Best 6 Asian Vegetable Casseroleveggie Bake Recipes

ASIAN VEGETABLE CASSEROLE/VEGGIE BAKE

Steps:

• 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.

ORIENTAL GREEN VEGETABLE CASSEROLE

Steps:

• Toss together all ingredients in a 1 quart casserole. Cover tightly with microwave plastic wrap. Cook in microwave oven at 100 percent for 6 minutes.
• Remove from oven. Uncover and stir well once or twice before serving.

ASIAN VEGGIE PACKETS

Steps:

• Preheat oven to 450 degrees F. Mix melted butter, soy sauce, rice vinegar and brown sugar in a small bowl; set aside.
• Mix remaining ingredients in a large bowl. Place half the veggie mix in center of sheet of foil. Spoon half the butter mixture over veggies.
• Bring up sides of Reynolds Wrap® Heavy Duty Aluminum Foil over veggies; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make second packet. Place packets on baking sheet with 1-inch sides.
• Bake 15 to 20 minutes or until veggies are desired crispness. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Stir to coat evenly.

ASIAN WILD RICE CASSEROLE

Steps:

• Combine the cornstarch, water, soy sauce and bouillon until blended. In a nonstick skillet, saute the celery, onion and mushrooms in oil for 8 minutes. Add cabbage and saute for 2-3 minutes longer or until cabbage is just crisp-tender; stir in water chestnuts., Stir soy sauce mixture and add to the skillet. Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened. Stir in rice., Pour into an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through.

ASIAN BEEF & VEGETABLE CASSEROLE

Steps:

• Preheat the oven to 180°C/350°-375°F/4-5 gas mark; place the flour on a plate and season with salt and pepper, add the beef and toss to coat; shake off any excess.
• Heat half the oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish over a medium heat; add half the beef and cook for 2-3 minutes each side or until brown; transfer the cooked beef pieces to a plate; repeat with remaining oil and beef, reheating the dish between batches.
• Add the onion and carrot to the pan and cook, stirring, for 5 minutes or until the onion is soft; add the star anise, ginger and lemon grass, and stir to combine.
• Add the beef, stock, brandy and tomato paste to the dish; cover and bake for 1 1/2 hours or until the beef is tender.
• Meanwhile, cook the beans in a medium saucepan of boiling water for 3-4 minutes or until they are bright green and tender crisp; drain.
• Add the beans to the beef mixture and stir to combine.
• Top the beef mixture with coriander and serve with steamed rice.
• FREEZING TIPS: Cool at the end of step 6; transfer to an airtight container; lbel, date and freeze for up to three months; thaw in the fridge overnight; reheat the oven to 180°C (see above for conversions); reheat and continue from step 7.

EGGY VEGGIE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray.
• Heat the olive oil in a skillet over medium-high heat. Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese.
• Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!