It was about 6 months since my last perogie. Have you tried locating vegan perogie in a store? For anyone that knows Studio Shim ... if we can't find it, we'll find a way to make our own.
In the summer of younger times, I remember making perogie with the help of a great family friend. I'm forever grateful for the skills I was taught from these summers but IS it like riding a bike; you never forget OR if you never use it; you lose it?
Ride that bike. Check out the recipes.
DOUGH by Vegan Soul Power
2 1/2 - 3 cups all-purpose flour, plus flour for dusting the work surface
1/2 teaspoon salt
1/4 cup sunflower oil or other neutral oil like vegetable
1 cup warm water
- Combine flour, salt, oil and water in a large bowl, and mix until dough forms a ball. If dough is dry, add more water, 1 tablespoon at a time, until moist. If dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth.
- On a floured work surface, knead dough 3 or 4 minutes or until elastic. Cover dough with plastic wrap and refrigerate for at least 30 minutes.
- Roll, cut, fill and cook pierogi.
Fill recipe by Studio Shim
You can boil about 4 pounds of potatoes and sauté onions with garlic & mix together. Or you can choose to roast. The perogie in the photo was filled with roasted veggies including sweet potatoes, onions, garlic more potatoes, salt, pepper. Mixed together until smooth. Add non-dairy milk if needed.
Putting it all Together:
- Place a spoonful of your filling of choice in the centre of each dough circle.
- Fold the circle in half and pinch the edges of the pocket shut so that each pierogi is in the shape of a half moon.
- Carefully drop the pierogies into the boiling water in small batches so you don’t overcrowd the pot.
- Boil for 8 minutes.
- Use a slotted spoon to scoop out the pierogie.
- Melt a spoonful of coconut oil or vegan butter in the sauté pan and sauté the boiled pierogies, turning once, until lightly browned on each side.
- Serve with vegan sour cream.
- Depending on how thin you can roll your dough and how much filling you make, this recipe can make anywhere from 25-50 pierogie.
- Prefer baked instead of boil & pan fry, crispier pockets.
Now I need some sour cream and you guessed it, hard to find at our local grocer. Try this...
Cashew Sour Cream by Oh She Glows
1 1/2 cups raw cashews, soaked
3/4 cup water
2 tablespoons fresh lemon juice
2 teaspoons apple cider vinegar
1/2 teaspoon fine sea salt
- Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
- Place the drained cashews in a high-speed blender.
- Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
- Transfer into a small, air-tight container and chill in the fridge. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month. I like to freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions.
- Add more water to thin if needed.
Served with chopped green onions & sautéed mushrooms or onions. Endless possibilities. Have you tried a fruit filled perogie? You should.