Vegan pierogies recipes for you to try! From cheesy vegan pierogies to vegan mushroom pierogies, I’ll show you how to make vegan pierogies with filling options!
These vegan pierogi recipes are quick, easy, tasty and can have customized fillings the way you want! Prep time is around 15 mins to make vegan pierogi dough using flour, salt, water and oil.
Watch my YouTube video below on how to make vegan pierogies & scroll down to see the written recipes with full measurements.
How To Make Vegan Pierogies
So you’re looking to learn how to make vegan pierogies? Well, you’ve come to the right website!
I’m all about veganizing or creating delicious and easy vegan recipes!
I had my Polish friend Dakota come over to help me make sure I was making traditional pierogies for you all! The best part is that not only are they delicious, but you can also freeze the pierogi dough or even the final pierogi themselves and enjoy them later.
New to pierogies and wondering what they are? Pierogies are stuffed dumplings made with delicious dough and a savoury or sweet filling in the middle.
Whilst many types of pierogi are not vegan, it is easy to make them vegan with just a few simple substitutions. For example, instead of using cheese and butter, we are simply using nutritional yeast and vegan butter (you can also feel free to use vegan cheese!).
Vegan Pierogi Dough Recipe
This 15 mins recipe for vegan pierogi dough is so easy and makes around 8 servings of pierogies!
You’ll want a large mixing bowl, fine mesh strainer, rolling pin and 3-4 inch cookie cutter or equivalent for making your pierogies.
Ingredients:
- 3 cups flour + more for surface
- 1 tsp salt
- 1 cup hot or warm water
- 1 tbsp oil
Instructions:
- Over a large mixing bowl, you want to use a sifter and sift together flour and salt.
- Then on a lightly floured surface, pour the sifted flour mixture on the surface like a hill and create a well (hole) in the middle.
- Add small amounts of water at a time and combine with your hands by folding over the well and repeating the process.
- Once the dough is thoroughly combined, add oil and knead until the mixture isn’t as sticky and somewhat stretchy.
- Lightly flour the ball of dough and cut it into 2 or 4 pieces of dough.
- If you’ve already prepared your vegan pierogi fillings ahead of time, skip this step. If you haven’t prepared your fillings ahead of time, prepare your fillings next and in meantime cover your dough to prevent drying and let it sit while preparing any fillings you want to add.
- Once you are ready to fill, roll out one ball of dough until it is as flat and thin as you can get it. Using a cookie cutter or anything similar, cut out 3-4 inch rounds of the dough.
- Flatten each with your fingers slightly, then add your filling in the middle. Close by folding over the filling and gently press the two sides together with your fingers to close (use a little water to seal the dough, if needed).
- Voila! You have your vegan pierogies! Now, bring a pot of water to a boil and boil the pierogies until the pieces float to the top. Then boil for another 1-2 minutes and remove from the water.
- Add vegan butter on a non-stick pan and add boiled pierogi pieces. Cook on each side until golden.
- Serve on their own or add simulated bacon bits, chopped green onions and vegan sour cream on the side.
Vegan Pierogi Fillings
There are many different types of pierogi fillings and one of the most popular and traditional kinds is the potato and cheese pierogi.
Whilst many types of pierogi are not vegan, it is easy to make them vegan with just a few simple substitutions. For example, instead of using cheese and butter, we are simply using nutritional yeast and vegan butter (you can also feel free to use vegan cheese!).
Vegan Cheese Potato Pierogi
Ingredients (around 8 servings):
- 4 medium potatoes, peeled & cut into chunks
- 1 tsp salt
- 3 tbsp vegan butter or vegetable oil (vegan butter recommended)
- 1/2 large onion, diced
- 2 tbsp nutritional yeast
- 1 tsp Vegetal seasoning (or salt to taste)
- Pepper to taste
Optional ingredients:
- 1-2 tbsp vegan butter or vegetable oil
- ½ onion, sliced
- Serve with: fresh dill, vegan sour cream
Instructions:
- Bring a large pot of water to a boil.
- Add salt and potatoes and boil for around 15-20 minutes or until potatoes are soft enough to easily mash.
- In the meantime, heat vegan butter on a non-stick pan and cook onion until lightly browned and fragrant. Turn off heat and set aside.
- Mash the potatoes then add the onion and vegan butter mixture, along with nutritional yeast and Vegetal seasoning or salt & pepper to taste.
- Once you are ready to fill, roll out one ball of pierogi dough (recipe above) until it is as flat and thin as you can get it. Using a cookie cutter or anything similar, cut out 3-4 inch rounds of the dough.
- Flatten each with your fingers slightly, then add your filling in the middle. Close by folding over the filling and gently press the two sides together with your fingers to close (use a little water to seal the dough, if needed).
- Once you’ve made the pierogi, bring a pot of water to a boil and boil the pierogi until the pieces float to the top. Then boil for another 1-2 minutes then remove from the water.
- While pierogi are cooking, heat vegan butter on a pan on medium-high heat and cook onions until they start to brown. Remove from the pan.
- On the same pan, cook up the boiled pierogi pieces with the remaining butter until nicely golden on each side. Add the onion mixture back.
- Plate and serve with fresh dill and vegan sour cream.
Vegan Sweet Potato Pierogi
Ingredients (around 8 servings):
- 1 large sweet potato
- 1/4 cup canned full-fat coconut milk (the solid/fat portion if possible)
- pinch of salt
Optional ingredients:
- 1-2 tbsp vegan butter or vegetable oil (vegan butter recommended)
- 1 tbsp sugar (white, brown or coconut)
Instructions:
- Poke a few holes in your sweet potato with a fork then microwave in 1-2 minute increments until the sweet potato is soft enough to mash. Alternatively, you can steam, bake or boil your sweet potato to cook it.
- Cut sweet potato in half, scoop out the insides with a spoon and add into a small mixing bowl.
- Add canned coconut milk (preferably using the solid fat parts, once separated in the can) and salt. Mash the sweet potato while mixing well.
- Once you are ready to fill, roll out one ball of pierogi dough (recipe above) until it is as flat and thin as you can get it. Using a cookie cutter or anything similar, cut out 3-4 inch rounds of the dough.
- Flatten each with your fingers slightly, then add your filling in the middle. Close by folding over the filling and gently press the two sides together with your fingers to close (use a little water to seal the dough, if needed).
- Once you’ve made the pierogi, bring a pot of water to a boil and boil the pierogi until the pieces float to the top. Then boil for another 1-2 minutes then remove from the water.
- Heat vegan butter on a non-stick pan on medium-high heat and add boiled pierogi pieces. Cook for a few minutes until golden on each side.
- Sprinkle on the sugar and serve.
Vegan Mushroom Pierogi
Ingredients (around 8 servings):
- 2 cups grated white or cremini mushrooms
- 1 1/2 cups sauerkraut, juice squeezed out
- 2 tbsp vegan butter or vegetable oil
- 1/4 onion, diced
- Salt & pepper to taste
Optional ingredients:
- 1-2 tbsp vegan butter or vegetable oil
- Optional: simulated bacon bits (vegan) or vegan bacon (cut into small pieces), chopped green onions, vegan sour cream
Instructions:
- Prepare your mushrooms by grating them with a cheese grater into fine pieces.
- With clean hands, squeeze out the juice from the sauerkraut to remove most of the moisture. If sauerkraut pieces are too big, you can cut into smaller pieces with a knife.
- Heat vegan butter on a large pan and cook onions for a couple of minutes.
- Add mushrooms and cook for another few minutes until most of the moisture has evaporated.
- Now add in the sauerkraut and mix well. Give this a taste and add salt and pepper as needed.
- Once you are ready to fill, roll out one ball of pierogi dough (recipe above) until it is as flat and thin as you can get it. Using a cookie cutter or anything similar, cut out 3-4 inch rounds of the dough.
- Flatten each with your fingers slightly, then add your filling in the middle. Close by folding over the filling and gently press the two sides together with your fingers to close (use a little water to seal the dough, if needed).
- Once you’ve made the pierogi, bring a pot of water to a boil and boil the pierogi until the pieces float to the top. Then boil for another 1-2 minutes then remove from the water.
- Add vegan butter on a non-stick pan and add boiled pierogi pieces. Cook on each side until golden.
- Serve on their own or add simulated bacon bits, chopped green onions and vegan sour cream on the side.
Vegan Pierogies (3 Recipes!)
Vegan pierogies recipes to try! From cheesy vegan pierogies to vegan mushroom pierogies, I'll show you how to make vegan pierogies with 3 fillings!
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Servings: 8
Calories: 224kcal
Equipment
- Large Mixing Bowl
- Fine mesh strainer
- Rolling Pin
- 3-4 inch cookie cutter or equivalent
- Pot
- Pan
Ingredients
- 3 cups Flour
- 1 tsp Salt
- 1 cup Water hot or warm water
- 1 tbsp Oil
- 1 Sweet Potato
- 1/4 cup Full Fat Coconut Milk canned (you want the solid/fat portion if possible)
Instructions
- Over a large mixing bowl, you want to use a sifter and sift together flour and salt.
- Then on a lightly floured surface, pour the sifted flour mixture on the surface like a hill and create a well (hole) in the middle. Add small amounts of water at a time and combine with your hands by folding over the well and repeating the process.
- Once the dough is thoroughly combined, add oil and knead until the mixture isn't as sticky and somewhat stretchy.Lightly flour the ball of dough and cut it into 2 or 4 pieces of dough.
- If you've already prepared your vegan pierogi fillings ahead of time, skip this step. If you haven't prepared your fillings ahead of time, prepare your fillings next and in meantime cover your dough to prevent drying and let it sit while preparing any fillings you want to add
- Next is to fill your vegan pierogi dough with filling! You can choose my mushroom filling or cheesy potato filling listed on this blog post above the recipe card or continue with the following instructions to make sweet potato pierogies!
- Start making your filling by poking a few holes in your sweet potato with a fork then microwave in 1-2 minute increments until the sweet potato is soft enough to mash. Alternatively, you can steam, bake or boil your sweet potato to cook it.
- Cut sweet potato in half, scoop out the insides with a spoon and add into a small mixing bowl.
- Add 1/4 cup canned coconut milk (preferably using the solid fat parts, once separated in the can) and pince of salt. Mash the sweet potato while mixing well.
- Once you are ready to fill your vegan pierogi, roll out one ball of dough until it is as flat and thin as you can get it. Using a cookie cutter or anything similar, cut out 3-4 inch rounds of the dough.
- Flatten each with your fingers slightly, then add your filling in the middle. Close by folding over the filling and gently press the two sides together with your fingers to close (use a little water to seal the dough, if needed).
- Once you’ve made the pierogi, bring a pot of water to a boil and boil the pierogi until the pieces float to the top. Then boil for another 1-2 minutes and remove from the water.
- Heat vegan butter on a non-stick pan on medium high heat and add boiled pierogi pieces. Cook for a few minutes until golden on each side.
- Serve on their own or add simulated bacon bits, chopped green onions, vegan sour cream or even sprinkle on sugar and serve.
Nutrition
Calories: 224kcal | Carbohydrates: 42g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 310mg | Potassium: 161mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4008IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 3mg
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I had to make this after watching your YouTube video 😂 The video was so much fun lol! I made the mushroom version which was nothing like I expected but so good! The mushroom and sauerkraut balanced each other so well and I couldn’t stop eating them. Dough takes some effort so don’t make these if you’re short on time. So happy to be able to eat pierogies again even as a vegan!