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Russian Pierog and Beet Salad [Vegan]

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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!

Russian Pierog and Beet Salad [Vegan]

This Recipe is :

Dairy Free Russian Vegan






Sour Cream Pastry

  • 3 cups of flour
  • 1/2 teaspoon baking powder
  • 14 tbsp. of vegan margarine
  • 3 tbsp. potato starch or arrowroot powder
  • 2/3 cup of vegan sour cream


  • 1 large onion
  • 1 tbsp. of olive oil
  • Two packages of veggie protein crumbles
  • Two carrots
  • One cube of vegetable bouillon
  • A pinch of black pepper and cayenne

Beet Salad Ingredients:

  • 1 large onion
  • One large can of chick peas
  • One large can of dark red kidney beans
  • One large can of cannellini beans
  • Two cans of beets
  • 1/2 cup of bread and butter pickles
  • 1/2 cup of white vinegar



 Russian  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.





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.



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0 comments on “Russian Pierog and Beet Salad [Vegan]”

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4 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.


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