Vegan Bites: Sage Potato Perogies

Perogi capers are not over yet. After vowing to never try these again-we did. We took several recipes and combined the best tips to create our own Sage Potato Perogies.

We harvested our fresh sage leaves and immersed them in olive oil to preserve. You only have to cut these hardy herbs back-as they return every year. 

Sage Potato Perogies

~3c spelt flour

~1/2t salt

~2T olive oil

Pulse in blender. Add

~1c warm water

Pulse until it forms a slightly sticky, very elastic dough. Cover and refrigerate.

~4-5 large potatoes, boiled

Mash with..

~2T vegan butter

~1/8-1/4c vegan cream cheese (to taste)

~fresh thyme and/or rosemary, chopped

~s&p to taste

Roll out dough very thin on lightly floured surface and cut into 4" rounds. Place spoon of potato mix and seal by pinching edges. Freeze on baking tray. Prepare pot of boiling water with splash of sage oil. Prepare another pan with warmed sage oil. After boiling in batches (rise to surface, approx 3 minutes), transfer to pan to grease both sides of perogies before broiling in oven. Recipe yields approx. 25 large perogies. Not enough for three little mouths. Serve hot drizzled with coconut yogurt, sage oil, s&p and chopped chives.

*Browning the perogies in oil was causing sticking-so we opted to brown them with the broiler.