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.
Recipe type: Appetizer, Main
Cuisine: Polish, Ukrainian, Russian
Serves: 1
  • 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
  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.
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.
Recipe by Vegangela at