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
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