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!

Vegan 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!

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?

Vegan Tortilla Pierogies with Truffled Sour Cream

Print Recipe

★★★★★

5 from 10 reviews

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!

Author: Angela @ Vegangela.com
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 1 1x
Category: Appetizer, Main
Cuisine: Polish, Ukrainian, Russian

Ingredients

Scale

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