Vegan Pierogi Recipe

Vegan pierogi are a delightful and comforting dish, perfect for any meal. Below is a detailed recipe for making vegan pierogi filled with a creamy potato mixture.

Ingredients

For the Dough:

• 2 ½ cups (310 g) all-purpose flour
• ½ teaspoon (2 g) salt
• 2 tablespoons (30 ml) oil (olive or vegetable)
• 1 cup (236 ml) warm water

For the Filling:

• ½ lb (227 g) Yukon Gold potatoes
• 1 medium onion, minced
• 3 cloves garlic, minced
• 2 tablespoons (28 g) vegan butter
• 2 tablespoons (8 g) nutritional yeast
• Salt and pepper to taste

For Cooking:

• Water for boiling
• Oil for pan-frying

Instructions

Prepare the Potatoes:

• Peel and chop the potatoes into equal-sized chunks. Boil in a pot of salted water for about 15 minutes or until tender. Drain and let cool slightly.

Make the Dough:

• In a large bowl, combine the flour and salt. Gradually add warm water and oil, mixing until a soft dough forms. Knead on a floured surface for about 5 minutes until smooth. Cover with plastic wrap and let rest in the fridge for about 20 minutes.

Make the Filling:

• In a skillet, heat a tablespoon of oil over medium heat. Add the minced onion and garlic, cooking until soft and translucent.
• In a large bowl, mash the cooked potatoes with the sautéed onion and garlic, vegan butter, nutritional yeast, salt, and pepper until smooth. Let cool in the refrigerator for about 15 minutes.

Form the Pierogi:

• Roll out the dough on a floured surface to about ⅛ inch thick. Cut out circles using a glass or cookie cutter (approximately 3 inches in diameter).
• Place about a tablespoon of filling on one half of each circle. Moisten the edges with water and fold over to seal, pinching the edges tightly.

Cooking the Pierogi:

• Bring a large pot of salted water to a boil. Drop in pierogi in batches (do not overcrowd). Cook until they float to the surface, then continue cooking for an additional 3-4 minutes.
• Remove with a slotted spoon and drain.

Pan-Fry (Optional):

• Heat some oil in a skillet over medium-high heat. Add boiled pierogi and fry until golden brown and crispy on both sides.

Serve:

• Enjoy your vegan pierogi hot, optionally topped with caramelized onions or served with vegan sour cream.

Tips

• Ensure that potatoes are fully cooked before mashing to avoid any crunchy bits.
• You can freeze uncooked pierogi for later use; just boil them straight from frozen when ready to eat.

This recipe yields approximately 16 to 18 pierogi, perfect for sharing or meal prep!