Savory Vegan Baked Dumplings in Creamy Red Curry Bliss

Delight in Vegan Baked Dumplings, enveloped in a creamy red curry sauce for a quick, satisfying dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 dumplings

Course: Dinner

Cuisine: Asian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1 can Coconut Milk Acts as the creamy base for the sauce; substitute with another non-dairy milk or creamy vegan yogurt for different flavors.
1 cup Hot Water Used to rinse out the coconut milk can, ensuring no waste.
3 tablespoons Red Curry Paste Provides vibrant flavor and heat; adjust quantity for desired spice level.
2 tablespoons Soyaki Sauce Adds a savory component; substitute soy sauce mixed with vinegar and sugar if unavailable.
2 cloves Garlic (minced) Enhances the overall flavor profile; fresh garlic is preferred.

For the Vegetables

1 cup Red Pepper (diced) Adds color and sweetness to the dish; can substitute any bell pepper variety.
1 cup Mushrooms (sliced) Contributes umami flavor and texture; replace with tofu or another vegetable if desired.
2 cups Kale (chopped) Provides nutrition and a chewy texture; spinach or Swiss chard can be used instead.

For the Dumplings

1 bag Frozen Vegetable Dumplings Main component; look for vegan varieties. Homemade options can be made using a dough recipe if store-bought options are costly.

Optional Garnishes

1/4 cup Cilantro Adds freshness; can be replaced with parsley for a milder flavor.
2 stalks Green Onions Provides crunch and coloration; use scallions or chives instead.
1 tablespoon Crunchy Chili Onion Oil Introduces a spicy element; skip for a milder dish.

Equipment

Oven
Baking dish

Method

Step‑by‑Step Instructions for Vegan Baked Dumplings

Preheat your oven to 400°F (204°C) and pour in a can of coconut milk into a large baking dish. Use hot water to rinse the can thoroughly and add that liquid to the baking dish.
In the same baking dish, blend in red curry paste, Soyaki sauce, and minced garlic. Stir the mixture well until fully combined.
Toss in a colorful medley of diced red pepper, sliced mushrooms, and chopped kale into the sauce. Stir until the vegetables are well-coated.
Carefully arrange the frozen vegetable dumplings over the vegetable mixture, and spoon a bit of the sauce mixture over the top.
Cover the baking dish tightly with foil and bake for 20 minutes.
Remove the foil and check the dumplings are tender and the sauce is bubbling. Garnish with crunchy chili onion oil, fresh cilantro, and sliced green onions before serving.

Nutrition

Serving: 2dumplingsCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 800mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 60mgCalcium: 100mgIron: 3mg

Notes

For best results, ensure the dumplings are tightly covered with foil during baking to prevent dryness.

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