Last Updated on November 19, 2024
What is a Gluten Free Vegan Onion Garlic Pierogi?
Well if you have not tried a Pierogi, you are really missing out!
Pierogi is a Eastern/Central European Delicacy that can be a delicious snack, a side dish, a main course, or even a dessert.
It is a filled dumpling, made with a dough wrapped around a savory or sweet filling.
They are boiled and then pan fried before serving.
But you do not have to do both, one or the other is just fine too.
As for the filling, your imagination is your limit. Try my recipe first and then experiment.
Some filling ideas are spinach, sweet potato, cream cheese, pumpkin, squash, mushrooms, meat alternatives, cheese, yogurt, berries, really the list is limitless.
But for now let us start out simple with just the potato, onion, and garlic.
Ingredients needed for this Pierogi
- Oil – I have used two different oils in this recipe, olive or avocado oil, they both are equally good. Use your favorite.
- Onion – I personally like to use a fresh onion for my pierogies, but if you have none on hand, a powdered onion will work just as well.
- Garlic – I used minced garlic in these pierogies.
- Potatoes – My potato of choice is the red potato, but use what you have on hand.
- Lasagna Sheets – To make my pierogies faster, I used a gluten free lentil lasagna sheet to make the pierogies, you can use any lasagna sheet or make your own pasta.
How to make Gluten Free Vegan Onion Garlic Pierogi
Peel and dice the potatoes into small cubes, add the potatoes and water to a medium sized stock pot.
Cook at a medium high heat until the water boils, turn the heat down, and continue to cook until the potatoes are soft.
Drain and set aside, once drained, pour the cooked potatoes back into the pot.
Clean and cut the onion. ( If using onion powder, skip the sauteing of the onion and garlic and just add to the cooked potatoes.)
If sauteing the onion and garlic, add to a large skillet with oil, cook until the onion is soft, and add to the potatoes.
With a immersion blender, puree the potatoes with salt, pepper, sauteed onion, garlic and oil and set aside.
The potatoes should have a smooth consistency with very little lumps.
Next, cook the lasagna sheets to the directions on the package.
Once the noodles are done, rinse with cold water, making sure the sheets are separated from each other.
Lay the sheets of lasagna noodles on to a large baking sheet and set aside.
How to assemble the Pierogi
Place a lasagna sheet on to a large dinner plate and fill a small dish with about 1 Tbsp of oil and have a baking/pastry brush ready.
Have the pot of whipped potatoes near the plate.
Next, scoop about 1 Tbsp of the potato filling onto half of the noodle, then fold the other half over the scoop of potato.
Brush olive oil on the inside edges of the 3 sides of the lasagna noodle.
Press down to close the edges as tight as possible.
Place the pierogi on to a plate and continue until either the noodles are gone or the potato filling is gone.
Cooking the Pierogies
In the same fry pan that was used to saute the onion and garlic, add 1 Tbsp oil to the pan and begin to heat the oil at a medium heat.
Place a few of the prepared pierogies in the oil and cook on one side for about 3 to 5 minutes and then turn over.
Cooking the other side for about another 3 to 5 minutes.
Continue cooking all the prepared pierogies.
Place the finished pierogies onto a plate and serve warm.
How to serve your Pierogi
Fry up extra onion and mushrooms, add a marinade, sour cream, and/or sauerkraut, or add all of these extra’s.
Enjoy!!
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Gluten Free Vegan Onion Garlic Pierogi
Equipment
- 1 Immersion blender
Ingredients
- 4 Tbsp Oil Avocado or olive oil
- 1 Medium Onion Or 1 Tbsp of Onion Powder.
- 2 Tsp Minced Garlic
- 3 lbs. Potatoes I used a red potato. Pick your favorite.
- 2 8 oz. Packages Gluten Free Lentil Lasagna Sheets You can use your favorite lasagna sheets, or make your own pasta.
Instructions
- Peel and dice the potatoes into small cubes, add the potatoes and water to a medium sized stock pot.
- Cook at a medium high heat until the water boils, turn the heat down, and continue to cook until the potatoes are soft.
- Drain and set aside, once drained, pour the cooked potatoes back into the pot.
- Clean and cut the onion. ( If using onion powder, skip the sauteing of the onion and garlic and just add to the cooked potatoes.)
- If sauteing the onion and garlic, add to a large skillet with oil, cook until the onion is soft, and add to the potatoes.
- With a immersion blender, puree the potatoes with salt, pepper, sauteed onion, garlic and oil and set aside.
- The potatoes should have a smooth consistency with very little lumps.
- Next, cook the lasagna sheets to the directions on the package.
- Once the noodles are done, rinse with cold water, making sure the sheets are separated from each other.
- Lay the sheets of lasagna noodles on to a large baking sheet and set aside.
How to assemble the Pierogi
- Place a lasagna sheet on to a large dinner plate and fill a small dish with about 1 Tbsp of oil and have a baking/pastry brush ready.
- Have the pot of whipped potatoes near the plate.
- Next, scoop about 1 Tbsp of the potato filling onto half of the noodle, then fold the other half over the scoop of potato.
- Brush olive oil on the inside edges of the 3 sides of the lasagna noodle.
- Press down to close the edges as tight as possible.
- Place the pierogi on to a plate and continue until either the noodles are gone or the potato filling is gone.
Cooking the Pierogies
- In the same fry pan that was used to saute the onion and garlic, add 1 Tbsp oil to the pan and begin to heat the oil at a medium heat.
- Place a few of the prepared pierogies in the oil and cook on one side for about 3 to 5 minutes and then turn over.
- Cooking the other side for about another 3 to 5 minutes.
- Continue cooking all the prepared pierogies.
- Place the finished pierogies onto a plate and serve warm.
How to serve your Pierogi
- Fry up extra onion and mushrooms, add a marinade, sour cream, and/or sauerkraut, or add all of these extra's.
- Enjoy!!
