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Vegetarian Moussaka With Portabella

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.29

$1.29 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,healthy,gluten free,dairy free side dish Mediterranean,European,Greek
spoonacular Score:90%

Spoonacular Score: 90%

 

Need a gluten free and dairy free main course? Vegetarian Moussaka With Portabella could be a great recipe to try. This recipe makes 4 servings with 376 calories, 12g of protein, and 9g of fat each. For $1.3 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. If you have garlic, egg substitute equivalent to 3 eggs - i use ener-g substitute= teaspoons of ener, russet potatoes, and a few other ingredients on hand, you can make it. To use up the egg substitute you could follow this main course with the Blueberry Cake as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Mediterranean cuisine. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is great. Try Vegetarian Moussaka, Vegetarian Moussaka, and Vegetarian Moussaka for similar recipes.

Ingredients

Servings:
15 oz
15 oz diced fresh canned tomatoes
diced fresh canned tomatoes
1
1  carrot
carrot
0.5 tsps
0.5 tsps dried basil
dried basil
4.5 Tbsps
4.5 Tbsps egg substitute
egg substitute
2 Tbsps
2 Tbsps EVOO
EVOO
4 cloves
4 cloves garlic
garlic
0.25 tsps
0.25 tsps garlic salt
garlic salt
2
2  diced onions
diced onions
2 oz
2 oz diced portabella mushrooms
diced portabella mushrooms
5 medium
5 medium russet potatoes
russet potatoes
some
some salt and pepper
salt and pepper
1 cup
1 cup unflavored soy milk
unflavored soy milk
15 oz diced fresh canned tomatoes
15 oz
diced fresh canned tomatoes
1  carrot
1
carrot
0.5 tsps dried basil
0.5 tsps
dried basil
4.5 Tbsps egg substitute
4.5 Tbsps
egg substitute
2 Tbsps EVOO
2 Tbsps
EVOO
4 cloves garlic
4 cloves
garlic
0.25 tsps garlic salt
0.25 tsps
garlic salt
2  diced onions
2
diced onions
2 oz diced portabella mushrooms
2 oz
diced portabella mushrooms
5 medium russet potatoes
5 medium
russet potatoes
some salt and pepper
some
salt and pepper
1 cup unflavored soy milk
1 cup
unflavored soy milk

Equipment

baking pan
baking pan
whisk
whisk
bowl
bowl
oven
oven
baking pan
baking pan
whisk
whisk
bowl
bowl
oven
oven


Instructions

  1. Boil and peel the potatoes cut into 1/4 inch slices.
  2. In a non-stick pan throw in the mushrooms, carrots, garlic, onions, tomatoes, cover with EVOO and stir. Set the pan over medium-low heat for 5 minutes.
  3. 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 throw it over the potatoes, evenly. Cover with another layer of potato slices.
  4. In a medium bowl, whisk together the soy milk and the egg substitute. Pour it over the potatoes.
  5. Put the baking dish in the oven for 45 minutes to an hour.
  6. Allow it to cool for about 10 to 15 minutes before serving.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.29
Ingredient
15 ounces diced fresh canned tomatoes
1 carrot
½ teaspoons dried basil
4.5 tablespoons egg substitute
2 tablespoons EVOO
4 cloves garlic
¼ teaspoons garlic salt
2 diced onions
2 ounces diced portabella mushrooms
5 mediums russet potatoes
1 cup unflavored soy milk
Price
$0.91
$0.11
$0.04
$0.49
$0.33
$0.27
$0.01
$0.48
$0.63
$1.42
$0.48
$5.17

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
377k Calories
12g Protein
8g Total Fat
66g Carbs
76% Health Score
Limit These
Calories
377k
19%

Fat
8g
14%

  Saturated Fat
1g
8%

Carbohydrates
66g
22%

  Sugar
11g
13%

Cholesterol
0.0mg
0%

Sodium
572mg
25%

Get Enough Of These
Protein
12g
24%

Vitamin B6
1mg
69%

Vitamin A
3053IU
61%

Potassium
1739mg
50%

Vitamin C
35mg
43%

Manganese
0.78mg
39%

Vitamin B3
6mg
35%

Copper
0.63mg
31%

Fiber
7g
29%

Vitamin E
4mg
28%

Vitamin B1
0.41mg
27%

Iron
4mg
26%

Magnesium
94mg
24%

Phosphorus
234mg
23%

Folate
90µg
23%

Vitamin B2
0.38mg
22%

Selenium
13µg
20%

Calcium
193mg
19%

Vitamin K
19µg
18%

Vitamin B5
1mg
17%

Vitamin B12
0.71µg
12%

Zinc
1mg
11%

Vitamin D
1µg
7%

covered percent of daily need

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