Sharing Our Table: Amy’s Vegan Pierogi Recipe | Thrive Market

So we need to be recording from now. Is this the angle? Yeah. Okay, should I go? Yeah! Hi, I'm Amy. I'm the Senior Editorial Writer at Thrive Market, and today I'm going to show you how to make vegan pierogies. This is a recipe based on my mom's kind of traditional recipe, but I wanted to try to make it vegan because I don't do dairy, and I thought it would be a nice way to make a little healthy twist on a family recipe. Pierogies are great to make around the holidays because it's kind of like a group effort, and you can even get the kids involved. Okay, let's get started. We're going to add three cups of all-purpose flour. This would also work with gluten-free flour. You could just do one-to-one substitution. Half a teaspoon of salt. Whisk, whisk, whisk, whisk. A cup of water. A quarter cup vegan butter. Is this a good point to say I've never made this without my mother? Yes. So now we're going to knead the dough. This is an arm workout. It's like a perfect round ball now. Put it into an oiled bowl, and we're going to let it rest. This is about the point where my mom would have a little wine break too, so we'll do that. Okay, we'll start to make our pierogie filling. A quarter cup of cashew milk. A tablespoon of nutritional yeast. Half teaspoon of garlic. Three quarters of a teaspoon of salt. Add your onions in with your potato mixture. It's hard to point it towards the camera. Smells really good. We're going to really whip it and make it light and fluffy. Okay, I actually am wondering at this point, like, is this the right texture? Calling mom. What time is it there? Five. Hi! My mom! Look it, here's our team. Oh, my dad is here too. He's not the pierogie maker though. What's your best tips? Use, you know, cup. Okay. And drink your way, it makes the rinse too. Excellent. Can we call you again if we need more help? That's fine. Okay, bye! So you got your dumpling. Hi! This is Jason. Hi! Are we still filming? Yeah, this is my phone, it's just like closing. What's your best pierogie memory? He's asking his own question. Yeah, what's your best pierogie memory? I feel like my best pierogie memory is just the holidays as a kid when you're on break from school and just waking up and it smells like butter and onions like my mom was already making the pierogies and I would, like, come in and help her. Nice. It's like a cute, cozy winter memory. At this point we have all of our pierogies made. First you're going to boil them in a pot of water about three minutes, but you'll know when they're really ready when they start floating to the top. These are really nice looking. So add some of the vegan butter and then you're going to saute them. So while these are cooking we've prepared some toppings that we'll use. Applesauce, sauerkraut, vegan sour cream, dill and chives. So now we're gonna flip them. Oh my god, look at this! Brown on both sides. That's what we're looking for. This is it. Like magic. They look so good. Now we get to eat them. Mmm. Mmm-hmm. Actually, it's really good. It really does taste just like my mom's. Like, it's all the vegan ingredients, but it doesn't taste any different. I can't believe that's vegan. We did it. Okay, I hope that you enjoyed this recipe. I hope that you'll try it at home. I hope you'll make it with your family and friends and make it your own at your holiday celebration.