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!
Servings 32 Perogies
Ingredients
Dough:
- 1¼ 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
Filling:
- 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
Cooking:
- 2 tbsp Coconut Oil (Butter Flavoured)
Instructions
Dough:
- 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.
Filling:
- 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.
Assembly:
- 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.
Notes
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