This vegan quesadilla is stuffed with all of the pierogi flavors you crave. Potatoes with onions, melty non-dairy cheese, and tangy sauerkraut is encased in a tortilla and served with yogurt ranch dip. It’s the perfect party crowd pleaser or flavor-packed lunch.
There was a time in my life when I always had a bag of frozen pierogi in the freezer.
The Polish dumplings weren’t something I’d grown up eating. But who could resist that carb on carb action of potatoes wrapped in dough?
A food probably couldn’t get cozier than that. It’s a full on meal of a hug.
For the uninitiated, pierogi are the Eastern European equivalent of ravioli but with spuds instead of ricotta.
Sadly, finding frozen pierogi without dairy or eggs is a tricky thing.
(Update: I finally found frozen vegan pierogi! For a more traditional take on pierogi, check out this vegan pierogi recipe with sautéed kale.)
Desperate to quench my craving, I made potato pierogi once from scratch. They weren’t impossible, but still quite a lengthy task.
It’s understandable then that whenever David and I are in the Windy City, dining at the famed Chicago Diner, I’m always tempted by their pierogi quesadilla.
An amalgamation of two of my favorite foods, many a time I’ve come close to ordering it. But I’ve always made a last second switch to the beloved vegan reuben instead.
For a sauerkraut lover, these are the impossible decisions. (Here are some of my other favorite sauerkraut recipes and uses.)
The last time I was there, I made a mental note to make my own pierogi-style vegan quesadilla at home with all of my dream ingredients.
Now that dream has come into fruition.
These easy quesadillas are stuffed with:
- Sautéed onions
- Mashed potatoes
- A generous layer of raw sauerkraut
- Melty cheddar non-dairy cheese (I grated a block of Daiya homestyle cheddar.)
Make it your own by adding browned seitan bacon or diced vegan ham to the quesadilla!
What kind of sauerkraut should I use?
Do yourself a favor and use refrigerated sauerkraut. Not the kind found in cans.
You can’t beat the fresh crunch of crisp, raw sauerkraut. Just one jar and you’ll never be able to swing the slurpy canned variety again.
Non-dairy yogurt ranch sauce
On the side is a yogurt ranch sauce that’s perfect for drizzling on top. Or if you’re anything like me, adding a spoonful with every bite.
The dill and basil dip is good to have around any time you need a light, creamy ranch sauce for dipping.
I used coconut milk yogurt. But any plain, unsweetened non-dairy yogurt will work.
How to make this recipe
Chop a large Russet potato (or two regular sized potatoes) into medium sized pieces.
Boil until you can easily pierce the potato pieces with a fork. Drain and set aside.
Then sauté onions until translucent & fragrant.
Add drained potatoes, a splash of non-dairy milk, salt, and pepper. Then mash the potatoes with a fork or potato masher.
Bring a separate skillet to a medium heat.
Put a tortilla into it. Top it with non-dairy cheddar cheese, potato mixture, and sauerkraut. Top with another tortilla. Toast on both sides.
Continue making quesadillas until you’ve used all of the potato mixture.
To make the yogurt ranch sauce to go with it, combine plain unsweetened non-dairy yogurt with dried dill, dried basil, granulated onion, granulated garlic, lemon juice, and salt.
Serve the quesadillas with yogurt ranch. Drizzle it on top of the quesadillas, or add another spoonful with every bite.
Let me know if you try these filling non-dairy quesadillas! I think they’d be a great addition to your vegan appetizer recipes for game day or a snack for your next get-together.
Pierogi-style vegan quesadilla with yogurt ranch sauce
For potato quesadillas
- 1 large Russet potato or two regular-sized potatoes (about 14 ounces), cut into 3/4 inch chunks*
- 1/2 medium onion chopped small
- 1/2 teaspoon organic canola oil or other neutral oil
- 1 Tablespoon non-dairy milk plain & unsweetened
- Salt & pepper to taste
- 12 wheat tortillas
- 3/4 cup non-dairy cheddar-style cheese grated*
- 1 1/2 cups sauerkraut drained and patted dry**
- Chopped fresh dill for garnish, optional
To make the quesadillas
- Put potatoes in a medium-sized pot and cover them with water. Bring to a low boil and cook for about ten minutes, until the potatoes are tender enough to easily pierce with a fork. Drain potatoes and set aside.
- Add canola oil to a skillet and bring to a medium heat. Add onions to the oil and saute them for about five minutes, until the onions have some color around the edges but are translucent in the middle.
- Add the cooked potatoes and non-dairy milk to the skillet with the onions and mash them together with a fork or potato masher. It's okay if there are some lumps in the potatoes. They don't need to be perfectly smooth. Add salt and pepper to taste. Turn off the heat and set the skillet to the side.
- Now it's time to compile the quesadillas. Bring a second skillet to a medium heat. Put a tortilla in the skillet. Top with a Tablespoon of non-dairy cheese, spread a heaping quarter cup of the potato mixture across it, then a 1/4 cup of sauerkraut, and finally another Tablespoon of non-dairy cheese. Top it with a second tortilla.
- Cook until brown, and then flip and brown on the other side. Remove the quesadilla from the skillet, and repeat the process with the remaining quesadillas.
- Drizzle the cooked quesadillas with yogurt ranch sauce and/or serve on the side for dipping. If desired, garnish with fresh dill.
To make the yogurt ranch sauce
- Combine non-dairy yogurt, lemon juice, dried dill, granulated onion, dried basil, granulated garlic, and salt in a bowl.
- Refrigerate until ready to use. The flavors will meld as the sauce sets.
Here are more quesadilla recipes I know you’ll love:
- Refried bean quesadilla
- Veggie quesadilla with apples & caramelized onions
- Vegan breakfast quesadilla
Content, recipe, and photos updated March 2020. Originally posted January 2016.