Pierogies
| Yield: | 4 Servings |
| Categories: | Main Dishes, Polish, Vegetarian |
| SHELL | ||
| 1 | tb | Warm liquid lecithin |
| 2 | c | Whole wheat flour |
| 1 | c | White flour |
| 1 | ts | Sea salt |
| 1 | ts | Cider vinegar |
| 10 1/2 | oz | Firm silken tofu |
| 1/2 | c | Water |
| POTATO FILLING | ||
| 6 | md | Potatoes, peeled & diced |
| 2 | tb | Smoked yeast (optional) |
| 1 | ts | Sea salt |
| 1/2 | ts | Black pepper |
| 1 | tb | Corn oil |
| 1 | c | Finely diced onions |
| 5 | oz | Firm silken tofu |
| CABBAGE GARBANZO FILLING | ||
| 2 | tb | Canola oil |
| 2 | c | Finely diced cabbage |
| 1 | c | Finely diced red onions |
| 1 | ts | Caraway seeds |
| 1/2 | ts | Black pepper |
| 2 | ts | Minced garlic |
| 1 | ts | Smoked yeast |
| 1 | c | Hot water |
| 1/2 | c | Garbanzo flour |
| ACCOMPANIMENTS | ||
| Vegan sour cream |
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