Vegetarian Moussaka With Portabella Recipe

First, boil and peel the potatoes, then slice them into 1/4 inch rounds.

In a non-stick pan, combine the mushrooms, carrots, garlic, onions, and canned tomatoes. Drizzle with 2 tablespoons EVOO and stir everything together. Set the pan over medium-low heat and cook for 5 minutes.

While the filling simmers, arrange a single layer of potato slices to cover the bottom of a deep baking dish. Spread the mushroom filling evenly over the potatoes, then add another layer of potato slices on top.

In a medium bowl, whisk together the soy milk and the egg substitute.