Recipe for Pierogies


1 tablespoon warm liquid lecithin
2 cup whole wheat flour
1 cup white flour
1 teaspoon sea salt
1 teaspoon cider vinegar
10 1/2 oz firm silken tofu
1/2 cup water
6 medium potatoes, peeled & diced
2 tablespoon smoked yeast (optional)
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon corn oil
1 cup finely diced onions
5 oz firm silken tofu
2 tablespoon canola oil
2 cup finely diced cabbage
1 cup finely diced red onions
1 teaspoon caraway seeds
1/2 teaspoon black pepper
2 teaspoon minced garlic
1 teaspoon smoked yeast
1 cup hot water
1/2 cup garbanzo flour
1 vegan sour cream


Warm lecithin by placing the bottle in simmering water on the stove till lecithin is runny. Stir into the flours & salt & set aside.

Blend the vinegar, tofu & water till smooth. Combine with the flours handling till the dough has a medium stiff consistency. Roll out dough on a floured board forming a 21" x 6" rectangle 3/16" thick. Cut into 8 equal pieces about 3" x 3" each. (Rolling the dough a littel thinner may yield another 3 pieces). Place about 1 1/2 tb filling on each piece. Wet the edges of the dough. Stretch one corner of the dough to meet the opposite corner, forming a triangle & press together, sealing the pierogi.

Bring water to a simmer in a large pot. Drop each pierogi carefully into the water & cook in the simmering water till the pierogi rises to the surface. Remove & drain. They can be sealed in a plastic wrap & kept in the fridge or frozen at this point.

To serve the pierogi, saute in oil until lightly browned. Serve with vegan sour cream.

POTATO FILLING: Cook potatoes till soft. Drain & mash immediately until they are smooth. This should yield 4 c packed potatoes. Add yeast, salt & pepper & mix well.

Saute onions in oil till translucent. Blend tofu till smooth. Stir onions & tofu into the potato mixture. This filing should keep refrigerated for a week.

CABBAGE GARBANZO FILLING: Heat oil in a large skillet. Add cabbage, onions & seasonings. Cook for 5 minutes, stirring constantly. Add water & flour & cook till thickened. If necessary, add more flour a tb at a time. This filling should keep in the fridge for a week.

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