Vegetarian Mushroom Moussaka with a Vegan Version

Ingredients

• 2 pounds
• 3-13 ounces
• weight Red Skin Potatoes
• 2 pounds
• 3-13 ounces
• weight Mushroms (I Used Champignons)
• 1 whole Carrot
• 1 whole Red Bell Pepper
• 2 Tablespoons Unrefined Sunflower Oil
• 2 whole Onions
• Diced
• 1 bunch Dill Chopped
• 1 bunch Parsley
• Chopped
• 3-58 ounces
• weight Soy Granules
• 2 whole Eggs (Or Egg Substitute For Vegans; You Can Also Add 3-4 Tablespoons Dry Yeast Flakes)
• 1/2 teaspoons Ground Pepper
• 1 teaspoon Sweet Paprika
• 1 pinch Dry Thyme
• Sea Salt
• to taste

Instructions

1. Peel the potatoes and put them in a large pot filled with water.
2. Boil them until theyre tender.
3. Mash them and let them cool for a while.
4. Chop the mushrooms, carrot and red bell pepper.
5. Add them into your food processor and pulse until all ingredients are well mixed together.
6. Heat sunflower oil in a large skillet.
7. Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs (or egg substitute plus dry yeast flakes) and spices.
8. Saute for 10 minutes.
9. (Note: I added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all the excess water.)
10. Put some parchment paper on the bottom of a casserole.
11. Divide the mashed potatoes in two.
12. Place the first half in the casserole and spread it with a spatula.
13. Add the filling.
14. Top with the remaining half of mashed potatoes.
15. Heat your oven to 392 degrees F. Put the casserole in the oven.
16. Cook for one hour.
17. Dont serve immediately.
18. Let it cool for at least half an hour.