Browned pierogi on a white plate with kale & cashew cream cheese. In the background, a green napkin, water glass, blue bowl, and olives.
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5 from 1 vote

Vegan pierogi with sautéed kale

Use frozen potato & onion pierogi for this lightening fast weeknight meal. With sautéed kale & cashew cream cheese, it is packed with flavor.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Polish, Vegan
Keyword: easy dinner, semi-homemade
Servings: 2 people
Calories: 375kcal
Author: Cadry Nelson


For pierogi

  • Water + pinch of salt for boiling
  • 8 to 12 frozen vegan pierogi*
  • 2 teaspoons organic canola oil or other neutral flavored, high heat oil
  • 2 green onions sliced with ends removed
  • 2 teaspoons vegan butter
  • 2 Tablespoons cashew cream cheese
  • Freshly ground black pepper to taste

For sautéed kale

  • 1 teaspoon organic canola oil or other neutral flavored oil
  • 2 cloves garlic minced
  • 1 bunch curly kale chopped with ribs removed**
  • 2 Tablespoons water Plus an extra splash, if needed
  • Pinch salt


To make pierogi

  • Fill a soup pot with water and a pinch of salt. Bring to a boil. Once boiling, carefully put in 8 to 12 frozen vegan pierogi (depending on your appetite). Stir occasionally, so that the pierogi don't stick to the bottom of the pot. Allow the pierogi to float, and cook for 3 to 4 minutes. Drain the pierogi, removing as much liquid as possible.
  • Bring a large non-stick skillet to a medium high heat with organic canola oil. Once the oil is warm enough, add the pierogi to the skillet. (You want the pierogi to sizzle when they enter the skillet.)
  • Cook for a few minutes on one side, until the pierogi have nice brown marks. (Don't move them during that period. You want them to be nice and brown, which only comes from not being jostled around too much.) Once they are toasty brown on one side, flip them over and allow them to brown on that side.
  • Add sliced green onions to the skillet, and brown.
  • Once everything is beautifully toasty, add vegan butter to the skillet to deglaze, combine, and turn off the heat. Serve on a bed of sautéed kale with a dollop of cashew cream cheese & freshly ground pepper.

To make sautéed kale

  • Either carefully dry the inside of the soup pot and use it, or bring a skillet to a medium heat with one teaspoon organic canola oil. Sauté garlic in oil until fragrant, about a minute or so.
  • Add chopped kale, 2 Tablespoons of water, and a pinch of salt. Continue cooking the kale, stirring occasionally, until it is wilted and soft. This will take a few minutes. (Lower the heat & add a splash of water if the pot or skillet gets too dry.)
  • Taste for salt and add more, if needed.


*Depending on your hunger, 4 to 6 pierogi per person is a satisfying serving.
**One bunch of kale can vary pretty wildly in size. You may have leftovers if your bunch is extra large.


Calories: 375kcal | Carbohydrates: 9g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Sodium: 117mg | Potassium: 352mg | Fiber: 1g | Vitamin A: 6800IU | Vitamin C: 81.2mg | Calcium: 131mg | Iron: 2.2mg