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Ингредиенты
- 1 Tbsp. Hot liquid lecithin
- 2 c. Whole wheat flour
- 1 c. White flour
- 1 tsp Sea salt
- 1 tsp Cider vinegar
- 10Â 1/2 ounce Hard silken tofu
- 1/2 c. Water
- 6 med Potatoes, peeled & diced
- 2 Tbsp. Smoked yeast (optional)
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 1 Tbsp. Corn oil
- 1 c. Finely diced onions
- 5 ounce Hard silken tofu
- 2 Tbsp. Canola oil
- 2 c. Finely diced cabbage
- 1 c. Finely diced red onions
- 1 tsp Caraway seeds
- 1/2 tsp Black pepper
- 2 tsp Chopped garlic
- 1 tsp Smoked yeast
- 1 c. Warm water
- 1/2 c. Garbanzo flour
- Â Â Vegan lowfat sour cream
Инструкции
- Hot lecithin by placing the bottle in simmering water on the stove until lecithin is runny. Stir into the flours & salt & set aside.
- Blend the vinegar, tofu & water until smooth. Combine with the flours handling until the dough has a medium stiff consistency. Roll out dough on a floured board forming a 21" x 6" rectangle 3/16" thick. Cut into 8 equal pcs about 3" x 3" each. (Rolling the dough a littel thinner may yield another 3 pcs). Place about 1 1/2 tb filling on each piece. Wet the edges of the dough. Stretch one corner of the dough to meet the opposite corner, forming a triangle & press together, sealing the pierogi.
- Bring water to a simmer in a large pot. Drop each pierogi carefully into the water & cook in the simmering water until the pierogi rises to the surface. Remove & drain. They can be sealed in a plastic wrap & kept in the fridge or possibly frzn at this point.
- To serve the pierogi, saute/fry in oil till lightly browned. Serve with vegan lowfat sour cream.
- POTATO FILLING: Cook potatoes until soft. Drain & mash immediately till they are smooth. This should yield 4 c packed potatoes. Add in yeast, salt & pepper & mix well.
- Saute/fry onions in oil until translucent/soft. Blend tofu until smooth. Stir onions & tofu into the potato mix. This filing should keep refrigerated for a week.
- CABBAGE GARBANZO FILLING: Heat oil in a large skillet. Add in cabbage, onions & seasonings. Cook for 5 min, stirring constantly. Add in water & flour & cook until thickened. If necessary, add in more flour a tb at a time. This filling should keep in the fridge for a week.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 676g | |
| Recipe makes 4 servings | |
| Calories 742 | |
| Calories from Fat 155 | 21% |
| Total Fat 17.54g | 22% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 1240mg | 52% |
| Potassium 1830mg | 52% |
| Total Carbs 124.76g | 33% |
| Dietary Fiber 17.3g | 58% |
| Sugars 8.78g | 6% |
| Protein 28.04g | 45% |
