Recipe courtesy of Quorn


  • 350g Quorn Meat Free Mince
  • 3tbsp Olive oil
  • 1 Large onion chopped
  • 2 cloves of garlic finely chopped
  • 1 Large carrot finely diced
  • 390g Carton chopped tomatoes
  • 2tsp Dried oregano
  • 1tsp Ground allspice or cinnamon
  • 2 Bay leaves
  • 1tsp Dried mint
  • 1 Large aubergine thinly sliced

For the sauce

  • 1 can of evaporated milk
  • Water
  • 3tsp Cornflour
  • 1l Milk
  • 25g Plain flour
  • 25g Butter
  • 50g Vegetarian parmesan
  • 1 Egg beaten
  • Freshly grated nutmeg


  • STEP 1

    Preheat the oven to 180°C/350ºF/Gas Mark 4.

  • STEP 2

    Heat 2 tbsp of olive oil in a saucepan. Add the onion, garlic and carrots and fry for 5 minutes until soft and lightly coloured. Add the Quorn Meat Free Mince, tomatoes, oregano, allspice or cinnamon, bay leaves and mint. Season to taste with salt and pepper. Bring to boil, reduce the heat, cover and simmer for 10 minutes, stirring occasionally.

  • STEP 3

    Brush the aubergine slices on both sides on absorbent kitchen paper. Set aside.

  • STEP 4

    For the sauce, pour the evaporated milk into a measuring jug and make up to 1 litre with water. Mix the cornflour to a smooth paste with 6 tbsp of the milk and set aside. Melt the butter in a saucepan, stir in the plain flour and cook over a low heat for 2 minutes. Gradually blend in the 1 litre of milk and slowly bring to the boil, stirring constantly. Reduce the heat and simmer for 3 minutes. Stir in the cornflour paste and continue to cook over a low heat until the sauce thickens. Remove from the heat and add the nutmeg. Season to taste and stir in the beaten egg.

  • STEP 5

    Arrange the mince and aubergine slices in layers in a large baking dish. Remove the bay leaves and discard. Cover with the sauce, and sprinkle with the grated cheese.

  • STEP 6

    Bake, uncovered, in the oven for about 30 minutes until the top is a rich golden brown and the dish is piping hot. Leave to stand at room temperature for at least 15 minutes before serving.