussaka with Quorn Mince is a meat-free take on the classic Greek dish, made with layers of sliced potato and aubergine, rich tomato sauce and Quorn Meat-Free Mince. It is finished with a creamy sauce and baked until golden and bubbling.
How to make vegetarian moussaka?
This version of the traditional Greek classic is made by layering sliced potato and courgette with a tomato-based sauce cooked with onions, garlic, herbs and Quorn Mince. It is finished with a thick, creamy sauce and baked in the oven until golden brown.
What to serve with vegetarian moussaka?
Moussaka is a rich, filling dish, so it pairs best with light and fresh sides. Serve our Vegetarian Moussaka with Quorn Mince recipe with a Greek salad, simple roasted vegetables or warm crusty bread for a balanced and delicious veggie meal.
Recipe Inspiration
See all recipes
The nation has spoken
(526)
4 out of 5 stars
Sheila Brown
5 out of 5 stars
I always make Quorn based dishes at least a couple of days before eating. I find that the flavours develop and it's much tastier. This moussaka did not disappoint. I did extra potatoes as it was enough for a large dish. Absolutely delicious.
Response from Quorn
Worth the wait for all that flavour!
Toir
5 out of 5 stars
I'm grateful for this recipe. I have tweaked due to what I've got in. 1) I've added rosemary instead of paprika (personal preference). 2) I used a tin of chopped tomatoes rather that paste amd passata. 3) I added grated carrot to the mix for additional fibre. 4) I sliced the potatoes to half CM and I used 400 grams as I felt 250 wasn't enough (maybe we have big appetites here?!). 5) I didn't pre cook the aubergine... 40 mins in the oven I figured will be ok. Great base recipe and 300 grams pack is an accurate amount for this dish. It's going to be served up for tea with a side of vegetables. Smells delicious!
Julie
5 out of 5 stars
I gave made this twice for family and friends and made a beef moussaka for non veggies. Absolute spot on for flavour texture and taste , A hit !
Kelly
5 out of 5 stars
Made this tonight and it was delicious, cut the potatoes thinly so they would cook ok and as my mum is dairy free used an alpro greek yogurt and plant based cheese with plain broccoli on the side xx
Catherine Bingham
5 out of 5 stars
Add a little dried herbs a splash of Tabasco and a tsp Marmite
