Savory Pierogi with Walnut Meat and Topped with Walnut Sour Cream



For 6 People
For the Italian Walnut Sausage
3 cups raw California walnuts
1 tbsp tomato paste
1 tsp smoked paprika
1 tsp oregano (dried)
1 tsp thyme (dried)
1 tsp basil (dried)
1 tsp fennel seed
1 tsp chili flake
1 tsp garlic powder
1 tsp onion powder
2 tbsp soy sauce
2 tbsp olive oil
Salt and pepper, to taste
For the Walnut Sour Cream
2 cups raw California walnuts
1 cup water
2 tbsp fresh lemon juice
2 tbsp nutritional yeast
Salt and pepper, to taste
For the Pierogi
12 dumpling wrappers
2 cups Italian Walnut Sausage
1/2 cup water
2 tbsp vegan butter
1 tsp flaky salt
1 tbsp chives, minced (for garnish)
1 cup Walnut Sour Cream


Create the vegan dumpling of your dreams with this pierogi recipe. Combine Italian walnut sausage with walnut sour cream to produce a plant-forward dish that tastes like Nonna made it.


Italian Walnut Sausage

Combine all ingredients into a food processor. Pulse mixture until it becomes a crumb-like consistency. Heat 1 tablespoon oil in a medium sauté pan. Sauté mixture until sausage becomes golden brown and fragrant (about 6-8 minutes). Remove from the pan and set aside.

For the Walnut Sour Cream

Combine all ingredients into a high-speed blender. Purée mixture until smooth and creamy (adding more water if necessary). Season with salt and pepper to taste. Set aside in the refrigerator to chill.

Assemble the Pierogi

Fill dumpling wrappers with 1 tablespoon Italian Walnut Sausage. Brush water onto the edges of the filled dumpling wrapper. Fold wrapper over to form a crescent shape. In order to seal the pierogi, crimp the edges of the dough using a fork.

Bring a pot of salted water to a boil. Drop pierogi into the pot and cook for 2-4 minutes (or until the pierogis float). Heat butter in a medium-size sauté pan. Sauté boiled pierogi until golden brown (about 2-4 minutes). Remove from pan, garnish, with chives, and season with flaky salt.

Serve immediately with walnut sour cream.