Tags
apple cider vinegar, beetroot, dill, gluten- free, lemon, pierogi, sour cream, taco "meat", tahini, tamari, vegan, vegetarian, virtual vegan potluck, walnuts
Tonight we’re celebrating. Why? because we created a gluten free, vegan pierogi that tastes (almost) as good as those i enjoyed 5 years ago whilst nannying a lovely Ukranian family. But with the mandatory Green & Leithy twist.
The dough is a mix of roasted beetroot and dill and was such a pleasure to work with- smooth and malleable whilst holding up great in the boiling process. The filling- a rich tomato, walnut “mince”, robust enough to add further depth to the pierogi but not so over powering that the whispers and kisses of beetroot and dill were masked.
The “sour cream” couldn’t have been easier- tahini whisked up with apple cider vinegar and lemon juice. The perfect sharp note to cut through the luxuriant pierogis. Finished with a perfectly generous kick of freshly ground peppercorns and there we have it. Quite the perfect dish (as i proudly say so myself).
The dough yields around 22 pierogi, which is quite a lot so leftovers would be a great, quick lunch- i can only imagine how good they’d be after an evening developing their flavours. That being said, they are (and certainly were) light enough for us to eat the whole lot.
(make 22, Vegan, Gluten Free)
For the dough:
- 1 large Beetroot, roasted whole, then peeled
- 150g Plain (gluten free) Flour
- 1 tbsp Potato Starch
- 1 tbsp Coconut Oil
- 2 tbsp Dill, finely chopped
- 1 tsp Sea Salt
- Once the your beetroot has cooled enough and you’ve peeled it, pop it into a blender and blitz until smooth
- Tip into a mixing bowl and stir in the remaining ingredients
- Cover and pop in the fridge for 1 hour
For the “mince” filling:
- 100g Walnuts
- 4 Sun Dried Tomatoes (soaked for a few hours then drained)
- 2 cloves Garlic
- 1 tbsp Tamari
- 1 1/2 tbsp Tomato puree
- Combine all ingredients in a blender and pulse for a few seconds until pretty uniform
To make the pierogi:
- Bring a large pan of water to the boil, a lick of oil and a pinch of salt
- Remove the dough from the fridge and tip onto a floured surface
- Roll the dough out until its about 1/4″ thick
- Use a small cookie cutter to cut out as many disks as you can (you may need to re-roll the dough a few times)
- Once you have all your disk, add 1/2 tsp of mince onto half of each disk, carefully fold the dough over, creating half moons
- Cook the pierogis in the water for about 5 minutes, or until they float up to the top of the water (you’ll probably have to do this in batches). Drain and serve drizzled with the sour cream…
Tahini “Sour Cream”
- 4 tbsp Tahini
- 1 tbsp Apple Cider Vinegar
- juice of 1 Lemon
- Add all ingredients to a clean jar, cover and shake until combined.
luminousvegans said:
Happy Virtual Vegan Potluck to ya! I love pierogis and don’t think I’ve had any since going vegan. These look delicious! What a creative way to use beets!
rebeccajanearmstrong said:
Thanks lovely! Happy Potluck to yourself also! Yup i’m pretty thankful to our good friend mr beetroot! he is one tasty root! xx
Callum said:
These were in fact, utterly wonderful and I’ve had wholesome pierogi-filled culinary thoughts since trying this recipe. Delicious! Highly recommend, you should be very much proud of yourself, good luck to all Vegan Pot-Luckers everywhere!
rebeccajanearmstrong said:
How lovely, thank you so much love. Guess we’ll have to make these again soon?! xx
Amy said:
Wow! How did you even think this up? It looks amazing and the photos are beautiful. Happy VVP!
rebeccajanearmstrong said:
I’m not really sure. I’ve wanted to make peirogi for quite a while and i knew that root veg and flour just seem to create amazing dough. Total spur of the moment, made up affair that actually worked. I think the cooking gods were smiling down on me that day! Thanks for being so kind, Happy Potluck to you xx
coconutandberries said:
Oooh how yummy, and fancy-looking! I love dumplings of any kind and the filling for these sounds so delish.
rebeccajanearmstrong said:
Thanks lovely, yes i went all haute cuisine with these (not my usual style) but they are quite the looker. A good meal to impress diners with xx
Poppy said:
Your presentation is stunning! Great to see Pierogi here, I’ve only tried them once and now want to try your hot pink ones!! 😀 x
rebeccajanearmstrong said:
Thank you so much Poppy! Definitely try these- they’re really super easy to make and the dough feels wonderful to work with. The colour is accidentally awesome right?!
Poppy said:
Totally awesome! I will try them for sure!
An Unrefined Vegan said:
Gorgeous. What a great way to use beets! And I love the illustration at the top. Thank you so much for being a part of the Potluck!
rebeccajanearmstrong said:
Thank you so much, both for all your hard work but also for your kind comments. I’m quite fond of my wee illustrations xx
Allison (Spontaneous Tomato) said:
Wow, these look excellent! I love pierogies! I’m so impressed you found a way to incorporate beets into the dough (vs. in the filling); the color is brilliant, and I’m sure they’re delicious with fresh dill. The tahini sour cream sounds divine! I could see serving that as a dressing over all sorts of things. 🙂
rebeccajanearmstrong said:
Thank you so much Allison. Yeah that colour was a happy accident! I haven’t made the tahini sour cream since but i agree it would be a refreshing counter part to lots of dishes xx
Jodye @ Whole Pure Recipes said:
These look wonderful, and I love the color! I remember eating a lot of pierogi when I was younger, but I haven’t had any, let alone made my own, in ages. You’ve inspired me!
rebeccajanearmstrong said:
Thank you Jodye, so happy that i’ve inspired you. These are super easy to make and i highly recommend you try them. If you do, let me know what you think xx
Brittany said:
I am ALL over that sour cream!! WOWZA!! I just LOVE making meals that remind me of ones I ate when I wasn’t a vegan. Not because I miss those meals, but because it helps me convince others that eating vegan is DELICIOUS!
rebeccajanearmstrong said:
I totally agree Brittany. Not only to prove vegan is delicious but also really healthy and nourishing. Get on the sour cream- super easy! xx
Ahila said:
Lovely! That was very creative… using beets in the dough! And, the combination sounds perfect! Will try it out. Thanks for sharing the recipe!
rebeccajanearmstrong said:
Thank you loads Ahila. Its probably my favourite combination of flavours. Definitely let me know what you think xx
Ahila said:
Rebecca, I tried making some pierogi this afternoon and it turned out quite good. I substituted parsley for dill as I couldn’t get hold of some this morning as well as normal tomatoes instead of sun-dried so the filling was slightly watery than it would have been otherwise. Thank you for this delicious recipe! Will be certainly making more in the future.
rebeccajanearmstrong said:
Oh Ahila- thank you so much for your feedback. It makes me so happy that you tried these. I bet the parsley would have been delicious and fresh. Yup, the filling does have to be quite dry but i love that you improvised. You are most welcome and i hope you keep enjoying them xx
WordsFallFromMyEyes said:
OMG MAGNIFICENT! I love pierogi. My mother was Polish. Ah sigh. But beetroot & dill….. I LOVE, LOVE, LOVE dill. Just fantastic.
rebeccajanearmstrong said:
Thank you so much! I adore Dill too! your comment is so kind xx
RG said:
Yum, so creative! I would love to give this recipe a try 🙂 Happy VVP!
rebeccajanearmstrong said:
Happy VVP to you too! thank you so much, i do hope you enjoy as much as we did xx
veghotpot said:
I love the way you’ve used beetroot here!! Delicious 🙂
rebeccajanearmstrong said:
Thank you, yes mr beetroot is a fantastic ingredient for sure- what providence that it was the featured plant xxxx
Roshni said:
great entry to VVP… fab recipe
rebeccajanearmstrong said:
thanks so much Roshni xx
Betsy DiJulio said:
Oh, my, what a stunning dough! Thank you for this!
rebeccajanearmstrong said:
You’re very welcome Betsy, thank you so much xxx
celestedimilla said:
What a fabulous dish to bring to the potluck!! And as usual, your photos are wonderful! 🙂
rebeccajanearmstrong said:
Thank you Celeste, your comment is so kind i really appreciate it xx
Liane said:
I love these, they look and sound awesome 🙂 I have to try them.
rebeccajanearmstrong said:
Thanks Liane, i hope you make them and enjoy as much as we did. Let me know what you think xx
Cadry's Kitchen said:
What beautiful color! So vibrant red! I adore pierogi, but I’ve never tried them with beet in the dough. I can only imagine how impressed dinner guests would be with a plate of these. Very eye-catching!
rebeccajanearmstrong said:
Thanks so much Cadry. They are quite the lookers aren’t they. The beets definitely add a wonderful flavour to the dough xx
Ally said:
Oh wow, these look beautiful! I’m sure they taste amazing too. 🙂
rebeccajanearmstrong said:
Thank you Ally, they were quite delicious xx
* Vegan Sparkles * said:
Oh my lovebug is Polish so I just yelled out to him to come see these! Such a gorgeous colour and I love that they’re GF!
rebeccajanearmstrong said:
Wow! Yes i was happily surprised at how well they worked for being gluten free. Thank you for your kind comment xx
the vegan kitchen of dr caligari said:
I used to eat pierogi almost every day when I lived in Polan, but never thought about make the dough with beetroot. That’s simply brilliant!
Recipe bookmarked
rebeccajanearmstrong said:
Thanks doc- that means a heck of a lot coming from you! hope you enjoy the deliciousness xx
the vegan kitchen of dr caligari said:
I will, your pierogi do look amazing!
Maggie Muggins said:
Wow, beet root pierogi, that’s super creative! I’ve yet to try a vegan version before, but these would be a beautiful place to start.
rebeccajanearmstrong said:
Thanks Maggie. They are real easy to make so i do recommend highly xx
gigiveganville said:
I am with most of the comments , I don’t think I have had the good fortune to have pierogies since becoming a vegan either. Might have to change that now. Lovely and dig the illustration too.
rebeccajanearmstrong said:
do it- they’re quite delicious! thank you for your lovely comment, especially about the illustrations- i was quite nervous to get them on the blog xx
alline85 said:
Hey girl, just wanted to let you know that I included your lovely pierogi recipe in the list of my favorites from this VVP! The post is here, if you want to see it: http://wp.me/p3LYmB-b5
Thank you for your recipe!
-Alina from Vegan Runner Eats
rebeccajanearmstrong said:
Alline- thank you so so much. I love your post and that you took the time to collate all your favourite recipes. Good luck with the voting xx
Anna {Herbivore Triathlete} said:
I am super impressed that you made your own pierogis using beets! Looks delicious, I love the tahini sour cream too, so simple. Happy VVP!
rebeccajanearmstrong said:
Thanks Anna, yup the tahini sour cream is an all round good one to have on hand, Happy VVP to you xx
Keely @ Gormandize said:
I just love pierogi! Adding beetroot is a lovely idea, and such a great colour.
rebeccajanearmstrong said:
Thanks so much Keely, yup they’re like little fuchsia rubies! xx
uberdish said:
This dish is brilliant! I would love to serve your pierogis to dinner guests over the Christmas holidays. I would like to make these ahead of time. How would you suggest I reheat? (I don’t own a microwave). I love your presentation, as well. So pretty!
rebeccajanearmstrong said:
Thank you so much, i reckon they’d be great over the festive period. To make ahead of time you could either- make the dough and the filling and keep in the fridge for up to 5 days then shape and cook as needed. Otherwise, cook, cool and carefully arrange in a suitable container (so they don’t stick together) then just boil in salted, oiled water for a minute or so to warm up. I can’t guarantee they’ll be as good as i haven’t tried to make them ahead of time before, but it should work xx
uberdish said:
Thank you! I’ll give it a try. 🙂
Sophie33 said:
Thuis year I did not take part in the VVP but I missed lost of great vegan recipes, as tasty & special like this one, because I was on Holiday!!!! I made this fabulous recipe & it was glorious!!,..Ooh yeahhhh. X 😃😃
rebeccajanearmstrong said:
Oh i am sad not to have had a fantastic contribution from yourself but everything you post is lush so that keeps me smiling. I’m so happy (and a little overwhelmed) that you made, and enjoyed the pierogi! Thank you so much for your comment and i hope you had a lovely holiday xx