Cheese & Potato Pierogies in Tomato Sauce (Vegan)
Today we are making Cheese & Potato Pierogies in Tomato Sauce (Vegan)! Pierogies are a beloved comfort food from Eastern European cuisine, known for their pillowy dough and delicious fillings. Traditionally made with simple ingredients like flour, water, and potatoes, pierogies are often filled with rich, cheesy potatoes or savory meats. This vegan version brings the same hearty flavors but swaps out the animal products for plant-based alternatives. With a soft, homemade dough stuffed with a creamy potato, vegan cheddar, and mozzarella filling, these pierogies are just as satisfying as their classic counterparts.
In this recipe, the pierogies are not only stuffed with cheesy goodness, but they’re also lightly pan-fried to give them a crispy, golden exterior before being smothered in a rich tomato sauce. The combination of fluffy dough, crispy edges, and the marinara sauce makes each bite irresistible. The vegan cheddar and mozzarella cheeses melt beautifully into the mashed potato filling, offering a creamy, savory bite every time.
These vegan cheese and potato pierogies are perfect for a cozy dinner or even as a fun weekend meal prep project. Whether you’re new to making pierogies or a seasoned pro, this recipe is easy to follow and delivers on flavor. Serve them up with a fresh salad or some steamed veggies, and you’ve got a comforting, plant-based meal that’s sure to please everyone at the table!
Why You’ll Love These Cheese & Potato Pierogies
Crispy on the outside, creamy on the inside: These pierogies are pan-fried to golden perfection, giving you that satisfying crispy bite, while the cheesy potato filling inside remains rich and creamy, creating the perfect contrast of textures.
Comfort Food: While this is not classic American comfort food, like Mac N’ Cheese, they’ll definitely make you feel cozy eating this hearty meal (think of how it feels to eat a big bowl of pasta)! Adding a tomato sauce takes them to a whole new level. The sauce adds a bright, zesty touch that perfectly complements the rich, cheesy filling for a fresh take on a beloved favorite.
Substitutions
White Potato: Yukon Gold potatoes would work the best here, due to their naturally creamy texture and buttery flavor. They’re also less starchy than russet potatoes, which helps prevent the filling from becoming too dry or crumbly.
Substitute with another type of white potato.
Vegan Cheese: Violife brand makes a vegan shredded cheddar and mozzarella cheese. Use your favorite brand of vegan shredded cheese (or get a block of the cheese and shred it at home).
Avocado Oil: Olive oil works great instead.
Marinara Sauce: Most marinara sauces are vegan, since the main ingredients are tomatoes, garlic, onions, olive oil, and herbs.
Substitute any tomato-based pasta sauce. Double check the ingredients to make sure there is no meat and dairy in it though.
Cheese & Potato Pierogies Recipe Notes
- While marinara sauce pairs beautifully with the pierogies, you can try other sauces like a creamy vegan alfredo for a different twist. If you prefer a lighter dish, a drizzle of olive oil and fresh herbs can be a great alternative.
More Recipes You’ll Love
Sweet & Cheesy Thyme Cornbread
One Pot 30-Minute Lentil Bolognese
If you make these Vegan Cheese & Potato Pierogies, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Cheese & Potato Pierogies in Tomato Sauce (Vegan)
Equipment
- Sieve
- Stand Mixer optional
- Large Pot
- Slotted Spoon
- Skillet
Ingredients
For the Pierogies
- 2 cups all-purpose flour
- 1 cup hot water
- 1 tsp pink salt
- extra pink salt to boil the pierogies
For the Filling & Sauce
- 1 medium white potato (Yukon Gold) peeled and boiled
- pink salt to taste
- 2 tbsp vegan cheddar cheese shredded
- 2 tbsp vegan mozzarella cheese shredded
- a few tbsp avocado oil to pan fry the pierogies – see instructions below
- 1 cup vegan marinara sauce
Instructions
For the Pierogies
- Run the flour through a sieve onto a clean counter. Make a well and pour in a little bit of the water. Mix everything together with your hands, slowly adding more water and mixing it with the flour.
- Keep going until the dough doesn’t stick to your hands, and is smooth and elastic.
- Cover the dough with a clean towel for 30 minutes at room temperature. After this time, divide the dough into 2 pieces.
- Dust the counter with some extra flour. Roll out one of the dough halves very thin, without breaking it.
- Use an upside down glass rim to cut out circles about 3 inches in diameter. Place a tablespoon of the chosen filling in the middle of each pastry round.
- Fold the edges together to make the pierogi, pressing the ends to seal it. Repeat with all the dough. It should make about 18 pierogies.
- Bring a large pot of water to a boil. Add the pierogies one by one. Keep them in the pot until they float to the top after a few minutes.
- After each pierogi floats to the top, let it cook for another minute in the water. Then remove it with a slotted spoon, and place them side by side in a wide plate.
For the Filling
- Mash together the potatoes, salt to taste and cheese in a bowl.
- Add 1 tbsp of avocado oil in a skillet over medium heat. Once hot, evenly place the pierogies in the skillet. Depending on the size, you might need 2-3 tbsp of oil, instead of 1. The oil should evenly coat the bottom of the entire pan and all the pierogies.
- Allow the pierogies to pan-fry each side over medium heat, for a few minutes per side. They should lightly brown when toasted. You may need to do this in batches depending on the size of the skillet. Make sure to use a flat spatula and lightly stir them around every so often, so they don't stick to the bottom.
- Add the marinara sauce into the skillet, carefully stirring the pierogies for a few minutes, until the sauce is hot.
- Remove from the heat and serve hot, topping with more vegan cheese as desired!
Notes
-
Storage
- Store in an airtight container in the refrigerator for up to four days, or in the freezer for up to 2 months.
