Inspired by traditional Polish pierogis, today I’m creating these Easy Vegan Pierogies! These little dumplings are filled with a cheesy ‘ham’ & potato filling. This recipe also includes a quick, 5 minute homemade vegan sour cream recipe that you can dip the pierogis in.
Traditionally, pierogis are made with a rich, thick dough or wrapper that’s made with eggs and butter. To save time, instead of making homemade vegan pierogi dough, I’m using store-bought Nasoya Vegan Wrappers. While these wrappers aren’t super traditional, they save a ton of time and cut the total time to make this recipe in half. With these wrappers, this becomes a super easy eggless pierogi recipe!
the vegan pierogies filling
This vegan filling is super creamy thanks to the Yukon Gold potatoes and the vegan butter. Traditional Polish pierogies are often filled with cheese or meat. To make the vegan pierogi filling you’ll need just a few ingredients, which are listed below:
- Yukon gold potatoes
- Yellow onion
- Vegan cheddar cheese, Daiya or Violife
- Vegan butter, Country Crock Plant Butter or Earth Balance
- Unsweetened almond milk
- Olive oil
- Vegan bacon, Lightlife Smart ‘Bacon’
- Fresh chives
how to make easy vegan pierogies
making the filling
The first step is to make the filling for these vegan potato dumplings. Since these will be filled with a cheesy, ‘ham’ and potato filling you’ll need to boil your potatoes to make them soft. While the potato boils, you’ll want to cook the onion and vegan bacon. Once the potatoes are soft, you’ll drain them and place them back into the pot. Then, you’ll add in the vegan butter and almond milk and mash up the potatoes until they’re super smooth. The last step to make the filling is to stir in the vegan cheese, the cooked onions, vegan bacon, chives, salt, and pepper.
This vegan pierogi filling so so cheesy, savory, and salty. I had to seriously muster up some self-control not to eat it all before filling the wrappers.
filling the wrappers
Since I’m using pre-made square wrappers by Nasoya, I cut circles out of the wonton wrappers with a circular cookie cutter. This helps create the classic pierogi shape. Once you’ve cut out the wrappers, spoon 1-2 teaspoons of filling into them. Then, brush water along the outer perimeter of the wrapper, fold over the wrapper, and press the edges together. Make sure the edges are sealed! Then, repeat until all the filling is used up.
cooking the vegan pierogies
To cook these easy vegan pierogies, place them in a heated pan with a few tablespoons of water to help add moisture to the dumplings. You’ll want to cook each side for about 3-5 minutes. Once the wrapper is soft, add in a bit of vegan butter and fry the bottoms of the pierogi until they’re golden and crispy.
When testing this recipe, I also tried boiling these pierogis but found that the texture was better with pan-frying.
homemade vegan sour cream
If you’re in need of a dipping sauce for these little vegan potato dumplings, then this homemade vegan sour cream is for you! It’s super easy and takes less than 5 minutes to make. You’ll need the following ingredients for the sour cream:
- Silken tofu
- Apple cider vinegar
- Lemon juice
To make it, add all of the vegan sour cream ingredients into a blender. Then, blend on high for a minute and pour the sour cream into a sealable jar. You can store this vegan sour cream in the fridge for up to a week.
vegan pierogi tips & tricks
You can find Nasoya’s Vegan Wrappers are your local big-box grocery store. They’re typically in the same location as the tofu. I was able to find mine at my local Kroger.
To make your filling extra creamy, be sure to peel your potatoes and mash the potatoes very well. Also make sure your potato mixture is still warm when you stir in the vegan cheese. This helps melt the vegan cheese and makes the filling creamier.
Traditional pierogi are filled with potato, but you can definitely fill them with other ingredients! You could fill them with mushrooms, veggie ground ‘meat’, or sauerkraut.
Looking for more vegan comfort food? Check out these recipes!Butternut Squash Ravioli
Lentil Shepherd’s Pie
Vegan Beef Stew
Spinach Pesto Gnocchi
Did you make these easy vegan pierogies? I’d love to know! Leave a rating and comment below!
Easy Vegan Pierogies (Potato & Cheddar)
Inspired by traditional Polish pierogis, today I'm creating these easy Vegan Pierogies! These little dumplings are filled with a cheesy 'ham' & potato filling. This recipe also includes a quick, 5 minute homemade vegan sour cream recipe that you can dip the pierogis in.
- 5 medium Yukon gold potatoes, peeled and diced, about 5 cups
- 1 small yellow onion, diced
- 3/4 cup vegan cheddar cheese
- 4 tbsp vegan butter
- 3/4 cup unsweetened almond milk
- 1 tsp olive oil
- 3/4 tsp salt
- ½ tsp pepper
- ½ cup Lightlife Smart Vegan Bacon, diced
- 1-2 tbsp fresh minced chives
- 1 package of Nasoya Vegan Wonton Wrappers
- 1-2 tbsp vegan butter , for cooking pierogi
Vegan Sour Cream
- 1 block silken tofu
- 2 tbsp apple cider vinegar
- 1 tsp sugar
- 1/2 tbsp lemon juice
- ¼ tsp salt
Make the Filling:
- Place your diced potatoes into a medium pot and fill it with water. Boil the potatoes until soft, about 15-20 minutes.
- In a medium pan, saute the yellow onion with olive oil until translucent. Add the diced vegan bacon and sautee until golden, about 3-5 minutes.
- When the potatoes are soft, drain them and place them back into the pot. Add the vegan butter and almond milk. Mash the potatoes until smooth.
- Stir in the vegan cheese, onion, vegan bacon, chives, salt and pepper. Set aside.
Fill the Wrappers:
- Cut circles out of the wonton wrappers with a circular cookie cutter.
- Spoon 1-2 teaspoons of filling into the wrappers. Brush water along the outer perimeter of the wrapper, fold over the wrapper, and press the edges together.
- Repeat until all the filling is used.
Cook the Pierogi:
- Heat a large skillet. Place the pierogi in the pan with a few tablespoons of water to help add moisture to the dumplings. Cook each side for about 3-5 minutes.
- Once the wrappers are soft, add in the vegan butter and fry the bottoms of the pierogi until golden and crispy.
- Add all of the vegan sour cream ingredients into a blender. Blend on high for a minute.
- Pour into a sealable jar and store in the fridge.
I’m using store-bought vegan wrappers to make this recipe faster, however, feel free to make your own homemade pierogi dough.
Nutrition Information:Yield: 4 Serving Size: 8-10 pierogi
Amount Per Serving: Calories: 275
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