9 Most Delicious Poland Vegan Recipes
We've compiled a list of our favourite, delectable vegan Polish recipes. Plant-based dishes inspired by Polish classics are served alongside a potent mix of traditional and untouched staples. Continue reading for the ultimate dinner idea.
1. Vegan Pierogi
Even though Polish cuisine is focused on meat and dairy, you'll be astonished at how simple it is to turn traditional Polish meals vegan!
Prep time: 45 minutes | Cook time: 30 minutes | Servings: 4
Ingredients For The Dough For Vegan Pierogi
- Flour: 2 cups
- Water: 1 cup
- Oil: 4 tablespoons
- Salt: ½ teaspoon
Ingredients For The Vegan Pierogi Ruskie Filling
- Potatoes: 1½ lbs
- Tofu: 7 oz
- Onion: 1
- Mustard: 1 teaspoon
- Oil: 5 tablespoons
- Salt: 1 teaspoon
- Pepper: ⅓ teaspoon
Method On How To Make The Vegan Pierogi Dough
- Place the flour in the large mixing bowl.
- Mix in the oil and salt.
- Begin slowly adding the water, allowing it to absorb before adding more. When finished, whisk the dough with a hand or dough hook attachment. Whisk until all of the ingredients are combined and no lumps remain.
- Wrap the dough in plastic wrap tightly. Put it in the refrigerator for 30 minutes.
Method On How To Make The Vegan Pierogi Filling
- Peel and boil the potatoes.
- Peel and dice the onion. Carmelize it in oil
- Mash the potatoes.
- Dice the tofu.
- Mix potatoes with tofu, onion, and mustard.
- Season with salt and pepper.
Method On How To Form The Vegan Pierogi Ruskie
- After around 30 minutes, thinly roll each piece out to a little under ⅟₁₆ – ⅛” thickness on a floured surface.
- Cut the circles out of the dough with a round cookie cutter.
- Fill each circle halfway with the filling (½-3 tablespoons). The more filling, the better, but make sure it stays inside the pierogi. Pierogi may fall apart after cooking if the filling gets between the dough while sealing.
- To make pierogi, bring the edges of each circular together. Make that the seal is intact and continuous. There is no empty area because pierogi will come apart while cooking. Tighten your grip.
- Gather the leftover dough scraps and combine them with the remaining two dough pieces. Rep till all of the filling and dough has been used.
Method On How To Cook The Vegan Pierogi Ruskie
- Fill up the massive pot with water. Salt to taste with 2 pinches Boil.
- Place pierogi in the boiling water one by one.
- Wait a minute before removing them with the slotted spoon after they begin to float. On top, pour the oil. Now enjoy with Family!
2. Stuffed Cabbage Rolls
Prep time: 35 minutes | Cook time: 30 minutes | Servings: 5
Ingredients For The Sauce
- Diced Tomatoes: 28 oz.
- Tomato Paste: 6 oz.
- Vegetable Broth: 1 cup
- Margarine, such as Earth Balance: 1 tablespoon
- Onion diced: 1 small
- Vegan Sugar: 1 tablespoon
- Non-dairy creamer: ½ C
Ingredients For The Rolls
- Cabbage: 1 medium
- Veggie crumbles: 1 cup
- Cooked white rice: ½ cup
- Minced onion sauteed: ¼ cup
- Salt and pepper to taste
Method For The Sauce
- Melt 1 tablespoon margarine in a large sauté pan and add the diced onions. Cook till translucent and soft.
- Toss in the diced tomatoes, sauce, and vegetable stock—Salt & pepper to taste.
- Season with salt and pepper after adding the tomato paste. To counteract the bitterness, I prefer to add a tablespoon of sugar.
- Bring to a boil, then reduce to low heat and cook for 20 minutes.
- Cook for another 10 minutes after adding the creamer.
Method To Prepare The Cabbage Leaves
- Partially boil the head of cabbage until each layer can be carefully peeled away INTACTLY.
- The parts come out easier if you cut the center out of the entire head. Avoid overcooking. The leaves should still be crisp but flexible. Drain on paper towels or a clean kitchen towel. Rep until the cabbage is thoroughly cooked. Use just the most significant and best leaves.
Method For The Filling
- To help bind the rolls, combine all ingredients and add 12 cups of the sauce mixture.
- In the center, place an amount of the mixture appropriate to the leaf.
- Don't overfill the container. Roll it up like an egg roll, tucking the ends in. Use a toothpick to hold them together if required, but be sure to remove it before serving! Rep with the remaining cabbage leaves. Stack all finished rolls, largest to smallest, in a large saucepot or crockpot.
- Cover with the remaining sauce. You can add more vegetable broth or water if necessary. Bring to a boil, then reduce to low heat.
- Cook for 1 hour, or until the sauce thickens, the cabbage leaves become more transparent, and the filling is heated.
3. Vegan Bigos
Prep time: 35 minutes | Cook time: 30 minutes | Servings: 6
- Sauerkraut, with juice: 680 g
- White cabbage: 400 g
- Mushrooms: 400 g
- Smoked tofu: 350 g
- Dried mushrooms: 15 g
- Onions: 2
- Garlic clove: 1
- Bay leaves: 3
- Heaped tablespoon tomato paste: 3
- Paprika powder: 1 tablespoon
- Prunes: 8
- Vegetable stock: 200 ml
- Red wine: 125 ml
- Allspice: 5
- Caraway seeds: ½ teaspoon
- Vegetable oil: 4 tablespoons
- Salt + pepper
- Allow the dried mushrooms to soak in boiling water for at least 20 minutes. Prepare the remaining ingredients in the meantime. Dice the onion and garlic finely. Prunes should be diced roughly. 1 cm thick slices of smoked tofu Depending on the size of the mushrooms cut them into quarters or sixths.
- White cabbage should be cut into thin pieces. In a mortar, combine allspice and caraway seeds with a pinch of salt. In a large saucepan over medium heat, fry the onion for 4 minutes with the vegetable oil.
- Stir in the tomato paste and garlic until the mixture changes colour. Allow to deglaze with red wine and boil for a few minutes. Now combine all of the remaining ingredients.
- However, finely dice the dried mushrooms and strain the soaking water through a coffee filter or a fine tea strainer to remove any contaminants.
- Bring the Bigos to a boil over high heat, then reduce to low heat and cook for at least 60 minutes with the lid closed.
- Salt and pepper the stew to taste. Serve with potatoes or toast.
4. Vegan Poppy Seed Roll
Prep time: 60 minutes | Cook time: 30 minutes | Servings: 30 cm / 12″
Ingredients For The Filling
- Blue poppy seeds: 150 g
- Almond (or another thin plant) milk: 120 ml
- Coconut oil or vegan butter: 2 teaspoons
- Coconut cream: 70 g
- Sugar: 70 g
- Ground cinnamon: ½ teaspoon
- Vanilla paste or extract: 1 teaspoon
- Raisins: 34 g
- Chopped walnuts: 30 g
- Chopped candied orange peel: 20 g
- Ground chia or flax seeds: 1
Ingredients For The Dough
- All-purpose flour, sifted: 125 g
- Instant yeast: 7 g
- Sugar: 2 tablespoon
- Lukewarm plant milk: 60 ml
- Coconut oil melted: 25 g
- Pinch of turmeric for colour
- Pinch of salt
Ingredients For The Icing
- Icing sugar: 50-100 g
Method For The Filling
- Poppy seeds should be finely ground in a coffee or spice grinder or an old-fashioned meat grinder*, which works best. If all else fails, you should be able to find previously ground poppy seeds online or at some Polish, Russian, and German delicatessens, as poppy seed filling is often used in Christmas recipes in these countries.
- Bring the almond milk to a slow boil with the ground poppy seeds in a medium bowl. Pour it over the poppy seeds as soon as it boils, then cover the bowl with a big, upside-down plate. Allow the poppy seeds to soften for 15 minutes.
- Combine the coconut oil (it should melt right in), coconut cream, sugar (I mashed it up a little), cinnamon, vanilla, chopped raisins, nuts, candied orange, and ground chia (or flax) seeds in a mixing bowl. Combine all ingredients thoroughly and chill until thickened.
Method For The Dough
- Combine the sifted flour, yeast, turmeric, salt, and sugar in a large mixing bowl. Mix well.
- Mix in the lukewarm plant milk with a spoon into the dry ingredients.
- Add the melted (but not hot) coconut oil next.
- Knead the rough dough for 10 minutes as if you were making bread.
- The dough may appear too oily at first, but the extra oil will quickly be absorbed by the flour, making the dough simpler to manage. If the kneading surface is too sticky, add a bit more flour.
- Place the dough in a bowl and cover it with a kitchen towel once you've finished kneading it and it's elastic and smooth. Set aside for 1.5-2 hours in a warm place until it has doubled in size. Preheat the oven to 180° C just before you're ready to lay out the dough. Roll out the dough into a broad, 3 mm thick rectangle once it has doubled in size. Spread the filling over the rolled-out dough, leaving a 2-inch border.
- Roll the dough into a log and wrap it in a long strip of baking paper (long enough to go around the log twice) with an index finger wide gap between the log and the paper to allow the cake to rise slightly.
- Bake for 30 minutes at 350°F. Remove the log from the oven, cut the baking paper off, and set it aside to cool. Decorate the warm (but not hot) cake with the frosting and poppy seeds.
Method For The Icing
- In a medium mixing basin, whisk together the icing sugar and a tiny quantity of water until well incorporated. Adjust the amount of water until you reach the desired consistency.
5. Polish Pickled Beets
Prep time: 2 hours | Cook time: 30 minutes | Servings: 5
Ingredients For The Shredded Beets
- Whole raw beets: 2kg
- Vinegar (10% strength): 5 tablespoons
- Sugar: 2 tablespoons
- Salt: ½ – 1 teaspoon
- Water: 8 cups
- Salt: 1 teaspoon
- Sugar: 1½ tablespoons
- Vinegar: ½ cup
- Preheat the oven to 350°F for both recipes. Wash raw beets and place in an oven-safe container (unpeeled), add ½ cup of water to the bottom of the dish, cover, and bake until beets are soft – 1 to 2 hours, depending on size. Sanitize jars and lids in the meantime once beets are soft, relaxed and peel.
- Place the whole beets in sanitized jars, and chop in half if necessary. Shred the remainder. Prepare brine for whole beets using a food processor with a coarse grating attachment to save time.
- Pour over whole beets and cover with lids. Combine the vinegar, sugar, and salt in a mixing bowl for the shredded batch.
- Cover with lids and place in jars.
- Place all of the jars on a baking sheet and bake—Preheat the oven to 215°F/100°C. From the time the oven reaches temperature, bake for 30 minutes. Turn off the oven and leave it open to cool. Remove the seal and inspect it.
- Keep the jars in the pantry until you're ready to use them.
6. Machine Biscuits
Prep time: 15 minutes | Cook time: 15 minutes | Servings: 50 biscuits
- Plain spelt flour or plain wheat flour: 2½ cups
- Unrefined cane sugar: 3
- Liquid coconut oil: 100 grams
- Baking powder: 1 teaspoon
- Vanilla extract: 1 teaspoon
- Potato starch: 2 tablespoons
- Coconut cream or any plant milk: 4–5 tablespoons
- Combine flour, starch, baking powder, and sugar in a mixing bowl. Combine everything.
- Blend in coconut oil and coconut cream. Cut with a knife or the paddles of a mixer. Knead the dough together. It should be flexible and supple.
- Put the dough in the machine and make any shape you choose. Place them on a baking dish in the refrigerator for 15 minutes to cool.
- Preheat the oven to 190°C and bake for 15 minutes (until light brown).
Prep time: 35 minutes | Cook time: 25 minutes | Servings: 20 balls
Ingredients For The Pastry
- Ready-made cake or biscuits (muffins, brownies etc.): ½kg (500g)
- Shredded coconut: 1 cup
- Raisins: 1 cup
- Chopped nuts of any kind: ½ cup
- Crumbled crispy biscuits: 1 cup
- Blackcurrant jam.
- Lemon juice.
Ingredients For The Icing
- Dark vegan chocolate: 100 grams
- Coconut oil: 1 teaspoon
Method For The Dough
- To form a homogeneous mixture, softly crush the biscuits with your hands. To make a clay-like dense mix similar to truffle, combine almonds, coconut, lemon juice and zest, raisins, wine, and jam.
- Place for 1 hour in the refrigerator.
- Then roll the dough into balls the size of a large walnut or larger. Place them on a baking sheet. 375°F (until light brown).
Method For The Icing
- In a water bath, melt the chocolate and coconut oil.
- Place the balls one by one in the icing. Move them to baking paper after turning them over with a fork.
- Refrigerate the balls for 2 hours or until the icing hardens.
8. Mazurek With Chocolate Cream
Prep time: 10 minutes | Cook time: 20 minutes | Servings: 10
Ingredients For The Dough
- Plain spelt flour or plain wheat flour: 2 cups
- Liquid coconut oil: 100 g
- Starch: 1 heaped tablespoon
- Unrefined icing sugar: 2 tablespoons
- Water: 10–12 tablespoons
Ingredients For The Cream
- Mint leaves: 15
- Cooked white beans: 1½ cups
- Dark chocolate (70% cocoa solids): 100 grams
- Orange juice: 1
- Cinnamon: 1 teaspoon
- Date syrup or other syrup: 2–3 teaspoons
Method For The Dough
- Combine flour, cornstarch, and icing sugar in a bowl. Mix in the coconut oil thoroughly. Slowly drizzle in the water, stirring after each spoonful. The amount of water required is determined on the flour's moisture content. Knead thoroughly.
- The dough should be soft and elastic, similar to pierogis. Roll it out on baking paper to a thickness of 4–5 mm. Make a rectangle or other form out of the paper. With a fork, prick all over.
- The remaining dough can be used to decorate and gently press the base. Refrigerate for at least 30 minutes before serving. Preheat the oven to 190 degrees Celsius and bake for 20 minutes. Allow for cooling time.
Method For The Cream
- Blend the beans, mint, and syrup thoroughly.
- Bring the juice and zest to a boil. Stir in the chocolate until it melts. Carefully combine the blended beans and cinnamon.
- Apply the cream to the pastry and decorate as desired. Refrigerate until the cream has thickened.
9. Polish Hunter's Stew
This meatless version of traditional Polish bigos will become a favourite! This hearty vegan hunter's stew features zingy sauerkraut, cabbage, hearty potatoes, and smoky baked tofu. A delectable comfort food meal that is also healthy!
Prep time: 20 minutes | Cook time: 50 minutes | Servings: 6
Ingredients For The Smoky Baked Tofu
- Soy sauce or tamari: 2 tablespoons
- Maple syrup: 1 tablespoon
- Red wine vinegar: 1 tablespoon
- Liquid smoke: 1 teaspoon
- Canola oil: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Black pepper: ¼ teaspoon
- Extra-firm tofu pressed and cut into ½ inch cubes: 1 (14 ounces) package
Ingredients For the Stew
- Canola oil: 2 tablespoons
- Diced onion: 1 medium
- Sliced carrots: 2 medium
- Minced garlic cloves: 4
- Dry red wine: ½ cup
- Vegetable broth: 3 cups
- Russet potato, scrubbed and cut into 1-inch pieces: 1 medium
- Chopped cabbage: 2 cups
- Sweet paprika: 2 tablespoons
- Dried marjoram: 1 teaspoon
- Black pepper: ½ teaspoon
- Caraway seed: ½ teaspoon
- Vegan Worcestershire sauce: 2 tablespoons
- Sauerkraut, including juice: 2 cups
- Finely diced dried prunes: ⅓ cup
- Tomato paste: ¼ cup
- Salt to taste
Ingredients For Serving
- Chopped fresh dill
- Chopped fresh chives
- Make the baked tofu first. In a shallow dish, combine the soy sauce, maple syrup, red wine vinegar, liquid smoke, oil, smoked paprika, and black pepper.
- Toss in the tofu to coat. If you have time, marinate the tofu for 30 minutes. Otherwise, disregard it. Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Arrange the tofu on the baking sheet in an even layer, then bake for 35 to 40 minutes, flipping halfway through, until the pieces darken and shrink.
- While the tofu bakes, make the stew. Heat a large pot over medium heat with the bottom oiled.
- Add the onion and carrots once the oil is hot. Cook, stirring occasionally, for about 5 minutes, or until the carrots soften and the onions become translucent. Cook for another minute, or until the garlic is fragrant.
- Incorporate the wine. Bring it to a simmer and cook for 5 minutes, or until it has been reduced by half.
- Combine the broth, potato, cabbage, sweet paprika, marjoram, pepper, caraway seed, and Worcestershire sauce in a large mixing bowl. Bring the liquid to a boil over high heat. Reduce the heat to low and cook until the potatoes are tender, about 20 minutes, stirring occasionally.
- Cook for another 15 minutes or until the potatoes and cabbage are very soft, after adding the sauerkraut, prunes, and tomato paste.
- Remove the stew from the heat and season with salt to taste. Toss in the tofu.
- Pour into bowls and garnish with dill and chives. Serve.
Grains (kasza) such as barley, roast buckwheat, millet, oat, and wheat are common vegan ingredients in Polish cuisine. Potatoes, cabbage, beetroots, onions, celeriac, carrot, root parsley, peas, beans, apples, plums, currants, and pears are some common local vegetables as well as beans, and fruits.
I trust you enjoyed this article about the 9 Most Delicious Poland Vegan Recipes. Please stay tuned for more blog posts to come shortly. Take care!
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