Vegetarian Moussaka With Portabella

Photo: Diethood

Ingredients

Preheat oven at 375 degrees fahrenheit

You will need:

5 medium-sized russet potatoes

2 8s oz. packages of portabella mushrooms, diced

1 large carrot, cleaned and sliced crosswise

2 medium-sized onions, diced

4 cloves of garlic, minced

3 fresh tomatoes, diced, or you can use 1 (15 oz.) can of diced tomatoes, drained

1/2 teaspoon dried basil

1/4 teaspoon garlic salt

salt and pepper to taste

2 tablespoons EVOO

1 cup unflavored Soy Milk

4 1/2 tablespoons Egg substitute equivalent to 3 eggs – I use Ener-G substitute= teaspoons of Ener

Preparation

Boil 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. Pour it over the potatoes.

Put the baking dish in the oven for 45 minutes to an hour.

Allow it to cool for about 10 to 15 minutes before serving.

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About

Moussaka is a dish that is very popular in the Balkan region of Europe, and the Near East, but every country has a different way of preparing it. I, on the other hand, made it my own and it is absolutely delicious… heavenly when you pair it with a glass of Pinot Noir.