Greek·gluten-free·medium

Vegetarian Moussaka With Portabella

Name: Vegetarian Moussaka With Portabella
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 15.0 oz canned tomatoes; 1.0 carrot; 0.5 teaspoon basil; 4.5 tablespoons egg substitute equivalent to 3 eggs - i use ener-g substitute= teaspoons of ener; 2.0 tablespoons evoo; 4.0 cloves garlic; 0.25 teaspoon garlic salt; 2.0 onions; 2.0 oz s packages of portabella mushrooms; 5.0 medium russet potatoes; 4.0 servings salt and pepper; 1.0 cup soy milk

Hey there, foodies! Today, I'm sharing with you my take on a Vegetarian Moussaka with Portabella recipe. Trust me, this dish is a game-changer! First off, let me tell you a little story. One time, I accidentally mistook sugar for salt while making this moussaka. Let's just say it was a *sweet* disaster! Lesson learned: always double-check your ingredients, folks. Now, here's a pro tip for you: when layering the potatoes in the moussaka, try to slice them as thinly as possible. This will ensure that they cook through evenly and give you that perfect texture in every bite. So, follow the original recipe for the full instructions, and don't forget to have fun in the kitchen. Cooking should be an adventure, not a chore! Enjoy your Vegetarian Moussaka with Portabella, and remember, a little kitchen mishap just adds to the flavor of the dish. Happy cooking!

90 min(prep 30 + cook 60)

4 servings

250 kcal

4.6

Ingredients

canned tomatoes15.0 oz
carrot1.0
basil0.5 teaspoon
egg substitute equivalent to 3 eggs - i use ener-g substitute= teaspoons of ener4.5 tablespoons
evoo2.0 tablespoons
garlic4.0 cloves
garlic salt0.25 teaspoon
onions2.0
s packages of portabella mushrooms2.0 oz
russet potatoes5.0 medium
salt and pepper4.0 servings
soy milk1.0 cup

Nutrition

250 kcalper serving

Protein8g13%

Carbs35g55%

Fat10g16%

Fiber5g8%

Sugar6g9%

Directions

1
Preheat the oven to 375°F (190°C).
2
Peel and slice the potatoes into 1/4-inch rounds. Boil in salted water for 5 minutes, then drain.
3
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté diced onions and minced garlic until soft, about 5 minutes.
4
Add the chopped portabella mushrooms and cook for 5-7 minutes until browned. Stir in grated carrot, canned tomatoes (crushed), basil, garlic salt, salt, and pepper. Simmer for 10 minutes.
5
In a small bowl, prepare the egg substitute according to package instructions to equal 3 eggs. Mix with soy milk and set aside.
6
Layer half of the potato slices in a greased 9x13 baking dish. Spread the mushroom-tomato mixture evenly over the potatoes.
7
Arrange the remaining potato slices on top. Pour the soy milk-egg substitute mixture over the potatoes, ensuring even coverage.
8
Bake for 40-45 minutes until the top is golden and the filling is bubbly. Let rest for 10 minutes before serving.

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