Quorn Pancake Moussaka

Ingredients

• Basic pancake mix, to make 6 pancakes
• 1 red onion, finely chopped
• 2 cloves garlic, crushed
• 200g Quorn mince
• 1 tbsp freshly chopped thyme
• 1 x 400g can chopped tomatoes
• 1 tbsp tomato puree
• 1-2 tsps vegetable stock powder
• 300ml/½ pint semi-skimmed milk
• 2 tsps Dijon mustard
• 2 tsps cornflour
• 1 egg, beaten
• salt and freshly ground black pepper

Cooking Instructions

1. In a non-stick pan, dry-fry the onion and garlic until soft. Add the Quorn and thyme and cook for a further 2 minutes. Pour in the tomatoes and stir in the tomato puree, seasoning with a little stock powder.
2. Reduce the heat to a gentle simmer and allow to cook for 10 minutes.
3. Pre-heat oven to 200C, 400F, Gas Mark 6.
4. Heat the milk in a small saucepan. Dissolve the cornflour with a little water and whisk into the hot milk, stir in the mustard and season with salt and black pepper. Allow to cool.
5. When the sauce has cooled for 5 minutes, whisk in the beaten egg.
6. Pour half the sauce into the bottom of an ovenproof dish. Add a layer of pancake, then Quorn mix. Continue layering to the top of the dish. Pour the remaining sauce on top and spread to coat.
7. Bake in the preheated oven for 20 minutes until golden brown.

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