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.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 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

Directions

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.