Veggie low fodmap moussaka

I was kindly sent some of the fodmap friendly sauces from bellygoodness 😍

If you’ve not heard of the company before, they currently offer a range of five natural sauces, which eliminate the usual ‘hard to avoid’ trigger foods (yay)

All of the sauces are free from;

Gluten, dairy, tomato, onion, garlic, yeast, soya and have no added sugar.

I can fully confirm they are a god send, they taste amazing and make cooking a yummy meal tons easier (without all the fuss). I usually save my sauces for the weekend.. when ordering a takeaway is way too much hassle to get right, and I just don’t want to spend hours cooking like I do on the weekdays 🕰

When I saw they offer a white sauce I knew exactly what I wanted to make… a fodmap friendly veggie moussaka 😍

It was so good, that I couldn’t not share the recipe with you all! So here it is..

As usual the below serves one;

Ingredients

Bellygoodness white sauce – 75g
Quorn mince – 100g
Aubergine sliced – 75g (if you can tolerate more I would increase the amount due to layering)
Potatoes – 175g
Chopped tomatoes – 150g
Oregano – 1 1/2 tsp
Bay leaf – 1
Mixed spice – 1/4 tsp
Ground cinnamon – 1/4 tsp

Method;

Slice your aubergine into thin strips, add to a baking tray & spray with fry light or oil of choice. Oven bake at 180• until soft
Chop your potatoes into slices and boil until softened (around 10 minutes)
Whilst the aubergine and potatoes are cooking, add your quorn mince to a frying pan. Add all your herbs including your chopped tomatoes and allow to simmer for 15 minutes
Spray an ovenproof dish with your oil of choice, add a layer of your cooked potatoes, followed by your aubergine & then lastly your mince, remembering to remove the bay leaf (note that if you use a fodmap serving of aubergine it won’t cover the full dish, therefore don’t use it all for one layer)
Repeat stage 4.
Top with your bellygoodness sauce
Pop under the grill until the top has crisped