A hot start to the summer means there are currently a huge amount of courgettes coming out of the ground right here in the U.K. Even better, anyone who follows my Instagram will have seen that the folks at Barfoots (@grownwithlove_ on Instagram) very kindly sent me some courgettes, so I couldn’t refrain from rustling up a courgette recipe. Having already created a hot and sour courgette and asparagus stir fry, I thought I’d go for something completely different and create a speedy veggie moussaka.
I was going to go with a lentil and chickpea base instead of the beef mince that I’d normally use in a moussaka. But I’ve wanted to create something using quorn for a while, mainly just because I’m interested to see how it tastes in a dish that I know well – Oh.. and I’ve seen Mo promoting it on the tele enough times to be convinced!
The good news is, it really does work brilliantly. I feel like so long as you keep the recipe moist enough, with plenty of seasoning, quorn could be used instead of beef for the vast majority of mince based dishes. If anyone has anything they’d specifically like to re create using quorn, drop me a message or an email using the contact form on here and I’ll see if i can rustle it up!
400g Quorn Mince (£1.98)
1 Large Courgette (60p)
200g 0% Fat Yoghurt (20p)
50g Hard Cheese (50p)
1 Free Range Egg (15p)
1 Can Chopped Tomato (30p)
50g Tomato purée (15p)
600g Sweet Potato (60p)
1 Tbsp Chopped Garlic (10p)
1 Tbsp Onion Granules (5p)
1 1/2 Tbsp Mixed Herbs (15p)
1/2 Tbsp Rosemary (5p)
1/2 Tbsp Cinnamon (5p)
1/2 Tbsp All Spice (5p)
1 cube veggie stock (5p)
You’ll need an oven proof frying pan, so that you can stick it under the grill, a baking tray and a normal frying pan. Boil the kettle with enough water for the sweet potato.
- Chop up the sweet potato into small chunks in order to boil. Also slice the courgette into slices about 1 cm thick and 10cm long. Lightly salt the courgette on both sides, spray with low cal butter and lay out on a chopping board before sprinkling the chopped rosemary over them evenly.
- Pop the sweet potatoes on a high heat for 18 minutes to boil until soft.
- In the mean time, finely grate the parmesan and mix together; the egg, 35g parmesan, the yoghurt, 1/2 tbsp mixed herbs and plenty of salt and pepper.
- Once the sweet potatoes have been on for 10 minutes, in the oven-proof frying pan on a medium to high heat, throw in the tbsp chopped garlic, fry for a minute before adding; the quorn mince, 1/2 tbsp all spice, 1/2 tbsp cinnamon, 1 tbsp mixed herbs and 1 tbsp onion granules, a sprinkle of salt and pepper and stirring for a further 2 minutes. Then add the chopped tomato, veggie stock, 400ml boiling water and tomato puree and stir regularly for 6 minutes more.
- Pop the grill on high heat now and after the quorn has been on for 3 minutes overall, pop the courgettes under the grill for 5 minutes. Flip half way.
- Take the sweet potato off the heat and drain, then add 1/2 tbsp rosemary and mash thoroughly before adding throwing it in with the quorn mixture and stirring thoroughly on a low heat for 2 minutes. 20 mins.
- Take everything off the heat and even out the quorn mixture before laying all of the courgette slices on top. Then evenly pour over the yoghurt mixture and sprinkling on the rest of the parmesan.
- Pop the pan under the grill for 7 minutes or until golden brown on top.
Take it out and serve it up!