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Vegan Potato and Onion Pierogies with an Italian Flare
Pasta Filled with Fluffy White Vegan Mashed Potatoes and Onions

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Vegan Potato and Onion Pierogies with an Italian Flare

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Ingredients

Adjust Servings:
1 Jar Muir Glen Portabello Mushroom Marinara Sauce
1 box Mrs. T's Potato and Onion Pierogies
14.5 ounce can Muir Glen Diced Canned Tomatoes
8 ounces, sliced Button Mushrooms
12 ounces, fresh Organic Spinach
1 small, diced White Onion
3 cloves, minced Garlic
1/4 cup Organic Vegetable Broth

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Cuisine:

For a quick and easy meal, Polish Pierogies meet Italian in this baked, layered dish which will please the whole family.

  • 55 minutes
  • Serves 4
  • Medium

Ingredients

Directions

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Mrs. T’s store-bought Potato and Onion Pierogies contain eggs, but the secret is the food service size bag is egg-free; vegan, vegetarian, and Kosher.   These are the 48-count, 4.03-pound bags, which come packaged six to a case. This specific link on Amazon provides the exact kind to order Mrs. T’s Potato & Onion Filled Pierogies  .  The 72-count food service bags are vegan. Go figure. you click the link, there is a connection the the nutritional label as well as the ingredients. It does have a small amount of soybean oil, which you will note is at the end of the ingredients list.

With only 2 grams of fat per serving and no saturated fat, these little devils are packed with whipped potatoes and onions. I mean, what is better than pasta filled with potatoes and onions? It is recommended to fry the Pierogies, but since frying is out of the question, I have come up with a quick and easy way to prepare them using them right from the freezer. You can also boil them, or sauté them in vegetable broth; no fat needed. I bake them.

I simply make it kind of like lasagna. First, I put a small amount of pasta sauce ( Muir Glen Organic Portobello Mushroom Pasta Sauce is oil-free) on the bottom of the pan. Spread around a thin layer to cover a 9X13 inch glass pan.

Lay the frozen Pierogies on the layer of pasta sauce. Then, layer all the goodies in the recipe. Cover and bake, and you have created an incredibly delicious, luscious meal. You won’t believe its vegan, and you certainly won’t believe it is so low in fat.

I rarely buy any frozen food, or freeze food myself, but these are an exception. You can also make your own vegan Pierogies, but this is a quick and easy dinner when you are in  a pinch for time.

 

 

Steps

1
Done

Pre-Heat Oven/Prepare Pan

Pre-heat oven to 375.
Pour a 1/4 of the jar of Muir Glen Pasta sauce in the bottom of the pan. Spread it, so it covers the bottom with a thin layer.

2
Done

Lightly Thaw Pierogies and Sauté Vegetables

The pirogies are frozen, and inside a bag. Fill one side of the sink with warm water (not hot).
Float bag of pierogies in water to thaw slightly. DO NOT MICROWAVE OR THAW COMPLETELY. They should still be frozen at time of cooking. This step is to hep you pull them apart from one another and maintaining their shape and contents.
While pirogies are thawing, saute garlic, onions and mushrooms in vegetable broth until translucent and all fluid is sautéed from pan.

3
Done

Layer/Cook

Gently separate pierogies being careful not to break them.
Make a single layer on the bottom of the 9X13 inch pan.
Cover with more pasta sauce.
Then, cover with fresh spinach leaves, and then add mushroom/onion/garlic mixture.
Cover with remaining sauce.
Cover with aluminum foil and place in oven for 45 minutes.
Remove aluminum foil and let cool 10 minutes before serving

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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