Vegan Pierogi with Mushroom and Lentil Filling
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Ingredients
- 400 g plain flour
- 150 ml water
- 250 g mushrooms
- 150 g green lentils
- 2 onion
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 594 kcal
- Protein
- 21.4 g
- Carbohydrate
- 100.7 g
- of which sugars
- 7.2 g
- Fat
- 12.5 g
- of which saturates
- 1.2 g
- Fibre
- 8.2 g
- Salt
- 0.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry half the chopped onion and the finely chopped mushrooms in a splash of oil for 6-8 minutes until softened, then stir in the drained green lentils and mash roughly with a fork. Leave to cool.
- 2
Mix the flour, a pinch of salt and the water to form a smooth dough. Knead for 5 minutes, then roll out thinly and cut into rounds.
- 3
Spoon a little of the mushroom and lentil filling onto each round, fold over and pinch the edges to seal firmly.
- 4
Bring a large pan of salted water to the boil and cook the pierogi in batches for 3-4 minutes until they float, then drain.
- 5
Fry the remaining chopped onion in the vegetable oil for 5 minutes until golden, then toss the pierogi through and serve.
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