Vegan Veggie Casserole with Dumplings
Warm, comforting, and bursting with wholesome flavors, this Vegan Veggie Casserole with Dumplings is a plant-based delight perfect for any occasion! Packed with hearty vegetables like potatoes, carrots, zucchini, and mushrooms, this one-pot wonder is simmered in a rich, herb-infused tomato broth and topped with fluffy, golden vegan dumplings. The recipe is easy to prepare, oven-baked for convenience, and fully customizable to suit your favorite seasonal veggies. Perfect for cozy weeknight dinners or meal prepping, this casserole is a family-friendly, dairy-free, and satisfying dish that leaves both vegans and non-vegans raving. Garnish with fresh parsley for an extra pop of flavor and serve as the centerpiece of your next comforting dinner spread!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 3 cloves Garlic cloves, minced
- 3 medium Carrots, sliced
- 2 stalks Celery stalks, sliced
- 250 grams Button mushrooms, sliced
- 1 medium Zucchini, diced
- 2 medium Potatoes, diced
- 4 cups Vegetable broth
- 400 grams Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt (for dumplings)
- 0.5 cups Plant-based milk
- 2 tablespoons Vegan butter or coconut oil (melted)
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet or casserole dish, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 more minute.
Add the carrots, celery, mushrooms, zucchini, and potatoes to the skillet, stirring to combine.
Cook for 5-7 minutes, allowing the vegetables to start softening.
Pour in the vegetable broth, canned diced tomatoes, and tomato paste. Mix well.
Season with dried thyme, dried rosemary, salt, and black pepper. Stir to combine.
Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally.
While the casserole base is simmering, prepare the dumplings. In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt for the dumplings.
Stir in the plant-based milk and vegan butter (or melted coconut oil) to form a thick but sticky dough.
Once the casserole base has simmered, remove it from the heat. Drop spoonfuls of the dumpling dough evenly over the surface of the casserole.
Carefully transfer the skillet or casserole dish to the preheated oven. Bake uncovered for 30 minutes, or until the dumplings are golden on top and cooked through.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Optionally, garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7548 mg | 328% | |
| Total Carbohydrate | 348.9 g | 127% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 58.3 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 766 mg | 59% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 7158 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
