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Pierogies

 

78

Yield

4

servings

Prep

30

min

Cook

90

min

Ready

120

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

Shell
1 tablespoon lecithin
warm liquid
*
2 cups whole-wheat flour
1 cup all-purpose flour
1 teaspoon sea salt
1 teaspoon apple cider vinegar
10 ½ ounces silken tofu
firm
½ cup water
Potato filling
6 medium potatoes
& diced
2 tablespoons yeast, active dry
smoked, optional
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon corn oil
1 cup onions
finely diced
5 ounces silken tofu
firm
Cabbage garbanzo filling
2 tablespoons canola oil
2 cups cabbage
finely diced
1 cup red onion
finely diced
1 teaspoon caraway seeds
½ teaspoon black pepper
2 teaspoons garlic
minced
1 teaspoon yeast, active dry
smoked
1 cup water
hot
½ cup chickpea (garbanzo) flour
null
*
accompaniments
1 x sour cream
vegan
*

Directions

Warm lecithin by placing the bottle in simmering water on the stove until lecithin is runny.

Stir into the flours and salt and set aside.

Blend the vinegar, tofu and water until smooth.

Combine with the flours handling until the dough has a medium stiff consistency.

Roll out dough on a floured board forming a 21 x 6 inch rectangle 3/16 inch thick.

Cut into 8 equal pieces about 3 x 3 inch each.

(Rolling the dough a littel thinner may yield another 3 pieces).

Place about 1½ tablespoon filling on each piece.

Wet the edges of the dough.

Stretch one corner of the dough to meet the opposite corner, forming a triangle and press together, sealing the pierogi.

Bring water to a simmer in a large pot.

Drop each pierogi carefully into the water and cook in the simmering water until the pierogi rises to the surface.

Remove and drain. They can be sealed in a plastic wrap and kept in the fridge or frozen at this point.

To serve the pierogi, sauté in oil until lightly browned.

Serve with vegan sour cream.

Potato Filling: Cook potatoes until soft.

Drain and mash immediately until they are smooth.

This should yield 4 cup packed potatoes. Add yeast, salt and pepper and mix well.

Sauté onions in oil until translucent.

Blend tofu until smooth. Stir onions and tofu into the potato mixture.

This filing should keep refrigerated for a week.

Cabbage Garbanzo Filling: Heat oil in a large skillet. Add cabbage, onions and seasonings.

Cook for 5 minutes, stirring constantly.

Add water and flour and cook until thickened.

If necessary, add more flour a tablespoon at a time.

This filling should keep in the fridge for a week.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 730g (25.7 oz)
Amount per Serving
Calories 75318% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1224mg 51%
Total Carbohydrate 46g 46%
Dietary Fiber 17g 69%
Sugars g
Protein 51g
Vitamin A 1% Vitamin C 71%
Calcium 14% Iron 41%
* based on a 2,000 calorie diet How is this calculated?

 

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