Vegetarian Moussaka With Portabella

Name: Vegetarian Moussaka With Portabella
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 15 oz Chopped Tomatoes (3 fresh tomatoes, diced, or you can use 1 (15 oz.) can of diced tomatoes, drained); 1 piece Carrot (1 carrot); ½ tsp Dried Basil (1/2 teaspoon dried basil); 4 ½ tbsp Egg Substitute (4 1/2 tablespoons Egg substitute equivalent to 3 eggs – I use Ener-G substitute= teaspoons of Ener); 2 tbsp Extra Virgin Olive Oil (2 tablespoons EVOO); 4 cloves Garlic (4 cloves of garlic, minced); ¼ tsp Garlic Salt (1/4 teaspoon garlic salt); 2 pieces Yellow Onion (2 onions, diced); 2 oz Mushrooms (2 8s oz. packages of portabella mushrooms, diced); 5 pieces Russet Potato (5 medium russet potatoes); 0 pieces Salt and Pepper (salt and pepper to taste); 1 cup Unsweetened Soy Milk (1 cup unflavored Soy Milk)

100 minMediterranean

Servings4

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Vegetarian
Gluten Free
Dairy Free
Pescatarian

Steps

1Boil and peel the potatoes cut into 1/4 inch slices.In a non-stick pan throw in the mushrooms, carrots, garlic, onions, tomatoes, cover with EVOO and stir. Set the pan over medium-low heat for 5 minutes.In the meantime, in a deep baking dish, arrange the potato slices one next to another and cover the bottom. Bring over the mushroom filling and throw it over the potatoes, evenly. Cover with another layer of potato slices.In a medium bowl, whisk together the soy milk and the egg substitute.
2Pour it over the potatoes.
3Put the baking dish in the oven for 45 minutes to an hour.Allow it to cool for about 10 to 15 minutes before serving.