Sheet Pan Pierogies
If you love hearty, crispy dumplings but hate standing over a frying pan, this sheet pan pierogies version is the solution. Pierogies are cooked together with cabbage, onions, and vegan sausage, and served with a creamy cashew cheese sauce.
Why You’ll Love This Recipe
- Sheet pan recipes are my favorite for their simplicity and convenience. When everything cooks together in the oven, you can get a lot done instead of standing over a stove!
- For me, pierogies have always been a comfort food: hearty, savory, and instantly transporting me to childhood. I love finding new ways to enjoy them as a plant-based meal!
- Roasting pierogies at the bottom of the sheet pan gives them the most amazing pot-sticker texture with a crispy side.
- These sheet pan pierogies recipe has the perfect effort-to-output ratio. It’s super easy to put together, while the oven does most of the work.
- This also happens to be a no-fuss meal prep item of a quick weeknight dinner.
Key Ingredients
- Frozen pierogies are the star of the dish, and a very accessible main component. Roasting them at the bottom of the sheet pan gives crisp edges and a soft center.
- Plant-based sausage adds savory flavor and protein, making the dish more filling.
- Cabbage and onion are the staples of Polish cuisine. They pair beautifully with the rest of the ingredients and add natural sweetness.
- Cashew cheese sauce is the creamy “cherry on top” dressing for your sheet pan pierogies.
Hack It!
- If you’re not a cabbage fan, I get it. You can swap it for a different vegetable from the same family (like cauliflower, broccoli, or Brussels sprouts ) or use up the veggies you already have in the fridge.
- To make a nut-free sauce, use sunflower seeds instead of cashews.
- Try these sheet pan pierogies with my vegan ranch dressing, vegan green goddess dressing, or vegan tahini dill dip for some variety.
- Fresh herbs like parsley, chives or dill are great finishing touches.
How to Make Sheet Pan Pierogies
Step 1: Preheat oven to 400F and prepare a baking sheet with parchment, oil, or cooking spray.
Step 2: Dump the pierogies onto the pan first and spread out evenly. Add the onion, green cabbage and plant based sausage.
Step 3: Top with the spices and another spray of oil.
Step 4: Transfer to the oven and bake for 30 minutes. About half way through, toss everything together to turn it.
Step 5: While the pierogies bake, combine all the cashew cheese sauce ingredients in a blender.
Step 6: Blend until a smooth vegan cheese sauce is formed. Add a little bit of water if needed to thin.
Step 7: Remove the pierogies from the oven, and drizzle with the sauce. Top with fresh chives and enjoy immediately.
Frequently Asked Questions
Store in the fridge in a sealed container for up to 4 days.
That’s the best part! You can cook them straight from frozen.
Absolutely. The cashew sauce can be stored in the fridge for up to 3 days.
More Vegan Sheet Pan Recipes
- Vegetarian Sheet Pan Gnocchi
- Buffalo Chickpea Cauliflower Tacos
- Fall Sheet Pan Dinner
- Mediterranean Gnocchi
- Winter Kale Salad
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The Recipe: Sheet Pan Pierogies
Ingredients
- 1 package plant-based sausage, slices
- 1 red onion, medium, sliced
- ½ green cabbage, chopped into 1-inch pieces
- 1 package frozen vegan pierogies
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- olive oil
- salt and pepper, to taste
Cashew Cheese Sauce
- 1 cup cashews, soaked overnight or boiled for 10 minutes
- ½ cup water
- ½ lemon, juiced
- ¼ tsp salt
- ¼ cup nutritional yeast
- 1 tbsp garlic powder
- 1 tsp dijon mustard
- ¼ tsp turmeric
Equipment
- Parchment Paper or oil spray
Instructions
- Preheat oven to 400F and prepare a baking sheet with parchment or oil, as desired.
- Dump the pierogies onto the pan first and spread out evenly. Add the onion, green cabbage and plant based sausage . Top with the spices and another spray of oil.
- Transfer to the oven and bake for 30 minutes turning half way.
- While the pierogies bake, prep the sauce ingredients by combining all ingredients in a blender until a smooth vegan cheese sauce is formed.
- Remove the pierogies from the oven, and drizzle with the sauce and fresh chives. Enjoy immediately.
Notes
- If you’re not a cabbage fan, I get it. You can swap it for a different vegetable from the same family (like cauliflower, broccoli, or Brussels sprouts ) or use up the veggies you already have in the fridge.
- To make a nut-free sauce, use sunflower seeds instead of cashews.
- Try these sheet pan pierogies with my vegan ranch dressing, vegan green goddess dressing, or vegan tahini dill dip for some variety.
- Fresh herbs like parsley, chives or dill are great finishing touches.