More to oats than Porridge in National Vegetarian Week

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When giving cooking demonstrations I often talk about the variety of dishes that use oats. From Scottish to Staffordshire oatcakes, Yorkshire Parkin, apple crumble or even added to bread, oats are a really versatile and healthy ingredient to use in cooking. That’s why in National Vegetarian Week I’m sharing the really healthy, full of flavour, vegetarian dinner time oat recipe ‘Walnut Moussaka’.

Mornflake Walnut Moussaka

Vegetarian Walnut Moussaka

This recipe comes from Mornflake cereal, Britain’s family owned, oldest oat and cereal milling company.  Together we recently made a series of recipe videos and below you will find the film for this recipe.

Vegetarian Walnut Moussaka is a well balanced meal containing; vegetarian sources of protein from the eggs and cheese, vegetables and wholegrain carbohydrates. A straightforward recipe that any busy family can enjoy during the week.

Ingredients

  • For the Moussaka;

15ml vegetable oil Mornflake Walnut Moussaka Recipe
2 onions, chopped
100g mushrooms, sliced
50g Mornflake Oats
100g walnuts, chopped
50g wholemeal breadcrumbs
Sea salt and freshly ground black pepper
400g can of tomatoes, drained
2 aubergines

  • For the topping;

1 free-range egg
15ml flour
150ml natural yoghurt
50g grated cheese
Sea salt and freshly ground black pepper

Now you have the ingredients it’s time to see how it’s made…

If you would like the chance to win a beautiful cast iron AGA baking dish, which is perfect for cooking this recipe, and a hamper of oats visit the Mornflake website;

http://mornflake.com/whats-on/walnut-moussaka.aspx

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