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.