Delicious Vegan Pierogies for a Plant-Based Meal

It’s time to whip out your rolling pin and get ready to make some delicious vegan pierogies! If you’re a fan of Polish dumplings, then you’ll love this recipe. Not only is it plant-based and healthy, but it’s also bursting with flavor.

When it comes to making vegan pierogies, many people may think that it’s too difficult or time-consuming. However, I’m here to tell you that it’s quite the opposite. With just a few simple ingredients and some patience, you can create a batch of pierogies that will impress even the pickiest eaters.

In this recipe article, I’ll be sharing my go-to vegan pierogi recipe, complete with tips and variations so that you can customize them to your liking. Whether you prefer potato and onion filling or something a little more unique like sweet potato and mushroom, there’s something for everyone in this recipe.

So put on some music, grab your apron, and let’s get started on making the best vegan pierogies you’ll ever taste!

Why You’ll Love This Recipe

Vegan Pierogies
Vegan Pierogies

Listen up, my fellow culinary adventurers – I have a recipe that’ll knock your socks off in the best possible way! Let me introduce you to the magic of vegan pierogies.

For those who don’t know, pierogies are Polish dumplings typically stuffed with meat, cheese, or vegetables. And while traditional pierogies may not be so diet-friendly, this recipe is all plant-based, baby! That means you can satisfy your cravings without feeling weighed down. Plus, these little pockets of goodness are filled with caramelized onion and potato or sweet potato filling. With just the right blend of tarragon, thyme, sage, ground black pepper, and salt sprinkled on top, you’re in for a flavour explosion!

Not only are vegan pierogies healthier than their meat-filled counterparts, but they’re also incredibly versatile. You can change up the filling – from creamy potato cheddar to sour cream mushroom – or even try making gluten-free dough for a diet-sensitive palate.

But let’s be real here: the texture is what really counts for any good pierogi. And I guarantee you won’t find any better than with this recipe. The dough is usually made with a combination of warm water, wheat flour, and white flour to create a delicate yet chewy exterior. Add to that margarine (an excellent butter replacement) and vegan butter for extra rich flavour.

These vegan pierogies will have your taste buds doing the happy dance after just one bite – it’s that good. So take a chance on this recipe from and impress your friends and family with your kitchen prowess. Who knows? Maybe you’ll even find yourself hooked on plant-based cooking in no time.

Ingredient List

 Close up of filling: Cheesy mashed potatoes, sautéed onions, and tofu crumbles.
Close up of filling: Cheesy mashed potatoes, sautéed onions, and tofu crumbles.

Below is a list of ingredients you will need to make these delicious vegan pierogies:

For the dough:

  • 2 cups (240g) white flour
  • 1 cup (130g) wheat flour
  • 1 tsp salt
  • 1 tbsp vegan butter
  • 1 cup (240ml) warm water

For the filling:

  • 1 pound (454g) potatoes, peeled and diced
  • 2 tbsp vegan butter or margarine
  • 2 cloves garlic, minced
  • 1/2 onion, diced
  • Salt and ground black pepper to taste

Optional seasonings for the filling:

  • 1 tsp tarragon
  • 1 tsp thyme
  • 1 tsp sage

For serving:

  • Vegan sour cream or yogurt
  • Caramelized onions
  • Peas and carrots
  • Celery ribs, finely chopped

The Recipe How-To

 Rolling out the dough: Flour dusted onto the countertop, as the rolling pin smooths out the dough.
Rolling out the dough: Flour dusted onto the countertop, as the rolling pin smooths out the dough.

Step 1: Making the dough

To make the best vegan pierogi dough, you will need to mix 2 cups of wheat flour, 1 cup of white flour, and a pinch of salt in a mixing bowl. Slowly add a cup of warm water while mixing the dough with your hands. Continue kneading the dough on a floured surface for 5-10 minutes until it is smooth and elastic.

Step 2: Preparing the filling

For the traditional potato onion pierogi filling, boil two large peeled and diced potatoes until they are soft. In a separate pan, sauté a finely chopped onion with three cloves of minced garlic until caramelized. Mash the boiled potatoes with the caramelized onion mixture, salt, and pepper to taste, and set aside.

Step 3: Assembling the pierogies

Roll out the pierogi dough into about 1/8 inch thickness, then cut it into circles using a cookie cutter or a glass. Place one tablespoon of filling onto each piece of dough. Fold the circle in half to form a half-moon-shaped pierogi, then pinch along the edges to seal it completely.

Step 4: Cooking the pierogies

Boil water in a large pot and add some salt. Add a few pierogies into boiling water at a time, and let them cook for about 3-5 minutes or until they float on top of the water. Grab them gently with a slotted spoon and set them aside.

Step 5: Sautéing and serving

In a pan over medium heat, melt two tablespoons of vegan butter or margarine with fresh herbs such as tarragon, sage, thyme, or ground black pepper. Add some sliced onions and diced carrots and celery ribs along with peas if desired. Cook for five minutes until tender while stirring occasionally. Add cooked pierogies into the pan with vegetables and toss gently for another minute or two to heat through.

Serve hot garnished with fresh herbs or vegan sour cream on top, alongside a cabbage slaw salad or mushroom soup to enjoy your delicious plant-based homemade hearty meal!

Substitutions and Variations

 Cutting out circles: Circular shapes cut out with a circular cookie cutter.
Cutting out circles: Circular shapes cut out with a circular cookie cutter.

In the world of cooking, substitutions and variations are like accents in languages. They add distinct flavors and make each dish unique, even if they share the same name. For this vegan pierogi recipe, there are endless possibilities to play around with fillings and dough.

If you’re looking for a gluten-free option, the dough can be made with a combination of gluten-free flours such as almond or chickpea flour. Or you could try sweet potato or butternut squash instead of regular potatoes for a sweet twist on this savory dish.

For a more protein-packed pierogi, try adding some spinach or mushrooms into the potato filling. If you’re feeling adventurous, experiment with some vegan cheese like cheddar or mozzarella to give it that extra edge.

If you’re looking for a variation on the traditional potato filling, try using caramelized onions and carrots or carrot and celery rib filling with tarragon, thyme or sage herbs. Another popular variation to try is cabbage filled pierogies which is perfect for any vegan food lovers!

And if you’re short on time but still crave that delicious pierogi goodness, you can turn this recipe into a pierogi casserole by layering boiled pierogies with sautéed onions and vegan cheese before baking in the oven.

The options are endless when it comes to creating your own signature vegan pierogies. Don’t hesitate to experiment with different ingredients and create something uniquely your own.

Serving and Pairing

 Adding the filling: Spooning a dollop of the mixture into the center of each circle.
Adding the filling: Spooning a dollop of the mixture into the center of each circle.

Let’s face it, vegan pierogies are amazing on their own, but pairing them with the right side dish can truly take your taste buds on a journey. One classic way of serving vegan pierogies is with caramelized onions and lightly seasoned peas. The sweetness of the onions complements the savory flavors in the pierogi dough and filling, while the light freshness of the peas offers a nice contrast. You can also serve vegan pierogies as an appetizer or snack by pairing them with a simple dipping sauce made of garlic and vegan sour cream.

If you’re feeling adventurous and want to experiment with different pairings, I highly recommend trying out a plate of pierogi casserole. This is a hearty meal that’s great to serve for dinner, where you bake the pierogies in a casserole dish with some sautéed mushrooms and cheese substitute for added flavor. Another creative way to serve vegan pierogies is in a sandwich – this may sound unusual, but trust me when I say that it’s mouthwateringly good! Simply place two halves of a warm pierogi between two slices of bread along with some fresh spinach leaves – voila! You’ve got yourself a sandwich that’s both filling and delicious.

When it comes to beverages, there are countless options for pairing with vegan pierogies. For those who prefer something non-alcoholic, hot chamomile tea or even lemon water makes for a refreshing accompaniment to this meal. On the other hand, if you want to indulge in something more adult-like, try out some light-bodied red wines like Malbec or Pinot Noir, which pair well with the earthiness of vegan pierogi fillings.

No matter how you choose to serve or pair your vegan pierogies, one thing is for certain – they’re guaranteed to make your taste buds sing!

Make-Ahead, Storing and Reheating

 Pressing the edges: Using fingertips to gently press down the edges to seal them.
Pressing the edges: Using fingertips to gently press down the edges to seal them.

Ah yes, the tricky part of cooking – storage and reheating. Fear not my friends, for I am here to provide some insider tips on how to make sure your vegan pierogies last as long as possible!

If you’re short on time or want to plan ahead, these pierogies can be made ahead of time and stored in the fridge or freezer. First, let them cool completely at room temperature. Then, place them in a single layer on a parchment-lined baking sheet and freeze until solid. Once they are frozen, you can transfer them to a freezer-safe container or bag. They should be good for up to a month in the freezer.

To reheat, you have a couple of options. If you’re in a rush, you can pop them into the microwave on high for 1-2 minutes or until heated through. However, if you want that crispy texture back, I recommend pan-frying them in some vegan butter until they are golden brown and crispy on the outside.

If you have leftovers that you want to keep fresh in the fridge, simply store them in an airtight container for up to 3-4 days. To reheat, again I recommend pan-frying them on medium heat with a little bit of vegan butter until crispy and heated through.

One thing to note is that these pierogies do not freeze well once they have been cooked, so only freeze them if they are uncooked! With these storage tips in mind, you can enjoy your delicious vegan pierogies any time without worrying about waste or spoilage.

Tips for Perfect Results

 Boiling the pierogies: A pot of lightly salted water on the stove as pierogies cook.
Boiling the pierogies: A pot of lightly salted water on the stove as pierogies cook.

Ah, a good pierogi! There’s nothing quite like it. Golden brown on the outside, soft and pillowy on the inside, and packed with a hearty filling – this dish has all the makings of satisfying comfort food. But getting that perfect texture and flavor can be challenging, especially if you’re new to making vegan pierogies. Here are my top tips for making sure your pierogies come out delicious every time.

Firstly, make sure you knead your dough thoroughly. Pierogi dough usually has only a few ingredients – flour, salt, and warm water – but that doesn’t mean you can be lazy with the kneading. Kneading activates the gluten in the dough and ensures a chewy texture. I recommend kneading for at least 10 minutes by hand or 5 minutes with a mixer.

When it comes to filling your pierogies, don’t skimp on seasoning. Adding herbs like tarragon, thyme, and sage, as well as ground black pepper and salt, can take your filling from good to great. Also, try to let your filling cool down completely before using it for maximum flavor absorption.

Next, remember that margarine is your friend when cooking pierogies. Vegan butter or margarine adds richness to the dough and helps prevent sticking during cooking. Melt a tablespoon of vegan butter in your boiling water before adding in the pierogies – this will ensure they don’t stick together or to the pot.

Speaking of boiling water: make sure you use enough of it! You should have at least an inch of water covering your pierogies when you add them to the pot. Otherwise, they’ll cook unevenly and might even stick together.

Another important aspect of cooking pierogies is timing. Generally speaking, they need about 2-3 minutes in boiling water before they start floating to the surface. Once they do float, let them cook for another minute before removing them from the pot with a slotted spoon.

Finally, don’t underestimate the power of toppings when it comes to enjoying delicious vegan pierogies! Caramelized onion is a classic Polish topping that pairs perfectly with potato or mushroom fillings. You can also experiment with vegan sour cream or cheese alternatives for some extra indulgence.

Making perfect vegan pierogies might take some practice, but with these tips in mind, you’ll be well on your way to enjoying satisfying and delicious plant-based comfort food.

Bottom Line


In the world of vegan cooking, finding a recipe that mimics the taste and texture of its non-vegan counterpart can be quite challenging. However, with this vegan pierogi recipe, you won’t have to settle for less. This recipe offers everything you love about traditional pierogies, but without the animal-based products.

By substituting margarine for butter and using vegetable filling options like peas, carrots, and celery instead of meat, vegans can enjoy traditional Polish dumplings without compromising their ethical beliefs. With the right combination of herbs like tarragon, sage, and thyme, these vegan pierogies are guaranteed to tantalize your taste buds in the same way as their non-vegan counterparts.

Whether you’re looking to add more plant-based meals into your diet or seeking to replace traditional meat dishes with ethical alternatives, making vegan pierogies is a great place to start. Additionally, this recipe is versatile enough that you can experiment with different fillings like sweet potato or mushroom pierogies.

Overall, making vegan pierogies is easy, fun and rewarding experience. I urge you to head to the grocery store and gather all the ingredients that you need so that you can try this recipe yourself. Trust me; once you make these flavorful delicacies from scratch, there’s no going back.

Vegan Pierogies

Vegan Pierogies Recipe

I made this up and it's awesome! I never tried making pierogis before and my first try was pretty successful. These would be great with a spicy mustard dipping sauce.
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Prep Time 45 mins
Cook Time 40 mins
Course Main Course
Cuisine Polish
Servings 30 pierogis
Calories 82.2 kcal


For the dough

  • 1 cup white flour
  • 1 cup wheat flour
  • 3/4 cup warm water
  • 1/4 cup oil
  • 1 teaspoon salt

For the filling

  • 1 medium onion, finely diced
  • 2 celery ribs, finely diced
  • 1 carrot, grated
  • 3 small red potatoes, finely diced
  • 3 garlic cloves, minced
  • 1 (14 ounce) can peas, drained
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon sage
  • 1 -2 teaspoon thyme
  • 1 -2 teaspoon tarragon
  • 1 tablespoon oil
  • 2 -3 tablespoons margarine


  • To make the dough, mix all the ingredients in a bowl and knead until smooth. You may need to add more water. Set aside and cover with a clean, dry towel for 30 minutes.
  • While the dough is resting, heat the oil in a large pan over medium heat. Add the garlic and sauté until fragrant. Add the onions and cook until translucent. Then, add the carrots, celery, potatoes and seasonings.
  • Stir well to combine and cover, venting the lid slightly. Check on the vegetables after a few minutes. If they seem to be browning quickly, turn the heat down a bit. Stir every few minutes and check the potatoes for doneness. Once they are fork-tender, add the peas, cook for another couple minutes, and turn off the heat.
  • Dust a work surface with flour and roll out half of the dough as thin as you can get it. Using a cookie cutter or the can from the peas, cut out circles and set aside. Knead the leftover dough into a ball and roll out again. Do this again with the other half of the dough until it is all or mostly used up.
  • Take a circle of dough and roll out a little more with your rolling pin to make it thinner and wider. You'll be able to use more filling this way. Dip your finger in water, and wet the edges of half of the circle. Spoon on some of the filling, and pinch the pocket shut, forming a half moon.
  • Once all of the pierogis are stuffed and sealed, bring a pot of water to a boil. As it comes to a boil, get a large pan ready to fry the pierogis. Turn the heat to medium and add 2-3 tsp of margarine to the pan to melt.
  • Once the water is boiling, drop in as many pierogis as you think will fit into the frying pan. Usually 8-10 at a time is ok. When they rise to the top, skim them off and drop them into the heated frying pan. Cook for about 3-5 minutes on each side until browned and crispy. Transfer to a plate and keep in a warmed oven until all of the pierogis are done. Continue to cook in batches, adding more margarine to the pan as needed.

Add Your Own Notes


Serving: 1703gCalories: 82.2kcalCarbohydrates: 11.7gProtein: 2.1gFat: 3.2gSaturated Fat: 0.5gSodium: 171.5mgFiber: 1.8gSugar: 1.3g
Keyword < 4 Hours, Egg-free, European, Free Of..., Onions, Polish, Potato, Savory, Savory Pies, Vegan, Vegetable
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