This vegan piroshki recipe is inspired by the traditional Russian individual-sized dough buns. Made with a cheese, dill and garlic filling, they are also incredibly fluffy, soft and crispy on the outside. Serve them as an amazing appetizer, or a main course paired with a side salad!

Vegan piroshki with cheese

What are piroshki?

Piroshki quite literally translates to ‘little pies’ from Russian. Traditionally made from a yeast dough with egg, they are known for their fluffiness and softness, making them a popular street food that often makes an appearance at party tables for special occasions.

Dairy-free pastry with a cheesy filling

They are every babushka’s go-to option for impressing guests, and each babushka has her own special method of preparing piroshki! The filling can be either sweet or savory. Some popular options include beef/pork, cabbage, eggs, potatoes and scallions. In terms of preparation options, they can be either baked or fried.

Piroshki with a vegan cheese filling

And you will love how easy they are to make, too! Sometimes pastries and baking from scratch may seem overwhelming, but these ones are far from it. The dough is very straightforward, and the cheese and dill filling is, too. Give them a go if you want to make something super impressive with minimal effort!

Eggless piroshki with vegan cheese on a wooden board

How to make vegan piroshki

Thankfully, piroshki are super easy to veganise, achieving the same fluffy and soft texture for the dough that practically melts in your mouth. The trick is using soy yoghurt, which help to create fluffiness without needing to use any eggs.

Vegan piroshki with sour cream on a wooden board

Prepare the eggless dough

All you have to do is, first of all, mix together the flour, baking powder and salt. Then, add the soy yoghurt and olive oil, and stir together once more until thoroughly combined. Then, knead the dough for around 2-3 minutes, before covering and setting aside for 20-25 minutes.

Make the filling

The filling is also incredibly easy to make. Add the grated vegan cheese, dill, soy yoghurt, and garlic to a mixing bowl, stirring together thoroughly.

Shape the piroshki

Now, it’s time to add the filling to the dough and shape the pies. Transfer the dough to a large floured surface, then roll it out into a sausage shape. Divide into 9-10 even segments.

Roll each segment into a ball, add a little bit more flour to your work surface, and roll out each ball into a thin circle, around 1/8 inch in thickness. Continue flipping and adding a pinch more flour while rolling out to make sure that it doesn’t begin to stick to the rolling pin.

Piroshki on a wooden board before cooking

Add around 2-3 tbsp of the filling to one of the edges of the circle. Flip it over and pinch together the edges. Then, proceed to braid the edge to achieve the classic shape of the pirozhok.

Fry and serve

Heat a thin layer of olive oil in a frying pan. Transfer the piroshki to the frying pan, making sure not to overcrowd. Fry them for around 5-6 minutes on one side, then flip and fry for a further 3-4 minutes, until crispy and golden brown. Serve immediately, and enjoy!

Piroshki being cooked in a frying pan

Can you bake piroshki?

Yes, you can bake these instead of frying, if you wish. Lay them out on a sheet of parchment paper over a large baking tray, and bake for 20-25 minutes at 350 degrees F (180 C), flipping half way through.

Vegan pastries with cheese and dill

Instructions for storage and freezing

  • To store in the freezer: these vegan piroshki can be kept in the fridge in an airtight container for 3-4 days in an airtight container. Reheat either in the microwave, or in the oven.
  • To freeze the piroshki, fry or bake them as usual, then lay them out on a baking tray and place in the freezer. When they’re completely frozen, transfer them to freezer-friendly bags separated by a sheet of parchment to prevent sticking. Freeze for up to 2 months.
  • To cook from frozen, place them in the oven at 350 degrees F (180 degrees C) on a baking tray, and bake for 25-30 minutes.
Closeup of a vegan pirozhok with cheese

How to serve vegan piroshki

These piroshki are great either as a main course, a snack, or an appetizer side dish. Typically they are served with a simple side salad. My zucchini sweet potato salad would work exceptionally well. In terms of dips, vegan sour cream is a classic option. Vegan yoghurt or vegan mayonnaise also work really well, or you can make chunky guacamole.

Dairy-free cheese and dill pastries

Other vegan Russian recipes

  • For a breakfast option, try vegan Oladyi (apple pancakes).
  • Mushroom stroganoff is great for a weeknight dinner.
  • Vegan pelmeni are comforting and easy to make.
  • My mushroom buckwheat porridge bowl is great as a savory breakfast.
Vegan piroshki with cheese
Click here to pin this for later

If you give these vegan piroshki 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 – I love hearing from you!

Vegan piroshki with cheese

Get the Recipe: Vegan Piroshki With Cheese (Russian Pastries)

These vegan piroshki with a cheese and dill filling are a plant based version of a popular Russian street food/comfort food. They are fluffy individual-sized pastries with a flavorful, cheesy filling, and are perfect as either a side dish or main course for special occasions.
5 from 1 vote

Ingredients

For the dough

  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup soy yoghurt
  • 1/4 cup olive oil

For the filling

  • 1 1/2 cups vegan cheese
  • 1 cup chopped dill
  • 1/4 cup soy yoghurt
  • 3 cloves garlic
  • olive oil, to fry

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Rolling pin
  • Frying pan

Instructions 

  • Mix together the flour, baking powder and salt. Then, add the soy yoghurt and olive oil, and stir together once more until thoroughly combined. Now knead the dough for around 2-3 minutes, before covering and setting aside for 20-25 minutes.
  • Make the filling: add the grated vegan cheese, dill, soy yoghurt, and garlic to a mixing bowl, stirring together thoroughly.
  • Transfer the dough to a large floured surface, then roll it out into a sausage shape. Divide into 9-10 even segments.
  • Roll each segment into a ball, add a little bit more flour to your work surface, and roll out each ball into a thin circle, around 1/8 inch in thickness. Continue flipping and adding a pinch more flour while rolling out to make sure that it doesn't begin to stick to the rolling pin.
  • Add around 2-3 tbsp of the filling to one of the edges of the circle. Flip it over and pinch together the edges. Then, proceed to braid the edge to achieve the classic shape of the pirozhok.
  • TO FRY: Heat a thin layer of olive oil in a frying pan. Transfer the piroshki to the frying pan, making sure not to overcrowd. Fry them for around 5-6 minutes on one side, then flip and fry for a further 3-4 minutes, until crispy and golden brown.
  • TO BAKE: Make sure that the oven is preheated to 350 degrees F (180 degrees C) and line a baking tray with parchment paper. Lay the piroshki on the parchment paper, and bake for 20-25 minutes, flipping half way through.

Notes

Notes for storage and freezing
  • To store in the freezer: these vegan piroshki can be kept in the fridge in an airtight container for 3-4 days in an airtight container. Reheat either in the microwave, or in the oven.
  • To freeze the piroshki, fry or bake them as usual, then lay them out on a baking tray and place in the freezer. When they’re completely frozen, transfer them to freezer-friendly bags separated by a sheet of parchment to prevent sticking. Freeze for up to 2 months.
  • To cook from frozen, place them in the oven at 350 degrees F (180 degrees C) on a baking tray, and bake for 25-30 minutes.
Calories: 212kcal, Carbohydrates: 27g, Protein: 4g, Fat: 10g, Saturated Fat: 2g, Sodium: 302mg, Potassium: 120mg, Fiber: 2g, Sugar: 2g, Vitamin A: 424IU, Vitamin C: 4mg, Calcium: 88mg, Iron: 2mg