Vegetarian Moussaka With Portabella

Ingredients

• •15 oz canned tomatoes
• •1 carrot
• •½ teaspoon basil
• •4½ tablespoons egg substitute equivalent to 3 eggs - i use ener-g substitute= teaspoons of ener
• •2 tablespoons evoo
• •4 cloves garlic
• •¼ teaspoon garlic salt
• •2 onions
• •2 oz s packages of portabella mushrooms
• •5 medium russet potatoes
• •salt and pepper
• •1 cup soy milk

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Method

From foodista.com — read the original

1. 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.
2. 2Set 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.
3. 3Bring 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.
4. 4Pour it over the potatoes.
5. 5Put the baking dish in the oven for 45 minutes to an hour. Allow it to cool for about 10 to 15 minutes before serving.