2 stalks celery, chopped
1 c. cauliflower florets
1 c. broccoli florets
1/4 c. chopped green pepper
3 eggs, beaten
1 1/2 c. milk
1 tbsp. soy sauce
1/4 tsp. dry mustard
1/4 tsp. pepper
8 slices whole wheat bread, cubed
1 1/2 c. shredded cheddar cheese (6 oz.)
Baked sauced mushrooms, see following recipe

In a large saucepan, combine celery, cauliflower, broccoli, and green pepper; steam until crisp-tender.

In a small bowl, mix eggs, milk, soy sauce, mustard, and pepper. Oil a 1 1/2 quart baking dish or souffle dish. In the baking dish, layer 1/2 the bread cubes, 1/2 the cheese, and the steamed vegetables. Top with remaining cheese, then remaining bread. Pour egg mixture over layers. Cover and refrigerate 6 hours or overnight. Preheat oven to 350 degrees. Bake, uncovered, 1 hour. Let stand 10 minutes, then top with baked sauced mushrooms.

BAKED SAUCED MUSHROOMS:

4 tbsp. butter
2 tbsp. whole wheat flour
1/2 c. sour cream
3/4 c. milk
2 tbsp. minced onion
1 tbsp. lemon juice
2 tbsp. chopped fresh parsley
1/4 c. whole grain bread crumbs
1/4 tsp. pepper
Dash ground nutmeg
1/2 lb. sm. mushrooms

Preheat oven to 350 degrees. Oil a 1 quart casserole dish. In a small saucepan, melt 3 tablespoons of the butter; stir in the flour until smooth. Add the sour cream and milk; stir until creamy. Bring mixture to a boil, stirring constantly; remove from heat.

Stir in onion, lemon juice, parsley, pepper, and nutmeg. Add mushrooms, and stir until all vegetables are coated with the cream mixture. Spoon the mixture into the prepared casserole. Bake 25 minutes. Meanwhile, melt remaining butter in a small skillet. Stir in bread crumbs and set aside. When mushrooms have baked for 25 minutes, sprinkle them with the buttered bread crumbs. Bake an additional 5 minutes, spoon over individual servings of vegetable-cheese strata. 6 servings.