This vegan pierogies recipe with spinach is one of my family’s favorite quick and easy meals! Potato and onion pierogies served in a bed of spinach sauteed in garlic butter and topped with melty vegan cheese, it tastes like it’s from a fancy restaurant but only takes about 15 minutes to make.

A white plate with a fork on the side filled with vegan perogies with spinach and vegan cheese.

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It wasn’t until I moved to Pittsburgh many years ago that I discovered pierogies. They are easily found premade in the freezer section of every grocery store here. The potato and onion versions are usually vegan and that is what I use to make this recipe super quick and easy. They may be more difficult to find depending on where you live, but you can also make your own.

❔ What are pierogies?

Pierogies are half-moon-shaped dumplings filled with a potato mixture. Think of ravioli with a mashed potato filling. Most varieties have cheese in them, but most brands also have a potato and onion version without cheese that happens to be vegan.

Pierogies have a Polish origin that dates back to the 1700s. It’s a dish common to polish immigrants and became more popular during the great depression due to them being inexpensive.

❤️ Why make this recipe

If you are looking for a quick and easy vegan dinner recipe that your family will love this is it! The buttery garlic sauce and vegan cheese make this dish rich and delicious and a full bag of baby spinach makes it healthy.

🧾 Ingredients and substitutions

  • Frozen Pierogies – Onion and potato pierogies from the frozen section. Be sure that they are not onion and cheese pierogies. You can also use homemade vegan pierogies, but they take a lot longer to make.
  • Vegan Butter – You can use any vegan butter that you want. I like to use my homemade butter for the best flavor.
  • Garlic – fresh minced garlic is best, but you can use garlic powder if needed.
  • Baby Spinach – washed fresh baby spinach works best, but you could also use a bag of frozen spinach instead.
  • Vegan Cheese – I like to use vegan mozzarella, but you can use any type of vegan cheese that you want.
  • Salt and Pepper – to taste. You can also use a dash of red pepper flakes for a little spice if you choose.

🔪 Helpful tools

  • A large frying pan with a lid – to fit a whole bag of baby spinach before it wilts.
  • A slotted spoon – to remove the pierogies from the boiling water.
A plate full of vegan onion and potato perogies topped with spinach and cheese with a fork sticking in one of them.

🥄 Instructions

  • Bring 6 cups of salted water to a boil.
  • At the same time melt 4 tablespoons of vegan butter over low heat in a large skillet and add 4 cloves of minced garlic. (You want to warm the garlic in the butter, but not burn it.)
  • When the water comes to a boil, add a bag of frozen vegan pierogies to the boiling water and stir and allow them to cook for about 3-4 minutes until they float to the top.
  • Add a bag of baby spinach to the warm butter and garlic and cover with a lid and allow it to wilt a little.
  • When the pierogies float to the top of the boiling water, scoop them out with a slotted spoon and place them in the pan on top of the spinach. (It’s okay if a little of the pierogies water gets into the pan with the spinach.)
  • Turn up the heat to medium and stir the perogies and spinach until well mixed and the spinach is wilted and shiny.
A collage of 4 images showing the process steps of making vegan perogies and frying them in garlic butter and spinach.
  • Top with 1 cup of vegan mozzarella and cover with a lid for about 3-4 minutes until the cheese melts.
  • Sprinkle with salt and pepper and garnish with parsley if desired then serve hot.

👩🏻‍🍳 Pro tips

  • Boil pierogies until they float to the top of the cooking water, then turn off the heat and scoop them out of the water.
  • Don’t let cooked pierogies sit in the cooking water for too long or they will get soggy.
  • Be sure to cook your butter and garlic on low so that it doesn’t burn.
A frying pan full of dairy free perogies topped with vegan cheese and sprinkled with parsley being scooped up in a spoon.

❓ Frequently asked questions?

What brands of frozen pierogies are vegan?

There are many brands that make accidentally vegan pierogies. The most common brands that I find are Poppy’s and Aunt Helena’s. Look for the potato and onion versions (without cheese) of any brand and they are usually vegan. (Mrs. T’s potato and onion pierogies are not vegan.)

What are other ways to cook pierogies?

You can top boiled pierogies like you would any pasta dish. My family likes them with spaghetti sauce, alfredo sauce, pizza sauce, or simply with vegan butter and nutritional yeast. You can also boil them, and then pan fry them in oil and sprinkle them with salt.

Two bags of frozen vegan pierogies on a countertop.

🥡 Storage and reheating

Refrigerate: These vegan pierogies with spinach will keep well in the fridge for up to 5 days in an airtight container.

Freeze: Pierogies freeze well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat the pierogies with spinach and cheese in the microwave for about 3 minutes or add a little vegan butter to a saucepan and heat over low until warm.

A vegan perogie cut in half with potato and onion filling.

🌟 More easy vegan meals

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Vegan Pierogie Recipe

A white plate filled with vegan pierogies with spinach and cheese.
Diet
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5 from 1 rating

Vegan Pierogies (with Garlic Butter and Spinach)

Yield: 4
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Author: Monica Davis
Vegan onion and potato pierogies in a garlic butter sauce with spinach and cheese.
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Ingredients

  • 1 package pierogies, (potato and onion frozen perogies)
  • 4 tablespoons vegan butter, (use soy-free if needed)
  • 4 cloves garlic, (minced)
  • 8 cups baby spinach
  • 1 cup vegan mozarella cheese
  • 1 dash salt and pepper, (to taste)

Equipment

Instructions
 

  • Bring 6 cups of salted water to a boil.
  • At the same time melt 4 tablespoons of vegan butter over low heat in a large skillet and add 4 cloves of minced garlic. (You want to warm the garlic in the butter, but not burn it.)
  • When the water comes to a boil, add a bag of frozen vegan perogies to the boiling water and stir and allow them to cook for about 3-4 minutes until they float to the top.
  • Add a bag of baby spinach to the warm butter and garlic and cover with a lid and allow it to wilt a little.
  • When the pierogies float to the top of the boiling water, scoop them out with a slotted spoon and place them in the pan on top of the spinach. (It's okay if a little of the pierogies water gets into the pan with the spinach.)
  • Turn up the heat to medium and stir the pierogies and spinach until well mixed and the spinach is wilted and shiny.
  • Top with 1 cup of vegan mozzarella and cover with a lid for about 3-4 minutes until the cheese melts.
  • Sprinkle with salt and pepper and garnish with parsley if desired then serve hot.

Notes

  • Boil pierogies until they float to the top of the cooking water, then turn off the heat and scoop them out of the water.
  • Don’t let cooked pierogies sit in the cooking water for too long or they will get soggy.
  • Be sure to cook your butter and garlic on low so that it doesn’t burn.
Serving: 4pierogies, Calories: 381kcal, Carbohydrates: 52g, Protein: 8g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Sodium: 829mg, Potassium: 351mg, Fiber: 5g, Sugar: 0.3g, Vitamin A: 6161IU, Vitamin C: 18mg, Calcium: 108mg, Iron: 6mg
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