Asian Vegetable Casserole/Veggie Bake
- Ready In:
- 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 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
- Preheat the oven to 350° and spray a 9x13-inch pan with some Pam.
- Heat some oil in a large skillet.
- Sauté the garlic and onion until the onion begins to brown and releases its natural sugars.
- Add the carrots, zucchini and red pepper and sauté 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.
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The veggies looked and smelled wonderful while they were cooking on the stove. I followed the recipe exactly and everything was going quite well, in fact, until I took it out of the oven. The texture of the almonds and sesame seeds worked well with the textures of the veggies, but the flavor seemed a bit off. I think this recipe has some great potential, and I'd certainly be willing to try it again with some tweaking.