Crispy Pan-Fried Vegan Perogies
Ingredients
Dough
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup water
- 1/4 cup vegan butter, melted
Filling
- 1 tablespoon olive oil
- 1 pound yellow onions, diced (about 2 medium)
- 1 large russet potato, peeled and diced
- 1/4 cup unflavored soy or almond milk
- 2 tablespoons nutritional yeast flakes
- 1 teaspoon white wine vinegar
- 1 garlic clove, minced
- 3/4 teaspoon salt, plus more to taste
Frying
- 2-3 tablespoons vegan butter
Preparation
Mix dough ingredients together, knead until smooth, and let rest for 30 minutes
Heat olive oil in a pan, cook onions until soft, add potatoes and cook until tender, then mash with milk, nutritional yeast, vinegar, garlic, and salt to prepare filling
Roll out dough, cut into circles, place filling in the center, fold over, and seal the edges
Pan-fry the perogies in vegan butter over medium heat until crispy and golden brown
