Vegan Pierogi with Mushroom Filling (pasta dumplings) #vegan #recipevegetarian

Formula for veggie lover pierogi (stuffed pasta pockets/vegetarian ravioli) with a mushroom potato filling. It's exceptionally delectable and unique from grandmother's kitchen!

Do you know this inclination, when a specific dish or simply the smell of a specific dish reminds you back to your youth in only a couple of moments? That is the manner by which I feel about this dish: Vegan Pierogi!

Since I generally share my plans with an extraordinary enthusiasm, it was critical to me to share this scrumptious formula for vegetarian pierogi with you, which I eat and love since my youth.

Veggie lover Pierogi are full pasta dumplings (vegetarian ravioli), which my Polish grandmother cooks frequently and which I constantly adored. At grandmother's Home, it generally tastes the best, correct? That is the reason I made it to my main goal to make one of my preferred dishes myself. Obviously in a veggie lover, solid and tasty rendition.

The mixture of these veggie lover pasta dumplings is simply made of pasta batter, like my formula for "vegetarian ravioli hearts" and the filling can be differed as you wish. You can serve them as a starter to a plate of mixed greens or as a primary dish. I additionally like them in mix with my "garlic-basil-parsley pesto". In any case, you can likewise fill these vegetarian pierogi with any fillings you like. You can include various vegetables, or veggie lover cream cheddar, or pesto.
Vegan Pierogi with Mushroom Filling (pasta dumplings) #vegan #recipevegetarian
Also try our recipe Fresh Cucumber Roll-ups #vegan #recipevegetarian


  • 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


  1. First, mix flour and salt in a bowl and form a hollow in the middle.
  2. Stir water, soy yoghurt and olive oil in another bowl. Then pour into the hollow of the flour and stir with a fork.
  3. 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.)
  4. Then form the dough to a ball, wrap it in cling film and leave to rest in the fridge for about 1/2 hour.
  5. 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).
  6. Peel the onion and cut into small cubes.
  7. Clean and cut mushrooms, too.
  8. Heat some oil or vegan butter in a pan and fry onions and mushrooms for about 10-15 minutes.
  9. 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.
  10. Remove the pasta dough from the fridge and roll it out thinly with a rolling pin on a floured surface.
  11. Cut out circles with a pasta or cookie form.
  12. 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.
  13. Fold the filled circle and press the edges well.
  14. 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.
  15. Then remove the pierogi with a skimmer and drain well.
  16. 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.
  17. Serve them with pesto, spinach and fresh parsley or just by themselves.
  18. Enjoy!

Read more our recipe Mediterranean Quinoa Salad #vegan #recipevegetarian

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