Vegan pierogi with coconut bacon

Vegan pierogi is a plant-based take on my childhood favourite. They are best boiled and then pan-fried, served with fried onions and coconut bacon.

FILLING:
600 g / 1.2 lb potatoes (cooked the day before)
1 cup vegan ricotta (made the day before)
2-3 tbsp lemon juice
1¼ tsp salt
3 medium white onions, diced finely
½ tsp freshly ground pepper
freshly grated nutmeg (optional), to taste

DOUGH:
500 g / 4 cups flour
240 ml / 1 cup hot water
60 ml / ¼ cup reduced aquafaba
1½ level tsp sea salt
30 ml / 2 tbsp olive oil

COCONUT BACON (optional):
1½ cup (loosely packed) raw coconut flakes
2 tsp olive oil
1 tbsp maple syrup
½ tsp liquid smoke (I use hickory flavour)
3 tbsp soy sauce

View the full recipe at Lazy Cat Kitchen →