Monday, March 14, 2011

Vegan Perogies!

I looked to these two recipes for inspiration: #1
and #2.

They both look awesome, but I simply don't have all their ingredients on hand.

Another Vegan Perogie recipe:

2 cups white flour
1/4-1/2 cup Earth Balance margarine (I used about 1/3 but could have used more)
3 Tbs water (I used at least 5 but you may need more or less)
1/2 tsp salt

Cut the margarine into the flour with a fork. Add the salt and water and mix with the fork. The dough shouldn't be sticky. Put it in the fridge while you make the filling.

5 small/med. Yukon Gold potatoes, cooked/microwaved until soft
1 onion, half minced browned; half julienned and browned
2 Tbs Earth Balance margarine
2 Tbs Nutritional Yeast
2 Tbs Vegan cream cheese, optional though it's good
1/4 to 1/2 cup Daiya Mozzarella or Cheddar (I used Mozzarella)
1/2 teaspoon salt
pepper, to taste
Splash of plant milk, if needed

Mash the potatoes with the yeast, margarine, salt, pepper, and onion. Add the cream cheese and/or Daiya if using. Add a splash of milk if it needs smoothing out. Taste for more salt and/or pepper.

Divide the dough into about 16 portions. Roll into a ball and flatten with your fingers as this as you can get it without tearing it. Place it in your palm and put 1/2 to 1Tbs of the filling in the center. Pinch the edges together firmly.

Boil in salted water for about 5 minutes. Once they float, cook them for a minute or two longer. You can pinch a corner off to taste test if you want. Drain.

Pan-fry in oil or butter until browned on both sides. Top with onions and serve with vegan sour cream!

No comments:

Post a Comment