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.
Servings: 2 people
Calories: 375kcal
Ingredients
- Water
- Pinch of salt
- 8 to 12 frozen vegan pierogi*
- 2 teaspoons avocado oil or other neutral flavored, high heat oil
- 2 green onions sliced with ends removed
- 2 teaspoons vegan butter
- 1 batch sauteed kale
- 2 Tablespoons cashew cream cheese
- Dash of pepper
Instructions
- 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 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.
Notes
*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.
Nutrition
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
