Easy Vegetarian Moussaka with Quorn Grounds

Name: Easy Vegetarian Moussaka with Quorn Grounds
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 package of Quorn Meatless Grounds; [https://www.quorn.us/products/quorn-meatless-grounds] (Frozen, 12oz) or; equivalent in refrigerated Grounds; 2 eggplants; Canola oil for frying; 4 potatoes; 1 yellow onion; 2 cloves of garlic; 1 can chopped tomatoes; 3 tbsp ajvar relish; 4.4 oz feta cheese (~2/3 cup); Salt & pepper to taste; 3 tablespoons whole wheat flour; 3 tablespoons butter; 1 2/3 cups milk

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A vegetarian eggplant moussaka in a dish with one serving removed to show a filling of Quorn Grounds.

A beloved Greek classic made veggie! With flavors that take you to the Mediterranean, this easy vegetarian moussaka recipe is not only delicious, it’s simple to prepare and can be on your plate in 75 minutes. Serve with a leafy green salad and enjoy!

Grounds Global Cuisine Vegan and Vegetarian Winter Comfort Foods

Serves 4

75 mins

A Little Effort

A bag and a box of Quorn Meatless Grounds showing the plated product and information on an orange and charcoal background.

Made with Quorn Meatless Grounds

See product See recipes

Soy-free

Excellent source of protein

Non-gmo

Ingredients

1 package of Quorn Meatless Grounds (Frozen, 12oz) or equivalent in refrigerated Grounds
2 eggplants
Canola oil for frying
4 potatoes
1 yellow onion
2 cloves of garlic
1 can chopped tomatoes
3 tbsp ajvar relish
4.4 oz feta cheese (~2/3 cup)
Salt & pepper to taste

White sauce:

3 tablespoons whole wheat flour
3 tablespoons butter
1 2/3 cups milk

Method

Set the oven to 400° F.
Boil the potatoes, then peel and cut into thick slices.
Chop the onion and garlic and fry in oil.
Add the Quorn Grounds and fry until nicely colored.
Next, pour in the chopped can of tomatoes and add the ajvar relish. Season with salt & pepper and cook for about 15 minutes.
Meanwhile, cut the eggplants into 1/2-inch-thick slices and fry on a high heat in a dry pan until they get a little color.
Melt the butter for the white sauce in a saucepan. Stir in the flour and dilute with milk. Bring to a boil and stir until you have a smooth and fine sauce.
Add a little oil to an ovenproof dish, then add the sliced potatoes and half of the eggplant slices so they cover the dish. Pour on the Quorn Grounds sauce mix and top with the remaining eggplant. Finish with a layer of the white sauce.
Finally, crumble over the feta cheese and bake in the oven for around 30 minutes – adding a layer of foil over the dish if it gets too much color before cooked.