Grilled Vegan Pierogies
Serves 15 | Crafted with Italian Garlic & Fennel Plant-Based Sausages
ABOUT THE FLAVOR ORIGIN
These delicious and bold plant-based pierogies are impossible to pass up as caramelized onions, earthy mushrooms and savory Field Roast Italian Garlic & Fennel Sausages are chopped, mixed and stuffed within a perfectly glazed dough. Turn up the taste with a dollop of our Chive Cashew Sour Cream too. Enjoy them as a side, appetizer or a snack.
Ingredients
Filling
1 pkg. Field Roast Italian Garlic & Fennel Plant-Based Sausages
2 large onions, quartered
8 oz. mushrooms, halved
Chao Shreds, Creamy Original (optional)
Dough
3 cups all-purpose flour
1 cup water, plus 3 tablespoons
½ tsp salt
1 tbsp. ground flax seed
Mustard Glaze
2 tbsp. Dijon mustard
2 tbsp. apple cider vinegar
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
Preparations
Grill the Field Roast Italian Garlic & Fennel Plant-Based 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. Note that 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 and 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 a 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 Chao Shreds if desired. Fold in half and pinch it closed. Use a little water on your fingertips if they don’t stick. Repeat. For 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 a 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 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.
