Asian Vegetable Casserole/Veggie Bake Recipe

Name: Asian Vegetable Casserole/Veggie Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, thinly sliced; 3 garlic cloves, mashed; 1 red pepper, sliced; 1 cup zucchini (sliced or shredded); ½ 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); ½ cup soy sauce; ¼ cup rice vinegar; 1 purple cabbage, thinly sliced; 6 egg whites or 3 whole eggs; ¼ cup sesame seeds; ½ cup wheat germ (to be used as a binding agent) or ½ cup flax seeds (to be used as a binding agent) or ½ cup any small grain (to be used as a binding agent); ½ cup almonds, chopped; 2 tablespoons fresh ginger, chopped

Servings: persons

1 large onion, thinly sliced
3 garlic cloves, mashed
1 red pepper, sliced
1 cup zucchini (sliced or shredded)
½ 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)
½ cup soy sauce
¼ cup rice vinegar
1 purple cabbage, thinly sliced
6 egg whites or 3 whole eggs
¼ cup sesame seeds
½ cup wheat germ (to be used as a binding agent) or ½ cup flax seeds (to be used as a binding agent) or ½ cup any small grain (to be used as a binding agent)
½ 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.

746

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large onion, thinly sliced, 3 garlic cloves, mashed, 1 red pepper, sliced, 1 cup zucchini (sliced or shredded), and more.

Yes, Asian Vegetable Casserole/Veggie Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Vegetable Casserole/Veggie Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions