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.
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
- black pepper
- 1/4 cup soy yogurt with a very small tip of a knife of turmeric
to make the dough:
- Place the flour, baking powder, salt, and sugar into a bowl or food processor.
- Cut the vegan margarine into 1/2-inch cubes and add it to the flour.
- Cut the vegan margarine into the flour with a pastry knife or pulse with the food processor until it is the consistency of sand.
- In second bowl, mix the egg replacements, and sour soy yogurt together until it is smooth.
- Add the mixture to the flour mixture and process nto a mass.
- Place the dough ball into a floured workspace and knead for a few minutes to make a smooth dough.
- Cover the dough ball and chill it in the refrigerator for an hour.
to make the filing:
- Melt the vegan margarine in a frying pan.
- Add the mushrooms and scallions and sauté for ten minutes.
- Sprinkle flour over the mushroom mixture and continue cooking for one more minute to gelatinize the flour.
- Add the sour soy yogurt, stir to blend, and then remove from the heat.
- Add the water to create an in-the-pan sauce.
- Add dill, and salt and pepper to taste.
- Set aside.
to make the pirozhki:
- Preheat the oven to 375 F / 190 C.
- Divide the dough in half and return one half to the refrigerator to keep it cold.
- Roll the dough out on a floured workspace to a thickness of 1/4-inch.
- Cut the dough into twelve 6-inch rounds.
- Place 2-3 tablespoons of the filling on the round.
- Fold the round over the mass and crimp the edges to seal.
- Continue with the rest of the rounds and filling.
- Place the completed pirozhki on a greased baking sheet.
- Poke a few holes in the pirozhki with the tines of a fork to vent the pirozhki.
- Brush with the soy yogurt and turmeric mixture.
- 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.