If you’re looking for a simple but impressive vegan dinner idea, Vegan Baked Dumplings are a perfect choice. These dumplings are baked in a flavorful red curry coconut sauce together with vegetables, creating a comforting meal that’s ready in about 25 minutes. This recipe is ideal for busy weeknights or anytime you want a satisfying plant-based dish with bold flavors.
This version of baked dumplings started as a twist on a viral trend where dumplings are baked rather than boiled or pan-fried. By using vegan dumplings and a sauce made without dairy or eggs, this recipe stays fully vegan while still delivering rich taste and texture.
Ingredients
Red Curry Sauce
- 1 (13.5 oz) can coconut milk
- 1/4 cup hot water
- 2 tablespoons red curry paste
- 3 tablespoons Soyaki sauce (or a similar alternative sauce)
- 3 cloves garlic, minced
Vegetables
- 1/2 cup red bell pepper, diced
- 1/2 cup mushrooms, sliced
- 2 cups kale, chopped small
Dumplings
- 1 (16 oz) package frozen vegetable dumplings (vegan)
Optional Garnish
- Fresh cilantro
- Green onions
- Crunchy chili onion oil
Step-by-Step Instructions
- Preheat the Oven
Preheat your oven to 400°F (204°C). - Prepare the Sauce Base
Pour the entire can of coconut milk into the bottom of a baking dish. Then add 1/4 cup of hot water into the empty can, swirl it around to collect any remaining coconut milk, and pour it into the dish too. - Mix the Flavorings
Add red curry paste, Soyaki sauce, and the minced garlic to the coconut milk mixture. Whisk everything together until the sauce is smooth and evenly mixed. - Add the Vegetables
Add the diced red bell pepper, sliced mushrooms, and chopped kale into the sauce. Stir gently so the vegetables are coated in the curry coconut sauce. - Add the Dumplings
Place the frozen vegan dumplings on top of the sauce and vegetables in a single layer. Spoon a bit of sauce on top of the dumplings so they are lightly coated. - Bake Covered
Cover the baking dish tightly with foil and bake for 20 minutes. This step allows the dumplings to steam and absorb the flavors without drying out. - Garnish and Serve
Once baked, remove the foil and finish with optional garnishes like crunchy chili onion oil, fresh cilantro, or green onions. You can serve the dumplings as they are or with rice or rice noodles for a heartier meal.
Tips and Notes
- You can customize this recipe with your favorite vegetables.
- If you don’t have Soyaki sauce, you can substitute a combination of soy sauce, rice vinegar, coconut sugar, ground ginger, and sesame oil for similar flavor.
- Covering the dish while baking keeps the dumplings soft and helps the sauce stay creamy.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for 3–5 days. To reheat, microwave the dumplings and sauce for about 2–3 minutes until warm throughout.