Savory Vegan Baked Dumplings with Creamy Red Curry Sauce

Discover these Vegan Baked Dumplings with Creamy Red Curry Sauce for a quick, delicious, and comforting meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 dumplings

Course: Dinner

Cuisine: Vegan

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

Coconut Sauce Ingredients

1 can Coconut Milk Provides creaminess
1/4 cup Hot Water Used to extract remaining coconut milk
2 tablespoons Red Curry Paste Adjust for spice preference
3 tablespoons Soyaki Sauce Enhances umami flavor
3 cloves Minced Garlic Enhances aroma

Vegetable Ingredients

2-3 cups Chopped Vegetables (Kale, Mushrooms, Red Peppers) Customize as desired

Dumpling Ingredients

12 pieces Frozen Vegetable Dumplings Substitute with homemade dumplings as desired

Garnishing Ingredients

1/4 cup Cilantro Freshness and garnish
2 tablespoons Sliced Green Onions For crunch and flavor
2 tablespoons Crunchy Chili Onion Oil Optional for extra kick

Equipment

Baking dish
Whisk

Method

Prep Instructions

Preheat the oven to 400°F (204°C).
Pour coconut milk into a baking dish and add hot water. Stir until smooth.
Mix in red curry paste, Soyaki sauce, and minced garlic. Whisk thoroughly.
Add chopped vegetables to the sauce and fold until coated.
Position frozen vegetable dumplings over the mixture and spoon sauce on top.
Cover with foil and bake for 20 minutes.
Garnish with crunchy chili onion oil, cilantro, and green onions. Serve hot.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 600mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 15IUVitamin C: 35mgCalcium: 10mgIron: 15mg

Notes

Store leftovers in the fridge for up to 3–5 days or freeze for up to 3 months. Reheat in microwave or oven.

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