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<b>Vegan Pierogies</b><br><br><br><br>
By: Veganized version similar to Grandma\\'s<br><br>
Category: Main Dishes - Pasta<br><br>
This recipe is suitable for a: vegetarian/vegan diet.<br><br><br><br><b>Ingredients:<br><br>
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Dough:<br><br>
1 cup white flour<br><br>
1 cup whole wheat pastry flour (or use all white flour for lighter dough)<br><br>
6 oz silken soft tofu<br><br>
2 tablespoon olive oil<br><br>
1/2 teaspoon salt<br><br><br><br>
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Filling:<br><br>
2 potatoes, cooked & mashed (1/2 cup instant or leftover mashed potatoes is fine too)<br><br>
1 cup firm tofu, drained crumbled with fingers or fork until small like cottage cheese<br><br>
1 onion, minced & sauteed in margerine until clear and starting to brown<br><br>
1 Tb. vegan mayonaise<br><br>
1 tablespoon margerine, melted<br><br>
1 teaspoon sugar (optional)<br><br>
1/4 teaspoon salt (see note at end)<br><br>
1/2 tsp onion powder<br><br>
pepper, to taste<br><br><br><br><br><br><b>Instructions:<br><br>
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Mix all dough ingredients together to form a smooth, slightly moist dough. Add more flour if it is too wet, more tofu or some water if it is too dry. Set aside to rest.<br><br><br><br>
For filling:<br><br>
While potatos are warm, mash well and add remainder of filling ingredients. Mix well.<br><br><br><br>
Put a large pot of water on to boil.<br><br><br><br>
Cut dough into 24 equal size pieces and roll into balls. Roll each ball out with a rolling pin fairly thin into an oval shape. Place a rounded tablespoon of potato mixture on each piece of dough and pull one side of the dough to the other, forming a half moon with the potato mixture enclosed.<br><br>
Brush edge with soymilk, press with fingers to seal.<br><br>
Place several pierogi in boiling water at a time stirring gently. Wait until they float and cook about one minute more.<br><br><br><br>
Remove with slotted spoon.<br><br><br><br>
Toss with oil to prevent sticking, and use later. Or transfer imediately to a lightly oiled non-stick skillet. Pan fry until starting to brown, turn and brown other side.<br><br><br><br>
While pierogi are cooking, sautee 1 cup sliced leeks, or chopped white onion with as much margerine as you're comfortable using (these are comfort food - no one claimed they were healthy).<br><br><br><br>
Add buttery onions or leeks to fried perogies and serve.<br><br><br><br>
(Some people skip the frying part and just toss with sauteed onions after boiling - not as much flavor but probably slightly healthier)<br><br><br><br><br><br><b>Additional comments:<br><br>
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*I normally use little to no salt in my cooking, so you may need to taste and adjust for this recipe - I estimated the amount.<br><br><br><br>
**Optional: Some prefer to serve with sour cream (not my favorite but traditional in some arras I guess) If you like Sour Cream, toss hot perogies and some sauted onions in several Tbsp of Tofutti's Sour Supreme, add onion powder to taste and serve<br><br><br><br><br><br><br><br>
For a printable version of this recipe click the post # in the upper right hand corner.<br><br>
You can rate this recipe using the drop-down menu in the upper right hand corner.
 

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Is the mayo really important to the taste? I'm tempted to make these, but I don't use mayo at all and it seems like a waste to buy a whole jar for one Tb.
 

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<span style="color:#008000;">My old neighbor used to make pierogies sometimes. It is a labor-intensive task, but oooooh so yummy. At the time, I used real sour cream on them....so I am happy to see this recipe!<br><br>
So good on a cold day! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"></span>
 

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i see a lot of people going crazy over these things, i can't stand them ......... except for the cherry kind grandma makes with her own cherries, but i haven't had those in 5 or 6 years
 

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You are a good woman! <img alt="" class="inlineimg" src="/images/smilies/hungry.gif" style="border:0px solid;" title=":hungry:"><br><br><br><br>
I grew up on home-made perogies. This looks like a nice vegan alternative. Thanks for posting it.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>misq17</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Is the mayo really important to the taste? I'm tempted to make these, but I don't use mayo at all and it seems like a waste to buy a whole jar for one Tb.</div>
</div>
<br><br><br>
anyone?
 

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Discussion Starter · #7 ·
It works instead of eggs to hold the filling together. If you use egg replacer or something, try that instead... I just don't use egg replacer and was experimenting and found that it works...
 

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Those sound awesome! I don't think I'll be able to get the elderly Ukrainian women at my parish to use the recipe for the Pirohi sale ... but I can definitely make those at home as a great alternative!<br><br><br><br>
Thank you thank you thank you thank you!!!!<br><br><br><br>
Oh ... and by the way ... Thanks a lot!
 

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These. Are. GREAT. I admit, I did deviate a bit from the recipe as posted...I just used potatoes, and I used ricemilk and egg replacer in the dough [because I forgot to get silken tofu at the store]. But they were fantastic. I put some Tofutti sour cream on them and some chopped shallot greens from my garden. Oh, and it made about 4,000,000,000 perogies. This will feed Morgan and I for 2 days at least...mmm...I'm thinking of putting some sauerkraut and/or Tofurkey beer brats on the side.
 

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I've tried this and it's great though I did add some sea salt for seasoning. I also sauteed some finely cut onions and sweet red peppers and added them in the mixture. Really good. I guess you could do the same with mushrooms. Just as long as you finely cut. YUM!
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Elena99</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I used to love pierogies when I still ate dairy. I'll have to try that once I get a bigger kitchen.</div>
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That recipe looks delish!<br><br><br><br>
But if you are too lazy to make these, vegan perogies do exist. They have just potato and onion for filling - no eggs, no dairy. My local grocery store has them in their own brand.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>brahmacharya</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
These. Are. GREAT. I admit, I did deviate a bit from the recipe as posted...I just used potatoes, and I used ricemilk and egg replacer in the dough [because I forgot to get silken tofu at the store]. But they were fantastic. I put some Tofutti sour cream on them and some chopped shallot greens from my garden. Oh, and it made about 4,000,000,000 perogies. This will feed Morgan and I for 2 days at least...mmm...I'm thinking of putting some sauerkraut and/or Tofurkey beer brats on the side.</div>
</div>
<br><br><br>
Next time you make them you can also use sauerkraut as filling! Sauerkraut filled pirohi/pierogies are great with a really spicy mustard!
 

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could you add nutritional yeast to the filling make it cheesier? hmmm <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Discussion Starter · #19 ·
I have tried these with a sauerkraut/potato filling and that is SOOOO good.<br><br><br><br>
They do take quite a while from start to finish, though I have no estimate of how long...<br><br><br><br>
And I think nutritional yeast would definitely add a more "cheesy" taste though I haven't tried it, I was never a fan of the more 'cheesy' style of pierogies anyway. Try it though, it might be pretty good!
 
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