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Vegan Pierogis

Pierogis are polish dumplings stuffed with a filling of traditionally meat or sauerkrauts and potatoes. I like to make mine with either potatoes and beans or a mince vegan meat with flavors of Mexico. Pierogis are great for kid’s school lunch or for a picnic or a snack. I like to always have pierogis in the freezer.

 

 

 

 

 

 

 

Makes about 24 pierogis

  • 200 g butter
  • 2 ½ cups almond milk
  • 1 package active dry years
  • 1 tsp sugar
  • 1,5 tsp salt
  • 6 ½ cups white spelt flour or all-purpose flour + some extra for kneading

Filling:

  • I bag Quorn minced meat
  • 2 tbsp. olive oil
  • 2 yellow onions, minced
  • 1 red pepper, diced
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 2 tsp ground cumin
  • 1 tsp ground chili powder
  • 3 tbsp. tomato puree
  • ¾ cup water
  • 1 tbsp. corn starch
  1. Melt butter in a pot on medium heat and add milk once it’s melted.
  2. Mix flour, salt, sugar and yeast on a large bowl and mix.
  3. Add milk and butter and begin mixing.
  4. Work dough either by hand or in a kitchen aid until dough begin to let go of bowl.
  5. Cover with a kitchen towel and leave to rise for 45 minutes.
  6. Prepare filling.
  7. Heat oil a skillet and cook onion and garlic until soft and translucent. Add Quorn, tomato puree and all spices and water and cook for 15 minutes or medium heat.
  8. Mix corn starch with a little water and add to filling and stir in a cook for 1 minute.
  9. Preheat oven top F400
  10. Knead dough for a few minutes on a surface sprinkled with flour to prevent it sticks.
  11. Divide dough into four parts.
  12. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter.
  13. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal with the back of a fork Repeat with remaining dough and filling.
  14. Place pierogis on a parchment paper on a cookie sheet
  15. Brush each pierogi with a little almond milk
  16. Bake in middle of oven for about 12 minutes or until they are golden brown

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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