Vegan Cauliflower Mash Pierogi
Ingredients
Dough
- 3 cups flour
- 3/4 cup warm water
- 1.5 tablespoons olive oil
- 3/4 teaspoon salt
- 1/8 teaspoon turmeric (optional)
Filling
- 1 large head of cauliflower
- 2 tablespoons butter
- 2 garlic cloves
- 2 green onions
- 1/4 cup non-dairy sour cream
- 2 tablespoons nutritional yeast
- salt and pepper to taste
Preparation
Using a food processor, combine the flour, salt, and turmeric. Slowly add the oil and water until it forms a ball. Wrap in a kitchen towel and let the dough rest for 30 minutes.
Steam the cauliflower florets for 25-30 minutes until very tender. Let them cool and dry with a kitchen towel.
In a food processor, purée the cauliflower with the rest of the ingredients and season to taste.
Slice the dough into thirds and wrap the other two-thirds with plastic wrap. Sprinkle flour on the work surface and roll out the dough thin enough to see the shadow of your hand underneath.
Using a 3-inch circular cutter or a narrow glass, cut out wrappers from the dough. Place 1 tablespoon of filling on each circle. Lightly dampen the edges of half the wrapper with water, fold into a half moon, and seal by pressing with fingertips. Place on parchment paper dusted with flour and cover with a damp towel. Repeat with the remaining dough.
In a nonstick pan, cook the pierogi in batches with the desired amount of butter over medium heat for 3-4 minutes on each side or until crisp.
Tips
Serve the pierogi with sour cream and fresh herbs.
