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🍽️ Vegan Potato-Onion Piroggen with Creamy Soy Yogurt Dip

569 kcal · 30 min · 4 servings

Ingredients

• flour, Type 405 250 g
• salt pinch
• water 150 ml
• potatoes, floury 400 g
• oat drink 30 ml
• onions, yellow 4 pcs.
• margarine, vegan 3 tbsp
• mustard 1 tsp
• garlic, granulated 1 tsp
• lemons 0.5 pcs.
• Vemondo Vegan Cream 150 g
• soy yogurt 150 g
• chili flakes 1 tsp

Instructions

1. 1. Put flour and salt into a large bowl.
2. 2. Add lukewarm water.
3. 3. Knead the ingredients with your hands into a smooth dough.
4. 4. Cover the dough with a cloth.
5. 5. Set the bowl aside and let the dough rest.
6. 6. Peel the potatoes.
7. 7. Cut the potatoes into large chunks.
8. 8. Place the potato chunks in a small pot.
9. 9. Cook the potatoes for approx. 15 minutes until tender.
10. 10. Drain the potatoes.
11. 11. Add oat drink to the potatoes.
12. 12. Mash the potatoes with a fork.
13. 13. Halve the onion.
14. 14. Peel the onion.
15. 15. Dice the onion finely.
16. 16. Heat a pan over medium heat.
17. 17. Melt 1 tbsp of margarine in the pan.
18. 18. Sauté half of the onion cubes for approx. 3 minutes until translucent.
19. 19. Add the sautéed onions to the potatoes.
20. 20. Add mustard to the potato-onion mixture.
21. 21. Add garlic granules.
22. 22. Season the filling with salt and pepper.
23. 23. Let the filling cool down.
24. 24. Sprinkle some flour on a work surface.
25. 25. Roll out the dough thinly (approx. 2 mm).
26. 26. Cut out 24 round circles using a glass or round cutter.
27. 27. Place 1 tsp of filling in the center of each dough circle.
28. 28. Fold the dough circles in half.
29. 29. Press the edges firmly with a fork.
30. 30. Fill a large pot with salted water.
31. 31. Bring the water to a boil.
32. 32. Add the piroggen one by one into the boiling water.
33. 33. Cook the piroggen for approx. 5 minutes.
34. 34. Remove the piroggen with a slotted spoon.
35. 35. Let the piroggen drain.
36. 36. Heat a pan over high heat.
37. 37. Melt the remaining margarine in the pan.
38. 38. Add the remaining onion cubes to the pan.
39. 39. Fry the onions for approx. 4 minutes until crispy.
40. 40. Remove the onions from the pan.
41. 41. Place the piroggen in the hot pan.
42. 42. Fry the piroggen for approx. 3 minutes until golden brown on one side.
43. 43. Fry the piroggen for approx. 3 minutes until golden brown on the other side.
44. 44. Wash the parsley.
45. 45. Shake the parsley dry.
46. 46. Chop the parsley roughly.
47. 47. Halve the lemon.
48. 48. Squeeze the lemon juice.
49. 49. Mix vegan soy yogurt with the lemon juice.
50. 50. Add chili flakes to the soy yogurt mixture.
51. 51. Add half of the chopped parsley to the soy yogurt mixture.
52. 52. Season the sauce with salt and pepper.
53. 53. Garnish the piroggen with the fried onions.
54. 54. Garnish the piroggen with the remaining parsley.
55. 55. Serve the piroggen with the sour cream sauce.

Nutrition per serving

• kcal: 569
• Protein: 14 g · Fett/Fat: 23 g · Carbs: 78 g