Advertisement feature

Discover the secret to beautifully creamy pierogi – that’s vegan!

Let Violife’s delectable range of dairy alternatives help elevate your plant-based favourites like never before

7 mins read time  |  Written by Kayleigh Giles

Whether you’ve adopted a totally vegan diet or are simply trying to cut down on the amount of animal products you consume, chances are you’re always on the lookout for tasty plant-based dishes to add to your repertoire. And with Violife’s versatile range of dairy-alternative products, whipping up showstopping vegan dishes couldn’t be simpler.

The UK’s leading brand for vegan alternative cheese, Violife, has lovingly crafted 33 dairy-free products for you to enjoy, including substitutes for cheese, butter and cream. Everything is 100% vegan and fortified with vitamin B12, plus it’s completely free from dairy, soya, gluten, lactose, nuts, preservatives, and emulsifiers – Violife really is the brand for everyone!

Discover more

Vegan wonders

This innovative range now also includes the decadent new Le Rond Camembert Flavour, with its oozy, melt-in-the-middle centre and the same indulgently creamy taste of your usual camembert. You’ll also want to try the delicious Mozzarella Flavour Round Slices, Tex-Mex Flavour Grated and Viocreme, Violife’s vegan alternative to cream.

If you're looking for a versatile butter alternative, it doesn't get much better than VIOBLOCK. Ideal for spreading, cooking and baking, it’s made from a smooth blend of coconut oil, sunflower oil and rapeseed oil and will work as a 1:1 butter replacement in pretty much any recipe. There’s also the light and creamy Viospread, which is perfect spread over toast and crackers or melted over pancakes and vegetables.

Discover more

So, are you ready to see how Violife can help transform your dishes? This recipe for mouth-watering pierogi (Polish dumplings) is a great place to start. Enjoy!

Potato and mushroom pierogi

Prep 1 hour  Cook 30 mins    Easy   
 Makes 30    Vegan

Ingredients
  • 225g plain flour, plus extra for dusting
  • 3 tbsp Violife VIOBLOCK, melted
  • For the filling
  • 250g potatoes, peeled and cut into cubes
  • 3 tbsp Violife VIOBLOCK
  • 3 onions, finely chopped
  • 200g mushrooms, sliced
  • 100g Violife Epic Mature Cheddar Flavour Grated
  • 2 tbsp Violife Creamy Original
  • chilli flakes, chopped chives and a handful of baby spinach leaves, to serve
Method

1.  Mix the flour and 1 tsp salt together in a bowl, then pour in the melted VIOBLOCK and stir well to combine. When a dough forms, transfer to a lightly floured surface and knead until smooth. Cover and leave to rest for 30 mins.

2.  Boil the potatoes in lightly salted water for around 20 mins until soft. Add the VIOBLOCK to a frying pan set over a medium-high heat, add the onions and mushrooms, and fry for 8 mins. Season well and cook for a further 12 mins, stirring occasionally until golden brown. Set half of the onion and mushroom mixture aside and tip the rest into a bowl. Drain the potatoes, then add to the bowl, along with the grated Violife Epic Mature Cheddar Flavour and Violife Creamy Original. Season well and mix with a fork.

3.  Cut the dough in half, leaving the other half covered while you work so it doesn’t go dry. Roll out on a floured surface and use a circular cookie cutter to make around 15 circles. Fill each one with 1 tsp of the potato mixture, then use a brush dampened with some water to wet the edges. Fold the dough in half to enclose the filling. Crimp the edges using a fork. Repeat until all the dough and filling has been used up.

4.  Bring a large saucepan of water to a light simmer and lower five pierogi into the water using a slotted spoon. Allow to cook for around 5-10 mins, until they rise to the surface. Serve in bowls with the reserved onions and mushrooms, scatter with the chilli flakes, chives and spinach leaves.

  • 225g plain flour, plus extra for dusting
  • 3 tbsp Violife VIOBLOCK, melted
  • For the filling
  • 250g potatoes, peeled and cut into cubes
  • 3 tbsp Violife VIOBLOCK
  • 3 onions, finely chopped
  • 200g mushrooms, sliced
  • 100g Violife Epic Mature Cheddar Flavour Grated
  • 2 tbsp Violife Creamy Original
  • chilli flakes, chopped chives and a handful of baby spinach leaves, to serve

1.  Mix the flour and 1 tsp salt together in a bowl, then pour in the melted VIOBLOCK and stir well to combine. When a dough forms, transfer to a lightly floured surface and knead until smooth. Cover and leave to rest for 30 mins.

2.  Boil the potatoes in lightly salted water for around 20 mins until soft. Add the VIOBLOCK to a frying pan set over a medium-high heat, add the onions and mushrooms, and fry for 8 mins. Season well and cook for a further 12 mins, stirring occasionally until golden brown. Set half of the onion and mushroom mixture aside and tip the rest into a bowl. Drain the potatoes, then add to the bowl, along with the grated Violife Epic Mature Cheddar Flavour and Violife Creamy Original. Season well and mix with a fork.

3.  Cut the dough in half, leaving the other half covered while you work so it doesn’t go dry. Roll out on a floured surface and use a circular cookie cutter to make around 15 circles. Fill each one with 1 tsp of the potato mixture, then use a brush dampened with some water to wet the edges. Fold the dough in half to enclose the filling. Crimp the edges using a fork. Repeat until all the dough and filling has been used up.

4.  Bring a large saucepan of water to a light simmer and lower five pierogi into the water using a slotted spoon. Allow to cook for around 5-10 mins, until they rise to the surface. Serve in bowls with the reserved onions and mushrooms, scatter with the chilli flakes, chives and spinach leaves.

To check out the Violife range and discover more recipe inspiration, just click below!

Discover more