Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.

Get our Newsletter

Food Monster

Vegan Russian “Meat” Pierog and Beet Salad

When I was a little girl, my Baba (Grandmother) would wrap a penny in aluminum foil and hide it somewhere in the meat pierog. You had to eat carefully, but whoever found the prize had the best of luck and a shiny new penny. When I became vegan, we learned to bake an alternative traditional “meat” pierog. Beet salad is always tasty served with pierog, and this is one of my favorite meals. I hope you enjoy it as much as I do!

Vegan Russian “Meat” Pierog and Beet Salad

This Recipe is :



Vegan Russian “Meat” Pierog:

Sour Cream Pastry

“Meat” Filling

Beet Salad Ingredients:



Vegan Russian “Meat” Pierog

  1. Combine Sour Cream Pastry dry ingredients.
  2. Then add the vegan sour cream a little at a time and either knead the mixture on a breadboard or with your mixer’s dough hook. If the dough is a little dry, you may add a bit of water or vegan margarine.
  3. Separate the dough into two equal sized balls, cover with saran wrap, and refrigerate for one hour.
  4. Chop the onion and fry it in the olive oil.
  5. Slice the carrots and add to the onions.
  6. Add the cube of vegetable bouillon, some black pepper and cayenne. Fry the veggies for a few minutes and set aside.
  7. Preheat the oven to 350.
  8. Throw some flour onto your bread board and roll out the two balls of dough. If you don’t have a rolling pin, a full a bottle of wine works wonders.
  9. Place one rolled out ball of dough on the bottom of a baking pan, and add the “meat” and veggie mixture.
  10. Pace the second rolled out ball of dough on top and pinch the edges closed.
  11. Bake for 45 minutes.
  12. Cool, slice and enjoy!

Beet Salad

  1. Finely chop the onion and pickles. I would suggest using your food processor.
  2. Finely chop one can of beets and leave the other whole.
  3. Combine all ingredients in a large bowl. Add a little of the beat and pickle juice, mix, and refrigerate for 20 minutes.
  4. Serve in a small bowl next to your delicious Russian “meat” pierog.


Beans - AllBeet Recipes




Liuba Grechen is the Founder of Sweet Cheeks Vegan Bakery, an artisan vegan cupcakery, dedicated to baking compassionate sweets while advocating for animal rights. Liuba has worked for the United Nations Association of the USA and the UN Foundation to educate Americans about the critical work of the United Nations and to advocate for strong American leadership at the UN.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Where’s the Beef? Who Cares! How to Make Veggie ‘Steaks’ That Totally Require a Steak Knife


Forget National Egg Day! Who Needs Eggs When You Can Make These 21 Dishes Without Them?

NOT Smoked Salmon Scramble [Vegan]

12 Famous and Traditional European Dishes Veganized

Turkish Tofu and Spinach Börek [Vegan, Gluten-Free]

Warm Up This Fall With Creamy, Comforting Polenta

Pav Bhaji With Gluten Free Polenta Brioche Buns [Vegan, Gluten-Free]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Vegan Russian “Meat” Pierog and Beet Salad”

Click to add comment
1 Years Ago

instructions needs to be rewritten. There are no instructions to add margarine to dough and doesn\'t tell what size baking pan to use.


Submit to OneGreenPlanet

Terms & Conditions ×