Vegan Mushroom Pirozhki

This is a traditional Russian recipe adapted to be vegan. It makes a filling meal or handy snack. We served them with sour soy yogurt. Often they are enjoyed with a bowl of borscht.

Vegan Mushroom Pirozhki

Yield: 12 pirozhki


for the dough:

  • 3 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 cup cold vegan margarine
  • 2 egg replacements
  • 1 cup sour soy yogurt, with 1 teaspoon mild vinegar

for the filling:

  • 1/4 cup vegan margarine
  • 3/4 lbs. mushrooms
  • 6 scallions, finely chopped
  • 1 tablespoon flour
  • 3 tablespoons sour soy yogurt
  • 1/2 cup water
  • 3 tablespoons fresh dill, chopped
  • salt
  • black pepper

for glazing:

  • 1/4 cup soy yogurt with a very small tip of a knife of turmeric


to make the dough:

  1. Place the flour, baking powder, salt, and sugar into a bowl or food processor.
  2. Cut the vegan margarine into 1/2-inch cubes and add it to the flour.
  3. Cut the vegan margarine into the flour with a pastry knife or pulse with the food processor until it is the consistency of sand.
  4. In second bowl, mix the egg replacements, and sour soy yogurt together until it is smooth.
  5. Add the mixture to the flour mixture and process nto a mass.
  6. Place the dough ball into a floured workspace and knead for a few minutes to make a smooth dough.
  7. Cover the dough ball and chill it in the refrigerator for an hour.

to make the filing:

  1. Melt the vegan margarine in a frying pan.
  2. Add the mushrooms and scallions and sauté for ten minutes.
  3. Sprinkle flour over the mushroom mixture and continue cooking for one more minute to gelatinize the flour.
  4. Add the sour soy yogurt, stir to blend, and then remove from the heat.
  5. Add the water to create an in-the-pan sauce.
  6. Add dill, and salt and pepper to taste.
  7. Set aside.

to make the pirozhki:

  1. Preheat the oven to 375 F / 190 C.
  2. Divide the dough in half and return one half to the refrigerator to keep it cold.
  3. Roll the dough out on a floured workspace to a thickness of 1/4-inch.
  4. Cut the dough into twelve 6-inch rounds.
  5. Place 2-3 tablespoons of the filling on the round.
  6. Fold the round over the mass and crimp the edges to seal.
  7. Continue with the rest of the rounds and filling.
  8. Place the completed pirozhki on a greased baking sheet.
  9. Poke a few holes in the pirozhki with the tines of a fork to vent the pirozhki.
  10. Brush with the soy yogurt and turmeric mixture.
  11. Bake for 20-25 minutes or until they are golden brown.

You can make also pirozhki using a dough press to make it easier.
You could also add tofu cut in small cubes to the filling mixture if you want a heartier meal.