This piroshki recipe is made with potatoes and mushrooms as a filling. A vegan, gluten-free and healthy version of a Russian classic that makes a delicious side dish or appetizer at parties and gatherings! 

Vegan gluten-free mushroom and potato piroshki recipe

I’m so excited to share this piroshki recipe because I love making healthier, vegan versions of my old favourite dishes. To anyone that’s new here, I was actually born in Russia and lived there until I moved to the U.K. in 2008. On one hand, growing up fast food wasn’t really a thing, as the big fast food chains didn’t establish a clear presence there until after we’d left. In fact, I think I found going vegan so easy because I’ve eaten a healthier diet since childhood.

 

In other words, lots of fruits and vegetables, starches and other ingredients that make up the bulk of what I eat now. My grandma always made the most incredible salads and we never really brought heavily processed food, not least because of the price and very limited availability.

Gluten-free vegan piroshki recipe

So yeah, us Russian people love our flavourful salads. But at the same time, a lot of Russian food is really heavy in meat, fish and animal products, in particular if it’s of the pastry variety. Take piroshki, for example.

If you’re unfamiliar with the dish (I don’t expect many people to have heard of it before!), they’re essentially individually-sized stuffed pastries. The traditional dough uses white flour, milk and eggs. Because I loved these as a child, I wanted to create a version that’s vegan, gluten-free and on the healthier side.

Gluten-free vegan piroshki on a baking tray

Now, I won’t entertain any beliefs that these taste exactly like the ‘real thing’. It certainly is possible to veganise them to the tee, but I wanted to keep this recipe oil-free and not include ingredients like vegan butter. Regardless, it’s still possible to appreciate these for what they are without drawing comparisons.

Mushroom and potato piroshki gluten-free vegan

About these piroshki

After a few recipe tests, I’m so happy with how these turned out. The actual piroshki dough is made out of tapioca flour, corn meal and a handful of other simple ingredients. It holds its shape quite nicely and does not dry out/crack in the oven which was probably the hardest thing to achieve with this recipe.

Gluten-free vegan piroshki with mushrooms and potatoes

With the holiday season upon us, these are perfect for Christmas and Thanksgiving. However, you can bring them along as a starter or an appetizer to just about any other meal. Especially when there are both vegans and non-vegans present, expecting something delicious. These potato and mushroom piroshki are ideal for that exact purpose.

Gluten-free vegan mushroom and potato piroshki

What filling is used for piroshki?

I decided to go for a simple potato and mushroom filling because that’s one of my favourite combos. However, there are a lot of different things you can use for a filling instead. Some other options are:

Mushroom and potato piroshki recipe

  • Just mushrooms by themselves
  • Sweet potato
  • Cabbage
  • Any other vegetables
  • Tofu or tempeh
  • Beans and lentils
  • Butternut quash and pumpkin
  • …and so much more!

Mushroom and potato piroshki vegan

I love this piroshki recipe because it’s:

  • Super flavourful
  • Crunchy, but not dry
  • Oil-free
  • Gluten-free
  • Made from simple and healthy ingredients
  • Really fun to make
  • Great for sharing
  • Freezer friendly

Gluten-free vegan piroshki recipe with mushrooms and potatoes

Serve these either on their own or with a dipping sauce of your choice. I like making a simple one by stirring together some soy yoghurt with a pinch of salt and fresh herbs. Be sure to make a few extra to keep in the fridge and enjoy the next day as a snack!

Piroshki with mushrooms on a baking tray

How to make piroshki

To make the filling, start by boiling the potatoes for 10-15 minutes, until fork-tender. Meanwhile, sauté the onion and the shiitake mushrooms with a splash of water.

Ingredients for mushroom and potato piroshki

Drain and rinse the potatoes, then transfer them to a mixing bowl and mash using a potato masher. Then, add the onions and mushrooms, turmeric, cayenne pepper, salt and spring onions. Stir everything together.

Preheat the oven to 180 degrees C (350 F). Make the dough by combining the tapioca flour, corn meal, xanthan gum, salt, the flax egg and coconut milk. Mix together really well, using your hands if necessary to incorporate all the flour.

Transfer the dough onto a surface floured with more tapioca flour. Roll out into a thin sheet, around 1/4 inch in thickness. Use a cookie cutter to cut out circles in the dough. You can collect the remaining dough and then roll it out once more and repeat the process until all of it is used up.

Put around 2 tbsp of filling in the middle of each circle. Connect the edges and press them down lightly to secure.

Arrange the piroshki on a sheet of parchment paper over a baking tray and bake in the preheated oven for 15-20 minutes, until crispy and lightly golden.

Russian piroshki recipe with mushrooms and potatoes gluten-free vegan

Let me know in the comments: have you ever tried Russian food? If you give this mushroom and potato piroshki recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.

Vegan gluten-free mushroom and potato piroshki recipe

Get the Recipe: Vegan Mushroom And Potato Piroshki Recipe (Gluten-free)

This piroshki recipe is made with potatoes and mushrooms as a filling. A vegan, gluten-free and healthy version of a Russian classic that makes a delicious side dish or appetizer at parties and gatherings! 

Ingredients

For the filling

  • 2 cups potatoes, peeled and cubed
  • 1/2 cup onion, diced
  • 1 cup shiitake mushrooms, diced
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt

For the dough

  • 2/3 cup tapioca flour
  • 1/3 cup corn meal
  • 1/2 tbsp xanthan gum
  • 1/2 tsp salt
  • 1/2 tsp ground flaxseed, soaked in 1 tbsp water for 10 minutes
  • 1/2 cup coconut milk, the solid part from a can

Instructions 

  • To make the filling, start by boiling the potatoes for 10-15 minutes, until fork-tender. Meanwhile, sauté the onion and the shiitake mushrooms with a splash of water. 
  • Drain and rinse the potatoes, then transfer them to a mixing bowl and mash using a potato masher. Then, add the onions and mushrooms, turmeric, cayenne pepper, salt and spring onions. Stir everything together.
  • Preheat the oven to 180 degrees C (350 F). Make the dough by combining the tapioca flour, corn meal, xanthan gum, salt, the flax egg and coconut milk. Mix together really well, using your hands if necessary to incorporate all the flour.
  • Transfer the dough onto a surface floured with more tapioca flour. Roll out into a thin sheet, around 1/4 inch in thickness. Use a cookie cutter to cut out circles in the dough. You can collect the remaining dough and then roll it out once more and repeat the process until all of it is used up.
  • Put around 2 tbsp of filling in the middle of each circle. Connect the edges and press them down lightly to secure. 
  • Arrange the piroshki on a sheet of parchment paper over a baking tray and bake in the preheated oven for 15-20 minutes, until crispy and lightly golden. 

Video

Calories: 94kcal, Carbohydrates: 16g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Sodium: 254mg, Potassium: 196mg, Fiber: 2g, Sugar: 1g, Vitamin A: 42IU, Vitamin C: 2mg, Calcium: 5mg, Iron: 1mg

Click here to pin this for later

Vegan mushroom and potato piroshki

Potato and mushroom piroshki recipe vegan gluten-free Pinterest