Vegan pierogi

By Ange Droz

This vegan version of an eastern European classic is delicious and really easy and totally delicious. Make the dough first and then whilst is chills move on to the filling. 

Ingredients for dough

· 1½ cups plain flour

· ½ cup water

· 2 tbsp oil

· Pinch salt 

Mix together to form a smooth, elastic dough. 

If the dough is dry, add more water, 1 tablespoon at a time, until moist. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth. 

Wrap and chill while preparing filling. 

Put a pan of water on to boil. 

Ingredients for the onion, mushroom and cheese filling

· 1 onion, chopped finely

· 2 cloves garlic, chopped

· I cup mushrooms, chopped

· 1 tsp fresh Thyme, leaves only.

· Feta style cheese, crumbled

· 1 tsp Veg bouillon

· Salt and pepper

Put a frying pan on a medium heat and add some vegetable oil. Once hot, add the onion and fry til soft and golden. Add the garlic and mushrooms and fry until they’ve softened. Add the thyme leaves and bouillon powder and fry until fragrant. 

Empty the frying pan into a bowl and crumble in the feta style vegan cheese.

Take the dough from the fridge and roullout until it’s about 3mm thick. Cut into circles with a biscuit cutter (about 7cm diameter).

Put a little of the filling on to the centre of the circles, wet the edges with a little water and fold in half, sealing the edges well. 

Place a few of the prepared pierogi in to the water and simmer until the pierogi float to the surface.

Then remove with a slotted spoon and place the on an oiled plate.

When all the pierogi are boiled, heat a frying pan with oil and gently fry until golden brown on both sides. 

To make the egg-free dill mayonnaise dip 

Ingredients

· ½ cup olive oil.

· ½ cup sunflower

· 1/2 cup soya milk (unsweetened)

· 1 tsp fresh lemon juice.

· ½tsp dijon mustard

· 1 tsp onion powder

· 1 tsp garlic powder

· Salt and pepper to taste

· Fresh dill

· Fresh chives 

Combine soy milk, lemon juice, onion powder, garlic powder and mustard in a blender or with a wand blender for about 30 seconds. 

While blending, slowly add in the oil until emulsified and it thickens. Add salt and pepper and blend.

Taste and adjust seasoning as needed. 

This can be used as a plain mayonnaise dip but to make a side dip for the pierogi add chopped fresh dill and chives.