Perogies, also known as pierogi, are a beloved Eastern European comfort food that has captured hearts around the world. Traditionally filled with potatoes, cheese, or meat, these delicious dumplings can easily be adapted to fit a vegan lifestyle without losing any of their charm.
If you’ve been craving a warm, satisfying dish that’s both hearty and wholesome, this vegan perogies recipe is just what you need. It’s packed with creamy potatoes, caramelized onions, and a simple dough that comes together quickly.
Whether you’re a seasoned vegan or just looking to explore plant-based cooking, these perogies will become your new favorite meal.
In this post, I’ll walk you through every step of making perfect vegan perogies from scratch, share tips to customize your fillings, and suggest some tasty serving ideas. Plus, if you love exploring vibrant vegetable dishes, you might enjoy my Peruvian Vegetable Recipes for Flavorful Healthy Meals or the Vegetable Alfredo Recipes for Creamy, Healthy Dinners.
Ready to dive into this delicious vegan comfort food? Let’s get started!
Why You’ll Love This Recipe
This vegan perogies recipe offers a delightful combination of soft dough and rich filling that’s deeply comforting. Unlike store-bought versions, these homemade dumplings are free from animal products and preservatives, making them a healthier option.
The filling uses simple, wholesome ingredients like potatoes and onions, enhanced with nutritional yeast for a subtle cheesy flavor without any dairy.
What’s more, the recipe is flexible enough to allow you to experiment with different fillings, such as mushrooms, sauerkraut, or sweet potatoes. The dough is easy to work with, even for beginners, and the cooking method involves boiling and optional pan-frying, giving you that traditional crispy edge.
These perogies are perfect for family dinners, potlucks, or meal prepping, making them a versatile addition to your vegan recipe collection.
Ingredients
- For the Dough:
- 2 ½ cups all-purpose flour
- ½ tsp salt
- ¾ cup warm water
- 2 tbsp olive oil or vegetable oil
- For the Filling:
- 3 large potatoes (about 1 lb), peeled and cubed
- 1 large yellow onion, finely chopped
- 2 tbsp olive oil
- ¼ cup nutritional yeast
- Salt and pepper to taste
- Optional: 1 tsp garlic powder or fresh minced garlic
- For Cooking:
- Water for boiling
- Additional oil or vegan butter for pan-frying (optional)
Equipment
- Large mixing bowl
- Potato masher or fork
- Large pot for boiling
- Frying pan or skillet (optional)
- Rolling pin
- Round cookie cutter or drinking glass (about 3 inches diameter)
- Slotted spoon
- Cutting board and knife
Instructions
- Prepare the filling: Place cubed potatoes in a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
- Sauté the onions: While potatoes cook, heat 2 tbsp olive oil in a frying pan over medium heat. Add chopped onions and cook until golden brown and caramelized, about 10-12 minutes. Set aside to cool slightly.
- Mash the potatoes: In a large bowl, mash the cooked potatoes until smooth. Stir in the caramelized onions, nutritional yeast, salt, pepper, and garlic powder (if using). Mix well and adjust seasoning to taste.
- Make the dough: In a separate bowl, combine flour and salt. Gradually add warm water and oil while mixing until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth and elastic.
- Roll out the dough: Divide the dough into two portions. Roll out one portion on a floured surface to about 1/8 inch thickness.
- Cut the dough circles: Using a round cutter or glass, cut circles from the dough. Gather scraps and reroll as needed.
- Fill the perogies: Place about 1 tablespoon of filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press edges firmly to seal. You can crimp the edges with a fork for an extra secure seal.
- Cook the perogies: Bring a large pot of salted water to a gentle boil. Drop perogies in batches, stirring gently to prevent sticking. When they float to the surface, cook for an additional 2-3 minutes. Use a slotted spoon to remove and drain.
- Optional pan-fry for crispiness: Heat a skillet with a bit of oil or vegan butter over medium heat. Fry boiled perogies a few minutes on each side until golden and crispy.
- Serve warm: Enjoy your vegan perogies immediately with your favorite toppings!
Tips & Variations
“For extra flavor, try adding sautéed mushrooms or caramelized cabbage to your filling. Experiment with different herbs like dill or chives for a fresh twist.”
If you want a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend, but note the dough may be a bit more delicate. For a richer dough, you can add a tablespoon of vegan sour cream or plant-based yogurt.
Feeling adventurous? Try sweet potato and black bean filling with a touch of smoked paprika for a southwestern flair.
Or swap nutritional yeast with vegan cheese shreds for an even cheesier bite. And if you love dips, serve your perogies with vegan sour cream or a tangy tomato sauce.
Nutrition Facts
| Nutrient | Amount per Serving (4 perogies) |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 50 g |
| Protein | 6 g |
| Fat | 5 g |
| Fiber | 4 g |
| Sodium | 350 mg |
These values are approximate and depend on the exact ingredients and portion sizes used.
Serving Suggestions
Vegan perogies are versatile and pair well with a variety of sides. For a classic experience, serve with sautéed onions and a dollop of vegan sour cream.
You can also top them with fresh herbs like parsley or dill for a burst of color and flavor.
Try pairing your perogies with a crisp green salad or steamed seasonal vegetables for a balanced meal. If you’re in the mood for something heartier, serve them alongside a warm bowl of Low Calorie Vegetable Soup Recipe for Healthy Eating or a creamy vegan béchamel sauce from my Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.
Conclusion
Making vegan perogies from scratch is a rewarding process that brings a taste of tradition to your plant-based kitchen. This recipe offers the perfect balance of creamy filling and tender dough, with plenty of room to customize according to your preferences.
Whether you enjoy them boiled and soft or pan-fried to crispy perfection, these perogies make for a comforting meal that’s sure to satisfy.
Not only are they delicious, but they also provide a wonderful opportunity to experiment with seasonal vegetables and herbs, making each batch unique. If you enjoyed this recipe, don’t forget to check out other vegan delights like my Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or the Vegan Bread Machine Recipe for Soft, Delicious Loaves.
Happy cooking and bon appétit!
📖 Recipe Card: Vegan Perogies
Description: Delicious homemade vegan perogies filled with a savory potato and onion mixture. Perfect as a comforting meal or appetizer.
Prep Time: PT30M
Cook Time: PT20M
Total Time: PT50M
Servings: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/4 cup unsweetened plant-based milk
- 2 tbsp olive oil
- 1 tsp salt
- 3 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 tbsp vegan butter
- Salt and pepper to taste
- 1/4 cup nutritional yeast (optional)
Instructions
- Boil potatoes until tender, then mash with vegan butter, salt, pepper, and nutritional yeast.
- Sauté onions in olive oil until golden and mix into mashed potatoes.
- In a bowl, combine flour, salt, warm water, plant-based milk, and olive oil to form dough.
- Roll out dough on a floured surface and cut into circles.
- Place a spoonful of filling onto each dough circle and fold to seal edges.
- Boil perogies in salted water until they float, about 3-5 minutes.
- Optionally, pan-fry boiled perogies in vegan butter until crispy.
Nutrition: Calories: 350 kcal | Protein: 8 g | Fat: 7 g | Carbs: 60 g
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