Description
These Vegan Baked Dumplings are filled with flavorful vegetables and cooked in a creamy red curry sauce, creating a delicious and satisfying dish perfect for any occasion.
Ingredients
Scale
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
Vegetables:
- 1/2 cup red pepper, diced
- 1/2 cup mushrooms, sliced
- 2 cups kale, chopped small
Dumplings:
-
- 1 (16-oz) package vegetable dumplings
Optional garnish:
-
- 1 tablespoon cilantro
- 1 tablespoon green onions
- 1 tablespoon crunchy chili onion oil
Instructions
- Prepare the red curry sauce: In a bowl, mix coconut milk, hot water, red curry paste, Soyaki sauce, and minced garlic.
- Prepare the vegetables: Combine red pepper, mushrooms, and kale in a separate bowl.
- Assemble the dumplings: Place vegetable dumplings in a baking dish and add the vegetable mixture on top. Pour the red curry sauce over the dumplings.
- Bake: Bake in a preheated oven at 375°F for 25-30 minutes until dumplings are cooked through.
- Garnish and serve: Sprinkle with cilantro, green onions, and chili onion oil before serving.
Notes
- You can customize the vegetable filling with your favorite veggies.
- Adjust the spiciness of the curry sauce by adding more or less red curry paste.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg