Midweek veggie moussaka

Name: Midweek veggie moussaka
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 Essential Aubergines, thinly sliced; 3 tbsp Essential Olive Oil; 300 g pack Essential Mushrooms, thinly sliced; 1 Essential Onion, finely chopped; 3 clove/s garlic, crushed; 500 g pack frozen Linda McCartney’s Vegemince; 1 tsp dried oregano, plus extra to sprinkle; ½ tsp ground cinnamon; 3 tbsp Essential Tomato Purée; 2 tbsp soy sauce; 350 g tub Essential Cheese Sauce

A classic moussaka is a thing of great beauty, but it takes a lot of time. This streamlined veggie version has depth of flavour and characteristic layers, but also gives you your evening back!

4.5 out of 5 stars(3) Rate this recipe

Vegetarian2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 Essential Aubergines, thinly sliced
3 tbsp Essential Olive Oil
300g pack Essential Mushrooms, thinly sliced
1 Essential Onion, finely chopped
3 clove/s garlic, crushed
500g pack frozen Linda McCartney’s Vegemince
1 tsp dried oregano, plus extra to sprinkle
½ tsp ground cinnamon
3 tbsp Essential Tomato Purée
2 tbsp soy sauce
350g tub Essential Cheese Sauce

Preheat the oven to 220ºC, gas mark 7, then preheat the grill to its highest setting and line the pan (or large baking sheet) with foil. Arrange the aubergines in a single layer on the foil. Combine 2 tbsp oil in a small bowl with a little seasoning and brush over the aubergines. Grill for 10 minutes, then turn the slices and grill for 5 minutes more, until tender and golden.
While grilling, heat the remaining oil in a frying pan, then scatter in the mushrooms and onion. Gently fry for 5 minutes, stirring frequently, until softened and beginning to brown. Stir in the garlic, vegemince, oregano, cinnamon, tomato purée, soy sauce and 150ml water. Cook for about 5 minutes, until piping hot throughout.
Spoon ½ the mushrooms and mince into a shallow 2L ovenproof dish, then arrange ½ the aubergine slices on top. Spread ½ the cheese sauce over, then top with the remaining mushroom mixture, aubergines and cheese sauce. Sprinkle with a little extra oregano and black pepper and bake for about 20 minutes, until lightly browned around the edges. Serve with a leafy salad, if liked.