Sweet Potato Pierogi Polish Dinner

Vegan sweet potato pierogi with kasha and vegan kielbasa

When October comes around each year, and the temperature starts to drop, I try to use sweet potato, squash, and “fall” herbs like sage and thyme as much as possible when cooking. Partly because of the abundance of squash and sweet potatoes at markets this time of year. And partly because these ingredients make the house smell so good when the oven and stove are back for the season after taking a break during the hottest days of summer. So when I decided to make a Polish dinner for Vegan MoFo, I decided on sweet potato pierogi, with plenty of seasonal herbs.

Vegan sweet potato pierogi with kasha and vegan kielbasaVegan MoFo 2017 on Seitan Beats Your Meat

Unconventional Grains

Today’s Vegan MoFo theme is “unconventional grains.” The idea is to step away from the usual rice, quinoa, and wheat, and cook with a less common grain. For today’s dish, I used kasha and added some seasonal flair with sage and rosemary.

Kasha is really just toasted buckwheat, so if you can’t find “kasha” at the store, try looking for buckwheat. If you can’t find toasted buckwheat, you can learn how to toast buckwheat in a skillet on the stove. If you are able to find kasha or “toasted buckwheat”, you save yourself the toasting step because it’s ready to cook after a quick rinse.

Kasha has a very earthy, nutty “whole grain” taste and a chewy texture once cooked. Because it has so much going on already, flavorwise, you’ll want to keep the seasonings simple and cook it with a bit of vegan butter (or oil, but I find that butter tastes better with kasha). It’s a delicious contrast to the pierogi.

Vegan sweet potato pierogi with kasha and vegan kielbasa

Sweet Potato Pierogi

Speaking of that pierogi, this recipe is filled with savory mashed sweet potatoes mixed with caramelized onions, sage, thyme, ginger, and garlic. YUM. If you were to make pierogi for Thanksgiving, this would be the recipe to use.

The pierogi are accompanied by the aforementioned herbed kasha, roasted Brussels sprouts, vegan kielbasa sausage, sauerkraut, and fresh beet horseradish. And of course, a glass of dry red wine. Fresh horseradish is usually found in the refrigerated section of the grocery store. I live close to many Polish markets, so it’s easy to find all of these ingredients and different variations of horseradish. If you’re having trouble finding any of these ingredients, try looking at a specialty market, or a grocery store like Whole Foods or Trader Joe’s.

Vegan sweet potato pierogi with kasha and vegan kielbasa

The dough is the same as my potato and onion pierogi recipe. If you’d like to make both variations, make the same amount of dough and simply halve the potato filling ingredients (or not, and eat them as mashed potatoes!)

Get the recipe:

Sweet Potato Pierogi Polish Dinner
Prep time
Cook time
Total time
This sweet potato pierogi recipe uses seasonal herbs, making it a savory fall dinner. The kasha (roasted buckwheat) is cooked with sage and rosemary, and makes a perfect accompaniment.
Recipe type: Entree
Cuisine: Vegan, Vegetarian, Dairy Free, Polish
Serves: 3 dozen
  • 1 tablespoon olive oil
  • 1/2 medium onion, sliced
  • 3 medium sweet potatoes, peeled and chopped
  • 1 1/2 tablespoons vegan butter
  • 1 tablespoon brown sugar
  • 1 1/4 teaspoons sage
  • 1/2 teaspoon thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • Salt and pepper to taste
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1 cup warm water
  • 1 tablespoon vegetable oil
  • 1 tablespoon vegan butter
  • 1/2 medium onion
  • 2 cloves garlic
  • 1 teaspoon sage
  • 1/2 teaspoon rosemary
  • A few grinds of salt and pepper
  • 1 1/2 cups kasha
  • 2 2/3 cups water
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
  • Prepared horseradish (I got beet horseradish)
  • Sauerkraut
For the filling:
  1. Heat the oil in a small saucepan over low heat, then add the onions.
  2. Saute the onions for 10-12 minutes, stirring every so often, until golden and caramelized.
  3. Meanwhile, place the sweet potatoes in a saucepan, then cover with water and place over medium heat.
  4. Boil the sweet potatoes for 8-9 minutes, or until easily pierced with a fork, then drain.
  5. Add the vegan butter, brown sugar, sage, thyme, garlic powder, ground ginger, and nutmeg to the sweet potatoes, and mash.
  6. Mix in the caramelized onions, salt and pepper to taste, and then adjust seasonings as needed. Set aside.
For the dough:
  1. 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.
  2. Once you have dough, begin kneading for 5 minutes on a floured surface until the dough is very smooth and elastic.
  3. 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.
  4. 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.
  5. 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 kasha:
  1. Heat the vegan butter in a medium saucepan.
  2. Add the onions and cook until golden, 5-6 minutes.
  3. Add the garlic, sage, rosemary, salt, and pepper and cook for an additional 30 seconds.
  4. Rinse the kasha in a strainer, then add to the saucepan and stir to coat with the onions and herbs.
  5. Add the water and increase the heat. Once it reaches a boil, reduce the heat to a simmer.
  6. Simmer for 12-15 minutes, or until the kasha has absorbed all of the water and is soft and chewy.
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 cast iron or other skillet over medium heat. Add some cooked 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 cooked 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 the kasha, cooked kielbasa, roasted Brussels sprouts, sauerkraut, and prepared horseradish to taste.

Vegan sweet potato pierogi with kasha and vegan kielbasa

What is your favorite pierogi filling?

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Vegan sweet potato pierogi with kasha and vegan kielbasa

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.

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