Asian Vegetable Casserole/Veggie Bake

• 1 large onion, thinly sliced
• 3 garlic cloves, mashed
• 1 red pepper, sliced
• 1 cup zucchini (sliced or shredded)
• 12 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)
• 12 cup soy sauce
• 14 cup rice vinegar
• 1 purple cabbage, thinly sliced
• 6 egg whites or 3 whole eggs
• 14 cup sesame seeds
• 12 cup wheat germ (to be used as a binding agent) or 12 cup flax seeds (to be used as a binding agent) or 12 cup any small grain (to be used as a binding agent)
• 12 cup almonds, chopped
• 2 tablespoons fresh ginger, chopped

1. Preheat the oven to 350 and spray a 9x13-inch pan with some Pam.
2. Heat some oil in a large skillet.
3. Saute the garlic and onion until the onion begins to brown and releases its natural sugars.
4. Add the carrots, zucchini and red pepper and saute 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.

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

Taken from www.food.com/recipe/asian-vegetable-casserole-veggie-bake-160097 (may not work)