The offseason continues and the Grill Master is just heating up. The posts are flying over at the Cooks in the Field page on the Field Roast blog. My latest is a divine grilled vegan pierogie stuffed with sausage, mushrooms, onions and daiya cheese and topped with chived cashew sour cream.
Pierogies are a staple of the large Polish community in Cleveland. Pierogies are traditionally stuffed with potatoes and cheese, boiled and then fried. I figured, why not grill the filling, stuff, boil and then throw them on the grill instead? This recipe calls for grilled Italian Field Roast, onions and mushrooms. Vegan cheese is optional, but adds great texture and creaminess. Top it off with some chived cashew sour cream and prepare to be amazed. Enjoy!
- 1 package Italian Field Roast sausages
- 2 large onions, quartered
- 8 oz. mushrooms, halved
- Shredded vegan cheese (optional)
- 3 cups all purpose flour
- 1 cup water, plus 3 tablespoons
- ½ tsp. salt
- 1 tbsp. ground flax seed
- 2 tbsp. Dijon mustard
- 2 tbsp. apple cider vinegar
- 2 tbsp. olive oil
- Chived Cashew Sour Cream:
- 1 ½ cups cashews, soaked and drained
- ½ cup water
- ¼ cup lemon juice
- ½ tsp salt
- 1 bunch fresh chives, chopped
- Grill the Field Roast sausages on an oiled grill grate. Rotate until all sides are charred
- At the same time, grilled the onions and mushrooms in a grill pan until charred. The onions will take a little longer than the mushrooms
- Once cooled, chop into small pieces and set aside.
- Meanwhile, prepare the dough. In a large bowl combine flour, 1 cup of water and salt. Warm the remained 3 tablespoons of water and mix with the flax. Add to the bowl and knead.
- Roll out the dough until very thin (should be about ¼ inch thick). Using 4-inch cookie cutter (or a martini glass) cut out circles of dough.
- Meanwhile, prepare a lot pot of boiling water
- Place 2 tablespoons of the filling in the center of a dough circle. Top with a sprinkle of vegan cheese (optional).
- Fold in half and pinch closed. Use little water on your fingertips if they don’t stick. Repeat. (Style points: take a fork and press into the edges for a nice design!)
- Drop a few of the folded and sealed pierogies into the boiling water. Don’t crowd the pot. Boil for 5 minutes or until they begin to float. Remove from the boiling water with slotted spoon. Repeat.
- Brush the mustard/vinegar glaze on and place on the grill. Cook each side for about 2-3 minutes. Keep moist!
- Meanwhile, place all the ingredients for the sour cream except the chives in a blender. Blend until smooth. Fold in chives.
- Serve the grilled pierogies with a dollop of the chive cashew sour cream and your favorite hot sauce.
|Rollin, rollin, rollin
|Ready to be stuffed
|The grilled stuffing all chopped up
|Chived sour cream