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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!
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.
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