Asian Vegetable Casserole/veggie Bake

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 large onion, thinly sliced
• 3 garlic cloves, mashed
• 1 red pepper, sliced
• 1 cup zucchini (sliced or shredded)
• 1/2 cup carrot (sliced or shredded)
• 1 (8 ounce) package shiitake mushrooms, sliced (any variety of mushroom will work, but the flavor of the shiitakes are great and they are super good)
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1 purple cabbage, thinly sliced
• 6 egg whites or 3 whole eggs
• 1/4 cup sesame seeds
• 1/2 cup wheat germ (to be used as a binding agent) or 1/2 cup flax seeds (to be used as a binding agent) or 1/2 cup any small grain (to be used as a binding agent)
• 1/2 cup almonds, chopped
• 2 tablespoons fresh ginger, chopped

Recipe

• 1 preheat the oven to 350° and spray a 9x13-inch pan with some pam.
• 2 heat some oil in a large skillet.
• 3 sauté the garlic and onion until the onion begins to brown and releases its natural sugars.
• 4 add the carrots, zucchini and red pepper and sauté for a few minutes until the vegetable begin to get soft.
• 5 add the mushrooms and cabbage and stir all the vegetables together.
• 6 add the soy and rice vinegar.
• 7 cover to steam the cabbage.
• 8 in a large bowl, beat the eggs and add the remaining ingredients.
• 9 when the cabbage is soft, add the vegetables to the large bowl and stir immediately so as not to allow the eggs to cook from the heat of the vegetables.
• 10 pour the mixture into the prepared pan and bake for 20-30 minutes until the egg sets.