Tofu Pierogies Vegan Recipes
TOFU PIEROGIES - VEGAN
Make and share this Tofu Pierogies - Vegan recipe from Food.com.
Provided by turtledove
Categories Soy/Tofu
Time 20m
Yield 32 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor add all dry ingredient and pulse.
- slowly add all liquids while pulsing for 1 minute.
- Dump dough out onto clean surface and knead for 5 minutes.
- Wrap dough in saran wrap and chill for 2 hours.
- In a bowl crumble tofu add pinch of salt & sugar till desired sweetness (I like them pretty sweet).
- roll out dough into 1/8 inch thick sheets, a pasta roller comes in handy for this.
- I use a pint glass to cut out circles but I think it's about 4 inch diameter.
- Place 1 tablespoon filling in center of circle.
- wet edges with water and pinch together forming a half circle.
- In a large pot gently slide them into boiling water for 5 min or until they float.
- you can eat them right after boiling or saute till crispy in oil or margarine, which is the way we like them.
Nutrition Facts : Calories 69.3, Fat 1, SaturatedFat 0.2, Sodium 82.5, Carbohydrate 12.2, Fiber 0.6, Sugar 0.1, Protein 2.8
VEGAN SAUERKRAUT PIEROGIES
This is an adaptation from an old fashioned recipe, but the original wasn't vegan. I've made these and I have to say they are probably the best vegan sauerkraut pierogies I've ever eaten. I used Anita's Polish Pierogy recipe for the dough: http://www.recipezaar.com/204263 I like to prepare the dough first and let it rest while I make the filling. Chances are you will have more dough then filling, so prepare more filling and freeze the pierogies you don't use and just boil them up when you want more.
Provided by Chef Joey Z.
Categories Savory Pies
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- For the Filling:.
- I bought the bottled type of sauerkraut, so first drain the sauerkraut and then rinse it well in warm water.
- Squeeze it dry and chop fine.
- Saute the shallots in the margarine until tender.
- Add the sauerkraut and vegan sour cream.
- Season with salt and pepper.
- Cook on low for 15 minutes or until the sauerkraut is tender and the flavours have all blended. "Do not over cook!".
- Chill this in the fridge until cold.
- Now prepare the dough for the pierogies.
- Roll the dough out with a rolling pin and cut into circles. Its up to you what size you make these. I like the 3 1/2 to 4 inch size. You can use a biscuit cutter or a glass as your cutter.
- Place the sauerkraut filling in the middle of the dough circle and fold the dumpling in half and seal the edges thoroughly. You don't want the filling to leak out.
- Remember as you make the dumplings, don't let them touch one another, they stick together easily. Cover the dumplings with a clean tea towel to keep from drying out.
- Cook these for 5-8 minutes.they should float up to the surface of the water when done.
- I cook about 6-8 at a time so the dumplings don't become crowded in the pot.
- When the pierogies are finished, I like to put them in a casserole dish that has been greased with margarine.
- I also like to layer the pierogies melted vegan margarine, onions and turkey bacon. Put into a moderate oven and warm through.
- You can also fry these if you like a crunchier pierogie.
- Serve with vegan sour cream.
- Bon Appetit!
Nutrition Facts : Calories 47.5, Fat 1.4, SaturatedFat 0.8, Cholesterol 2.6, Sodium 709.5, Carbohydrate 8.2, Fiber 2.7, Sugar 1.9, Protein 1.7
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- Mix together the flour and the salt in a large bowl. Add the water slowly, mixing the flour and water until it comes together into a dough.
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