Vegan Potato Pierogi

Vegan Pierogi - 12 per pack

In an effort to carry on our Polish traditions while staying true to all things vegan, my mother created a filling that still has all the yummy goodness of a well seasoned potato but replaced the cottage cheese curds with the "meatiness" of garbanzo beans. Whether you're vegan or not, this one is really something that everyone should try!

I recommend it with a side of cashew cream to replace sour cream. My favourite recipe for this comes from "The Oh She Glows Cookbook." The recipe is as follows:

Cover one cup of raw cashews with cold water and let soak for 8 hours or overnight. Then to make "cashew sour cream", put the following in a blender and blend on high speed until smooth; cashews, half a cup of water, 2 tsp. fresh lemon juice, 1 tsp apple cider vinegar and 1/2 tsp of salt or more to taste.

Cooking Instructions:

I recommend putting the frozen bag of pierogi to thaw in the fridge the night before or day of cooking. The pierogi have been fully cooked and seasoned with oil, add more oil if desired. Follow the preparation method of your choice! Try all three!

• Airfry at 390° for 4 minutes or until golden.
• Microwave for 1 minute or until soft. Place directly on frying pan on medium heat until golden.
• Place in boiling water for 2-3 minutes, sautee with oil, ready to eat or place in frying pan until golden.