These tortilla pierogies are a twist on traditional pierogies in that they use flour tortillas instead of the dumpling-style dough. The result is sort of a pierogi pie (Mmm… pierogi pie) that is fun to eat, and I imagine a lot less work than making traditional pierogies from scratch!
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!
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!
TIP – 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.
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.
I decided to fill my tortilla pierogies 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.
Craving more comfort food?
- Best Ever Vegan Mac & Cheese
- Easy Oven-Baked Tomato Risotto
- Gourmet Vegan Mushroom Risotto
- All my vegan comfort food recipes
Vegan Tortilla Pierogies with Truffled Sour Cream
These vegan tortilla pierogies are made with flour tortillas, so they’re ready in no-time. And truffled sour cream makes this comfort food even better!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 1 1x
- Category: Appetizer, Main
- Cuisine: Polish, Ukrainian, Russian
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)
- 1/4 tsp white truffle oil
- salt
- pepper
- chives, for garnish
Instructions
- 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.
- Heat 1 tsp vegetable oil in a frying pan over medium heat. Add onions and sauté until browned, a few minutes. Add spinach and sauté until wilted, another minute. Set aside.
- Transfer potatoes to a small bowl. Add margarine and nutritional yeast. Mash using a fork or potato masher. Season with salt and pepper.
- In a small ramekin or bowl, mix the Tofutti sour cream and truffle oil. Set aside.
- 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.
- 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.
- Using a sharp knife or pizza slicer, carefully slice into 4 pieces.
- 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.
Keywords: chive, comfort food, kid-friendly, nut-free, nutritional yeast, potato, spinach, stove top, tortilla, truffle oil, pierogies, vegan
I made this last night for my husband and I, and we devoured it in no time. I love the addition of truffle oil. It’s so decadent!
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You can also use mashed cauliflower with roasted garlic and chives for the filling. Less carbs.
What a great idea, thanks for sharing!
Is it just me or hasn’t truffle oil been ruled out as a scam: http://www.houstonpress.com/restaurants/the-trouble-with-truffle-oil-farts-and-formaldehyde-6430816
Hope your product doesn’t fall into the category above.
But, the recipe does look delicious!
I’ve always tried to buy truffle oil that has actual bits of truffle in it but had no idea the other stuff might be fake. Thanks for sharing!
Hi! Yum! Made these tonight minus the truffle oil because I don’t have any and the were DELISH! Perfect for vegans who also cook for meat eaters. Thanks so much for your recipe. I appreciate it very much!
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Angela, I LOVE your website – thanks for sharing all your wonderful vegan recipies with us!!!! They are fab!
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Thanks so much – that means a lot 🙂
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??
I hope you like this recipe! Yes you read that right: I used to eat pierogies with pasta sauce. Ha!
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!
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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 🙂
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
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Thank YOU! You just totally made my day 🙂
This is so delicious! Thank you for posting the step by step procedure. 🙂
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You’re so welcome!
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!!!
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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 🙂
This blog post makes me hungry. Thanks for sharing such a delicious recipe. http://www.donnaandtora.com/
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Thank YOU for the kind words 🙂
Pierogies are a favorite since childhood, your recipe looks fabulous!
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Another pierogi lover! Yay!
Oh my gosh, such a good idea to use the tofutti cream cheese as a sour cream replacement! I LOVE truffle oil… yummy!
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Another truffle oil over. Yay! Glad you found the Tofutti tip helpful. It’s so helpful when you’re in a pinch 🙂