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Vegan Pierogi stuffed with potato and vegan cheddar! by plantifullybased Recipe: Makes 15 big pierogi or 25-30 smaller ones.
Dough
3 cups all purpose flour
1 cup warm water
3 tbsp olive oil
1/4 tsp salt

Filling
3 russet potatoes
1/3 cup almond milk (or any non-dairy milk)
1/4 cup vegan sour cream
3 tbsp vegan butter
1/8 tsp black pepper
1/4-1/2 tsp salt (or to taste)
2 oz vegan cheddar cheese, grated
1/2 vidalia onion
1 cup water
3-5 tbsp vegan butter for pan-frying
Vegan sour cream for serving

METHOD
Peel and chop the potatoes.
Thinly slice the onions.
In a pot with boiling water add the potatoes and cook for 20-30 minutes until fork tender.
To caramelize the onions add 1 cup of water into a pan. Add the onions and continuously stir and check on them. Do this at a very low heat.
Prepare dough by adding all ingredients into a bowl and using a fork to lightly combine dough together.
Once a shaggy dough has formed, spill it out onto a clean surface and begin to knead with hands.
This will take about 10 minutes and work until a smooth dough is formed. If the dough feels a little dry add in 1 tbsp of water.
Once you can form it into a ball let it rest for 15-20 minutes. Cover it while it rests so it doesn’t dry out.
The potatoes should now be done and you can add drain them.
Add in the rest of the filling ingredients except the vegan cheese and mash the potatoes. Get it as fluffy and mashed as possible.
Once the potatoes are cooled down you can then add in the vegan cheese. Mix to distribute it evenly .