Description
These Vegan Baked Dumplings feature vegetable-filled dumplings baked in a flavorful red curry coconut sauce with fresh vegetables. This easy, comforting dish is perfect for a wholesome vegan meal and can be customized with your favorite veggies. Garnished with chili onion oil, cilantro, and green onions, it’s a delicious, aromatic dish that can be served on its own or over rice or noodles.
Ingredients
Red Curry Sauce
- 1 (13.5 oz) can coconut milk
- 1/4 cup hot water
- 2 tablespoons red curry paste
- 3 tablespoons Soyaki sauce
- 3 cloves minced garlic
- 1/2 teaspoon sea salt
Vegetables
- 1/2 cup red pepper, diced
- 1/2 cup mushrooms, sliced
- 2 cups kale, chopped small
Dumplings
- 1 (16-oz) package vegetable dumplings (frozen)
Optional Garnish
- 1 tablespoon cilantro
- 1 tablespoon green onions
- 1 tablespoon crunchy chili onion oil
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C) to get it ready for baking the dumplings and sauce together.
- Prepare the Sauce Mixture: Pour the entire can of coconut milk into the bottom of a baking dish, then add 1/4 cup hot water to the empty can to extract remaining coconut milk and pour that into the dish as well. Add 2 tablespoons red curry paste, 3 tablespoons Soyaki sauce, 3 cloves minced garlic, and 1/2 teaspoon sea salt. Whisk these ingredients thoroughly until the sauce is well combined.
- Add Vegetables: Incorporate about 2 to 3 cups of chopped vegetables into the sauce mixture—red peppers, mushrooms, and kale are recommended. Stir gently to mix.
- Arrange Dumplings: Place the frozen vegetable dumplings evenly on top of the sauce and vegetable layer in the baking dish. Spoon some of the sauce over the dumplings to cover lightly.
- Bake Covered: Cover the baking dish tightly with foil to prevent drying out. Bake in the preheated oven for 20 to 25 minutes until the sauce is hot and bubbly and the dumplings are heated through.
- Garnish and Serve: Remove the foil, and garnish with crunchy chili onion oil, fresh cilantro, and green onions. Serve hot, either alone or over rice or rice noodles for a complete meal.
Notes
- This recipe is forgiving and can be customized by swapping vegetables or adjusting seasonings to your taste.
- Covering the dumplings during baking is important to keep them moist and tender.
- If Soyaki sauce isn’t available, substitute with 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon coconut sugar, 1 teaspoon ground ginger, and 1 teaspoon sesame oil.
- If increasing the quantity of dumplings or adding frozen vegetables, extend baking time by 5 to 15 minutes until everything is hot and bubbly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan, Asian-Inspired
