Vegan Sauerkraut Pierogi with Coconut Bacon
Serves 5-6 FOR THE FILLING: 50g dried mushrooms 250g RAW Classic Crunch Sauerkraut 40g vegan butter FOR THE DUMPLING DOUGH: 250g self-raising flour, plus extra
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rawvibrantliving.co.uk.
Cooking tools:
- Stand mixer
- Colander
- Stockpot
- Saucepan
- Skillet
- Slotted spoon
- Mixing bowl
- Sifter
- Measuring cup
- Measuring spoon
- Pastry cutter
- Rolling pin
- Kitchen towel
- Oven
- Baking sheet
- Parchment paper
- Spoon
- Pastry brush
- Chef's knife
- Cutting board
- Kitchen scale
- Fork
- Spatula
- Plate
- Serving platter
Ingredients
- 50g dried mushrooms
- 250g RAW Classic Crunch Sauerkraut
- 40g vegan butter
- 250g self-raising flour, plus extra for dusting
- 1 tsp salt
- 1 tbsp RAW Coconut Oil
- 150ml warm water
- 50g large flake unsweetened coconut
- 2 tbsp tamari
- 1 tsp smoked paprika
- 1 tbsp maple syrup
- 1/2 tsp liquid smoke
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