dump and bake

Make this flavorful Chickpea Curry Casserole tonight with just 15 minutes of prep and simple pantry staple ingredients. Vegan, gluten-free, oil-free.

Curry Chickpea Casserole (Dump & Bake)

whole cumin seeds

coconut milk

120 ml water

curry powder

sea salt

600 g cooked chickpeas (2-3 cans)

cauliflower florets

carrots (sliced)

160 g frozen peas, thawed

onion

garlic (minced)

cilantro

dry white basmati rice*

Optional: toasted slivered almonds (for garnish)

Prep: Preheat the oven to 400F and set a 9×13&quot; casserole dish aside.

Broth: Warm a medium pot over medium heat; add the cumin seeds and dry toast for 45 to 60 seconds, or until fragrant (Note: if using ground cumin, add with the curry powder). Add the coconut milk, water, curry powder, and salt to the pot and whisk well. Cover and bring to a boil over high heat.

Assemble: Add the chickpeas, cauliflower, carrots, peas, onion, garlic, and chopped cilantro stems to the casserole dish. Mix well, then sprinkle the rice over the top of the dish.

Bake: Remove the broth from the heat once it comes to a boil and pour the liquid evenly over the casserole dish; mix gently and make sure all of the rice is submerged. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 45 minutes.

Serve: Remove from the oven, uncover, and mix well. Serve warm and top with the remaining cilantro and slivered almonds, or as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.

Dinner just got easier. This vegan dump and bake coconut tofu is flavorful and makes eating your veggies more enjoyable. Done in 30 minutes.

Dump and Bake Coconut Tofu

block super firm tofu (cubed)

butternut squash (diced)

brussel sprouts (quartered)

garlic

thyme

rosemary

tsp curry powder

tsp ground ginger

turmeric

tsp corn starch

soy sauce

tbsp sugar or maple syrup

Preheat oven to 375. In a bowl, combine coconut milk, ginger, curry powder, turmeric, cornstarch, sweetener and soy sauce and whisk together until there are no clumps of cornstarch left.

In a medium sized baking dish, add butternut squash, onion, and brussel sprouts.

Take garlic and lightly crush it with the flat of your knife. Arrange the 3 cloves of crushed garlic, thyme, and rosemary around the vegetables.

Top with tofu pieces and sprinkle a little bit of salt and pepper over top.

Pour coconut mixture evenly over all of the tofu and vegetables. Place bake into the oven and allow to bake for about 30-35 minutes.

Remove from oven and allow to cool for 5-10 minutes before tossing together and serving. Sauce will thicken slightly as it cools.

Just tried this, flavour is excellent. I used sweet potato instead of squash but I recommend baking that before hand as it is still rock solid 40 minutes into cooking.

So tasty!  My husband and I loved it. Thank you for sharing!

Easy, cheesy, and full of taco goodness. Just dump, bake, and enjoy!

Taco Rice Casserole

beef

Minute Rice

Rotel

(1-ounce) package taco seasoning

beef broth

Mexican cheese blend

Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray and set aside.

In a large skillet, cook and brown 1 pound lean ground beef for 7-8 minutes until no longer pink.

Add the cooked beef to the prepared pan, followed by the 2 cups uncooked Minute Rice, 1 (10-ounce) can Rotel, and 1 (1-ounce) package taco seasoning.

Pour in 2 cups beef broth and stir to combine. Make sure the taco seasoning is mixed well and the rice is submerged in the liquids.

Top with 1 ½ cups shredded Mexican cheese blend, cover with foil, and bake for 20 minutes. Remove the foil and bake an additional 5 minutes to melt and brown the cheese on top! Enjoy with your favorite taco toppings!

Very delicious,  my grandson couldn't stop eating. Definitely will make again

This viral one pan Dumpling Bake is totally worth the hype! Using an easy dump and bake method, frozen dumplings are baked in a delicious creamy red curry broth for a cozy dinner

Dumpling Bake (Viral One Pan Dumplings)

(13.5 fl oz / 400 milliliters) coconut milk

red curry paste

rice vinegar

honey or sugar

sesame oil

garlic clove

ginger

16-20 dumplings of choice - I've used frozen veggie dumplings

bok choy bulbs

zucchini

Serve with white jasmine rice

In a large baking dish 12 x 8 inch (30 x 20 cm) in size, pour in the coconut milk, red curry paste, soy sauce, vinegar, honey and sesame oil - whisk together so there aren&#39;t any lumps of paste then grate in the garlic and ginger.*Optional : if serving with rice or noodles, add ¼ cup of water to create a more brothy consistency if preferred

Preheat oven to 400℉ / 200℃. Chop the bok choy and slice the zucchini and add them to the baking dish. Stir so that the veggies are covered in the broth

Place in frozen dumplings so they aren&#39;t overlapping and slightly press them into the broth - the tops should still be visible. Spoon some of the broth over the dumplings and cover the baking dish with aluminium foil

Bake for 20 minutes covered, then remove the foil and bake for another 5-10 minutes until the broth is nice and bubbly and the dumplings have a slight crisp on the topAdd your garnish and serve up your delicious Dumpling Bake over a bed of white jasmine rice or noodles and enjoy!

This is a foolproof recipe, and worked out so well! I used spinach and carrot because I didn't have zucchini or bok choy which i why I know the recipe is pretty forgiving. Tasted great served on some jasmine rice. Thank you for the recipe; I know I will remake it. 

(also subbed rice vinegar for regular vinegar and used brown sugar for the sugar)

This was great!!  I subbed green beans for the zucchini, but otherwise followed everything. Great flavor to the curry broth!  Hubby loved it.

That was seriously delicious and so easy to put together.
Love a good on pan meal that tastes that good

This was the easiest, tastiest, most beautiful meal. Just delicious! I would serve it with a side of basmati rice to soak up all that delicious sauce. I also used pea pods (sliced) instead of zucchini

I looooved this. I made a couple of adjustments based on what I had: I used coconut aminos instead of soy sauce, I had bamboo shoots instead of bock choy; and I added an extra 10 minutes at 450F at the end. SO GOOD. I will be making this again and again.

Delicious and so easy! Next time without the extra water, that’s really not necessary

This was delicious!  And so easy!  I made the sauce exactly as written, but only had fresh dumplings so reduced the cook time to 30 minutes.  They were cooked perfectly.  I will be making this again and again!  And I’ll be making the sauce for other dishes - it beats the sauce I make for Thai red curry chicken

https://content.jwplatform.com/videos/uNW3S8Yb.mp4

Top 4 dump and bake recipes from across the web

The most viewed dump and bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Curry Chickpea Casserole (Dump & Ba...

Dump and Bake Coconut Tofu

Taco Rice Casserole

Dumpling Bake (Viral One Pan Dumpli...

Top 4 dump and bake recipes from across the web

The most viewed dump and bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Curry Chickpea Casserole (Dump & Ba...

Dump and Bake Coconut Tofu

Taco Rice Casserole

Dumpling Bake (Viral One Pan Dumpli...

The most viewed dump and bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine