Vegan Pierogis

[Guest guest]

I found this online for the person looking for a Vegan pierogi recipe..........

 

SHELL

1 tb Warm liquid lecithin

2 c Whole wheat flour

1 c White flour

1 ts Sea salt

1 ts Cider vinegar

10 1/2 oz Firm silken tofu

1/2 c Water

 

POTATO FILLING

6 md Potatoes, peeled & diced

2 tb Smoked yeast (optional)

1 ts Sea salt

1/2 ts Black pepper

1 tb Corn oil

1 c Finely diced onions

5 oz Firm silken tofu

 

CABBAGE GARBANZO FILLING

2 tb Canola oil

2 c Finely diced cabbage

1 c Finely diced red onions

1 ts Caraway seeds

1/2 ts Black pepper

2 ts Minced garlic

1 ts Smoked yeast

1 c Hot water

1/2 c Garbanzo flour

 

Instructions:

 

Warm lecithin by placing the bottle in simmering water on the

stove till lecithin is runny. Stir into the flours & salt &

set aside.

 

Blend the vinegar, tofu & water till smooth. Combine with the

flours handling till the dough has a medium stiff consistency.

Roll out dough on a floured board forming a 21" x 6" rectangle

3/16" thick. Cut into 8 equal pieces about 3" x 3" each.

(Rolling the dough a littel thinner may yield another 3

pieces). Place about 1 1/2 tb filling on each piece. Wet the

edges of the dough. Stretch one corner of the dough to meet

the opposite corner, forming a triangle & press together,

sealing the pierogi.

 

Bring water to a simmer in a large pot. Drop each pierogi

carefully into the water & cook in the simmering water till the

pierogi rises to the surface. Remove & drain. They can be

sealed in a plastic wrap & kept in the fridge or frozen at this

point.

 

To serve the pierogi, saute in oil until lightly browned.

Serve with vegan sour cream.

 

POTATO FILLING: Cook potatoes till soft. Drain & mash

immediately until they are smooth. This should yield 4 c

packed potatoes. Add yeast, salt & pepper & mix well.

 

Saute onions in oil till translucent. Blend tofu till smooth.

Stir onions & tofu into the potato mixture. This filing should

keep refrigerated for a week.

 

CABBAGE GARBANZO FILLING: Heat oil in a large skillet. Add

cabbage, onions & seasonings. Cook for 5 minutes, stirring

constantly. Add water & flour & cook till thickened. If

necessary, add more flour a tb at a time. This filling should

keep in the fridge for a week.

 

Brother Ron Pickarski, "Friendly Foods"

Collected from the Int'l Cooking Echoes 1995 by

Joell Abbott

[Guest guest]

I like the cabbage / garbanzo filling. Thats different.

 

I learned how to make pierogies from my Polish mother-in-law. I have

long sinced modified the recipe to make the actual dumpling vegan.

(Pierogi is Polish for " dumpling. " )

 

The Poles actually have quite a few vegan recipes & pierogie

variations. Including naturally fermented saurkraut, buckwheat &

blueberries.

 

Om Peace!..

Valarie