Savor the Delight of Polish Vegetarian Stir-Fry Recipe

Welcome, my dear friends! I am elated to share with you this one-pan Polish Stir-Fry recipe inspired by the famous chef Rachael Ray. This dish is sure to tantalize your taste buds and make your heart sing with joy.

Traditionally prepared with meat, we have made a vegetarian version of the recipe that is equally delicious and satisfying. The beauty of this recipe is that it can be put together in just 30 minutes and makes for a perfect weeknight meal for your family.

As a vegan chef, I take great pride in sharing with you healthy yet delectable recipes that highlight the beauty of plant-based ingredients. So, let’s roll up our sleeves and get ready to cook up a storm in the kitchen!

Why You’ll Love This Recipe

Polish Stir-Fry- Rachael Ray (Vegetarian Version)
Polish Stir-Fry- Rachael Ray (Vegetarian Version)

My darling foodies, let me tell you why you’ll fall head over heels in love with this Polish stir-fry recipe from the fabulous Rachael Ray!

First of all, this is a vegetarian version of the traditional dish that will knock your socks off with its amazing flavors and textures. It’s perfect for those who want to enjoy a hearty meal without compromising their values or health.

Now let’s talk about the ingredients. This recipe features delicious and wholesome components such as sauerkraut, kale, red onion, and vegetarian kielbasa. Don’t worry about missing out on meat because the kielbasa slices give you that smoky, savory flavor that you crave.

To take things up a notch, we’ve added some sour cream, chives, fresh dill, dried dill, sweet paprika, and dried mustard to the mix. These spices create a mouthwatering combination that will light up your taste buds like neon lights.

And if that wasn’t enough to convince you, this recipe is super easy and quick to make, taking only 30 minutes to prepare from start to finish. You’ll be able to whip up a delicious home-cooked meal in no time.

So what’s not to love? This Polish stir-fry is perfect for vegetarians or meat-eaters alike who are looking for a wholesome and flavorful meal that can be whipped up effortlessly in one frying pan. You’ll love it so much that you’ll want to make it for your friends and share its rich culinary heritage with them!

Ingredient List

 A burst of colorful veggies!
A burst of colorful veggies!

Here is a list of all the ingredients you will need to make this delicious Polish Stir-Fry- Rachael Ray (Vegetarian Version) Recipe:

  • 1 1/2 – 2 lb. package vegetarian kielbasa, cut into slices on an angle (optional)
  • 3 tablespoons softened butter
  • 1 lb. frozen potato-filled pierogi
  • 1/2 head of kale, shredded
  • 1 large red onion, sliced
  • 1 tablespoon vegetable oil
  • 1 can sauerkraut, drained and rinsed well
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried mustard
  • Salt and freshly ground black pepper
  • Sour cream, for serving
  • Chives or fresh dill, chopped, for garnish

You can easily find all the ingredients in your nearest grocery store. Make sure to double-check that you have everything on the list before starting the recipe to avoid any last-minute surprises.

The Recipe How-To

 The perfect dish for a weeknight dinner.
The perfect dish for a weeknight dinner.

Now that you have all the ingredients in hand, let’s get cooking! This Polish Stir-Fry- Rachael Ray (Vegetarian Version) recipe is super quick and easy. It requires just a few simple steps to get a hearty meal on the table. Follow along with me as I guide you through the process.

Step 1: Cook the Vegetarian Kielbasa and Pierogi

First, heat vegetable oil in a large pan over medium-high heat. Then, add sliced vegetarian kielbasa and pierogies, cooking them for about 5-7 minutes until they turn golden brown. Set aside in a bowl.

Step 2: Sauté Vegetables

Next, add sliced red onion, sauté for about 2 minutes until they start to soften up. Add chopped kale, and continue sauteeing for another 3-4 minutes or until the kale starts to wilt.

Step 3: Add Spices

Stir in sweet paprika, dried mustard, and dried or fresh dill until everything is well incorporated.

Step 4: Combine Everything

Add the vegetarian kielbasa and pierogies back into the pan with veggies. Pour in sour cream, stir everything together well, turn off heat, and voilà!

Garnish with some diced green chives if you’d like an extra pop of color and flavor.

This dish can be served hot straight from the pan or at room temperature for an easy make-ahead meal. Enjoy this fragrant and heart-warming recipe any night of the week.

Substitutions and Variations

 Sizzle and pop! The secret to a great stir-fry.
Sizzle and pop! The secret to a great stir-fry.

As a vegan chef, I know that adapting recipes to your taste and dietary restrictions is crucial. To make this Polish stir-fry your own, there are plenty of substitutions and variations you can try.

First, consider using a plant-based kielbasa instead of traditional sausage to make the recipe fully vegan. At the same time, experiment with different vegetables besides kale and red onion. Play around with other greens such as broccoli or spinach, keeping in mind that some might cook faster than others.

Additionally, if you’d like to intensify the dish’s flavor profile, try adding soy sauce or sesame oil to your vegetable stir-fry. These ingredients bring an extra umami kick to the table and can add depth to any dish.

For an elevated side dish, swap the pierogis for fried rice- seasoned with sweet paprika or dill- to add some complexity and crunch.

Lastly, this recipe is perfect for making ahead and storing in the fridge for up to three days. If you have leftovers, mix the pierogi with extra veggies like sautéed broccoli or make a quick sandwich with sourdough bread, vegan kielbasa, and sauerkraut.

Remember, there’s no right or wrong answer when it comes to creating your own version of this recipe. Trust your taste buds; explore unexpected flavors and textures that inspire you. Ultimately it’s about making a dish fit for you and what better way than by experimenting?

Serving and Pairing

 A symphony of flavors in every delicious bite.
A symphony of flavors in every delicious bite.

When it comes to serving and pairing this delicious Polish Stir-Fry, you have a plethora of options to choose from to make your meal complete. For the ultimate comfort food experience, I recommend serving it with pierogi. The dumplings’ creamy potato-filled center pairs perfectly with the savory kielbasa and tangy sauerkraut.

For a healthier version, opt for brown rice on the side instead or try serving it with broccoli stir-fry for an extra dose of nutrients. You can also try pairing this dish with a fresh green salad drizzled with a zesty vinaigrette dressing.

One incredible addition worth mentioning is sour cream. As a vegan chef, I suggest using vegan sour cream as an alternative, and it adds a remarkable twist to this dish’s flavor profile. Sprinkle some freshly chopped chives or dill over the top to give your dish an extra pop of color.

Finally, you can pair this Polish Stir-Fry with some wholesome bread to soak up all the delicious flavors in the sauce. Whatever your preference, be sure to have all the ingredients on hand and allow everyone to customize their serving according to their liking. This dish is so versatile that it can quickly become a staple on your meal plan rotation!

Make-Ahead, Storing and Reheating

 A rainbow of healthy goodness on your plate.
A rainbow of healthy goodness on your plate.

As a vegan chef’s assistant, I understand how precious our time is. That’s why I’m here to help you make-ahead, store and reheat your Polish Stir-Fry Rachael Ray vegetarian version recipe. With a little bit of preparation, you can have a hot, delicious meal on the table in minutes.

For those with busy schedules or just looking for a shortcut, the good news is that this recipe can easily be made ahead of time. To do this, simply follow the recipe up until the point where you add the sour cream and sauerkraut. Then transfer it into an airtight container and store it in the fridge for up to 3 days. When you’re ready to serve the dish, just warm it in a frying pan over medium heat for 5-7 minutes while stirring occasionally.

If you plan on making this dish for meal prep, here’s what we suggest: cook up a batch according to the recipe and refrigerate them in individual airtight containers. This way, you can grab them before heading off to work or school and warm them up later in the day using either a microwave or stovetop.

When it comes to reheating leftovers, we recommend transferring it into a microwavable bowl and heating it up for 1-2 minutes. You can also reheat it on the stove by adding a splash of water to keep everything moist and prevent sticking.

To store leftovers, divided them into your serving size quantities and refrigerate them in air-tight containers for up to four days. If you want to freeze them for later use, allow them to cool down entirely after cooking before packing them carefully in freezer-safe containers.

By keeping these tips and recommendations in mind, you can make this delicious Polish Stir-Fry Rachael Ray vegetarian version recipe last longer while maintaining its delicious flavors. So go ahead and give it a try!

Tips for Perfect Results

 Cooking up a storm with Rachael Ray!
Cooking up a storm with Rachael Ray!

As an experienced vegan chef, I know how important it is to have tips and tricks that guarantee perfect results. That’s why I’ve compiled some suggestions that will help you make the best Polish stir-fry, vegetarian version, based on Rachael Ray’s recipe. Here are some tips for making this tasty dish:

1. Cook the Kielbasa Properly:

Make sure to cook the vegetarian Kielbasa according to package instructions before adding it to the stir-fry. This step ensures that your sausage is crispy on the outside while remaining soft and juicy on the inside.

2. Use Fresh Vegetables:

Fresh kale, red onion, and broccoli are essential ingredients in this dish – they bring color and texture variations to the stir-fry. Look for vegetables that are firm and bright in color, as these will add an additional crunch and flavor to your dish.

3. Don’t Overcrowd the Pan:

It’s important not to overcrowd your pan when stir-frying. Overcrowding will create too much steam, causing your vegetables to become soggy instead of crispy. If you’re making a larger batch, use two frying pans or a large wok to ensure that each ingredient is cooked evenly.

4. Sauce Proportions:

Be careful with the amount of sauce you use in this recipe since soy sauce can be quite salty. Make sure not to overdo it, especially if you’re also serving sauerkraut with sour cream alongside your stir-fry.

5. Plate Toppings Creatively:

Garnishing your stir-fry can make all the difference in its presentation. Add chopped chives or fresh dill leaves for a dash of greenery, or sprinkle sweet paprika over sour cream dollops for a contrasting touch.

6. Serve it Hot:

This dish tastes best when served hot out of the pan – once you’ve finished cooking allow minimal time for it to cool down before digging in! The combination of different flavors like sour cream and sauerkraut work best while still warm.

By taking care of these details, you’ll be well on your way to creating a scrumptious meal that will have your taste buds jumping with joy!

Bottom Line

this article wondering why you should try this vegetarian version of Polish Stir-Fry by Rachael Ray? Well, I’ve got some compelling reasons for you! First and foremost, this recipe is packed with flavors and textures that will have your taste buds singing. From the savory kielbasa to the tangy sauerkraut, every bite is a fusion of deliciousness.

What I love most about this dish is its versatility. You can customize it to your liking by switching up the veggies or adding more protein. Plus, it’s a perfect one-pan meal that takes minimal effort and time to prepare, making it a great option for busy weeknights.

Let’s not forget about the health benefits of this dish. With kale as one of the key ingredients, you’re giving your body vital nutrients that support everything from digestion to breathing muscles. Additionally, substituting meat with vegetarian kielbasa makes this recipe suitable for those who follow plant-based diets.

Lastly, following Rachael Ray’s recipe ensures that you’re using quality ingredients from her Nutrish line, which includes limited ingredients lamb meal brown rice recipe dog food. The same care and attention to nutrition extend to her vegetarian meals like this stir-fry that uses fresh and wholesome veggies.

In conclusion, whether you’re looking for healthy recipes or trying to feed everyone at dinner easily, Rachael Ray’s Vegetarian Polish Stir-Fry recipe will give you a satisfying yet effortless experience in 30-minute or less. So why not give it a try today? Your taste buds (and your body) will surely thank you!

Polish Stir-Fry- Rachael Ray (Vegetarian Version)

Polish Stir-Fry- Rachael Ray (Vegetarian Version) Recipe

From Food Network website. I have changed this to be a vegetarian dish. You can substitute vegetarian kielbasa with the real thing, of course. I have made this a couple of times, and the taste changes depending on the type of pierogis used. You can use beet leaves rather than kale, if you'd like. This is a great way to use up some of those winter greens! I often leave out the kielbasa all together as there is only two of us here and it is just too large of a dish with it included. Vegetarian kielbasa is available under the Tofurkey and Boca brands at your local health food store (at least in California!)You can also order it online.
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Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Polish
Calories 369.4 kcal


  • 3 tablespoons softened butter
  • 1 (18 ounce) package pierogi, frozen (or other potato filled dumpling)
  • 1 (1/2 lb) package vegetarian kielbasa, cut in slices on an angle (optional)
  • 1 tablespoon vegetable oil (about enough to cover the pan in one turn)
  • 1 tablespoon butter
  • 1 large red onion, quartered and sliced
  • 1 1/2 lbs kale, trimmed and coarsely chopped
  • 1 lb sauerkraut, drained
  • 1 teaspoon dried mustard or 2 tablespoons prepared mustard
  • 1 teaspoon sweet paprika
  • salt and pepper
  • 2 tablespoons chopped fresh dill or 2 teaspoons dried dill
  • 2 tablespoons chopped chives
  • 1 cup sour cream (I use non-fat)


  • Cover the bottom of a skillet with softened butter. Arrange pierogis in the pan in a single layer. Add 1 cup water to the pan.
  • Cover pan and place over medium high heat. Cook covered 8 minutes, remove lid and cook out any liquid in the pot.
  • Heat a large nonstick skillet over medium heat. Brown kielbasa and remove from pan. Cover kielbasa with foil to keep warm.
  • If using meat kielbasa, drain the fat from the pan.
  • In the same pan add 1 Tbsp oil and 1 Tbsp butter. Raise to high heat. Add onion to the pan and sauté for a few minutes to soften.
  • Add chopped kale in batches as it wilts into the pan. When kale is wilted, add sauerkraut.
  • Season stir-fry with mustard, paprika, salt and pepper. Return kielbasa to the pan.
  • Toss to combine and transfer to a serving platter.
  • Let the pierogis "stick" and brown in the butter as the liquid evaporates. Remove the crisp pierogis from heat to a plate.
  • Stir together the chopped herbs and sour cream with salt and pepper. Serve with pierogis.

Add Your Own Notes


Serving: 399gCalories: 369.4kcalCarbohydrates: 27.6gProtein: 8.7gFat: 27.9gSaturated Fat: 14.6gCholesterol: 60.4mgSodium: 973.1mgFiber: 7.7gSugar: 5.8g
Keyword < 60 Mins
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