Indulge in the comfort of Vegan Potato Cheddar Perogies, a vegan version of the classic perogies that will tantalize your taste buds. With a warm and fluffy dough filled with creamy vegan cheesy potatoes, these perogies are the ultimate comfort food that will take you on a trip down memory lane.
Unlike frozen store-bought perogies, this recipe guarantees authentic flavors and a satisfying meal. It is a perfect option for those with dietary restrictions since it is vegan and dairy-free, and even toddlers will enjoy them. Although making these vegan perogies requires effort, it is an ideal indoor activity on rainy days, and they can be stored in the freezer for up to two months. Whether served as a vegan appetizer or main course, these vegan perogies are bound to please a crowd.
Ingredients & Substitutions For These Vegan Potato Cheddar Perogies
The ingredients used in making Vegan Potato Cheddar Perogies are simple and readily available. Here is a breakdown of the ingredients you will need:
- Vegan Butter: This will be used in both the filling and topping of the perogies to add richness and flavor.
- Potatoes: Use red or white potatoes, peeled and cubed, to make the filling. Boil them until they are tender and mash them.
- Salt and Pepper: Add these seasonings to the mashed potatoes to enhance their flavor.
- Nutritional Yeast: This ingredient gives the filling a cheesy flavor without using actual cheese.
- Vegan Cheddar: Use a vegan cheddar to add an authentic cheese flavor to the filling.
- All-Purpose Flour: This is used to make the dough for the vegan perogies.
- Oil: Extra virgin olive oil is used in this recipe, but you can use a milder oil if you prefer.
- Water: This is used to make the dough.
- Onion: Slice a large onion and cook it in vegan butter for a tasty topping.
- Vegan Sour Cream: Use vegan sour cream as a garnish to add a tangy flavor to the perogies.
- Scallions: Optional ingredients that can be used to garnish the perogies.
- Rolling pin: roll out the dough to the desired thickness
- 2” round cutter: to cut out the circles for the perogies
- Non-stick pan: to fry the perogies after boiling
- Slotted spoon: to remove the perogies from the boiling water
- Parchment paper or lightly floured baking sheet: to prevent the perogies from sticking to the counter or each other
How to Make This Vegan Potato Cheddar Perogies Recipe
To make the perogy dough, start by mixing the flour and salt together in a large mixing bowl. Add the water and oil to create a well in the center of the flour mixture. Mix everything together until well combined. Turn the dough out onto a floured surface and knead it until it’s smooth and elastic. Add more flour as needed to prevent it from becoming too sticky. Place the dough in a lightly greased bowl, cover it with a damp kitchen towel, and let it rest for 30 minutes.
While the dough is resting, prepare the perogy filling. Boil the potatoes in a large pot until they’re soft, then drain off the water and return the cooked potatoes to the pot. Add the vegan butter, salt, and vegan cheddar to the pot, and mash everything together until it’s smooth. Add the nutritional yeast, salt, and pepper to the mixture and adjust the seasoning as needed.
Once the dough has rested, roll it out on a floured surface until it’s about 1/8 inch thick. Use a 2-inch round cutter to cut circles out of the dough. Place 1 ½ teaspoons of filling onto each circle, then fold the dough over the filling to form a pocket. Pinch the edges together to seal each perogy, and place them on a floured surface.
Cooking The Vegan Perogies
To cook the perogies, bring a large pot of water to a boil and add the perogies. Be careful not to overcrowd the pot, and cook the perogies in batches if necessary. Boil the perogies for about 5 minutes or until they float. Once the perogies float, they are cooked. Remove the perogies with a slotted spoon and set them aside.
To add some flavor to the perogies, heat a skillet on low-medium heat, add vegan butter and sliced onions, and cook them for 20-30 minutes, stirring occasionally. Once the onions are caramelized, lightly fry the cooked perogies in the skillet with the onion mixture or in a non-stick pan with a little butter until they’re lightly browned and crispy.
If you want to freeze the perogies, place them on a lightly floured baking sheet and freeze them before placing them into an airtight container. These plant-based perogies can be frozen for up to 2 months.
Tips & Tricks
Here are a few tips and tricks that can help you make the best vegan potato cheddar perogies:
- Don’t overfill the perogies or they may burst open during the cooking process. Use 1 ½ teaspoons of filling per perogy.
- Make sure to seal the perogies well by pinching the edges firmly, so the filling doesn’t come out during boiling.
- Boil the perogies in small batches to avoid overcrowding the pot, which could cause them to stick together.
- If freezing the perogies, make sure to freeze them separately on a baking sheet before transferring them to an airtight container to prevent them from sticking together.
- To make the perogies gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- If the dough is too dry, add a little more water. If it’s too sticky, add more flour.
- For extra flavor, add sautéed onions or garlic to the filling.
- Serve the perogies with vegan sour cream or a dollop of vegan butter for added richness.
FAQ: Vegan Perogies
No worries! These perogies can still be made without vegan cheddar. Nutritional yeast can add a cheesy flavor, and garlic and onion powder can enhance the taste. Be sure to mash the potatoes well and add the vegan cheese while the mixture is still hot for a creamier filling.
Traditionally, perogies are not vegan as they often contain eggs, cheddar, and sour cream. However, our Dairy-Free Potato Cheddar Perogies are egg-free and vegan. They’re a plant-based alternative to the traditional recipe that everyone can enjoy.
Yes! Simply freeze them in an airtight container for up to two months. Freeze them individually on a baking sheet first, then transfer them to a ziplock bag or container.
Yes, these perogies are made with all-purpose flour, which contains gluten. The vegan perogies will turn out best when all-purpose flour is used.
Vegan Perogies Potato Cheddar
- 4 tbsp Vegan butter
- 3 lbs Red or white potatoes cubed and peeled
- 1 tsp Onion powder
- 1 tsp Garlic powder
- ¼ cup Nutritional yeast
- ½ cup Vegan cheddar
- 1 tsp Salt
- 1 tsp Pepper to taste
- 4-5 cups All-purpose flour
- ¼ cup Oil I used extra virgin olive oil but use a milder oil, if you prefer
- 1 ½ cups Water
- 1 tsp Salt
- 1 tbsp Vegan butter
- 1 large Onions sliced
- 3 Scallions chopped
- Vegan sour cream
- First make the dough. In a large mixing bowl, add the flour and salt and mix well. Start with 4 cups of flour and add more if needed. Next, create a little well in the flour and add in the water and oil. Mix ingredients together well.
- Next, turn the dough out onto a well-floured surface and begin kneading. Add more flour as needed to make sure the dough isn’t too sticky. Slowly add flour into the mixture and continue kneading. The dough should be moist, but not sticky.
- Add your dough ball into a lightly greased bowl, and cover with a damp kitchen towel. Let rest for 30 minutes.
- While the dough is resting, prepare your perogy filling. Bring a large pot of water to a boil, then cook potatoes until they are soft. Drain off the water and add cooked potatoes back into the pot.
- Add the vegan butter, salt, and vegan cheddar to the mixture. Mash the potatoes well until they are smooth and there are no large lumps remaining. Next, add the “nooch” (nutritional yeast) and salt and pepper. Taste the filling to see if you need more salt and or pepper. Adjust if needed.
- Once the 30 minutes is up, grab the dough from your bowl and split it in half. On a lightly floured surface, roll the dough out using a rolling pin until it’s about 1/8” thick. Using a 2” round cutter, cut the dough into circles. A cookie cutter or even a pint glass can be used.
- Place 1 ½ teaspoons of each filling on each dough circle.Holding the dough in your hand, gently fold the dough over forming a little pocket around the filling. Pinch the edges of each pierogi to seal it up. Make sure there are no openings or the filling could come out during the cooking process. Place perogies on parchment paper or a lightly floured baking sheet to prevent them from sticking to the counter.
- Right before you start cooking your perogies, begin caramelizing your onions for the topping. Heat the pan on medium heat for a few minutes then lower it down. Let the onions and butter cook on a skillet on low-medium heat for 20-30 minutes. Stir occasionally but not too often. The trick is to allow the onions to get a little brown without burning them. If you need to, add a little more butter to the pan.
- To cook the perogies, add to a large pot of boiling water.Be careful not to overcrowd the pot, or they will stick together. Work in batches to ensure the best result. Boil the perogies for about 5 minutes or until they float. Once the perogies float, they are cooked. The boil time is also dependant on whether they are frozen or fresh.
- Remove cooked perogies with a slotted spoon and set aside.Transfer the perogies to a non-stick pan with a little butter and fry until lightly browned and lightly crisped.
- The other option is to lightly fry the cooked perogies in with the caramelized onion mixture.
- Add your toppings, serve and enjoy!
- If you want to freeze the perogies, place them on a lightly floured baking sheet and freeze before placing into an airtight bag/container.If they are not frozen separately on a baking sheet first, they will all stick together. These plant-based perogies can be frozen for up to 2 months.
These Vegan Potato Cheddar Perogies are a must-try for anyone who loves comfort food. Not only are they delicious, but they are also vegan and dairy-free, making them a perfect option for those with dietary restrictions. With the right ingredients and a little patience, you can make these perogies from scratch and enjoy them as a main course or appetizer. And with the ability to freeze them for up to two months, you can have a comforting meal on hand whenever you need it. So go ahead and give this vegan spin on a classic dish a try – your taste buds will thank you!