Sheet Pan Pierogies

A hearty dump-and-bake pierogi recipe with cabbage and vegan sausage.

Course Main Course

Cuisine polish

Keyword dump and bake, easy vegan recipe, easy weeknight dinner, pierogi, pierogies, pierogis, plant based sheet pan recipe, sheet pan dinner, sheet pan pierogies, sheet pan recipe, vegan pierogies, vegan sheet pan dinner, vegan sheet pan meal, vegan sheet pan recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 518.3

Author carleigh

Equipment

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

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.

Video

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.

Nutrition