Vegan Pierogies
Dive into comfort food bliss with these homemade Vegan Pierogies, a plant-based take on the classic Eastern European dumpling! Made from a simple, egg-free dough, these pierogies are filled with a creamy and flavorful mashed potato mixture enhanced by sautéed onions, nutritional yeast, and savory spices. Boiled to tender perfection and optionally pan-fried for a golden, crispy edge, these pierogies are easy to make yet irresistibly indulgent. Perfect for weeknight dinners or a cozy meal, they pair beautifully with vegan sour cream or caramelized onions for an unforgettable plant-based feast. With just a handful of pantry staples and an hour of prep time, this recipe is a must-try for any vegan comfort food enthusiast!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.75 cup Water
- 2 tablespoons Vegetable oil
- 2 large Russet potatoes
- 1 medium Yellow onion
- 2 tablespoons Vegan butter
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
Instructions
In a large mixing bowl, combine the flour and salt. Gradually add the water and vegetable oil, mixing until the dough starts to come together.
Turn the dough out onto a floured surface and knead for 8-10 minutes, until it becomes smooth and elastic. Cover the dough with a damp towel and let it rest for 30 minutes.
Peel and chop the potatoes into chunks. Place them in a pot, cover with water, and boil until tender, about 15-20 minutes.
While the potatoes boil, finely chop the onion. Heat 1 tablespoon of vegan butter in a skillet over medium heat and sauté the onion until it becomes soft and golden, about 8 minutes.
Drain the potatoes and mash them until smooth. Stir in the sautéed onions, nutritional yeast, black pepper, and garlic powder. Adjust seasoning to taste, then set the filling aside to cool.
Roll out the rested dough on a floured surface to about 1/8-inch thickness. Use a round cutter (about 3 inches in diameter) to cut out circles.
Place about 1 tablespoon of the potato filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, then press the edges firmly to seal. If necessary, use a fork to crimp the edges.
Bring a pot of salted water to a gentle boil. Working in batches, cook the pierogies for 2-3 minutes, or until they float to the surface. Remove them with a slotted spoon.
For extra flavor, heat the remaining vegan butter in a skillet over medium-high heat and pan-fry the boiled pierogies until golden and crispy on both sides, about 2-3 minutes per side.
Serve the pierogies warm with your choice of vegan sour cream or caramelized onions as a topping.
Nutrition Facts
Calories |
2195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2649 mg | 115% | |
| Total Carbohydrate | 377.0 g | 137% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 12.3 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4071 mg | 87% | |
*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.
