Best 2 Vegan Pierogies Recipes

VEGAN SAUERKRAUT PIEROGIES

Steps:

• For the Filling:.
• I bought the bottled type of sauerkraut, so first drain the sauerkraut and then rinse it well in warm water.
• Squeeze it dry and chop fine.
• Saute the shallots in the margarine until tender.
• Add the sauerkraut and vegan sour cream.
• Season with salt and pepper.
• Cook on low for 15 minutes or until the sauerkraut is tender and the flavours have all blended. "Do not over cook!".
• Chill this in the fridge until cold.
• Now prepare the dough for the pierogies.
• Roll the dough out with a rolling pin and cut into circles. Its up to you what size you make these. I like the 3 1/2 to 4 inch size. You can use a biscuit cutter or a glass as your cutter.
• Place the sauerkraut filling in the middle of the dough circle and fold the dumpling in half and seal the edges thoroughly. You don't want the filling to leak out.
• Remember as you make the dumplings, don't let them touch one another, they stick together easily. Cover the dumplings with a clean tea towel to keep from drying out.
• Cook these for 5-8 minutes.they should float up to the surface of the water when done.
• I cook about 6-8 at a time so the dumplings don't become crowded in the pot.
• When the pierogies are finished, I like to put them in a casserole dish that has been greased with margarine.
• I also like to layer the pierogies melted vegan margarine, onions and turkey bacon. Put into a moderate oven and warm through.
• You can also fry these if you like a crunchier pierogie.
• Serve with vegan sour cream.
• Bon Appetit!

VEGAN PIEROGIES

Steps:

• To make the dough, mix all the ingredients in a bowl and knead until smooth. You may need to add more water. Set aside and cover with a clean, dry towel for 30 minutes.
• While the dough is resting, heat the oil in a large pan over medium heat. Add the garlic and sauté until fragrant. Add the onions and cook until translucent. Then, add the carrots, celery, potatoes and seasonings.
• Stir well to combine and cover, venting the lid slightly. Check on the vegetables after a few minutes. If they seem to be browning quickly, turn the heat down a bit. Stir every few minutes and check the potatoes for doneness. Once they are fork-tender, add the peas, cook for another couple minutes, and turn off the heat.
• Dust a work surface with flour and roll out half of the dough as thin as you can get it. Using a cookie cutter or the can from the peas, cut out circles and set aside. Knead the leftover dough into a ball and roll out again. Do this again with the other half of the dough until it is all or mostly used up.
• Take a circle of dough and roll out a little more with your rolling pin to make it thinner and wider. You'll be able to use more filling this way. Dip your finger in water, and wet the edges of half of the circle. Spoon on some of the filling, and pinch the pocket shut, forming a half moon.
• Once all of the pierogis are stuffed and sealed, bring a pot of water to a boil. As it comes to a boil, get a large pan ready to fry the pierogis. Turn the heat to medium and add 2-3 tsp of margarine to the pan to melt.
• Once the water is boiling, drop in as many pierogis as you think will fit into the frying pan. Usually 8-10 at a time is ok. When they rise to the top, skim them off and drop them into the heated frying pan. Cook for about 3-5 minutes on each side until browned and crispy. Transfer to a plate and keep in a warmed oven until all of the pierogis are done. Continue to cook in batches, adding more margarine to the pan as needed.