Vegan Sweet Potato and Sauerkraut Perogies

Perogies are definitely one of those comfort foods every Canadian can get behind. But if you think making homemade perogies is difficult or only something a Polish grandmother should do, think again!

We chose to make them vegan-friendly with our own tasty filling, and we can’t believe how easy it is. Feel free to experiment with other filling combinations, and be sure to make a big batch — you can freeze what’s left over for easy, delicious dinners, anytime!


Prep Time: 40 minutes
Cook Time: 20 minutes
Makes: 48 perogies


3 cups all-purpose flour
1/2 tsp sea salt
1 cup water
2 Tbsp sunflower oil
1/4 – 1/2 cup all-purpose flour (for rolling out dough)

3 1/2 cups sweet potato, peeled and cubed
2 garlic cloves, minced
2 Tbsp nutritional yeast
2 Tbsp vegan butter or margarine
1/2 tsp dill
1/4 tsp sage
1/4 tsp sea salt
1/4 tsp ground pepper
1/3 cup sauerkraut

1. Bring a pot of salted water to a boil and cook cubed sweet potato for 10 minutes, or until pieces are cooked through and tender.
2. While sweet potatoes are cooking, make the dough by combining all-purpose flour with sea salt. Add water and sunflower oil, and fold until just combined.
3. Place dough onto a lightly floured surface, and knead until it comes together and is slightly sticky, but not sticking to your hands too much. Lightly flour the ball of dough, then cut in half and wrap each smaller ball of dough in plastic wrap. Refrigerate dough while you prepare the filling.
4. Drain sweet potatoes and mash until very smooth with the filling ingredients, except sauerkraut. Stir in the sauerkraut after mashing and mixing the sweet potato mixture. Refrigerate until ready to fill perogies.
5. If cooking the perogies immediately, bring a large pot of salted water to a boil while you roll, cut and fill the perogies.
6. On a lightly floured surface, roll out one ball of dough until it is 1/16” thick. Use a 3 1/2”to 4” round cookie cutter and cut out rounds of dough. Place each piece of dough onto a lightly floured baking sheet or tray, and cover with a tea towel while you continue to roll dough and cut out rounds. Do the same with the other ball of dough.
7. Place 1/2 to 3/4 Tbsp of sweet potato filling on one side of each round of dough. Have a small dish of water standing by. Using your finger, dab a little water around the edge of half the circle, fold the other side of dough over the filling, and gently press and slightly pinch the two sides together, sealing the pierogie. Set each pierogie back onto the floured baking sheet or tray without over lapping. If you want to freeze them at this point, make sure they’re lightly floured on the outside to prevent sticking and place them between layers of parchment paper.
8. Boil perogies in small batches for 3 to 4 minutes until they float to the surface. Remove them from the water with a slotted spoon and set aside.
9. Right before serving, fry perogies in batches in a pan over medium heat with vegan butter for approximately 2 minutes per side, until golden brown.
10. Serve with vegan sour cream, caramelized onions or fried mushrooms.

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