Delectable Vegan Polish Vegetable-Packed Pierogi Feast

Allergens

Gluten, Egg (or substitute with flax/chia egg)

Ingredients

• 1. 2 cups all
• purpose flour 2. 1/2 teaspoon salt 3. 1 egg (for the vegan option, use a flax egg or chia egg) 4. 1 cup warm water 5. 2 cups chopped seasonal vegetables (e.g., spinach, mushrooms, bell peppers) 6. 1 medium onion, finely chopped 7. 2 cloves garlic, minced 8. 1 tablespoon olive oil 9. Salt and pepper to taste 10. Fresh parsley, for garnish

Instructions

1. In a large bowl, mix the flour, salt, and egg (or flax/chia egg) until well combined. Gradually add warm water and knead until a smooth dough forms. Cover and let rest for 30 minutes.
2. In a separate pan, sauté onion and garlic in olive oil over medium heat. Add seasonal vegetables and cook until tender. Season with salt and pepper to taste. Remove from heat and set aside.
3. Divide the dough into two portions. On a floured surface, roll out one portion thinly, then cut into 2 inch circles using a round cookie cutter or glass. Repeat for the remaining dough.
4. Place a small spoonful of the vegetable mixture onto half of the dough circles. Moisten the edges with water and fold the dough over, sealing the edges tightly by pressing them together.
5. Cook the pierogi in a large pot of boiling salted water for 3 5 minutes or until they float to the surface. Remove and set aside.
6. Serve the pierogi hot with your choice of vegan sour cream and fresh parsley garnish.

Chef’s Insight

The secret to perfect pierogi is to ensure the dough is smooth and elastic while not overfilling them with the vegetable mixture.

Notes

Feel free to experiment with various fillings and seasonal vegetables for a unique pierogi experience.