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Recipe Tags: Lactose 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Casseroles Main Dish Side Dishes Vegetables Asian Oven Kosher Vegetarian Dietary One Dish Meal Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Free Of Something Low In Something Equipment

Asian Vegetable Casserole Veggie Bake

I made this up while on a weekly organic vegetable box spree. the taste is rich and flavorful and the purple color from the cabbage is incredible. you can use any vegetables you want which makes this very accommodating to whatever is on hand. This reheats very well.

Steps

Preheat the oven to 350 and spray a 9x13-inch pan with some pam.
Heat some oil in a large skillet.
Saut the garlic and onion until the onion begins to brown and releases its natural sugars.
Add the carrots , zucchini and red pepper and saut for a few minutes until the vegetable begin to get soft.
Add the mushrooms and cabbage and stir all the vegetables together.
Add the soy and rice vinegar.
Cover to steam the cabbage.
In a large bowl , beat the eggs and add the remaining ingredients.
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.
Pour the mixture into the prepared pan and bake for 20-30 minutes until the egg sets.

Ingredients

onion, garlic cloves, red pepper, zucchini, carrot, shiitake mushrooms, soy sauce, rice vinegar, purple cabbage, egg whites, sesame seeds, wheat germ, almonds, fresh ginger