Vegan Pierogi with Mushroom Filling (pasta dumplings)

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Recipe for vegan pierogi (stuffed pasta pockets/ vegan ravioli) with a mushroom potato filling. It’s very delicious and original from grandma‘s kitchen! 

recipe for easy vegan pierogi with mushroom filling, polish pasta dumplings, vegan ravioli, mushrooms, spinach, delicious, simple, gluten-free, egg-free, dairy-free, healthy

Vegan Pierogi with Mushroom Filling

Do you know this feeling, when a certain dish or just the smell of a certain dish reminds you back to your childhood in just a few seconds? That’s how I feel about this dish: Vegan Pierogi!

Since I always share my recipes with a great passion, it was very important to me to share this delicious recipe for vegan pierogi with you, which I eat and love since my childhood.

recipe for easy vegan pierogi with mushroom filling, polish pasta dumplings, vegan ravioli, mushrooms, spinach, delicious, simple, gluten-free, egg-free, dairy-free, healthy

Vegan Pierogi are stuffed pasta dumplings (vegan ravioli), which my Polish grandma cooks very often and which I always loved. At grandma’s Home, it always tastes the best, right? That’s why I made it to my mission to create one of my favorite dishes myself. Of course in a vegan, healthy and delicious version.

recipe for easy vegan pierogi with mushroom filling, polish pasta dumplings, vegan ravioli, mushrooms, spinach, delicious, simple, gluten-free, egg-free, dairy-free, healthy

The dough of these vegan pasta dumplings is just made of pasta dough, similar to my recipe for “vegan ravioli hearts” and the filling can be varied as you wish. You can serve them as a starter to a salad or as a main dish. I also like them in combination with my “garlic-basil-parsley pesto“. Anyways, you can also fill these vegan pierogi with any fillings you like. You can add different vegetables, or vegan cream cheese, or pesto. Just be creative because, you know, it’s all about mix and match, right?
If you’ve ever tried these vegan ravioli, you‘ll definately know why I love them so much.

recipe for easy vegan pierogi with mushroom filling, polish pasta dumplings, vegan ravioli, mushrooms, spinach, delicious, simple, gluten-free, egg-free, dairy-free, healthy

So now let’s go directly to the recipe for these vegan vegan pierogi. If you like you can leave a comment, if you maybe already know this dish or which dish reminds you of your childhood. Would love to know it.

Vegan Pierogi with Mushroom Filling (polish pasta dumplings)

Recipe for vegan pierogi (stuffed pasta pockets/ ravioli) with a mushroom potato filling - very delicious and original from grandma‘s kitchen! 🙂
5 from 5 votes
Print Pin Rate
Course: Basics, Lunch & Dinner, Main Course, Side Dish
Servings: 4
Author: Bianca Zapatka

Ingredients

For the dough:

  • 300 g light flour (I used spelt flour)
  • 150 ml warm water
  • 50 g soy yogurt unsweetened
  • 1 tsp olive oil
  • 1 pinch of salt

For the filling:

  • 300 g potatoes or sauerkraut
  • 150 g mushrooms
  • 1 onion
  • 150 g soy quark or vegan cream cheese
  • salt & pepper
  • herbs
  • oil or vegan butter (for frying)

Topping:

  • pesto
  • spinach
  • parsley

Instructions

  • First, mix flour and salt in a bowl and form a hollow in the middle.
  • Stir water, soy yoghurt and olive oil in another bowl. Then pour into the hollow of the flour and stir with a fork.
  • Place the mixture on a floured surface and knead with wet hands to a smooth, elastic dough. (If the dough is too dry, add a little bit more water or soy yoghurt and if it should be too moist, add a bit more flour.)
  • Then form the dough to a ball, wrap it in cling film and leave to rest in the fridge for about 1/2 hour.
  • In the meantime, cook potatoes until soft for the filling. Then drain off the cooking water and peel the potatoes. (Optionally you can also make them with sauerkraut).
  • Peel the onion and cut into small cubes.
  • Clean and cut mushrooms, too.
  • Heat some oil or vegan butter in a pan and fry onions and mushrooms for about 10-15 minutes.
  • Then let the mushroom-onion mixture cool a little bit and purée with potatoes and soy quark in a blender. Season with salt, pepper and herbs to taste.
  • Remove the pasta dough from the fridge and roll it out thinly with a rolling pin on a floured surface.
  • Cut out circles with a pasta or cookie form.
  • Then brush a circle with a little bit of water and spread the filling with a teaspoon in walnut size on the middle of the circle.
  • Fold the filled circle and press the edges well.
  • Once all the pierogi are prepared, bring a large pot of salted water to a boil and cook the pierogi for about 4-6 minutes on low heat.
  • Then remove the pierogi with a skimmer and drain well.
  • Finally, just heat some oil or vegan butter in a pan and roast the pierogi until crispy. If you like, you can also fry some more onions or garlic.
  • Serve them with pesto, spinach and fresh parsley or just by themselves.
  • Enjoy!

IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THIS PICTURE, IF YOU LIKE! 😊

recipe for easy vegan pierogi with mushroom filling, polish pasta dumplings, vegan ravioli, mushrooms, spinach, delicious, simple, gluten-free, egg-free, dairy-free, healthy

12 Comments

  1. Avatar 26. February 2018 / 2:22

    It looks so delicious!! And I love that you recreated the recipe of your grandma. 🙂

    • fitness_bianca 26. February 2018 / 11:33

      Thank you Ela!
      I‘m happy that you like it ?

  2. Avatar
    Cecile
    26. February 2018 / 4:01

    With a french Russian mom, pierogi, salmon coulibiac and bortsch are some of my favorite childhood food. I never tried to make vegan pierogi, so I’m really excited to find your post!

    • fitness_bianca 26. February 2018 / 11:33

      Hi Cecile,
      So glad that you like Pierogi, too.
      I think the vegan version is also very delicious ?
      I hope you‘ll like it.
      Much love,
      Bianca ❤️

  3. Avatar 1. March 2018 / 4:16

    I haven’t had pierogi since becoming vegan so I love this recipe! They look absolutely perfect! Thanks for sharing, Bianca!

    • fitness_bianca 1. March 2018 / 12:00

      Hi Nisha,
      Glad that you like pierogi ?
      Would love to hear your feedback if you try the recipe!
      Much love,
      Bianca ❤️

  4. Avatar
    Agata
    5. March 2018 / 14:41

    Wow! Great recipe! In Poland we eat pierogi with mushrooms for Christmas, but we put them to borsch and this is one of our most popular Christmas dishes. It’s amazing you can cook both vegan and traditional dish 😀

    • fitness_bianca 6. March 2018 / 9:13

      Hi Aga,
      Glad to read that you like pierogi ?
      It’s really one of my favorite dishes and so versatile because you can always make another filling ?
      Much love,
      Bianca ❤️

  5. Avatar 4. November 2018 / 16:48

    Pierogi are so delicious but I have avoided them for a long time – but your recipe is simply fabulous and healthy!! Just as a side – I subbed in Bob’s Red Mill gluten free flour and your recipe worked great!

    • Bianca Zapatka 5. November 2018 / 12:46

      Thank you, Tina! I’m absolutely in love with ravioli and pierogi. So glad that you liked this recipe too and that you made it gluten-free. 🙂
      Lots of love, Bianca

  6. Avatar 14. January 2019 / 16:54

    I LOVE this recipe! I’ve made it a handful of times now, and it’s a big winner every time. It’s a bit time consuming, so I try to make it ahead of time if I can (get the pierogies all stuffed, and then just stick them in the fridge until I’m ready to cook them). I always serve it with some sauerkraut and it’s the perfect combination. Thank you so much for sharing!

    • Bianca Zapatka 16. January 2019 / 19:47

      I love making them with sauerkraut too! Thanks for the reminder 😀 I also use to make them ahead, so you can always have yummy pierogi in any situations 😛 Thank you for your comment. <3

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