Pierogi are actually really easy to turn vegan, but are almost always vegetarian to begin with.

Peel and boil the potatoes and boil them until soft. Mash them well and set aside.

Start heating the olive oil in a large pan. Shred the onion and saute for a few minutes.

Stir in the soy milk, salt pepper and sour cream and heat until the ingredients are fully incorporated.

Blend the mixture into the mashed potatoes and set the filling aside.

Mix the dough ingredients together to form the dough.

Knead it for a few minutes, then roll out on a well floured surface to about ¼ inch thickness.

Cut circles with either a biscuit cutter or pint glass.

Make sure the dough circles are well floured so that they don’t stick together while you finish cutting and filling the pierogi.

Boil water in a large pot while you fill and close the pierogi.

Take each dough circle and put a small spoonful of the filling in the middle, then wet the edge a little bit and fold in half.

Pinch the edge shut starting at one end and methodically closing the whole side to make sure that there are not any holes.

Once they are sealed, boil them a few at a time until they begin to float in the water.

Some people will just melt butter or margarine on them and eat this way.

I like to pan fry them in just a little bit of oil. The other option is deep frying them, but just be careful to drain them well and not put wet pierogi into the deep fryer.

These can be filled with just about any filling, so get creative and have fun.

Ingredients:

Dough:

2 cups flour

1/2 cup water

1/4 cup oil

1 tsp. salt

Filling:

3 to 4 potatoes, boiled and mashed

1/2 onion

2 tbsp olive oil

1/2 cup soy milk

1 tub of tofuti sour cream

Salt and pepper to taste