Vegan Cheese & Potato Perogies

Another year, another Christmas perogy-making extravaganza with my Polish mama!

Contrary to popular belief, “veganizing” traditional Polish dishes is quite simply a breeze and this filling TRULY tastes like the cheesy one! 

Follow the recipe below for traditional “cheese and potato” perogies, plant-based style!

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Ingredients:

• 15 oz package medium firm tofu

• 1/2 cup nutritional yeast • the juice from 1/2 a lemon • 2 cups mashed white potatoes • 1 medium onion, diced and pan fried until golden brown (use extra virgin olive oil)

• 1/2 tsp black pepper (or more to taste) 

• 1/4 tsp sea salt (Add more to taste)

Directions:

 Simply mix all ingredients together and let chill for 30 minutes in the fridge. In the meantime, make your favorite perogy dough (without the egg- we just use flour and hot water).

We make perogy dough by mixing white flour with warm water and 'flax egg'. To make flax egg, mix 1 tablespoon of ground flax mixed with 3 tablespoons of warm water- let stand for 30 minutes to thicken).