Vegetarian Moussaka With Portabella

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

Instructions

1. 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.

2. 2

   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.

3. 3

   Bring over the mushroom filling and throw it over the potatoes, evenly.

4. 4

   Cover with another layer of potato slices.In a medium bowl, whisk together the soy milk and the egg substitute.

5. 5

   Pour it over the potatoes.

6. 6

   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.