When I was a young(er) person, eating pierogies was practically my reason for being. How such a simple food—essentially an Eastern European ravioli—could pack in so much flavor has stumped many a researcher over the years. To bring this traditional dish—which often calls for animal products and other nasty bits—into the 21st century, I’ve given it a cruelty-free makeover that, I’m sure you will agree, only improves upon a classic.
(And for those of you keeping score at home, even if you don’t think the Tofurky filling counts toward this month’s tofu recipe theme, you’ll be happy to know that tofu also makes a surprise appearance in the dough! Double tofu points.)