Vegan Curried Sweet Potato, Snow Pea, and Caramelized Leeks Pierogies w/ Lemongrass Brown Butter
Difficulty: 4/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 80 minutes
Servings: 20-25 pierogies
The Challenge: Vegan Pierogies
Mmm mmm mmm mmm good.
Yep, that’s what you’ll be saying as you eat every piping hot pierogi in sight after making my newest creation. We’re doing a bit of fusion here between the Polish/Eastern European favorite and some delicious Indian flavors. So, yes, all you purists THIS IS NOT a traditional pierogi. Its NEW AGE as heck, and its balls to the walls absolutely DE-LICK-IOUSALLY good. See, I make up words too.
What we have created here is an amazing blend of the pierogi with awesome flavors. We start with currying potatoes and snow peas with curry powder, fenugreek, coriander, and other yum. Then, we blend in some downright FILTHY GOOD caramelized leeks that are also epically good.
We wrap this in a delicate pierogi dough made from scratch that you’re going to love, and then we top it off with a lemongrass and curry leaf brown butter.
For the Indian spices, we focus on fenugreek, curry powder, and curry leaves. Fenugreek is hard to find fresh, so we use the powder. If you can’t find it, coriander is a decent substitute for something you can find at the store. Fresh curry leaves are used in the brown butter. If you can’t find it, I would recommend subbig with cilantro.
And you’re saying I can make that EPIC dish in my own kitchen. AH HELL YA. You can. None of these steps are difficult, but I will make fair warning that this dish is rated 4/5, so its time consuming.
The payoff is straight BALLIN though, and it will absolutely be one of your favorite dishes. I immediately fell in love with it (okay I fall in love with most of my recipes), but I think you’ll really say wow … this is VEGAN? wow I made this? And yes, yes. WINNER WINNER Pierogi dinner.
Alright grab a napkin, wipe off that drool…
Let’s get into it!
3 cups all-purpose flour
1 tsp salt
1 + 1/4 cup warm water
1/4 cup vegan butter, melted
2 small leeks or 1 medium/large leek (dicing instructions in recipe)
2 tbl olive oil
Spices: 1/2 tsp sea salt, 1/4 tsp curry powder, 1/4 tsp fenugreek (sub coriander powder), 1/4 tsp pepper
1 tsp lemon zest
1 tbl lemon juice
Curried Sweet Potato + Snow Peas
1 tbl walnut oil (sub other nut oils or olive)
2 garlic cloves, minced
3/4 cup snow peas in pod, diced
2 cup mashed sweet potato (about 2 medium potatoes)
Spices: 1 + 1/2 tsp curry powder, 1/2 tsp fenugreek powder (sub coriander powder), 1/2 tsp red pepper flakes, 1/2 tsp coriander power, 1/2 tsp turmeric powder, 1/2 tsp salt, 1/4 tsp pepper
Lemongrass Curry Brown Butter
1/4 cup vegan butter
1 garlic clove, minced
1 + 1/2 tbl lemongrass, minced
2 tbl curry leaves, minced (sub cilantro)
vegan sour cream, optional
Equipment You'll Need:
Mixing Bowls . Sharp Chopping Knife . Measuring Cups + Spoons . Cutting Board . Frying Pan (multiple) . Boiling Pot . Tea Towel (dish towel)
Before You Cook:
Chop + wash fresh ingredients
Boil peeled sweet potatoes for 10-12 minutes to make mashed (need 2 medium sweet potatoes)