Russian Pirozhki With Two Potato Fillings (Vegan)

Russian Pirozhki With Two Potato Fillings (Vegan)

Before we jump into my obligatory ramble about the recipe, I would first of all like to wish you all an outstanding 2018. May you achieve everything you wish to achieve, finally live up to your New Year’s resolutions. May all of your dreams and intentions come true. And if they don’t? Well, any experience whether successful or unsuccessful, is worth learning from. You still have your entire life ahead of you. My 2017 was a year characterised by uncertainty and interminable ups and downs: I experienced some brilliant moments, many lows and had to make a few life-changing decisions. I learnt a lot not only about myself, but also the world around me and how I fit into it. Regardless of what it may be, I cannot wait for anything 2018 shall bring forth.

Vegan Pirozhki recipe

Vegan Pirozhki

Anyway, as I am writing up this blog post I am totally dreaming of the celebratory meal we had last night. As you may or may not know, I grew up in Russia, and while Russian people do not celebrate Christmas, they have a strong New Year’s Eve tradition and much like Christmas it is a time for spending time with family, giving gifts, eating copious amounts of food (I am talking to the extent that at times, there isn’t enough room on the table for people to actually set down their plates). There is even a Russian Santa (‘Ded Moroz’), but he wears blue as opposed to red. And in general, food happens to be an enormous part of Russian culture: for example, if someone visits your home and you hadn’t prepared a three course meal for their arrival and brewed several cups worth of tea, you become the definition of impertinent.

Russian food recipe

Anyway, while my mum and I pour the bigger part of our efforts into Christmas, we still like to do something special on the 31st as homage to our ethical origins – most of the time, that is a big celebratory meal composed mostly of traditional Russian dishes. Yesterday’s feast gave me the perfect opportunity to try and veganise ‘pirozhki’, which always strike me with intense childhood nostalgia. If you’ve never heard of these before, Wikipedia describes them as ‘individual-sized baked or fried buns stuffed with a variety of fillings’ which, to me, sounds pretty accurate. They have a reputation for being quite unhealthy and often feature egg- or meat-based fillings, but just as with anything else, making this healthier, plantbased version should not be beyond anyone’s culinary competence.

Vegan russian pirozhki

Pirozhki are an ideal treat to keep in the fridge/freezer and reheat for a quick lunch, or serve alongside a big salad (a blog featuring another Russian classic is coming soon so stay tuned for that!).

How to make pirozhki

If you are looking to experiment a bit more in the kitchen/go vegan/simply eat vegan meals with greater frequency in 2018, I would highly recommend trying these out. Plus, you will get a taste of a new cuisine if you have never tried Russian food before. Their versatility means that anything you have on hand can be used as filling. I have put together two potato-based ideas for you to try out, however feel free to switch them up as much as you’d like depending on your preferences (the proportion of potato to mushroom, for example – or eliminate the mushrooms completely as I understand they can be quite a controversial ingredient, lol).

Russian perog

Vegan Russian food recipe

Vegan Pirozhki with Two Potato Fillings

  • Servings: makes 17-18
  • Difficulty: easy
  • Print

Inspired by traditional Russian cuisine, this vegan and healthy dish brings variety and a unique addition to any table. Can be stored in the fridge and reheated for a quick bite.

Vegan Russian food recipe



    For the dough:
  • 3 cups flour of choice (I used 1 cup plain and 2 cups wholewheat)
  • 1/2 cup water
  • 1/2 cup plant milk of choice
  • 1 tbsp olive oil
  • 1 tbsp yeast
  • pinch of sea salt
  • extra flour for dusting
  • For the potato and mushroom filling:

  • 2 medium white potatoes, boiled and peeled
  • 200g baby button mushrooms
  • 1 small white onion
  • 1 bunch spring onions, chopped
  • splash of soy milk
  • 1/2 tsp cumin
  • salt and black pepper to taste
  • For the sweet potato filling:

  • 2 small sweet potatoes, boiled
  • 3 bunches spring onion, chopped
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1 tbsp nutritional yeast
  • 1 tsp soy sauce
  • 1/2 tsp paprika
  • salt and black pepper to taste


  1. Preheat a conventional oven to 200 degrees C/ 392 F.
  2. Place the flour, salt, yeast, olive oil and the plant milk into a large mixing bowl. Stir together using a large spoon, incrementally adding the water but ensuring that the mixture does not get too runny. Once the ingredients begin to stick together, use your hands to form a dough, kneading for at least 5 minutes. Leave to stand aside while you make the filling.
  3. Add the mushrooms and the white onion to a food processor and blend. Add the resulting mix to a non-stick saucepan with some cooking spray/oil of choice and stir for 5-10 minutes, until browned.
  4. Add to a mixing bowl with the white potatoes, spring onions, soy milk, cumin, salt and pepper. Crush the potatoes using a fork and combine the filling thoroughly.
  5. In another mixing bowl, combine the sweet potato, spring onions, cumin, turmeric, nutritional yeast, soy sauce paprika, salt and pepper. Crush the potatoes using a fork and stir until combined.
  6. Tear off a piece of dough and form a ball around 3cm/1.2 inches in diameter. Coat in a light layer of flour and roll out into a thin sheet on a flat surface. Place around 1.5-2 tbsp of filling into the centre and bring together opposite edges to form the pirozhok shape, sealing them together using a fork. Place on a lightly greased baking tray.
  7. Repeat the above with the rest of the dough, alternating between fillings. Brush thoroughly with some soy milk and bake in the preheated oven for 15-20 minutes, or until golden brown.
  8. Serve immediately or cool for as long as desired.

Pirozhki recipe pinterest

Lots of love, MariaΒ β™‘

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  1. Nilzeitung January 1, 2018 / 10:01 pm

    Thank you and Happy New Year to you 😊

    • whatismaria January 2, 2018 / 5:08 am

      You are welcome! Happy new year 😊

      • Nilzeitung January 2, 2018 / 1:32 pm

        I wish you all the best in 2018 with many successes in every respect, especially health and peace for you and your family thanks to you again

  2. purrpale January 1, 2018 / 10:42 pm

    OMG these look delish!!!

  3. ameliacdowling January 1, 2018 / 10:45 pm

    These sound super good, however I need a pronunciation guide!! πŸ™ˆ hope you had a lovely New Year x

    • whatismaria January 2, 2018 / 5:15 am

      Haha thank you, and it’s pronounced almost how it’s spelled (pye-rozh-kee) πŸ˜‚ Wishing you a happy new year as well! ❀️

    • whatismaria January 2, 2018 / 5:16 am

      Thank you! They really are 😊 And same to you xox

  4. jyo January 2, 2018 / 6:41 am

    Interesting dish ✌✌

  5. Happy Vee January 2, 2018 / 9:57 am

    This looks so delicious! Must try it out!πŸ™ŒπŸ»βœ¨

    • whatismaria January 2, 2018 / 11:27 am

      Thank you! You definitely should πŸ˜ŠπŸ’œ

  6. The Style of Laura Jane January 2, 2018 / 10:01 am

    These look really delicious! It was interesting reading about how it differs in Russia. I like that you are showing how good vegan and plant-based food can be. xx

    • whatismaria January 2, 2018 / 11:33 am

      Thank you so much! I’m so glad you think so because showing the versatility and deliciousness of plantbased foods is always my aim πŸ™‚ xxx

  7. SimpleSerenity January 2, 2018 / 9:24 pm

    You always have the best recipes on blog. I need to try these soon, they seem incredible. xx

    • whatismaria January 3, 2018 / 7:25 am

      I am so happy to hear that! You should try them for sure, and I hope you like them if you do πŸ™‚ xox

  8. hopelesswonderer January 2, 2018 / 9:44 pm

    I’ve convinced myself I wanna be able to cook a variety of food when I move out so I’m deffo gonna try this, you’ve made it sound very easy πŸ™‚

    • whatismaria January 3, 2018 / 7:26 am

      Yes diversifying our cooking skills is always so useful! Really hope you like them if you give them a go xox

  9. victorialise January 2, 2018 / 10:10 pm

    Oh my goodness, I cannot wait to make these for my husband and I! I am oooh-ing and ahhh-ing over the beautiful photos and the recipe itself. They remind me of the Polish Pierogi. As always, I appreciate you sharing. Xx

    • whatismaria January 3, 2018 / 7:28 am

      Wow this is the loveliest comment! Thank you so much, and I hope you and your husband like them:) And they are very similar indeed, except for that Pierogi are boiled instead of baked/fried! xx

  10. grace January 2, 2018 / 10:45 pm

    These look amazing! I’m so excited to make these!

    • whatismaria January 3, 2018 / 7:28 am

      Omg thank you very much! Glad you like them:)

  11. Dippy-Dotty Girl January 3, 2018 / 9:57 am

    Hiya girl, loved this post along with the nugget about Ded Moroz. I shall try this recipe when I get back home. Hope the year started on a fun note for you. xx

    • whatismaria January 4, 2018 / 6:51 am

      Haha it’s always so fun to remember how similar yet different the holiday season was in Russia :’) I hope you like them if you give them a go and I hope your year has been amazing so far too!! xox

      • Dippy-Dotty Girl January 4, 2018 / 7:03 am

        It has πŸ™‚ Holiday time in India so always full of mixed emotions. xx

  12. Rosinalee January 3, 2018 / 10:34 pm

    OH MY GOSH OH MY GOSH THIS LOOKS SO GOOD, I’M MAKING THESE RIGHT NOW!!!!!!!! (yes it is almost midnight here but that’s not gonna stop me! ) xx

    • whatismaria January 4, 2018 / 6:52 am

      Haha making Pirozhki at midnight sounds like the best idea πŸ™‚ So glad you like them! xox

    • whatismaria January 4, 2018 / 9:55 pm

      Thank you so much for your lovely comment! xox

  13. N January 5, 2018 / 5:29 am

    This looks delicious… so delicious I almost ate my screen.

    • whatismaria January 5, 2018 / 7:02 am

      Hahah I am always glad to hear that!! πŸ™‚

  14. Brittsworld January 14, 2018 / 8:14 am

    This looks sooo good! I have to try make it! 😍

    • whatismaria January 14, 2018 / 4:23 pm

      Omg thank you! You should try it out for sure:)

    • whatismaria February 1, 2018 / 9:28 pm

      Thank you! I’m so happy you like them πŸ™‚

    • whatismaria February 12, 2018 / 6:51 pm

      Thank you! Glad to hear that πŸ™‚

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