Ok ok, nobody’s perfect. We all have cheat days here and there. Well, at least I do. For me, a cheat day doesn’t mean you throw caution to the wind and gobble up everything you see (although I admit that has happened before). Usually, it just means I’m staying plant-based but not necessarily “whole food” plant-based.
And when cheat day comes, this is one of the dishes I love the most. There’s definitely oil here as well as white pasta. If you can find whole wheat pierogies, then more power to you! At a minimum, grab some that don’t have cheese or other dairy in them.
What you’ll need
- 4 vegan sausage links (Beyond brand Italian sausage is great for this), sliced
- 16 oz dairy-free pierogi (I suggest Onion or Garlic)
- 12 oz cherry or grape tomatoes
- 1 large Vidalia onion, roughly chopped
- plant-based yogurt, optional, for topping
How you’ll do it
- Heat medium pot of water to boil.
- Add pierogi to boiling water and cook until done. They will usually begin to float around this time. Remove from heat.
- In a large nonstick skillet, cook onion and sliced sausage until firm and much of the oil has cooked out.
- With a slotted spoon, remove each pierogi from water and add to skillet.
- Cook until pierogi begin to crisp in the sausage oil.
- Add tomatoes and cook for another 5 minutes or until tomatoes begin to soften.
- Serve topped with plant-based yogurt or your favorite toppings.
Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!
Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).
