Vegan Pirozhki

Method

30 min prep · 25 min cook

1. 1

   In a small bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let it sit for about 10 minutes until frothy.

   ⏱ 10 minWarm waterSugarActive dry yeast

   ⤢
2. 2

   In a large mixing bowl, combine flour and salt. Add the yeast mixture and vegetable oil, mixing until a soft dough forms.

   Active dry yeastAll-purpose flourSaltVegetable oilSalt and pepperOlive oilA small amount of plant-based milk or oil

   ⤢
3. 3

   Knead the dough on a floured surface for about 5 minutes until smooth. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

   ⏱ 5 minWarm water

   ⤢
4. 4

   While the dough is rising, heat olive oil in a skillet over medium heat. Add onions and garlic, sautéing until soft.

   Vegetable oilLarge onionGarlicOlive oilA small amount of plant-based milk or oil

   ⤢
5. 5

   Add mushrooms and cook until all the moisture has evaporated and they begin to brown. Remove from heat and let cool.

   All-purpose flourMushrooms

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6. 6

   Once cooled, mix the sautéed mushrooms and onions with the mashed potatoes. Season with salt and pepper.

   SaltLarge potatoesMushroomsLarge onionSalt and pepper

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7. 7

   Punch down the risen dough and turn it out onto a floured surface. Divide into small pieces (about the size of a golf ball).

   ⤢
8. 8

   Place the filled pirozhki seam-side down on a baking sheet lined with parchment paper. Cover and let them rise for an additional 30 minutes.

   ⏱ 30 min

   ⤢
9. 9

   Preheat the oven to 375°F (190°C).

   ⤢

Courses: Snack, Appetizer

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