Vegan Baked Dumplings
These vegan baked dumplings combine flavorful red curry sauce with mixed vegetables for a comforting, easy-to-make dish perfect for a quick dinner or plant-based meal.
Equipment
- 1 oven preheated to 400°F
- 1 baking dish
- 1 whisk
- 1 foil for covering during baking
Ingredients
- 1 13.5 oz can coconut milk
- 1/4 cup hot water
- 2 tablespoons red curry paste
- 3 tablespoons Soyaki sauce
- 3 cloves garlic minced
- 1/2 cup red pepper diced
- 1/2 cup mushrooms sliced
- 2 cups kale chopped
- 1 16 oz package vegetable dumplings
- 1 tablespoon cilantro optional garnish
- 1 tablespoon green onions optional garnish
- 1 tablespoon crunchy chili onion oil optional garnish
Instructions
- Preheat the oven to 400°F (204°C).
- Pour the coconut milk into the bottom of a baking dish, then add 1/4 cup of hot water to the can, swirl to extract remaining milk, and add to the dish.
- Whisk in the red curry paste, Soyaki sauce, and minced garlic until well combined.
- Add the diced red pepper, sliced mushrooms, and chopped kale to the sauce.
- Place the frozen vegetable dumplings on top of the sauce and vegetables and spoon some sauce over them.
- Cover the baking dish tightly with foil and bake for 20 minutes at 400°F (204°C).
- Remove from oven and garnish with crunchy chili onion oil, fresh cilantro, and green onions if desired.
- Serve hot on their own or over rice or rice noodles.
Notes
- Cover dumplings while baking to keep them moist.
- Swap vegetables as desired to customize flavor or texture.
- Use a Soyaki sauce substitute if unavailable (soy sauce, rice vinegar, coconut sugar, ginger, sesame oil mix).
- This dish stores well in the fridge for up to 3 days.