Recently, I came across an article about Zuza Zak, the author of the cookbook, Pierogi. In it, she discusses a Lublin pierogi filled with twaróg cheese, roasted buckwheat and sugar. It wasn’t the first time I’ve read about a kasha pierogi, but I was certainly intrigued! So, I did some thinking about what I would want in a recipe, tested it out, made some tweaks, and here we are with vegan carrot kasha pierogi right in time for the holidays 😊
These carrot kasha pierogi are savory, buttery, and a touch earthy. They’re complimented well with fried mushrooms, fresh dill, and melted plant based butter. If you’re used to potatoes or cabbage in your pierogi filling, it’s a departure. But at the same time, kasha and pasta are so delicious (just think of varnishkes!), so why not?!
This recipe makes ~25-30 pierogi.
A few things…
- ・Make sure to use roasted buckwheat. Buckwheat that isn’t roasted will not taste good in this pierogi recipe.
- ・For the roasted buckwheat, I used Wolff’s Whole Kasha. In the U.S., you can find this brand at places like Safeway, Target, or online. You can also go to an international market or Eastern European store to find other brands.
- ・Like most things, this pierogi filling is generally improved with more vegan butter or salt. Add more, if needed.
- ・Want to pan-fry your roasted buckwheat pierogi? Melt some vegan butter in a large non-stick skillet over low heat. Boil the pierogi. Drain the pierogi, and then, dump them into the skillet with the melted butter. Keep the heat between low and medium-low flipping the pierogi fairly often. If they stick to the bottom of the skillet, shake the skillet back and forth until they come loose. When they’re crisped to your preference, they’re done.
- ・As of now, I haven’t tried freezing these yet, but if they’re anything like previous recipes I’ve made for pierogi, it should work well. If you give it a try, I’d love to know how it went.
I hope you love these as much as we do 💚 Explore additional UVK recipes, like Vegan Roasted Buckwheat Mushroom Patties, Vegan Potato and Onion Pierogi, Vegan Beet Pierogi, Vegan Mushroom Sauerkraut Pierogi, Vegan Cheesy Potato and Bacon Pierogi and more.
Now, it’s time to make some carrot kasha pierogi!
Carrot Kasha Pierogi
4 Tbsp vegan butter
1½ medium yellow onions, finely chopped (OR ~3 cups finely chopped yellow onion)
2 cups shredded carrots
4 large garlic cloves, finely chopped
½ cup roasted buckwheat
1¼ cup broth (I used fake chicken broth)
1 Tbsp reduced sodium soy sauce
2 Tbsp finely chopped fresh dill
Salt, to taste (I add between ¼-½ tsp)
Black pepper, to taste
1. First, you’ll make the pierogi dough by following this recipe. While you’re giving it time to rest, you can get started on the carrot kasha pierogi filling.
2. In a large skillet, add 3 Tbsp vegan butter, the onions and a dash of salt. Stir around over high heat until the butter melts and the onions soften. Then, turn the heat down to low.
3. Sauté the onions over low heat for ~20 minutes (stirring every 3-5 minutes) or until they are golden brown.
4. Add the carrots and garlic to the skillet. Sauté for 10 minutes over low heat. Stir every now and then.
5. Add the roasted buckwheat to the skillet. Stir around for a minute or two. Then, pour in the broth and soy sauce. Turn up the heat, and bring to a boil. Cover with a lid, and turn the heat down to low. Simmer over low for ~10 minutes or until the liquid is absorbed and the kasha is cooked through.
6. Remove the skillet from heat. Stir in 1 Tbsp vegan butter, balsamic vinegar, the dill, and black pepper. Taste, and adjust seasonings (more salt? more butter). Set the carrot kasha pierogi filling aside.
7. When the dough is rested and the filling tastes just right, it’s time to put a large pot of water on the stove. Then, cover it with a lid, and put it over HIGH heat to bring it to boil.
8. Because the water takes awhile to boil, use this time to assemble the carrot kasha pierogi. Roll out the pierogi dough until it’s about ⅛ inch thick. Use a water glass like a cookie cutter and cut out circles. Keep rolling out the dough and cutting out circles until there is no dough left.
9. Stock pile the circles on a clean plate until you’re ready to fill the pierogi. The number of pierogi really depends on the size of the mouth of your glass. I average about 25-30 each time.
10. Once you have all the circles cut out for the pierogi, it’s time to fold them. Start with one of the circles. Re-roll the circle to stretch it out again. Then, place some carrot kasha pierogi filling in the center. Leave ample space on all sides (see photo above to the left).
11. Fold one side over the top of the filling until it touches the other side (see photo in the center). Press the two edges together until they stick, and press along the entire edge, so the pierogi is completely sealed (see photo to the right). If it isn’t sticking, wet the edges of the dough with water, and try pressing them together again.
12. Keep filling and sealing the pierogi until all of them are done. Place the finished carrot kasha pierogi on a plate or chopping board.
13. When the pot of water is rapidly boiling, place 5-6 pierogi in a strainer with a handle, and lower it into pot. Then, use a spatula to very gently loosen them off the bottom of the strainer (sometimes, they stick!).
14. Boil for 3 minutes or until the carrot kasha pierogi float to the top. Immediately remove the strainer with the pierogi from the pot.
15. Serve these vegan carrot kasha pierogi right out of the boiling water and top them with your favorite toppings (crispy sautéed mushrooms, fresh dill, melted butter, etc). Or pop them into a non-stick skillet with melted vegan butter and pan-fry them (see notes above).