Description
A quick and easy vegan pierogi recipe that comes together in a flash. This mushroom & sauerkraut pierogi recipe is bound to be a recipe worth repeating!
Ingredients
Scale
- 4 tsp Olive Oil
- 1 1/2 Cup Shiitake Mushrooms (Or mushroom of your choice, Small Diced)
- 4 Cloves Garlic (Minced)
- 2 Cups Sauerkraut (Drained Well)
- 30+ Vegan Wonton Wrappers (We used the brand Nasoya)
- 1 Medium Onion (Diced)
- 1/4 Cup Vegan Sour Cream (Garnish, try this homemade Classic Tofu Sour Cream recipe!)
- 1/4 Cup Fresh Cilantro (Chopped, Optional Garnish)
Instructions
- Prepare produce as directed above.
- Add the 2 tsps of oil to a large skillet and place over medium/high heat. Add the diced mushrooms to the skillet and stir to combine. Allow to cook for 3 minutes until the mushrooms begin to release their liquid and brown. Next add the garlic to the pan, stir to combine and allow to cook for an additional 3-5 minutes. Mixture should be almost dry.
- In a large bowl, add the drained sauerkraut and the mushroom mixture, stir to combine.
- On a clean surface, place a wonton wrapper. Add 2 tsps of mushroom sauerkraut mixture in the middle of the wrapper.
- Using a brush or a clean finger, wet the edges of the wrapper with water and fold the wrapper into a triangle over the filling. Press the edge to create a seal. Fold the points of the triangle in and seal with water. Cover the prepared pierogi with a clean cloth to prevent drying out. Repeat the process until all of the mixture is used. It will make approximately 30 pierogi.
- Chop the onion and sauté over medium high heat until nicely browned. Transfer to a bowl and set aside
- Using the same pan, add 1 tsp of oil. Working in batches over medium heat, brown pierogi on each side. Add additional oil if needed.
- Serve warm with vegan sour cream and sautéed onion. Enjoy!
- Leftovers can be stored in an airtight in the fridge for up to 5 days.
Notes
- For a healthier alternative, the pierogi can be boiled instead of pan-fried. Boil 6 pierogi at a time, for 3-4 minutes or until the wonton wrappers become translucent. Remove from the boiling water carefully using a slotted spoon and serve immediately.
- The prepared pierogi can also be frozen prior to cooking for an easy meal in the future. Spread them out on a baking sheet and freeze for about an hour. This prevents them from sticking together. Then, transfer them to an airtight container or a ziplock freezer bag and store them for up to 3 month. When ready to use, simply pan-fry or boil right from the freezer.
Keywords: Easy Mushroom & Sauerkraut Pierogi Recipe, Vegan Pierogi Recipe
