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 Vegan Pierogies

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Grayfox

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PostSubject: Vegan Pierogies   Wed Nov 18, 2009 7:43 pm

Although I am not Polish to make Pierogies, nor Russian to make them as Vareniki, I have connections with both cultures and have made these for a long time.
However I am vegetarian, phasing over to vegan, so I can use a little help modifying the recipes with which I am familiar.
I'll run through the recipe as I know it, but will highlight the non-vegan ingredients, if you know an acceptable substitute then by all means jump in and suggest it.

* * * * * * *

Pierogies are small semi-circles of dough with a filling inside. These are filled, sealed, boiled, then lightly browned in a frying pan, and served with a dip such as sour cream or melted butter with browned onions.

THE DOUGH:
2 cup flour (consider substituting a percentage of rice flower)
1/4 tsp salt
1 large egg (1 Tbsp Silken Tofu ?)
# 1 Cup Rice Milk (I prefer Almond Milk)
Mix all of the above, then turn out onto a floured board.
Roll the dough to about 1/8 inch (dunno the metric equivalent) and move on to the filling...

THE FILLING:
There are many traditional fillings for Pierogies, for example, reconstituted dried fruit, but I like mashed potatoes with cheddar cheese.

About two Cups of mashed potatoes (that's about four or five medium potatoes(--I like Yukon Gold, but others will work)
Boil the potatoes until fork-soft, then add...
About 1 Cup of coarsely grated sharp cheddar cheese.
About 2 Table Spoons of Olive Oil.
About 1 Cup of chopped onions.
...and mash and mix the whole schmeer...
( An aside: Utilize the above potato recipe as a stand-alone mashed potato recipe-- add a large pinch of wheat bran and a slightly smaller pinch of ground flax seed... It's quite a lot better than most mashed potato dishes... Nom! )

PREPARATION:

Roll the dough to about 1/8 inch thick,
cut it into hand-sized circles [ or squares... they work just as well],
Place about 1 Table spoon of the filling on the middle of the dough circle or square...
Fold the dough over the filling and seal it (sometimes the dough needs to be moistened along the edges to make the seal).

BOIL THE Pierogies by placing them into boiling water with a slotted spoon, for about ten minutes. Then drain the Pierogies and...

FRY THE Pierogies until browned in a frying pan with butter or olive oil..

SERVE with sour cream

Gawd... I am salivating as I read this...

However Please... PLEASE... modify this recipe to Vegan standards and post your comments here.
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Grayfox

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PostSubject: Re: Vegan Pierogies   Thu Nov 19, 2009 6:34 am

Adding a couple of Post Scripts to the above:

An equally good (or maybe better) dip for the finished Pierogies is melted butter with browned onions.

Pierogies keep well in the refrigerator for three or four days.

By the way... Yes, these are relatively high calorie, so if you're in training and trying to cut, take it easy with these. On the other hand if you're trying to bulk up--have at it !
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porco_espinho

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PostSubject: Re: Vegan Pierogies   Sun Jan 24, 2010 7:42 pm

Hi, I just read that nutritional yeast is a good vegan substitute for cheddar cheese (apparently they taste similar, though I have not personally tried it). A good substitute for cooking with butter is coconut oil (this one I have tried and it's great).
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Court

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PostSubject: Re: Vegan Pierogies   Wed Jun 30, 2010 4:17 am

I've used lots of different things to replace eggs in different recipes and I think for here, the best substitute I can think of is:
1tsp xanthan gum or psyllium husk
with 1tbsp water

For sour cream:
tahini
or
creamed corn and olive oil
or
medium tofu blended smooth with olive oil
plus
lemon juice
salt
savoury yeast flakes
ground mustard powder
garlic and/or onion powder (optional)
chopped herbs (optional)
rice milk (if it needs to be thinned)
you need to experiment to get the amounts right

melted butter (substitutes in savoury foods):
in cooking - rice bran oil/sunflower oil/mild flavoured oil
on top of cooked food to serve - vegan margarine

cheddar cheese is hard, have you tried the shop made vegan "cheeses"? some will taste yum, others will taste crap and a lot you will find to be an acquired taste which is acquired after you stop eating animal milk cheese.
you could try cooking in a variation of my sour cream suggestions

your recipe sounds delicious, good luck with the veganisation!
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PostSubject: Re: Vegan Pierogies   Sun Dec 12, 2010 11:40 pm

Court wrote:
I've used lots of different things to replace eggs in different recipes and I think for here, the best substitute I can think of is:
1tsp xanthan gum or psyllium husk
with 1tbsp water

For sour cream:
tahini
or
creamed corn and olive oil
or
medium tofu blended smooth with olive oil
plus
lemon juice
salt
savoury yeast flakes
ground mustard powder
garlic and/or onion powder (optional)
chopped herbs (optional)
rice milk (if it needs to be thinned)
you need to experiment to get the amounts right

melted butter (substitutes in savoury foods):
in cooking - rice bran oil/sunflower oil/mild flavoured oil
on top of cooked food to serve - vegan margarine

cheddar cheese is hard, have you tried the shop made vegan "cheeses"? some will taste yum, others will taste crap and a lot you will find to be an acquired taste which is acquired after you stop eating animal milk cheese.
you could try cooking in a variation of my sour cream suggestions

your recipe sounds delicious, good luck with the veganisation!

wow good, i trying make it
















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Grayfox

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PostSubject: Re: Vegan Pierogies   Wed Dec 15, 2010 6:17 pm

Okay, I tried a simpler version of Pierogies and it came out fine.
Here are some of the changes:

1. Make a simple dough, the sort of dough you'd make for plane bread or pizza dough. Leave out the egg I suggested earlier.
2. For the filling, leave out the cheddar cheese (consider substituting nutritional yeast, as suggested here).
3. Mash the potatoes, then add chopped onions and chives (consider adding chopped Greek olives too).
4. Fill, seal, and cook the Pierogies as described.
5. Serve with small dishes of heated olive oil for dipping.
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