Featured Recipe: Gluten Free Vegan Perogies


Gluten Free Vegan Perogies

Just because you might have a gluten sensitivity doesn’t mean that you should miss out on these delicious Polish dumplings with a twist!
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Fusion, Polish, Vegan
Servings: 32 Perogies



  • cup Organic White Rice Flour
  • 1 cup Tapioca Starch
  • 1 tsp Xanthan Gum
  • ½ tsp Sea Salt
  • ¾ cup Water
  • ¼ cup Coconut Beverage (Unsweetened)
  • 1 tsp Apple Cider Vinegar


  • 1 Large Organic Sweet Potato (Boiled and Peeled)
  • ½ Large Organic Onion (Diced)
  • 3 Organic Green Onions (Sliced on the Bias)
  • 2 tbsp Organic Extra Virgin Olive Oil
  • 1 tbsp Organic Sweet Paprika
  • 1 tsp Garlic Powder
  • Sea Salt to Taste
  • Black Pepper to Taste


  • 2 tbsp Coconut Oil (Butter Flavoured)



  • Combine all of the dry dough ingredients in a bowl and mix in the wet until a dough ball is formed.
  • Roll out the dough ball to about 2mm thickness and cut out 32 rounds using a round cookie cutter or a ring mold.
  • During this process you will need to re-form the dough ball from all of the scraps and keep cutting out rounds until you have used up all of the dough.


  • In a large sauté pan, combine all of the filling ingredients, leaving out the sweet potato and cook over medium heat for 10 minutes, stirring frequently.
  • In a large bowl, mash up the boiled and peeled sweet potato and combine with the cooked filling ingredients.


  • Place a tablespoon amount of filling on each of the cut out dough rounds and fold in half.
  • Using the tip of a fork, seal off the edge of each perogie.
  • In a large pot, bring water to a boil and cook all of the pierogis for 5-7 minutes.
  • Strain off the perogie and pat dry.
  • In a large sauté pan, heat up butter flavoured coconut oil and cook perogies over medium heat for 2 minutes on each side.
  • Enjoy with some “Tofutti” Sour Cream.


Each Serving Contains:
68 calories; 1g protein; 2 g total fat (0 g trans fat); 13g total carbohydrates;  1 g of sugar; 38 mg sodium