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Grill the Field Roast sausages on an oiled grill grate. Rotate until all sides are charred. At the same time, grill the onions and mushrooms in a grill pan until charred. The onions will take a little longer than the mushrooms. Once the sausages are cooled, chop into small pieces and set aside.
Meanwhile, prepare the dough. In a large bowl combine flour, 1 cup of water and salt. Warm the remained 3 tablespoons of water and mix with the flax. Add to the bowl and knead.
Roll out the dough until very thin (should be about ¼ inch thick). Using 4-inch cookie cutter cut out circles of dough. Meanwhile, prepare a large pot of boiling water.
Place 2 tablespoons of the filling in the center of a dough circle. Top with a sprinkle of vegan cheese (optional). Fold in half and pinch closed. Use little water on your fingertips if they don’t stick. Repeat. (Style points: take a fork and press into the edges for a nice design!)
Drop a few of the folded and sealed pierogies into the boiling water. Don’t crowd the pot. Boil for 5 minutes or until they begin to float. Remove from the boiling water with slotted spoon. Repeat.
Spray the pierogies with a little cooking spray and place on the grill. Cook each side for about 2-3 minutes. Brush the mustard/vinegar glaze on before flipping.
Meanwhile, place all the ingredients for the sour cream except the chives in a blender. Blend until smooth. Fold in chives.
Serve the grilled pierogies with a dollop of the chive cashew sour cream and your favorite hot sauce.
Source: Field Roast
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.