Vegan Polish Mushroom Stuffed Pierogi with Creamy Cashew Gravy and Sauteed Kale

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups all
• purpose flour
• 1/2 teaspoon salt
• 1/2 cup vegan butter
• 1/2 cup water, cold
• 2 cups sliced mushrooms (white or cremini)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme leaves, minced
• 1/4 cup soy sauce
• 2 tablespoons lemon juice
• 1 cup raw cashews, soaked
• 3 cups almond milk
• 2 cups kale, chopped
• Salt and pepper to taste

Instructions

1. In a large bowl, mix the flour and salt. Cut in the vegan butter until the mixture resembles coarse crumbs. Gradually add water, mixing until the dough comes together. Shape into a disc, wrap in plastic, and chill for 30 minutes.
2. In a skillet over medium heat, saute onions, garlic, and thyme until softened. Add mushrooms and cook until tender. Stir in soy sauce and lemon juice, then set aside to cool.
3. Blend soaked cashews with almond milk until smooth and creamy. Season with salt and pepper.
4. Assemble pierogi by rolling out the dough and cutting into circles. Add a spoonful of mushroom filling to each, then fold and seal the edges. Boil for 2 minutes in a large pot of boiling water, then drain. e) Saute kale in a skillet over medium heat until wilted. Season with salt and pepper. f) Heat cashew gravy in a saucepan until hot. Serve pierogi with gravy and sauteed kale.

Chef’s Insight

To achieve the perfect texture for the pierogi dough, avoid overworking it during mixing and rolling.

Notes

Use fresh ingredients for the best flavor. - Adjust seasoning to taste before assembling pierogi.