All in all another totally fun vegan event. Here's the recipe for the perogi. The ninja powered down quite a few, so this dish is officially omni-approved
Loaded baked potato perogis - makes about 50
2 russet potatoes baked skin on
1 head steamed broccoli
1 leek trimmed, chopped, and cooked
1 recipe tempeh bacon crumbles
1/2 tub vegan sour cream
1 8 oz package daiya cheddar cheese
Remove the peel from the potatoes and chop into small pieces. Mash potato insides with the sour cream and add all other ingredients. Mix it together well, so that every 1 tsp bite will get all ingredients.
Tempeh bacon crumbles:
1 8oz. package tempeh
1 tsp liquid smoke
2 TBS vinegar
2 TBS soy sauce
2 TBS canola oil
Optional Hickory Bacon Salt or Penzeys pork chop seasoning
Crumble tempeh into a sealable container and add liquid smoke, vinegar and soy sauce (you don't really have to measure.) Let marinate a few hours to overnight. Heat canola oil in skillet, add marinated crumbles and cook until browned and crispy. Add some bacon salt or pork chop seasoning if it needs a little extra bacony kick.
2 cups flour
1 tsp salt
1/2 cup mashed potato
1/2 cup vegan sour cream
1/2 cup water
Mix together to form a smooth ball. Add extra flour as needed so dough is not sticky. Refrigerate for 1/2 hour (up to overnight.)
Break off about an eighth of the dough and roll out thin. I used a pasta roller to number 5. Cut into circles with a drinking glass or pastry cutter. I used 2 1/2 inch diameter mason jar so they were about two-bite sized. Brush with soy milk (OK, I had a little dish and I just dunked one side in.) Fill with 1 tsp filling and fold in half sealing the edges.
Boil for about 2 minutes. Drain and saute in Earth Balance and canola oil until crispy. I found that with just Earth Balance they stuck to the bottom of the pan, so I added a little canola oil and that helped.
For garninsh: Saute a few diced shallots. Add chives to vegan sour cream.
Serve hot and top the perogis with the sauteed shallots and the sour cream and chives.