Vegetarian Moussaka with Portabella Mushrooms

• 5 whole Medium-Sized Russet Potatoes
• 2 packages (8 Oz. Package) Portabella Mushrooms, Diced
• 1 whole Carrot, Sliced Crosswise
• 4 cloves Garlic, Minced
• 2 whole Medium-sized Onions, Diced
• 4 whole Fresh Tomatoes, Diced, Or You Can Use A 15 Oz. Can Of Diced Tomatoes, Drained
• 1/2 teaspoons Dried Basil
• 1/4 teaspoons Garlic Salt
• Salt And Pepper, to taste
• 2 Tablespoons Extra Virgin Olive Oil
• 1 cup Unflavored Soy Milk
• 3 whole Egg Substitute (See Note Below)

1. Note: Ener-G substitute = 4 1/2 teaspoons of Ener-G egg replacer plus 6 tablespoons of water.
2. Boil and peel the potatoes; cut into 1/4 inch slices, crosswise.
3. In a non-stick saute pan, put in the mushrooms, carrots, garlic, onions, tomatoes, and seasonings.
4. Cover with extra virgin olive oil and stir.
5. Set the pan over medium-low heat for 5 minutes.
6. In the meantime, in a deep baking dish, arrange the potato slices one next to another and cover the bottom.
7. Bring over the mushroom filling and layer it evenly over the potatoes.
8. Cover with another layer of potato slices.
9. In a medium bowl, whisk together the soy milk and the egg substitute.
10. Pour it over the potatoes.
11. Put the baking dish in the oven for 45 minutes to an hour, or until potatoes are golden brown and the egg mixture is cooked.
12. Allow it to cool for about 20 minutes before serving.

potatoes, mushrooms, carrot, garlic, onions, fresh tomatoes, dried basil, garlic salt, salt, olive oil, unflavored soy milk, egg substitute

Taken from tastykitchen.com/recipes/main-courses/vegetarian-moussaka-with-portabella-mushrooms/ (may not work)