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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 lunch,main course,main dish,dinner Mediterranean,European,Greek
spoonacular Score:91%

Spoonacular Score: 91%

 

The recipe Vegetarian Moussaka With Portabella can be made in approximately 45 minutes. One serving contains 378 calories, 12g of protein, and 9g of fat. This gluten free and dairy free recipe serves 4 and costs $1.29 per serving. It is a rather inexpensive recipe for fans of Mediterranean food. This recipe from Foodista has 1 fans. It works well as a main course. If you have salt and pepper, garlic salt, soy milk, and a few other ingredients on hand, you can make it. Overall, this recipe earns a great spoonacular score of 90%. If you like this recipe, you might also like recipes such as Portabella Vegetarian Gravy, Vegetarian Moussaka, and Vegetarian Moussaka.

White Wine, Alcoholic Drink, and Ingredient are my top picks for Moussaka. If you feel like going Greek with your Greek food, assyrtiko and moschofilero are both lovely white wines to pair with chicken, seafood, etc. Agiorgitiko is a full bodied red suitable for roasted meats and lamb. One wine you could try is HoneyRun 3 Bottle Sampler: Mead, Blackberry, Elderberry Wine. It has 4.9 out of 5 stars and a bottle costs about 39 dollars.

HoneyRun 3 Bottle Sampler: Mead, Blackberry, Elderberry Wine

Delicious Blackberry wine with a kiss of honey. "Everyone loves Blackberry"

» Get this wine on Amazon.com

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 equivalent to 3 eggs - i use ener-g substitute= teaspoons of ener
egg substitute equivalent to 3 eggs - i use ener-g substitute= teaspoons of ener
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 s packages of portabella mushrooms
diced s packages of 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 equivalent to 3 eggs - i use ener-g substitute= teaspoons of ener
4.5 Tbsps
egg substitute equivalent to 3 eggs - i use ener-g substitute= teaspoons of ener
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 s packages of portabella mushrooms
2 oz
diced s packages of 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 equivalent to 3 eggs - i use ener-g substitute= teaspoons of ener
2 tablespoons evoo
4 cloves garlic
¼ teaspoons garlic salt
2 diced onions
2 ounces diced s packages of 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

Nutritional Information

Quickview
377 Calories
12g Protein
8g Total Fat
66g Carbs
75% 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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