Vegetarian Moussaka With Portabella

Name: Vegetarian Moussaka With Portabella
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 3 fresh tomatoes, diced, or you can use 1 (15 oz.) can of diced tomatoes, drained; 1 carrot; 1/2 teaspoon dried basil; 4 1/2 tablespoons Egg substitute equivalent to 3 eggs – I use Ener-G substitute= teaspoons of Ener; 2 tablespoons EVOO; 4 cloves of garlic, minced; 1/4 teaspoon garlic salt; 2 onions, diced; 2 8s oz. packages of portabella mushrooms, diced; 5 medium russet potatoes; salt and pepper to taste; 1 cup unflavored Soy Milk

“The recipe Vegetarian Moussaka With Portabella can be made in approximately 45 minutes. One serving contains 378 calories, 12g of protein, and 9g of fat. This gluten free and dairy free recipe serves 4 and costs $1.29 per serving. It is a rather inexpensive recipe for fans of Mediterranean food. This recipe from Foodista has 1 fans. It works well as a main course. If you have salt and pepper, garlic salt, soy milk, and a few other ingredients on hand, you can make it. Overall, this recipe earns a great spoonacular score of 90%. If you like this recipe, you might also like recipes such as Portabella Vegetarian Gravy, Vegetarian Moussaka, and Vegetarian Moussaka.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Canned tomatoes15 oz., diced, or you can use 1 can of diced tomatoes, drained15 oz
Carrot1
Basil½ tsp
Egg substitute equivalent to 3 eggs - i use ener-g substitute= teaspoons of ener4.5 tbsp
Evoo2 tbsp
Garlicminced4 cloves
Garlic salt¼ tsp
Onionsdiced2
S packages of portabella mushroomsdiced2 oz
Russet potatoesmedium5 medium
Salt and pepper4 servings
Soy milk1 cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
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.
2
Pour it over the potatoes.
3
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.