| For 6 People | |
|---|---|
| For the Italian Walnut Sausage | |
| 3 cups | raw California walnuts |
| 1 tbsp | tomato paste |
| 1 tsp | smoked paprika |
| 1 tsp | oregano (dried) |
| 1 tsp | thyme (dried) |
| 1 tsp | basil (dried) |
| 1 tsp | fennel seed |
| 1 tsp | chili flake |
| 1 tsp | garlic powder |
| 1 tsp | onion powder |
| 2 tbsp | soy sauce |
| 2 tbsp | olive oil |
| Salt and pepper, to taste | |
| For the Walnut Sour Cream | |
| 2 cups | raw California walnuts |
| 1 cup | water |
| 2 tbsp | fresh lemon juice |
| 2 tbsp | nutritional yeast |
| Salt and pepper, to taste | |
| For the Pierogi | |
| 12 | dumpling wrappers |
| 2 cups | Italian Walnut Sausage |
| 1/2 cup | water |
| 2 tbsp | vegan butter |
| 1 tsp | flaky salt |
| 1 tbsp | chives, minced (for garnish) |
| 1 cup | Walnut Sour Cream |
Beschreibung
Create the vegan dumpling of your dreams with this pierogi recipe. Combine Italian walnut sausage with walnut sour cream to produce a plant-forward dish that tastes like Nonna made it.
Italian Walnut Sausage
Combine all ingredients into a food processor. Pulse mixture until it becomes a crumb-like consistency. Heat 1 tablespoon oil in a medium sauté pan. Sauté mixture until sausage becomes golden brown and fragrant (about 6-8 minutes). Remove from the pan and set aside.
For the Walnut Sour Cream
Combine all ingredients into a high-speed blender. Purée mixture until smooth and creamy (adding more water if necessary). Season with salt and pepper to taste. Set aside in the refrigerator to chill.
Assemble the Pierogi
Fill dumpling wrappers with 1 tablespoon Italian Walnut Sausage. Brush water onto the edges of the filled dumpling wrapper. Fold wrapper over to form a crescent shape. In order to seal the pierogi, crimp the edges of the dough using a fork.
Bring a pot of salted water to a boil. Drop pierogi into the pot and cook for 2-4 minutes (or until the pierogis float). Heat butter in a medium-size sauté pan. Sauté boiled pierogi until golden brown (about 2-4 minutes). Remove from pan, garnish, with chives, and season with flaky salt.
Serve immediately with walnut sour cream.