VEGAN MUSHROOM PEROGIES RECIPE
Impress your plant-based friends with these mouth-watering perogies using fresh mushrooms, dry porcini, cabbage, garlic, and fried onions.
Store-bought wonton wrappers
- 3 tbsp olive oil
- 2 medium onions, diced
- 2 tbsp minced garlic
- 1 package Misty Mountain fresh mushrooms, diced
- 1/3 cabbage, chopped
- 2/3 cups sauerkraut, chopped
- 1/3 cup dried porcini, rehydrated in water
- Salt & pepper, to taste
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- Roasted, crumbled walnuts (optional)
- Tempeh bacon (optional)
Heat the olive oil in a large pan. Add the diced onions. Set half aside for the topping. Add the garlic to the remaining onions in the pan. Heat for a few minutes, then add the mushrooms. Cook for 5-10 minutes. Add the cabbage, sauerkraut, porcini, salt, pepper, thyme, and paprika. Sauté until all of the moisture has cooked out of the filling. Cool completely then add to the wonton wrappers. Bring a pot of salted water to boil. Cook in the boiling water until they float, then drain.
Optional: Pan fry in olive oil after boiling for a crunchy coating. Top with the sautéed onions, crumbled walnuts, and tempeh bacon if desired.