Vegan Classic Potato and Cheese Perogies

Indulge in the comforting flavors of these Vegan Classic Potato and Cheese Perogies, a plant-based twist on the beloved Eastern European dish. Featuring a tender homemade dough, creamy russet potato filling enhanced with nutritional yeast and melty vegan cheese shreds, these perogies deliver all the rich, cheesy goodness you crave—without the dairy. Boiled to pillowy perfection and lightly pan-fried for a golden, crispy finish, they’re the ultimate combination of soft and savory. Perfect for weeknight dinners or festive occasions, this vegan perogy recipe is easy to make, requiring just simple pantry staples like all-purpose flour, onion powder, and a touch of vegan butter. Serve them warm, topped with fragrant chopped chives for a delightful, crowd-pleasing meal that’s both nostalgic and entirely plant-based.

Nutriscore Rating: 67/100

Prep Time:50 mins

Cook Time:20 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2.5 cups All-purpose flour
• 1 teaspoon Salt
• 1 cup Water
• 3 tablespoons Olive oil
• 2 large Russet potatoes
• 0.25 cup Nutritional yeast
• 2 tablespoons Vegan butter
• 1 teaspoon Onion powder
• 1 teaspoon Garlic powder
• 0.5 cup Vegan cheese shreds
• 0.5 teaspoon Black pepper
• 2 tablespoons Chives, chopped

Directions

Step 1

Peel and cube the potatoes. Boil in a pot of salted water until tender, about 15-20 minutes.

Step 2

Meanwhile, in a large mixing bowl, combine flour and salt. Add water and 2 tablespoons of olive oil. Mix until a dough forms.

Step 3

Knead the dough on a floured surface for about 5 minutes until smooth. Wrap in plastic and let it rest for 30 minutes.

Step 4

Drain the cooked potatoes and return to the pot. Add nutritional yeast, vegan butter, onion powder, garlic powder, vegan cheese shreds, and black pepper. Mash until smooth.

Step 5

Roll out the dough to about 1/8-inch thickness. Use a round cutter to cut out circles.

Step 6

Place a spoonful of potato filling onto each dough circle. Fold in half and seal the edges by crimping with a fork.

Step 7

Bring a large pot of salted water to a boil. Cook perogies in batches for 3-4 minutes or until they float.

Step 8

In a large skillet, heat the remaining olive oil over medium heat. Fry boiled perogies in the skillet until golden brown on both sides.

Step 9

Garnish with chopped chives and serve warm.

Nutrition Facts

Serving size	(1348.2g)

Amount per serving	% Daily Value*
Calories	2676.1

Total Fat 96.7g	0%
Saturated Fat 46.4g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 3407.4mg	0%
Total Carbohydrate 397.0g	0%
Dietary Fiber 20.4g	0%
Total Sugars 7.7g
Protein 55.9g	0%

Vitamin D 0IU	0%
Calcium 1015.3mg	0%
Iron 22.9mg	0%
Potassium 3833.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.5%

Protein: 8.3%

Carbs: 59.2%