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Vegan and Gluten Free Pierogis.
The dough was inspired by a random selection of searching for vegan and gluten free pierogis and getting a feel for what people do, and taking a risk. It largely worked out. They are edible, but I am not much of a cook, so have no idea how to iterate. The dough did not seem like it was going to work, but ended up OK. Boiled for about 3 minutes. Then pan fried with caramelized onions.
3 cups Bob’s Red Mill All Purpose, 1:1, Gluten Free Flour
1 teaspoon salt
3/4 cup unsweetened soy milk, couple tablespoons for dough, maybe
1 tablespoon olive oil
1/4 cup water as needed for the dough
2 lbs yellow potatoes
1 teaspoon salt
3 tablespoons Earth Balance
1/4 cup unsweetened soy milk (could go less here)
Dashes of black pepper
1 teaspoon garlic powder (optional)
The filling is excellent as mashed potatoes, and is derived from Vegan with a Vengeance.
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