Best 5 Vegan Veggie Casserole With Dumplings Recipes

VEGETABLE DUMPLINGS (VEGAN GYOZA / POTSTICKERS)

Steps:

• *Note: I highly recommend watching the recipe video!

VEGAN STEW WITH DUMPLINGS

Steps:

• In a medium bowl, whisk together the flour, baking powder, and salt. Use a spoon or spatula to make a well in the center and pour in the canned coconut milk (or melted vegan butter/oil) and warm water. Mix well until a sticky dough forms. If it won't come together, add a bit more warm water. If it's really sloshy and wet, sprinkle in a bit more flour. This is a pretty forgiving dough. When it's thick and somewhat sticky, cover it with a kitchen towel and set it aside.
• Heat a large, wide pot over medium high heat. If you don't like to cook with oil like me, add your onions, carrots, celery, and a few tablespoons of water to the pot and saute for 3-4 minutes until the onions are translucent (you can of course use oil if you prefer). Add water a splash at a time if the veggies start to stick. Now add the garlic and saute for another minute. Add the spices after that and stir them constantly for just a minute, until fragrant.
• Now add the mushrooms, broth, any extra water, and the beans and bring everything to boil. Unless you're using harder veggies like potatoes that are not very finely sliced (like the carrots and celery), you should be ready for the next step.
• Using a spoon (I like to use a smaller spoon), grab a small amount of dumpling dough. Keep in mind they will puff up, so grab less than you think you need. The perfect size for me was about 2 - 2 ½ teaspoons of dough. Push it off your spoon carefully into the broth. It's ok to dip your spoon into the liquid to coax it off. Repeat with the rest of the dough, giving the dumplings a little breathing room in the pot. It's OK if they touch after 30 seconds or so, but in that initial dunk they can stick a little, so just give them a little time.
• Simmer the dumplings on medium high heat for about 10-12 minutes. If your dumplings are bigger, they'll need a little longer to cook. Remove one, cut it in half, and give it a taste. Try not to overcook your dumplings, as they may become hard.
• If your dumplings are ready, stir in the baby spinach and then the coconut milk until the spinach has wilted and the soup is nice and creamy. Remove from heat and serve. Enjoy! I like to grind a little black pepper on top and sprinkle on a little fresh parsley.
• To store the vegan stew and dumplings: I recommend removing the dumplings from the soup and storing them separately. This will keep them from getting as hard. When you reheat, you can combine them in your bowl and microwave them or heat in a small saucepan on the stovetop (on medium low) until desired temperature is reached.

VEGETABLE STEW WITH HERBY DUMPLINGS

Steps:

• Heat oil in a large casserole dish. Add shallots and cook for 5-6 mins until starting to soften and brown. Add leeks for 2 mins, then stir in swede, parsnips and carrots.
• Pour in barley and wine, cook until wine has reduced by half. Add stock, bay, thyme, parsley and seasoning. Cover pan, bring to the boil, then simmer for 45 mins until barley and veg are tender. Stir occasionally to stop it catching.
• Meanwhile, make the dumplings. Heat oven to 200C/180C fan/gas 6. Rub flour and butter together to form breadcrumbs. Add remaining ingredients and mix well. Sprinkle over 2 tbsp water, mix to form a soft dough. Divide into six and roll into balls. Dot on top of stew and transfer to oven. Cook, uncovered, for 20-25 mins until dumplings are golden.

VEGAN VEGGIE CASSEROLE WITH DUMPLINGS

Steps:

• I like to chop up the veggies into chunky strips and slice everything chunky. I cut the garlic into halves.
• I only have a medium sized frying pan, so I fry the veggies in batches. Heat up the oil in the pan on a very high heat and throw in the potatoes shaking the pan so that they get golden on different sides. This usually takes about 5-7 minutes.
• Then throw in the onion and garlic cook for a further 2 minutes. If your pan is big enough, throw in the veggies one by one giving a couple of minutes in between each one to let the flavours develop. If your pan isn't big enough, empty the contents periodically into a large casserole dish.
• Once you have fried all your veggies, put all into a large casserole dish.
• Set your oven to gas mark 6.
• In a jug put the glass of wine, soy sauce, marmite, mixed herbs and stock cube. Add some boiling water, approx enough to just meet level of veggies in casserole dish. Add the cornstarch and stir it in thoroughly. Pour over the veggies in the casserole dish. Cover with foil and put in the oven.
• Shile this is in oven, make the dumplings: Rub the soya margarine into the flour, salt and pepper until it resembles breadcrumbs. Add a little water and turn into a light sticky dough. Make into little or big balls. Put on top of casserole and cover up with foil. Let it it cook covered for 30 minutes.
• After 30 minutes, remove foil and let cook for a further ten minutes.

SPRING VEGGIE CASSEROLE WITH LITTLE HERB DUMPLINGS

Steps:

• To make the dumplings, rub the flour and butter together so it looks like breadcrumbs. Stir in the cheese, parsley and salt and pepper to season and set aside.
• Heat the oil in a large pan or flameproof casserole (about 3.5 litres) over a high-ish heat, then throw in the halved shallots. Fry for 2-3 minutes till beginning to soften and turn brown and gold in places. Now still working on quite a high heat, add the potatoes and watch for the same effect, about 5-7 minutes, stirring with a wooden spoon and generally moving the pan about a bit. Add the garlic, carrots and fennel, allowing a couple of minutes between each so they get a chance to release their flavours. Pour in the stock along with most of the wine, then stir in the sugar and soy sauce and return to the boil. Simmer covered for 10 minutes. If preparing ahead make up to the end of step 2, cool and chill for up to five hours. About 20 minutes before you are ready to serve, bring back to the boil, and continue with step 3.
• Stir about 2 tbsp of water into the dumpling mixture to form a soft dough. Break off small pieces to make 20-25 dumplings, then shape into rounds about the size of a cherry tomato. Add the green beans and simmer for 5 minutes, then add the mushrooms and courgettes. Stir the cornflour into the remaining wine until it has dissolved, then stir into the casserole until it thickens. Bring to the boil, stir well then gently place the dumplings on top. Cover the pan with a lid and simmer gently for about 15 minutes till the dumplings have risen, and the stew is rich and thick and the vegetables deliciously tender. Check the seasoning.
• Mix the chilli and herbs together in a small bowl and scatter on top of the casserole.