For Filling:
1 package Field Roast Italian Sausage
2 Large onions, quartered
8 oz Mushrooms, halved
Shredded vegan cheese (optional)

For Dough:
3 cups All-purpose flour
1 cup Water, plus 3 tablespoons
½ tsp Salt
1 TBS Ground flax seed

For Glaze:
2 TBS Dijon mustard
2 TBS Apple cider vinegar

For Chive Cashew Sour Cream:
1½ cups Cashews, soaked and drained
½ cup Water
¼ cup Lemon juice
½ tsp Salt
1 bunch Fresh chives, chopped


Grill the Field Roast sausages on an oiled grill grate.  Rotate until all sides are charred. At the same time, grill the onions and mushrooms in a grill pan until charred.  The onions will take a little longer than the mushrooms. Once the sausages are cooled, chop into small pieces and set aside.

Meanwhile, prepare the dough.   In a large bowl combine flour, 1 cup of water and salt.  Warm the remained 3 tablespoons of water and mix with the flax.  Add to the bowl and knead.

Roll out the dough until very thin (should be about ¼ inch thick).  Using 4-inch cookie cutter (or a martini glass) cut out circles of dough. Meanwhile, prepare a large pot of boiling water.

Place 2 tablespoons of the filling in the center of a dough circle. Top with a sprinkle of vegan cheese (optional). Fold in half and pinch closed.  Use little water on your fingertips if they don’t stick. Repeat. (Style points: take a fork and press into the edges for a nice design!)

Drop a few of the folded and sealed pierogies into the boiling water.  Don’t crowd the pot.  Boil for 5 minutes or until they begin to float.  Remove from the boiling water with slotted spoon. Repeat.

Spray the pierogies with a little cooking spray and place on the grill.  Cook each side for about 2-3 minutes.  Brush the mustard/vinegar glaze on before flipping.

Meanwhile, place all the ingredients for the sour cream except the chives in a blender.  Blend until smooth.  Fold in chives.

Serve the grilled pierogies with a dollop of the chive cashew sour cream and your favorite hot sauce.