Tortilla Pierogies with Truffled Sour Cream

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!

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 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

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.

Tofutti Cream Cheese

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.

Truffle Oil

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.

Spinach & OnionsMashed potatoes
Mashed potatoes on tortillaSpinach, onions, mashed potato on tortilla
Frying tortillaFried tortilla
Cutting the tortilla
Vegan Tortilla Pierogies with Truffled Sour Cream

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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!

  • 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

  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 sauté until browned, a few minutes. Add spinach and sauté 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.

Keywords: chive, comfort food, kid-friendly, nut-free, nutritional yeast, potato, spinach, stove top, tortilla, truffle oil, pierogies, vegan

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Vegan Tortilla Pierogies with Truffled Sour Cream

24 thoughts on “Tortilla Pierogies with Truffled Sour Cream”

  1. 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!

    Reply
  2. 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!

    Reply
  3. Angela, I LOVE your website – thanks for sharing all your wonderful vegan recipies with us!!!! They are fab!

    Reply
  4. 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
  5. 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
  6. 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
  7. 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

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