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