Dope Dumplings Vegetable Casserole

veggie casserole with dope dumplings

This is a two-part recipe and it serves 5-6.  The cannabis is found only in the dumplings, so if you have any dinner guests who can’t partake, just serve them a plate without dumplings. Enjoy!

Part I: Veggie Casserole


  • 8 ounces parsnip peeled and sliced
  • 3 carrots
  • 2 sticks celery sliced
  • 1 leek sliced
  • 2 ounces butter
  • 1 large onion peeled and chopped
  • 1 can washed baked beans
  • 1 crushed garlic clove
  • 1 ounce flour
  • 1 pint of stock
  • ¼ pint white wine
  • 7 ounces button mushrooms
  • 1 teaspoon mixed herbs
  • salt and black pepper


Peel and chop the vegetables before setting your oven to 350°F.

Melt the butter in a large pan, add the garlic and onions and cook until soft. Stir in the flour and cook for a few minutes, then remove from the heat and add the wine and stock, followed by the remaining ingredients. Now put it into a casserole dish, cover and cook for an hour.

Part II: Dope Dumplings


  • 4 ounces self-rising flour
  • 1 ounce butter 2 ounces grated cheese
  • 1 teaspoon mustard powder
  • 1/8 ounce ground cannabis


Combine the flour, mustard and cannabis in a large bowl. Rub the butter into the flour and then stir in the cheese. Add a touch of water to make the dough soft — not sticky — and divide it into 10 evenly-sized balls. Drop them into the casserole dish after the first hour and remove the lid, allowing the dumplings and casserole to cook for an additional half hour.

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