Vegan Polish Breakfast Platter: A Mouthwatering Vegetarian Feast for Six

Allergens

Dairy-free, gluten-free, and nut-free options available (check product labels for allergens).

Ingredients

• 24 Pierogi (potato, cheese, and onion)
• 1 Vegan Kielbasa (cooked and sliced)
• 1 Zurek Soup (mushroom and vegetable broth based)
• 2 cups Sliced Cherry Tomatoes
• 1 Large Cucumber (sliced)
• 4oz Fresh Mushrooms (sautéed)
• 1 Bunch of Dill (chopped for garnish)
• 1 Lemon (for zest and juice)
• 2 Tbsp Olive Oil
• Salt and Pepper (to taste)

Instructions

1. Prepare the pierogi according to package instructions or your favorite recipe, then set aside.
2. Sauté the mushrooms in olive oil over medium heat for about 5 minutes, or until tender. Season with salt and pepper.
3. Assemble the platter by arranging pierogi, kielbasa, sautéed mushrooms, cherry tomatoes, cucumber slices, and a bowl of zurek soup on a large serving dish.
4. Garnish with chopped dill and lemon zest. Serve immediately.

Chef’s Insight

To enhance flavors, let the zurek soup sit for a while after making it, allowing the flavors to meld together.

Notes

This recipe is perfect for a weekend brunch or a special occasion with friends and family.