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Vegan sausage Pierogies on the grill
2020-07-16
https://www.metro.ca/userfiles/image/recipes/pierogis-veganes-saucisse-11308.jpg
PT1H00M
PT30M
PT1H45M
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
6
5
1
5
5
For filling
1 pkg Field Roast Vegan Italian sausage
2 large onion quartered
8 oz (227 g) Mushrooms halved
Optional shredded vegan cheese
For dough
3 cups (375 ml) all purpose flour gluten free
1 cup (250 ml) water plus 3 tbsp (45 ml)
1/2 teaspoon (2,5 ml) salt
1 tablespoon (15 ml) ground flax seeds
For glaze
2 tablespoon (30 ml) Dijon mustard
2 tablespoon (30 ml) apple cider vinegar
For chive cashew sour cream
1 1/2 cup (375 ml) cashews soaked and drained
1/2 cup (125 ml) water
1/2 cup (60 ml) lemon juice
1/2 teaspoon (2,5 ml) salt
1 fresh chives chopped
Vegan sausage Pierogies on the grill
6
Main course
1:00
Preparation
0:30
COOKING
1:45
TOTAL TIME
Ingredients
-
For filling
-
1 pkg
Field Roast Vegan Italian sausage
-
2
large onion quartered
-
8 oz
(227 g)Mushrooms halved
-
Optional
shredded vegan cheese
-
For dough
-
3 cups
(375 ml)all purpose flour gluten free
-
1 cup
(250 ml)water plus 3 tbsp (45 ml)
-
1/2 teaspoon
(2,5 ml)salt
-
1 tablespoon
(15 ml)ground flax seeds
-
For glaze
-
2 tablespoon
(30 ml)Dijon mustard
-
2 tablespoon
(30 ml)apple cider vinegar
-
For chive cashew sour cream
-
1 1/2 cup
(375 ml)cashews soaked and drained
-
1/2 cup
(125 ml)water
-
1/2 cup
(60 ml)lemon juice
-
1/2 teaspoon
(2,5 ml)salt
-
1
fresh chives chopped
Preparation
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
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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.
