Layered Vegetable Kugel - cooking recipe

Ingredients

Broccoli Layer
1 lb broccoli, fresh blanched or frozen,chopped fine
1 cup eggs or 1 cup egg substitute
1/2 cup matzo meal
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon white pepper
Carrot Layer
1/2 cup oil
1 cup brown sugar
1 large egg
1 1/2 cups matzo meal
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
2 cups shredded carrots
1/4 cup orange juice
1/4 cup lemon juice
Cauliflower Layer
1/4 cup oil
1/2 cup sliced onion
1 1/2 cups mushrooms
1 lb cauliflower, fresh blanched or frozen,chopped fine
1 cup eggs or 1 cup egg substitute
1 cup matzo meal
1 teaspoon salt
1/2 teaspoon white pepper

Preparation

Prepare 9\" X 13\" baking dish by rubbing with olive oil or non-dairy margarine.
For Broccoli Layer: Combine broccoli, eggs, matzo meal, garlic, salt and pepper.
Spread in even layer in baking pan.
For Carrot Layer: Cream together oil, brown sugar and egg.
In a separate bowl, combine matzo meal, baking powder, salt and cinnamon; add to oil mixture.
Blend in carrots, orange and lemon juice.
Spread over broccoli layer in pan, taking care not to mix vegetables.
For Cauliflower Layer: Heat oil onions over low heat 20-25 minutes until translucent and golden brown.
In a separate pan, saute mushrooms.
Let cool.
In a large mixing bowl, combine cauliflower, eggs, matzo meal, salt and pepper.
Add sauteed vegetables.
Spread over carrot layer, taking care not to mix vegetables.
Bake at 350 degrees for one hour or until a tester inserted in center comes out dry.