Yesterday, I didn’t feel like writing. Essentially, I had the afternoon free, and wasn’t sure how I wanted to spend my time. That said, I kept craving “Stella’s”- a tiny little Polish pub in town, that has amazing hand crafted perogies. But I shook off the urge- perogies aren’t vegan.
Or could they be…..
And so my day, became an experiment:
“How to make vegan perogies!”
I figured making pergoies from scratch might be taxing, nevermind vegan perogies (wanting that authentic ‘cheese’ flavor). But much to my surprise, I nailed it!
My glass of red was pretty good, too!
These perogies have a filling that stands strong, even though the dough is refreshingly light. One of the key ingredients is my use of organic spelt flour. Spelt flour is more nutritious than ordinary all purpose flour, and has a bit of sweet flavor. In addition, while the flour has a nutritional profile closer to wheat flour, it’s smooth and easy to work with. I heart spelt flour!
The other key ingredient in this vegan perogie dish, is the use of nutritional yeast flakes. If you’re veg or vegan and reading this, you probably have some in your pantry. For those who are unfamiliar, this beautiful product gives dairy free dishes “cheese flavor.”
Nutritional yeast is found in most stores that care about marketing healthy food- you’ll easily find it at Whole Foods or Trader Joe’s. Nutritional yeast is a pure strain of yeast, called Saccharomyces cerevisiae- it’s in the same family as edible mushrooms.
To be clear, nutritional yeast, does not contain active yeast. The nutritional benefits of these little flakes, are outstanding- one serving (two tablespoons) provides 60 calories, 9 g of protein (a complete protein, providing all nine amino acids), and is a great source of B12.
Now that I’ve gone over some of the key ingredients ~ let’s get to making these beauties!
Side note* I’ll admit, this recipe is a bit time consuming. But anything worth having, usually takes some effort. That said, perogies freeze well! If you take some time, simply make a double batch and freeze them (I use parchment paper and line inside large zip lock baggies). These are super inexpensive to make ~ by freezing them, you’ll have a hearty, wholesome, homemade meal, when you’re crunched for time. Simply take from the freezer to boiling water!
- 6 Medium Gold Potatoes
- 3 to 4 Cups Organic Spelt Flour
- 3 Tablespoons Vegetable Oil
- 1 Cup Warm Water
- 2 Teaspoons Sea Salt
- 1/2 Teaspoons Cracked Black Pepper
- 1 Teaspoon Onion Powder
- 1/2 Cup Nutritional Yeast Flakes
- 1/2 Cup Organic Vegtable 'Butter' (I use Earth Balance)
- 1 Yellow Onion
- Begin by peeling potatoes and cutting into cubes.
- Submerge potatoes into a pot of cold water, boil, then reduce heat to medium high- cook for 15 min. Drain potatoes and set aside.
- Next, start your perogie dough!
- In a medium size bowl, mix 3 cups of spelt four, with 1 cup very warm water, 1 teaspoon of sea salt, and three tablespoons of vegetable oil.
- Mix well with fork and then begin kneading the dough, adding in the 4th cup of flour as needed (you'll be kneading for about 8 minutes or so). You'll be adding the 4th cup bit by bit, in order to get the right texture for the dough- you want it pliable, not sticky, but easy to work with.
- Once you have the right texture, form two balls of dough and place on floured surface area. Let sit for a few minutes.
- Flour your rolling pin (and hands) and begin rolling out the dough - a nice thin layer.
- Once dough is rolled out, use a glass or top of a mason jar to cut the dough into perfect circles (I use mason jar lid).
- Next, prepare your delicious filling!
- In a food processor, combine potatoes, 1/2 cup nutritional yeast, 1/2 cup butter alternative, 1 teaspoon onion powder, 1 teaspoon of sea salt, and 1/2 teaspoon of cracked black pepper- blend until smooth.
- Now it's time to fill the perogies (fun, but a challenge at first!).
- Start by putting a perogie circle in one hand, and with a teaspoon, put a scoopful of filling in the center. Place down spoon and with free hand, fold perogie and pinch closed (doesn't have to look perfect, they are homemade!)
- After they are all completely filled, time to cook them!
- Bring a large pot of water to boil. Gently lower 6 perogies at a time into the boiling water, they will drop to the bottom- when they surface (about 3 minutes) they are done!
- Place on a nonstick baking sheet.
- Now time to lightly crisp these beauties up- in a frying pan, melt a tiny pad of Earth Balance or other vegan butter spread, and saute a handful of onions. Add 4-6 perogies at a time (depending on pan size) and lightly brown. Remove from heat and serve immediately!
- To serve with a vegan sour cream, whisk together the following and chill ~ nom!
- 1 Cup Vegan Mayo
- 1 Tablespoon Dill
- Juice From One Pressed Organic Lemon