Sweet Potato Vegan Wheat Pierogies Recipe

Sweet Potato Vegan Wheat Pierogies?! 
Doesn't that sound amazing! 

Well this recipe is a winner and your going to love it.
Being from Pittsburgh I had to make a vegan pierogie recipe!

Dough Ingredients:

3 cups spelt flour

1/2 tsp sea salt

1 cup water

2 tbsp olive oil

1/4 cup spelt flour (for rolling out dough)

 Filling Ingredients:

1 large sweet potato (roasted for 70 minutes at 420) 

2 tbsp nutritional yeast

2 tbsp vegan butter

1 tsp garlic powder

1/4 tsp sea salt

1/4 tsp ground pepper

1/2 cup sauerkraut (optional)


2 cups spinach (cooked)

1/2 cup sauerkraut

[You can do caramelized onions as well]


+Mash sweet potato once cooked and combined all filling ingredients. Mix well.
+Place filling in the refrigerator while preparing dough. 

+Combined spelt flour and sea salt in a mixing bowl. Add in water & olive oil. Start to kneed dough. Kneed dough until slightly sticky, cut in half, and wrap in plastic wrap (with extra flour) and refrigerate for 20 minutes, 

+Flour working space and roll out 1 of the dough balls. Roll dough to be 1/16" thin and use a round cookie cutter to cut out pieces of dough. Lightly flour each cut out piece of dough and set aside. Once you have all of your dough ready place 1 teaspoon of the sweet potato filling onto the center of the dough.

+Get a small glass of water. Dab your finger into the water and outline the bottom half of the dough. Fold the dough and pinch the outer rim.

+Once all of your dough is turned into pierogies, add pierogies to a pot of boiling water. Cook until the pierogies start to float.

+Drain the water and then add the pierogies to a skillet pan. Add vegan butter and lighten brown the center of the pierogies. Keeping an eye to flip them from side to side. Once browned remove from heat.

+I love to eat my pierogies with cooked spinach on top and lots of sauerkraut.

Let me know if you make my sweet potato vegan wheat pierogies! 
Hashtag the photographs #essentiallybrittany

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