Best 3 Vegan Veggie Casserole With Dumplings Recipes

Are you looking for a wholesome and delectable vegan recipe that combines the goodness of vegetables, dumplings, and a flavorful sauce? Look no further! This vegan veggie casserole with dumplings is an absolute treat that will tantalize your taste buds. Packed with an array of colorful vegetables, hearty dumplings, and a creamy, aromatic sauce, this casserole is a symphony of flavors and textures that will leave you wanting more. Whether you're a seasoned vegan cook or just starting out, this recipe is easy to follow and will guide you step-by-step in creating a stunning dish that's perfect for a family meal, a potluck, or even a cozy night in.

Check out the recipes below so you can choose the best recipe for yourself!

SPRING VEGGIE CASSEROLE WITH LITTLE HERB DUMPLINGS

Spring veggie casserole with little herb dumplings image

A vegetarian supper full of fresh flavours, perfect for sharing with friends

Provided by Good Food team

Categories Dinner, Lunch, Supper, Vegetable

Time 2h

Number Of Ingredients 20

Ingredients

100g self-raising flour
50g butter at room temperature, cut in pieces
50g mature cheddar , finely grated
3 tbsp finely chopped parsley
3 tbsp light olive oil
8 shallots , peeled and cut in half lengthways
250g small new potatoes , cut int half
3 peeled garlic cloves , cut in half lengthways
200g baby carrots , scraped but left whole
2-3 fennel bulbs (about 500g total weight), each cut into 8 wedges
600ml boiling vegetable stock (Marigold Swiss bouillion is good)
300g fruity white wine , such as sauvignon blanc or pinot grigio
pinch of muscovado sugar , light or dark
½ tsp light soy sauce
200g green beans , trimmed and cut in half
250g chestnut mushrooms , halved if large
200g baby courgettes , each cut into 4 chunks, or 2 courgettes cut in sticks
2 tsp cornflour
½ fresh red chilli , seeded and finely chopped
1 tbsp each snipped chives and chopped parsley

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.

Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 0.04 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.94 milligram of sodium

VEGETABLE STEW WITH HERBY DUMPLINGS

Vegetable stew with herby dumplings image

The pearl barley makes this stew really hearty - perfect for a cold winter evening

Provided by Good Food team

Categories Dinner, Main course

Time 2h10m

Number Of Ingredients 17

Ingredients

1 tbsp olive oil
350g shallot, peeled
2 leeks, thickly sliced
½ swede, chopped into chunks
2 parsnips, quartered
350g Chantenay carrot
175g pearl barley
225ml white wine
1l vegetable stock
1 bay leaf
3 sprigs thyme
small bunch parsley, finely chopped
100g self-raising flour
50g unsalted butter
50g mature cheddar cheese, grated
2 tsp finely chopped fresh rosemary
1 tsp fresh thyme leaves

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.

Nutrition Facts : Calories 391 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.83 milligram of sodium

VEGAN VEGGIE CASSEROLE WITH DUMPLINGS

Vegan Veggie Casserole With Dumplings image

This is very yummy. Sometimes I cheat and use frozen veggie dumplings. My husband likes this too. I pretty much add any veggie that's in the fridge.

Provided by cakeinmyface

Categories Vegetable

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
4 carrots
1 sweet potato
500 g baby potatoes
1 head broccoli
2 onions
4 garlic cloves
150 g of closed cup mushrooms
1 leek
1 teaspoon marmite
2 teaspoons cornstarch
1 vegetable stock, cube
175 ml rose wine or 175 ml white wine
1 tablespoon soy sauce
1 teaspoon chili (optional)
1 teaspoon mixed herbs
1 cup flour
1/2 cup soya margarine
1 teaspoon salt
1 teaspoon pepper

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.

Nutrition Facts : Calories 563.7, Fat 6.4, SaturatedFat 0.9, Sodium 1282, Carbohydrate 105.2, Fiber 16.2, Sugar 16, Protein 17.5

Tips:

To make the casserole ahead of time, assemble it and bake it according to the recipe. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat it in a 350°F oven until warmed through.
If you don't have any vegetable broth on hand, you can use water instead. Just add a little extra salt and pepper to the casserole to taste.
For a heartier casserole, add 1 cup of cooked lentils or beans to the vegetable mixture.
To make the dumplings even fluffier, use self-rising flour instead of all-purpose flour.
Serve the casserole with a side of gravy, cranberry sauce, or mashed potatoes.

Conclusion:

This vegan veggie casserole with dumplings is a delicious and hearty meal that's perfect for a weeknight dinner. It's packed with vegetables, protein, and flavor, and it's sure to be a hit with everyone at the table. Plus, it's easy to make and can be prepared ahead of time, making it a great option for busy families. So next time you're looking for a comforting and satisfying meal, give this casserole a try. You won't be disappointed!