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Recipes for Everyone

Quorn Moussaka

Serves 4
cooking time
40 mins
336 cals * Per Serving
5.1g sat fat * Per Serving

Cinnamon-spiced Quorn Grounds and vegetables, a layer of tender eggplant, and a topping of creamy, rich white sauce, sure to be a family favorite!


  • 12 oz  Bag of Quorn Grounds
  • 3 tbs. olive oil
  • 1 medium eggplant, sliced approximately 1/4 " thick
  • 1 onion, diced
  • 2 peeled garlic clove, minced
  • 1 red bell pepper, deseeded and diced
  • 2 cups strained unsalted tomatoes or canned unsalted crushed tomaotes 
  • 1/2 cup vegetable broth
  • 1/2 cup white wine (optional - replace with vegetable broth if desired)
  • 1 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1 tbs. fresh oregano, chopped (or 1/4 tsp dried oregano)
  • 1 tbs. fresh basil leaves, chopped
  • 2 cups (14 oz) potatoes, peeled and sliced
  • Salt and black pepper
  • Ingredients for the Topping
  • 3/4 cup Greek yogurt
  • 1 cup Ricotta cheese
  • 2 eggs, beaten
  • 1/4 tsp ground nutmeg
  • 3 tbs. vegetarian Mozzarella, shredded
  • Freshly ground black pepper


1. Preheat the oven to 400F.
2. Place the eggplant slices on a baking sheet and brush with 2 tbs. of the olive oil. Bake for 15 minutes or until softened. Remove from the oven and reduce the oven temperature to 350F.
3. Heat the remaining oil in large skillet and saute the onion and garlic gently for 5 minutes. Add the bell pepper and continue to cook for 3 minutes. Add the tomato, vegetable broth, wine, spices, herbs and seasoning and cook for 10 minutes. Stir int he Quorn Grounds.
4. Meanwhile cook the potatoes in boiling water for 10 minutes and then drain.
5.To assemble the Quorn Moussaka,place half of the Quorn mix in a large baking dish, top with the eggplant, then add the remaining Quorn mix and cover this with a layer of potatoes. Sprinkle over the Mozzarella and bake for 35-40 minutes until the topping is just set and the Moussaka is piping hot.
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Quorn Product