Substituting white whole-wheat flour for all-purpose flour gives these perogies a boost in nutrition, color and flavor. Make an extra batch or two, and freeze for a quick family-style vegan dinner later.
Vegan sweet potato perogies recipe
2 cups white whole-wheat flour
1/2 cup warm water
1/4 cup olive oil
Generous pinch of salt, plus more for seasoning
1/4 cup vegan margarine, plus more for consistency and browning
3/4 cup onion, finely diced
2 cloves garlic, minced
2 large sweet potatoes, cut into chunks, boiled until tender and mashed
Freshly grated black pepper to taste
Shredded vegan cheese
Sour cream, mango chutney and applesauce to serve
To make the dough, mix flour, water, oil and a pinch of salt together on a lightly floured board. Knead the dough until smooth and slightly sticky, adding a bit more warm water if the dough seems dry.
Form the dough into a ball and place it in a lightly greased bowl. Cover it with a towel and set aside for about 30 minutes.
Meanwhile, heat margarine in a large skillet over medium heat. Cook onion, stirring often, until it softens. Add garlic, and cook, stirring, for about 1 minute.
Add sweet potatoes to the skillet and stir to combine. Add more margarine until the potato mixture is creamy, but not runny. Season it with salt and pepper. Stir in a generous handful or two of shredded cheese. Remove from the heat.
Divide the dough in half and roll out each half until it's 1/4-inch thick. Use a round 4-inch cookie cutter to cut round pieces from the dough.
Take each round piece of dough and use your fingers to press it out even thinner. Place 2 to 3 tablespoons of potato filling in the center of the dough and fold the dough in half. Use the back of a fork to press the edges to seal.
Bring a large pot of salted water to a boil over high heat. Add perogies, in batches if necessary, and cook for 3 to 4 minutes or until they float.
Heat 2 to 3 tablespoons of margarine in a large skillet over medium-high heat. Place half of the perogies in the skillet and cook, turning occasionally, until lightly browned. Repeat with more margarine and the remaining perogies.
Serve with vegan sour cream, chutney and/or applesauce.