We all live busy lives. Something people ask me a lot when trying to eat WFPB is about what's convenient and easy to make. Back before I used to eat this way, I would sometimes cook up some quick perogies for the family on nights when I would travel or where things were busy around the house. Well, I have managed to recreate the perfect WFPB perogies recipe that I think you'll absolutely love. The best part about these is that you can freeze them and heat them up whenever you're looking for a quick fix! So give them a go, freeze what's left over, and eat them again when you're ready. I think you'll be surprised by just how good they are each time around.
Potato, Cheddar, Onion Perogies
Cooking Time: 20-25 Minutes
Ingredients
4 cups potatoes, peeled and cut into pieces
2 onions, diced
10 garlic cloves, whole
2 Tbsp nutritional yeast
1 tsp onion powder
1 tsp garlic powder
1/2 tsp turmeric
1/2 tsp paprika
1 tsp white miso
4 low sodium egg roll wrappers, cut into 4 squares each, yields 16 wrappers total.
Black pepper to taste
2 onions, diced
10 garlic cloves, whole
2 Tbsp nutritional yeast
1 tsp onion powder
1 tsp garlic powder
1/2 tsp turmeric
1/2 tsp paprika
1 tsp white miso
4 low sodium egg roll wrappers, cut into 4 squares each, yields 16 wrappers total.
Black pepper to taste
Instructions
1. Water sauté diced onion until caramelized, about 20 minutes.
2. Meanwhile, place chopped potatoes and whole garlic cloves in a medium pot, cover with water just to the top of the potatoes. Boil for 15 to 20 minutes until fork tender.
3. When potatoes and garlic are fork tender, drain the potatoes keeping some of the potato water aside, just in case your potato mixture needs some moisture (mine did not need additional water).
4. Add caramelized onions and all other ingredients to the potatoes, mash until creamy and smooth. If they seem stiff, add some of your potato water.
5. Place a spoonful into each wrappers. Place your fingers in water (or use a brush) and wet all sides of the wrapper (this is your glue). Fold wrappers over potatoes to form a triangle, press to seal.
6. Place each triangle into your air fryer basket (you may want to use parchment paper to avoid any sticking), air fry on 400 for 4 minutes, flip and air fry for 4 more minutes. If you do not have an air fryer you can do the same in your regular oven on a parchment lined cookie sheet.
7. Enjoy!
2. Meanwhile, place chopped potatoes and whole garlic cloves in a medium pot, cover with water just to the top of the potatoes. Boil for 15 to 20 minutes until fork tender.
3. When potatoes and garlic are fork tender, drain the potatoes keeping some of the potato water aside, just in case your potato mixture needs some moisture (mine did not need additional water).
4. Add caramelized onions and all other ingredients to the potatoes, mash until creamy and smooth. If they seem stiff, add some of your potato water.
5. Place a spoonful into each wrappers. Place your fingers in water (or use a brush) and wet all sides of the wrapper (this is your glue). Fold wrappers over potatoes to form a triangle, press to seal.
6. Place each triangle into your air fryer basket (you may want to use parchment paper to avoid any sticking), air fry on 400 for 4 minutes, flip and air fry for 4 more minutes. If you do not have an air fryer you can do the same in your regular oven on a parchment lined cookie sheet.
7. Enjoy!
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