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!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large oven-safe skillet or casserole dish, heat the olive oil over medium heat.

Step 3

Add the diced onion and sauté for 3-4 minutes until softened.

Step 4

Stir in the minced garlic and cook for 1 more minute.

Step 5

Add the carrots, celery, mushrooms, zucchini, and potatoes to the skillet, stirring to combine.

Step 6

Cook for 5-7 minutes, allowing the vegetables to start softening.

Step 7

Pour in the vegetable broth, canned diced tomatoes, and tomato paste. Mix well.

Step 8

Season with dried thyme, dried rosemary, salt, and black pepper. Stir to combine.

Step 9

Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally.

Step 10

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.

Step 11

Stir in the plant-based milk and vegan butter (or melted coconut oil) to form a thick but sticky dough.

Step 12

Once the casserole base has simmered, remove it from the heat. Drop spoonfuls of the dumpling dough evenly over the surface of the casserole.

Step 13

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.

Step 14

Remove the casserole from the oven and let it cool for 5 minutes before serving.

Step 15

Optionally, garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(3045.3g)

Amount per serving	% Daily Value*
Calories	2259.4

Total Fat 75.9g	0%
Saturated Fat 15.4g	0%
Polyunsaturated Fat 8.9g
Cholesterol 8mg	0%
Sodium 7547.5mg	0%
Total Carbohydrate 348.9g	0%
Dietary Fiber 46.1g	0%
Total Sugars 58.3g
Protein 61.2g	0%

Vitamin D 75IU	0%
Calcium 765.8mg	0%
Iron 23.2mg	0%
Potassium 7158.3mg	0%

*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.

Source of Calories

Fat: 29.4%

Protein: 10.5%

Carbs: 60.1%