cheesy pierogi bake

doing that post a while back about the pierogi stir fry got me thinking. pierogi are good for so many things, and if i can use them in stir fry, what else can i use them in? 

then, i went out for mid-day beers with a friend (it was the weekend, don't judge me), and had that home-for-dinner-somewhat-drunk-let's-eat-crap sort of feeling. the great thing about this is that it's not really crap at all, but it tastes like it is!! i guess it's on the MORE processed side of things for me (ie: store bought pierogi, daiya vegan cheese) and a little more carb-centric than i really tend towards, but aside from that it's mostly vegetables!

this dish made about 3 large servings. i used real cheese to top matt's, but the sauce is made with daiya (vegan), and mine had daiya on top. 


ingredients:

20 pierogi

1 1/2 t coconut oil
5 c chopped veggies (i used broccoli, onion, cauliflower)
1/2 c chopped roasted red peppers
1/2 c chopped fresh basil
2 c chopped fresh spinach

1 T garlic powder
1 t whole grain mustard
1/8 c flour
1/8 c nutritional yeast
1 1/4 c plain, unsweetened almond milk
1 c pepperjack daiya

additional daiya for topping (i used about 1/2 c on 1/3 of the dish)

to make:

if your pierogi are frozen, throw them in a pot and cover with water. bring to a boil, then turn the heat off.

saute onions, broccoli and cauliflower in oil about 10 minutes over medium heat, or until they are cooked al dente. turn off the heat.

add roasted red peppers, basil and spinach and stir just until well mixed and the greens are wilted. 

strain the pierogi and add them to the pan with the veggies. 

in the pierogi pot, mix garlic powder, mustard, flour, nutritional yeast and almond milk. whisk. turn on the heat to medium, and mix every minute or so until it begins to thicken (about 5 minutes).

once the sauce starts to thicken, add the 1 c daiya, and stir constantly until it's melted and mixed in (about 3 minutes). 

remove the pot from heat. 

pour the veggies and pierogi into the pot and mix everything well. ensure the cheese sauce is evenly distributed. 

spread in a lasagna pan and top with more shredded cheese.

bake at 385 for 20 minutes, or until the cheese is melted and a little bubbly.

enjoy!