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Pierogi quesadilla wedges on plate with yogurt ranch sauce.
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5 from 5 votes

Pierogi-style vegan quesadilla with yogurt ranch sauce

These inviting quesadillas are stuffed with all of the pierogi flavors you crave. Potatoes with onions, melty non-dairy cheese, and tangy sauerkraut are encased in tortillas and served with yogurt ranch dip. It's the perfect party crowd pleaser. Makes 6 pierogi quesadillas.
Prep Time12 mins
Cook Time44 mins
Total Time56 mins
Course: Appetizer
Cuisine: Polish, Vegan
Keyword: dairy free, party food
Servings: 12 people
Calories: 174kcal
Author: Cadry Nelson


For potato quesadillas

  • 1 large Russet potato or two regular-sized potatoes (about 14 ounces), cut into ¾ inch chunks*
  • ½ medium onion chopped small
  • ½ teaspoon organic canola oil or other neutral oil
  • 1 Tablespoon non-dairy milk plain & unsweetened
  • Salt & pepper to taste
  • 12 wheat tortillas
  • ¾ cup non-dairy cheddar-style cheese grated*
  • 1 ½ cups sauerkraut drained and patted dry**
  • Chopped fresh dill for garnish, optional

For yogurt ranch sauce


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 ¼ 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.


Depending on the size of your tortillas, you may want to add more than a heaping ¼ cup of potato mixture. Feel free to add more to suit your tastes & hunger level.
Note that I use taco-sized tortillas for this recipe, as opposed to burrito-sized tortillas. (Lately, I've been using Trader Joe's 100% wheat tortillas.) If you use larger tortillas, you will get fewer quesadillas out of the recipe.
Potato sizes vary. For the most accurate results, you'll want to weigh your potatoes. About 14 ounces of potatoes is ideal.
*I used Daiya homestyle cheddar block. Use your preferred non-dairy cheddar cheese.
**I recommend using jarred sauerkraut in the refrigerated section, not canned sauerkraut.
Variation idea: For a heartier quesadilla, add browned seitan bacon or vegan ham to it as well.


Calories: 174kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 573mg | Potassium: 110mg | Fiber: 4g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 5.2mg | Calcium: 104mg | Iron: 2.1mg