Vegan Polish Dinner: Mushroom Stuffed Pierogi with Creamy Cashew Gravy and Roasted Vegetable Medley

Allergens

Soy (in some vegan cheeses) - Cashew (in cashew gravy)

Ingredients

• 2 cups all
• purpose flour
• 1/2 cup water
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 lb mixed mushrooms, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup vegan cheese, shredded (e.g., Daiya)
• 1/4 cup fresh parsley, finely chopped
• Salt and pepper to taste
• 1 cup raw cashews, soaked
• 2 cups vegetable broth
• 1 tablespoon nutritional yeast
• 2 tablespoons olive oil
• 1 lb assorted vegetables (e.g., carrots, zucchini, bell peppers)
• Salt and pepper to taste

Instructions

1. a. In a large mixing bowl, combine flour, water, and salt. Knead until a dough forms. Cover with plastic wrap and let rest for 30 minutes. b. In a pan over medium heat, sauté onions and garlic until translucent. Add mushrooms and cook until tender. Stir in vegan cheese and parsley season with salt and pepper to taste. Set aside. c. Roll out dough and cut into 12 rounds. Spoon filling onto half of the rounds, then top with remaining dough rounds. Press edges together to seal, and set aside. d. Bring a large pot of water to a boil. Cook pierogi in batches for 3 minutes or until they float. Remove and set aside. e. Blend soaked cashews, vegetable broth, nutritional yeast, and olive oil until smooth and creamy. Heat in a pan over medium heat. f. Toss vegetables with olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for 20 25 minutes or until tender. g. Serve pierogi alongside cashew gravy and roasted vegetable medley. Garnish with fresh parsley and enjoy!

Chef’s Insight

To create a smooth and creamy cashew gravy, blend until silky and velvety - Cook the pierogi in batches to prevent them from sticking together

Notes

Customize the vegetable medley to your preference or seasonal availability