I did not cook from a recipe for these, they just sort of came together as I went along. After I made the filling I started to worry that tit would be gone before I even got to make the pierogis. Luckily, I miscalculated the dough to filling ratio so I had a bunch of filling leftover for us to enjoy on its own. I have adjusted the recipe to account for my miscalculation but if you want extra filling just double the recipe!
As an added bonus, I discovered another great vegan product from the folks at So Delicious. If yo have not tried the Cultured Coconut Yogurt I would absolutely recommend it. Tasty on its own and great in this recipe. The wheels are already turning on other uses for it.
Potato Cauliflower and Cabbage Pierogi
For the dough:
2 1/2 cups all purpose flour
1/2 cup nutritional yeast
1 tbsp dried parsley
1 tbsp dried thyme
1 tsp salt
6 oz So Delicous Plain Greek Style Yogurt
1 cup So Delicious Original Culutured Coconut Milk
1 tbsp olive oil
For the filling
2 medium size russet potatoes, peeled and cubed
1/2 head cauliflower, cored and cut into large chunks
1 leek, white and light green part, cleaned and sliced thin
1/2 cup red cabbage
2 cloves garlic, minced
2 tbsp olive oil
3 tbsp non dairy milk (I used So Delicious Unsweetened)
1 tablespoons vegan butter (I used Earth Balance)
Salt and pepper to taste
Vegan sour cream (optional)
Preheat oven to 350 degrees.
Prepare the dough by adding the flour, nutritional yeast, parsley, thyme and salt to the bowl of a stand mixer. If you do not have a stand mixer, you can do this by hand. Create a well in the center of the dry ingredients and then add the Greek style yogurt, cultured coconut milk and olive oil. Mix on a low speed until a dough starts to form. Using either the dough hook of your mixer or your hands knead the mixture for about five minutes. Remove from the bowl, form into a ball, cover with plastic wrap and place in the refrigerator for about an hour.
Bring a large pot of water to a rolling boil and add the potato and cauliflower. Boil for about 15 minutes or until fork tender.
While potatoes are boiling heat 1 tbsp of olive oil over medium heat in a saute pan. Add the garlic, leeks and red cabbage. Season with salt and pepper. Set aside.
When potatoes and cauliflower are fork tender remove them from the boiling water and drain in a colander. Transfer to a large bowl, add the non dairy milk and vegan butter, salt and pepper. Mash until relatively smooth. Add the leek and cabbage mixture and stir.
When the mixture has cooled, and the dough has refrigerated for an hour remove the dough and turn it out onto a lighly floured surface. Roll the dough to about 1/4-1/8" thickness. Using a biscuit cutter or round cutter cut dough into circles. Place a teaspoonful of the potato and cauliflower mixture in the center of each round and fold in half taking care to seal the edges so that the filling is contained inside. Crimp the edges with a fork.
Place on a lightly greased baking sheet. Whisk the remaining olive oil and non dairy milk in a small bowl and brush on top of each pierogi.
Bake at 350 degrees for 20 minutes or until the tops are starting to brown, the dough is cooked through and the filling warmed.
Servie with vegan sour cream if desired.
Note: if you want to prepare these more traditionally you could boil them for a few minutes and then transfer them to a pan of olive oil and quickly pan fry.