Potato and Onion Pierogi

Potato and onion pierogi with beet horseradish, vegan kielbasa, and Brussels sprouts | Seitan Beats Your Meat

Potato and Onion Pierogi

While blogging is a labor of love, Seitan Beats Your Meat has a select few partnerships with like-minded people and websites that I collaborate with from time to time on posts and recipes. Whether we connect because of food photography, veganism, or innovative recipes, the websites I decide to work with must be doing something super cool, and share some of my values. And most importantly, connecting because of our existing style and approach so everyone is creating authentically!

A brand I’ve enjoyed working with over the past year is Honest Cooking, an online culinary magazine focused on curating high-quality recipes, design, and food photography. Last summer, I collaborated with Honest Cooking and Colavita on a vegan summer grilling spread, and today I’m participating in their campaign with Potato Goodness. Because, potatoes.

Potato and onion pierogi with beet horseradish, vegan kielbasa, and Brussels sprouts | Seitan Beats Your Meat

Of course, there is a long list of appetizers, recipes, and even desserts to create with potatoes beyond your standard fried, mashed, and baked. They’re full of all kinds of vitamins and good stuff. You can coat them in olive oil and all of your favorite herbs and spices, then roast them. You can get the tiny purple potatoes or fingerling potatoes and make your side dish automatically fancier, with even less effort.

For this post, I was prompted to create a recipe that captured either a local/regional dish, or February celebration that involves potatoes. Since my February potato celebration is called Tuesday…or Friday…or really any day of the week during every month of the year, I opted to create a potato dish with ties to Chicago and the Polish restaurants and influence in the city: pierogi! Potato-filled Polish ravioli, check.


Depending on the dough recipe, pierogi is often automatically vegan, but with common fillings and accompaniments such as cheese and kielbasa sausage, vegans must often make their own Polish dinner. I live in close proximity to one of the largest Polish neighborhoods in Chicago, so finding ingredients like bright pink locally-made beet horseradish and a wide selection of sauerkraut was a snap.

This vegan pierogi recipe is pretty straightforward, but it requires some manual labor and a bit of time, so set aside an afternoon and grab a friend to help. Once you have the dough made, you can fill it with absolutely anything, so feel free to make a version with vegan cheese and potatoes, or sauerkraut (make sure to squeeze out some of the water first though). As written, the recipe makes some serious comfort food: potato and onion pierogi, roasted Brussels sprouts, and vegan kielbasa sausage (I used Tofurky). I made my pierogi with Yukon Gold potatoes, but the potato variety you choose is up to you!

Potato and onion pierogi with beet horseradish, vegan kielbasa, and Brussels sprouts | Seitan Beats Your Meat

Potato and Onion Pierogi with Vegan Kielbasa and Roasted Brussels Sprouts
 
Prep time
Cook time
Total time
 
Polish potato and onion pierogi with roasted Brussels sprouts and vegan kielbasa
Author:
Recipe type: Entree
Cuisine: Vegan, Vegetarian, Polish
Serves: 3 dozen
Ingredients
Pierogi:
  • 1 tablespoon vegetable oil
  • 1/2 medium onion, diced
  • 4 medium potatoes, peeled
  • 3 tablespoons vegan margarine
  • Salt and pepper to taste
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1 cup warm water
  • 1 tablespoon vegetable oil
Brussels sprouts:
  • 1 tablespoon vegetable oil
  • 1 lb Brussels Sprouts
  • Salt and pepper to taste
To serve:
  • 1 tablespoon vegetable oil
  • 4 meatless kielbasa sausages, sliced
  • Horseradish (I got beet horseradish)
  • Sauerkraut
  • Sliced green onions
Instructions
To prepare the pierogi:
  1. In a large skillet, heat the first tablespoon of vegetable oil over low-medium heat.
  2. Add the diced onion and sauté until caramelized, about 10-12 minutes. Remove from heat.
  3. Meanwhile, chop the potatoes into 1-inch pieces and place in a saucepan filled with water. Boil potatoes until soft, approximately 10 minutes. Drain the potatoes.
  4. Mash the potatoes, then add the onions, vegan margarine, and salt and pepper to taste. Set aside the mixture to cool slightly.
  5. In a large mixing bowl, sift together the flour and salt. Mix in the warm water and vegetable oil, whisking until a dough begins to form.
  6. Once you have dough, begin kneading for 5 minutes on a floured surface until the dough is very smooth and elastic.
  7. Divide the kneaded dough into two and roll one portion out very thinly (approximately ⅛-inch, if you can). Using a 3-inch cookie cutter or the edge of a glass, cut out rounds of dough for each pierogi and set aside on a floured surface. Repeat with the remaining dough.
  8. Take each round of dough and roll it out again, individually. Add 1 tablespoon of potato and onion filling in the center. Dip a brush or your finger in water and dab some water around the edge of the dough round, then fold in half. Seal the edge with your fingers, or by pressing down with a fork. Set aside. Repeat for each pierogi.
  9. Bring a large pot of salted water to a boil over high heat. Boil 6-8 pierogi at a time, about 4 minutes each. Remove from the pot with a slotted spoon and continue until all pierogi are cooked.
To prepare the Brussels sprouts:
  1. Preheat oven to 400°F.
  2. Chop the Brussels sprouts into halves, then wash under cold water.
  3. Spread evenly on a prepared baking sheet and drizzle with tablespoon of vegetable oil, and salt and pepper to taste. Roast for 10-12 minutes, or until thoroughly cooked and crispy.
To assemble dish:
  1. Add 1 tablespoon of vegetable oil to a large skillet over medium heat. Add some boiled pierogi, careful not to overcrowd the pan. Cook for 2-3 minutes on each side, until golden and crispy. Fry as many pierogi as you wish to eat, adding more vegetable oil if necessary. The remaining boiled pierogi may be stored in an airtight container in the refrigerator until ready to eat.
  2. Keep the burner on and add the kielbasa to the pan. Cook for 2 minutes on each side, adding more vegetable oil if necessary.
  3. Serve the pierogi with cooked kielbasa, roasted Brussels sprouts, sauerkraut, prepared horseradish to taste, and sliced green onions for garnish.
Notes
If you do not want to fry the pierogi after boiling, simply set the boiled pierogi aside and keep warm.

Potato and onion pierogi with beet horseradish, vegan kielbasa, and Brussels sprouts | Seitan Beats Your Meat

Enjoy! Thanks for including Seitan Beats Your Meat in the Potato Goodness campaign, Honest Cooking!

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Potato and onion pierogi with beet horseradish, vegan kielbasa, and Brussels sprouts | Seitan Beats Your Meat

Kelly Peloza is the blogger and photographer at Seitan Beats Your Meat, and the author of two vegan cookbooks: The Vegan Cookie Connoisseur, and Cheers to Vegan Sweets.

She lives in Chicago and runs a photography business called Kelly Peloza Photo.

2 Replies to “Potato and Onion Pierogi”

  1. […] to create a potato dish with ties to Chicago and the Polish restaurants and influence in the city: pierogi! Potato-filled Polish ravioli, […]

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