Vegan Cheese Pierogi
Dive into comfort food heaven with these delicious Vegan Cheese Pierogi, a plant-based twist on the classic Polish dumplings. Featuring a silky homemade dough filled with a creamy potato and vegan cheese mixture, this recipe is absolutely packed with flavor thanks to nutritional yeast, garlic powder, and onion powder. Each pierogi is boiled to tender perfection before being sautéed in vegan butter for a golden, crispy finish. Garnished with fresh chives, these savory pockets are perfect as a main dish or appetizer. Easy to make and entirely dairy-free, this recipe is ideal for vegan comfort food enthusiasts and anyone looking to explore traditional flavors with an innovative and cruelty-free twist. Perfect for cozy family dinners or special occasions!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Water
- 0.25 cup Plant-based milk
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 3 medium Potatoes
- 0.25 cup Nutritional yeast
- 0.5 cup Vegan cream cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegan butter
- 2 tablespoons Chives
Instructions
In a large bowl, combine all-purpose flour and salt.
Add water, plant-based milk, and olive oil to the flour mixture. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes until it's smooth and elastic.
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Peel and chop the potatoes into small chunks. Boil in a pot of salted water until tender, about 15 minutes.
Drain the potatoes and mash them with vegan cream cheese, nutritional yeast, garlic powder, onion powder, and black pepper until smooth. Adjust seasoning if necessary.
Roll out the rested dough on a lightly floured surface to about 1/8-inch thickness.
Using a round cutter (about 3 inches in diameter), cut out circles from the dough.
Place a heaping teaspoon of the potato and cheese filling in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, using a little water if necessary.
Bring a large pot of salted water to a boil and add pierogi in batches. Cook until they float to the surface, about 3-4 minutes.
Remove pierogi with a slotted spoon and set aside.
In a skillet, melt vegan butter over medium heat and sauté pierogi until golden brown on both sides, about 2 minutes per side.
Garnish with chopped chives before serving.
Nutrition Facts
Calories |
2290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.8 g | 113% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3289 mg | 143% | |
| Total Carbohydrate | 325.5 g | 118% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 7.8 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 310 mg | 24% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3722 mg | 79% | |
*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.
