Vegetarian Moussaka with Portabella Mushrooms

Note: Ener-G substitute = 4 1/2 teaspoons of “Ener-G” egg replacer plus 6 tablespoons of water.

Boil and peel the potatoes; cut into 1/4 inch slices, crosswise. In a non-stick sauté pan, put in the mushrooms, carrots, garlic, onions, tomatoes, and seasonings. Cover with extra virgin olive oil and stir. 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.

Bring over the mushroom filling and layer it evenly over the potatoes. Cover with another layer of potato slices.

In a medium bowl, whisk together the soy milk and the egg substitute. Pour it over the potatoes.

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. Allow it to cool for about 20 minutes before serving.