1 package Field Roast Italian Sausage
2 Large onions, quartered
8 oz Mushrooms, halved
Shredded vegan cheese (optional)
3 cups All-purpose flour
1 cup Water, plus 3 tablespoons
½ tsp Salt
1 TBS Ground flax seed
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.