Vegetarian Moussaka With Portabella
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.
Total Steps
7
Ingredients
13
Tools Needed
8
Ingredients
- 5 medium-sized russet potatoes
- 2 packages 8 oz. portabella mushrooms, diced
- 1 large carrot, cleaned and sliced crosswise
- 2 medium-sized onions, diced
- 4 cloves garlic, minced
- 3-4 fresh tomatoes, diced
- 1 can 15 oz. diced tomatoes, drained(optional)
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic salt
- to taste salt and pepper(optional)
- 2 tablespoons EVOO
- 1 cup unflavored Soy Milk
- 4.5 tablespoons Egg substitute equivalent to 3 eggs
Instructions
Step 1
Preheat the oven to 375 degrees Fahrenheit.
Step 2
Boil and peel the potatoes, then cut them into 1/4 inch slices.
Step 3
In a non-stick pan, add the mushrooms, carrots, garlic, onions, and tomatoes. Cover with EVOO and stir. Cook over medium-low heat for 5 minutes.
Step 4
Meanwhile, in a deep baking dish, arrange the potato slices to cover the bottom. Spread the mushroom filling evenly over the potatoes. Cover with another layer of potato slices.
Step 5
In a medium bowl, whisk together the soy milk and egg substitute. Pour this mixture over the potatoes in the baking dish.
Step 6
Place the baking dish in the preheated oven and bake for 45 minutes to 1 hour.
Step 7
Allow the moussaka to cool for 10 to 15 minutes before serving.