Introduction
This dish is like your favorite comfy sweater—familiar, satisfying, and just a little bit fancy without trying too hard. It’s packed with earthy, roasted veggies that bring all the cozy vibes, and those dumplings? Let’s just say they’re the vegan equivalent of a culinary mic drop.
Whether you’re a seasoned plant-based pro or just dabbling in meatless Mondays, this casserole has your back—and your belly. To keep your meals both delicious and nutritious, it’s important to remember key nutrients like vitamin B12 when following a vegan diet.
Ingredients
- 300g parsnips, cut lengthways into 4 (golden sticks of yum)
- 4tbsp olive oil
- Sea salt and freshly ground pepper, to taste
- 8 shallots, cut into halves
- 3 garlic cloves, thinly sliced
- 4 medium-sized sweet potatoes, cut into 2cm cubes
- 350g Swede, cut into 2 cm cubes
- 200g Chestnut mushrooms, cleaned and cut into halves (fungi friends unite)
- 350ml Vegetable stock
- 200ml Cider
- 1 Bay leaf
- 1 ½ tsp Cornflour
- 125g self-raising flour
- 3tbsp fresh parsley, chopped
- 60g dairy-free margarine
- 3tbsp nutritional yeast (optional)
Look at all these colorful, cozy ingredients ready to make your kitchen smell like veggie heaven! This casserole is basically a root veg party with some mushroomy magic and parsley dumplings crashing the scene.
Whether you’re a plant-based pro or just veggie-curious, this dish is proof you don’t need meat to bring the comfort food vibes.
For a creamy, plant-based twist, consider using almond milk or another plant-based milk alternative to keep this dish light and nourishing.
How to Make It
Alright, let’s get those tasty veggies working their magic. Start by tossing 300g of parsnips—cut lengthways into quarters—in a generous 2 tablespoons of olive oil. Give them a good coating and sprinkle on the sea salt and freshly ground pepper like you mean it. Pop those golden beauties onto a baking tray and slide them into a 220C oven. They’ll roast away for about 25 to 30 minutes, turning occasionally, until they’re gloriously golden and soft enough to make you swoon.
Perfect little roasted gems, if I do say so myself.
While the parsnips are getting their glow-up, grab a large pan and heat the remaining 2 tablespoons of olive oil over medium-high heat. Toss in 8 halved shallots and 3 thinly sliced garlic cloves—yes, your kitchen is about to smell incredible. Let them fry until they soften and get a bit of color, then invite 4 medium-sized sweet potatoes (cut into 2cm cubes), 350g of swede (also cubed), and 200g of halved chestnut mushrooms to the party.
Pour in 350ml of vegetable stock, 200ml of cider (cheers to that!), and drop in a bay leaf. Let everything simmer together, soaking up those cozy flavors. Just before you’re ready to move on, mix in 1 ½ teaspoons of cornflour to thicken things up—because nobody likes a runny casserole, right?
Now, while that’s bubbling away, it’s dumpling time! Whip up a quick batch by mixing 125g of self-raising flour with 3 tablespoons of chopped fresh parsley, 60g of dairy-free margarine (because we’re keeping it vegan all the way), and if you’re feeling adventurous, a sprinkle of 3 tablespoons of nutritional yeast for that cheesy vibe. Shape the dough into little dumplings and gently plop them onto your casserole before letting everything finish cooking together.
For an extra touch of creaminess and depth, you can add a splash of coconut cream to the simmering vegetables before adding the dumplings.
The dumplings puff up, soak in the veggie goodness, and you’re left with a dish that’s as comforting as a warm hug from your favorite plant-based friend. Dig in and enjoy!
Bonus Tips
- Swap the cider for a cheeky splash of apple juice if you’re fresh out—same zing, zero drama.
- Toss in some smoked paprika or cayenne for a little root-vegetable sass and a sassy smoky kick.
- Don’t be shy with those parsley dumplings; double ‘em up and pretend you’re on a cozy veggie cloud.
Why You’ll Love It
This Root Vegetable Casserole is like a cozy hug from the earth—but without any animal products crashing the party. It’s the kind of dish that makes you forget you’re eating plants, thanks to its rich, comforting flavors and those cheeky parsley dumplings stealing the spotlight.
Perfect for when you want to impress your taste buds without turning your kitchen into a sweat lodge. Plus, it’s forgiving enough for plant-based newbies who want to flex their cooking muscles without breaking a sweat.
Nutritional Info
These are estimated values:
Calories: 320
Protein: 7 g
Carbohydrates: 45 g
Fat: 10 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
