4 Serves
83 Mins
Boil the potatoes in a large pot until tender, then peel and slice them into 1/4-inch rounds.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
2 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
275 µg / 400 µgCalcium
218 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
253 mg / 420 mgPhosphorus
628 mg / 1,250 mgPotassium
2974 mg / 4,700 mgSodium
97 mg / 2,300 mgZinc
4 mg / 11 mgCopper
2 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
7 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
0 g
In a non-stick pan, combine the mushrooms, carrots, garlic, onions, and tomatoes with extra virgin olive oil. Sauté over medium-low heat until the vegetables are softened.
Arrange a layer of potato slices in the bottom of a deep baking dish, top with the sautéed vegetable mixture, and finish with a final layer of potatoes.
In a medium bowl, whisk together the soy milk and egg substitute, then pour the mixture evenly over the potato and vegetable layers.
Bake the casserole in a preheated oven until the top is golden and the custard has set.
Allow the dish to cool for 10 to 15 minutes to ensure it sets properly before serving.
21
g25
g0
g.jpg&w=3840&q=75)
Greek