Tortilla Pierogies with Truffled Sour Cream

I love pierogies. Those little dough dumplings filled with a mashed potato filling are a carb-lover’s dream. Back in my university days, I ate a lot of potato & onion pierogies. I would top them with Tofutti sour cream, and when I ran out of that, I’d even eat them with pasta sauce. Needless to say, they’re one of my all-time favorite comfort foods!

Vegan Tortilla Pierogies with Truffled Sour Cream

This recipe is a twist on traditional pierogies in that it uses flour tortillas instead of the dumpling-style dough. The result is sort of a big pierogi pie (Mmm… pierogi pie) that is fun to eat, and I imagine a lot less work than making traditional pierogies from scratch!

Vegan Tortilla Pierogies with Truffled Sour Cream

The idea for this recipe actually comes from Liz and Tami over at Vegan Horizons. I had bookmarked their post back in 2011 but only got around working on a recipe for it last week. I’m glad to have finally done it, as it’s a great way of satisfying any pierogi cravings that come along in the future!

Vegan Tortilla Pierogies with Truffled Sour CreamVegan Tortilla Pierogies with Truffled Sour CreamVegan Tortilla Pierogies with Truffled Sour CreamVegan Tortilla Pierogies with Truffled Sour CreamVegan Tortilla Pierogies with Truffled Sour CreamTIP – My local grocery store doesn’t carry Tofutti sour cream, but it does sell Tofutti cream cheese. The good news is that they contain the same ingredients, so all you have to do is whisk a bit of water into the cream cheese in order to give it a more runny, sour cream texture.

Vegan Tortilla Pierogies with Truffled Sour Cream

I’m a big fan of truffle oil, so using it in the sour cream was a no-brainer. Like my Best Ever Vegan Mac & Cheese recipe, it elevates this dish to a whole new level. Having said that, it’s totally optional if you’re not a fan of it or don’t have any on hand.

Vegan Tortilla Pierogies with Truffled Sour Cream

I decided to fill these with mashed potatoes and a mixture of fried onions and spinach because that’s what I used to eat with potato and onion pierogies. I imagine that fried mushrooms or sauerkraut would be equally delicious fillings. Another option would be to just use the potato stuffing and serve these other options on the side.

Vegan Tortilla Pierogies with Truffled Sour Cream Vegan Tortilla Pierogies with Truffled Sour Cream
Vegan Tortilla Pierogies with Truffled Sour Cream Vegan Tortilla Pierogies with Truffled Sour Cream
Vegan Tortilla Pierogies with Truffled Sour Cream Vegan Tortilla Pierogies with Truffled Sour Cream

Vegan Tortilla Pierogies with Truffled Sour CreamVegan Tortilla Pierogies with Truffled Sour Cream

5.0 from 3 reviews
Vegan Tortilla Pierogies with Truffled Sour Cream
 
Prep time
Cook time
Total time
 
These vegan perogies are made with flour tortillas, so they're ready in no-time. Truffled sour cream puts an elegant twist to this traditional comfort food.
Author:
Recipe type: Appetizer, Main
Cuisine: Polish, Ukrainian, Russian
Serves: 1
Ingredients
  • 2 smalll potatoes, scrubbed, peeled and diced
  • 2 tsp vegetable oil
  • 1 small onion
  • 1 cup spinach, chopped
  • 1 tsp vegan margarine
  • 1 tsp nutritional yeast (optional)
  • 2 small flour tortillas
  • 2 tbsp Tofutti sour cream (or cream cheese - see note)
  • ¼ tsp white truffle oil
  • salt
  • pepper
  • chives, for garnish
Instructions
  1. Place potatoes in a small saucepan and cover with water. Bring to boil, then reduce heat to simmer. Cook until pieces are easily pierced with a fork, about 15 minutes. Set aside.
  2. Heat 1 tsp vegetable oil in a frying pan over medium heat. Add onions and saute until browned, a few minutes. Add spinach and saute until wilted, another minute. Set aside.
  3. Transfer potatoes to a small bowl. Add margarine and nutritional yeast. Mash using a fork or potato masher. Season with salt and pepper.
  4. In a small ramekin or bowl, mix the Tofutti sour cream and truffle oil. Set aside.
  5. Place one of the tortillas on a cutting board or plate. Evenly spread the mashed potato mixture on top, leaving some space around the edges. Do the same with the onion/spinach mixture. Top with the other tortilla.
  6. Heat 1 tsp vegetable oil in the frying pan on medium heat. Add the tortilla, and cook for a minute or two, until just browned. Carefully turn over the tortilla and brown the other side.
  7. Using a sharp knife or pizza slicer, carefully slice into 4 pieces.
  8. Serve garnished truffled sour cream and chives.
Notes
If using Tofutti cream cheese, add it to a small bowl and whisk some water into it until it has a sour cream consistency, about a 2:1 ratio.

Vegan Tortilla Pierogies with Truffled Sour Cream

16 Comments

  1. Stefanie says:

    Oh my gosh, such a good idea to use the tofutti cream cheese as a sour cream replacement! I LOVE truffle oil… yummy!

    Reply
    • vegangela says:

      Another truffle oil over. Yay! Glad you found the Tofutti tip helpful. It’s so helpful when you’re in a pinch :)

      Reply
  2. Pierogies are a favorite since childhood, your recipe looks fabulous!

    Reply
    • vegangela says:

      Another pierogi lover! Yay!

      Reply
  3. Tora says:

    This blog post makes me hungry. Thanks for sharing such a delicious recipe. http://www.donnaandtora.com/

    Reply
    • vegangela says:

      Thank YOU for the kind words :)

      Reply
  4. Carie says:

    AWESOME recipe! I added some lentils for added protein. My four year old daughter gobbled it up. Perfect recipe. Definitely going into my regular meal rotation! Thank you!!!

    Reply
    • vegangela says:

      Good thinking with the lentils. Love it! I’m so glad to hear that it was such a hit with your daughter. Thanks for taking the time to comment :)

      Reply
  5. Chris Zaccharia says:

    This is so delicious! Thank you for posting the step by step procedure. :)

    Reply
    • vegangela says:

      You’re so welcome!

      Reply
  6. Lola Luna says:

    You are making me hungry!
    Great to see vegan blogs!!!
    It’s people like YOU who are changing the world!!!
    Thank you for the amazing recipes
    -LL

    Reply
    • vegangela says:

      Thank YOU! You just totally made my day :)

      Reply
  7. Felicia says:

    Wow! I just tried today for lunch! This will definitely be repeated many times in the future! I made a few modifications based on the food I had.

    I used a whole wheat tortilla and just used cooking spray for the onions. I used probably a bit more spinach than you said (I love spinach). I also used mashed potatoes I already had and whipped them with some white beans – it makes the potatoes REALLY creamy. Then I mixed the potatoes and spinach/onion mix together so it would bind really well. And I used one tortilla (and half your recipe) and folded it over like an omelet.

    I also did not have any Tofutti cream cheese or truffle oil. I’m sure it would be even more amazing with them, but it was absolutely delicious without.

    I like that your recipe is simple and has pretty standard ingredients, few steps, and doesn’t take long. It’s flavor far exceeds the work put into it, which is my kind of recipe! It’s hard to find quick, warm, satisfying vegan meals like this. Thanks for sharing it!

    Reply
    • Thanks for the kind words about my recipes. I LOVE your idea of adding white beans to the mashed potatoes. Must try that. Thanks so much for sharing that tip :)

      Reply
  8. Raeyne says:

    Getting some nutritional yeast this week to try and was looking for some recipes to try it in.. Never had these before bit am VERY keen to try them! They remind me of quesadillas and bubble and squeak lol. I’m new to the world of veganism and I’m loving finding all these delicious recipes to excite my inner cook. I think my 11 month old will love these too :) :) Will be skipping the toffutti though. That stuff is NASTY haha. What were you saying about how you use to eat them with pasta sauce??

    Reply
    • I hope you like this recipe! Yes you read that right: I used to eat pierogies with pasta sauce. Ha!

      Reply
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