These vegan pierogi are some of the tastiest pierogi you’ll ever have stuffed with smoky, grilled mushrooms, caramelized onion and garlic. Served with a dollop of cashew or tofu sour cream and a heaping pile of sauerkraut, this vegan pierogi recipe is hearty and satisfying for vegetarians and meat eaters alike!
Pierogi are one of my all-time favourite foods. Since leaving Canada it’s one of the foods that I’ve missed the most and always on my list of foods to be sure to have on every trip back there. You can’t beat the convenience of being able to walk into any supermarket and pick up a bag of frozen pierogi for a quick weeknight dinner.
Now my only option is to make them myself. I ain’t gonna lie; making vegan pierogi from scratch isn’t the most convenient thing in the world. I’d say it takes a good two hours and definitely a weekend-only project. But the results are totally worth it! You can make the filling exactly how you want it and be rest assured that they’re totally plant-based with no butter, sour cream or cheese to freak you out.
To make vegan pierogi you’ll need to start with a great dough. This is something I’ve struggled with in the past as other recipes I’ve tried turn out to be difficult to roll out thin enough or tore easily when wrapping. I then had an epiphany: why not try my vegan wonton wrappers to make pierogi?
Wonton wrapper dough uses just-boiled water to denature the proteins and make the dough less stretchy and less elastic. Not all pierogi dough recipes call for hot water but they should; it’s a dough that’s much easier to work with and roll out.
I use my pasta maker to save time and roll out the dough. Since the dough is so supple, it takes no more than 10 minutes to have it all rolled out and cut.
Making vegan pierogi is all about multi-tasking. While the dough is resting you can leave the onions in a pan to slowly caramelize, stirring them from time to time. Then get your mushrooms grilling. I used a grill pan to give them a nice smoky flavour, but you can use a regular pan if you don’t have a grill pan. The potatoes also need to be cooked. I nuked mine in the microwave so as not to have another pot on the stove and also to not add any extra moisture to the filling from boiling them.
Once all the elements have been prepared you can start stuffing! The recipe here makes about 25 pierogi from 10 cm (4 inch) circles. You can easily double the recipe to make more and freeze some for another day. They can be boiled directly from frozen and then pan fried as usual.
These vegan pierogi are delicious served with cashew sour cream and homemade sauerkraut (I made mine from a purple cabbage). A fresh salad or roasted root vegetables are great sides to have with these smoky mushroom and onion pierogi!
For the pierogi dough
- 1 ½ cups (190 grams) flour
- ½ cup (120 ml) just-boiled water
For the pierogi filling
- 2 – 3 tablespoons oil
- 2 medium onions, chopped
- 400 grams (14 oz) potatoes
- 250 grams (9 oz) meaty mushrooms (I used oyster mushrooms)
- 4 cloves of garlic, minced
- 1 teaspoon salt
- Pepper, to taste
- 2 green onions or a small bunch of chives, for serving
- Sauerkraut, for serving
For the cashew cream
- 1 cup (150 grams) raw cashews, soaked in water overnight
- ¾ cup (175 ml) water
- 3 tablespoons lemon juice
- 2 teaspoons apple cider vinegar
- 2 teaspoons soy sauce
- 2 teaspoons salt
- Put the flour in a bowl and pour over the water. Stir with a wooden spoon. When cool enough to handle, turn the dough out on the counter and knead for a couple of minutes until you have a soft ball. Cover with plastic wrap and set aside for 30 minutes.
- Heat a pan over medium-high heat and add 1 tablespoon of oil and the onions. Fry until soft and transparent then reduce the heat to medium low. Leave the onions to slowly caramelize, stirring from time to time, while you prepare everything else.
- Cook the potatoes either by boiling or in the microwave. I microwaved mine by pricking them with a fork and, putting them on a paper-towel lined plate and cooking for 10 minutes, flipping halfway through. Peel them when they’re cool enough to handle and mash them in a bowl.
- Heat a grill pan over high heat and grill the mushrooms for a couple of minutes on each side until soft and smoky. Cool on a plate and then finely chop them.
- Prepare the cashew sour cream by combining all the ingredients in a blender or food processor. Add more water if necessary to make it creamy. Refrigerate until ready to serve.
- By now the onions should be golden and sweet so add the garlic and fry for a few more minutes until soft. Combine the onions and mushrooms with the mashed potatoes, salt and pepper.
- Now roll out the dough. I work with about 1/3 of it at a time and pass it through a pasta maker. You can also roll it out by hand on a floured counter with a rolling pin. Try to get it as thin as possible – about ½ cm (1/8 inch). Cut the dough into circles using a pastry cutter or a glass. Mine measured 10 cm (4 inches). Dust them with flour and keep them covered under a towel until you’ve finished.
- Form the pierogi with about a teaspoon and a half of the filling the the centre of each wrapper. Wet half the wrapper with water and fold it over, pinching the edges together well. Keep the pierogi covered under a towel until you’ve made them all.
- Cook the pierogi in batches of 5 or 6 in boiling water until they float – just a minute or two. Heat a pan over medium heat and add a tablespoon or two of oil. Fry the boiled pierogi until golden brown on both sides. Remove to a paper towel-lined plate.
- Serve immediately with the cashew sour cream, sauerkraut and sprinkled with green onions or chives.
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Nutrition Information:Yield: 4 Serving Size: 6 pierogi
Amount Per Serving: Calories: 606 Total Fat: 26g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 20g Sodium: 2014mg Carbohydrates: 80g Fiber: 9g Sugar: 8g Protein: 17g
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