Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Vegan sausage Pierogies on the grill https://www.metro.ca/userfiles/image/recipes/pierogis-veganes-saucisse-11308.jpg PT1H00M PT30M PT1H45M
Grill the Field Roast sausages on an oiled grill grate. Rotate until all sides are charred. At the same time, grill the onions and mushrooms in a grill pan until charred. The onions will take a little longer than the mushrooms. Once the sausages are cooled, chop into small pieces and set aside.Meanwhile, prepare the dough. In a large bowl combine flour, 1 cup of water and salt. Warm the remained 3 tablespoons of water and mix with the flax. Add to the bowl and knead.Roll out the dough until very thin (should be about ¼ inch thick). Using 4-inch cookie cutter cut out circles of dough. Meanwhile, prepare a large pot of boiling water.Place 2 tablespoons of the filling in the center of a dough circle. Top with a sprinkle of vegan cheese (optional). Fold in half and pinch closed. Use little water on your fingertips if they don’t stick. Repeat. (Style points: take a fork and press into the edges for a nice design!)Drop a few of the folded and sealed pierogies into the boiling water. Don’t crowd the pot. Boil for 5 minutes or until they begin to float. Remove from the boiling water with slotted spoon. Repeat.Spray the pierogies with a little cooking spray and place on the grill. Cook each side for about 2-3 minutes. Brush the mustard/vinegar glaze on before flipping.Meanwhile, place all the ingredients for the sour cream except the chives in a blender. Blend until smooth. Fold in chives.Serve the grilled pierogies with a dollop of the chive cashew sour cream and your favorite hot sauce.Source: Field Roast
6
0 0 0 0
For filling 1 pkg Field Roast Vegan Italian sausage 2 large onion quartered 8 oz (227 g) Mushrooms halved Optional shredded vegan cheese For dough 3 cups (375 ml) all purpose flour gluten free 1 cup (250 ml) water plus 3 tbsp (45 ml) 1/2 teaspoon (2,5 ml) salt 1 tablespoon (15 ml) ground flax seeds For glaze 2 tablespoon (30 ml) Dijon mustard 2 tablespoon (30 ml) apple cider vinegar For chive cashew sour cream 1 1/2 cup (375 ml) cashews soaked and drained 1/2 cup (125 ml) water 1/2 cup (60 ml) lemon juice 1/2 teaspoon (2,5 ml) salt 1 fresh chives chopped
Vegan sausage Pierogies on the grill

Vegan sausage Pierogies on the grill

Rate this recipe
0 Vote
6
Main course
1:00
Preparation
0:30
COOKING
1:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • For filling
  • 1 pkg
    Field Roast Vegan Italian sausage
  • 2
    large onion quartered
    You might like:

    Flyer Deal  (1)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $5.00

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 8 oz
    (227 g)
    Mushrooms halved
    You might like:

    Flyer Deal  (1)
    LARGE BROCCOLI

    LARGE BROCCOLI

    $1.99 ea.

    PRODUCT OF CANADA BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS 227 g PRODUCT OF ONTARIO


  • Optional
    shredded vegan cheese
    You might like:

    Flyer Deals  (4)
    IRRESISTIBLES ARTISAN OLD WHITE CHEDDAR CHEESE AGED 2 YEARS

    IRRESISTIBLES ARTISAN OLD WHITE CHEDDAR CHEESE AGED 2 YEARS

    $14.99 ea.

    400 g


    SAVE $4.98 ON 2. 25 Air Miles BONUS MILES when you buy 2
    BLACK DIAMOND CHEESE BARS

    BLACK DIAMOND CHEESE BARS

    2 for $14.00

    400 g or SHREDDED CHEESE 300 - 320 g SELECTED VARIETIES, OR 7.49 EA. 25 Air Miles BONUS MILES when you buy 2

    25 AIR MILES® Bonus Miles when buying 2


    IRRESISTIBLES GRATED PARMESAN CHEESE

    IRRESISTIBLES GRATED PARMESAN CHEESE

    $7.49 ea.

    250 g


    1/2 PRICE
    KERRYGOLD DUBLINER CHEESE

    KERRYGOLD DUBLINER CHEESE

    DELI CUT, 11.32/lb, PRICES AS MARKED



  • For dough
  • 3 cups
    (375 ml)
    all purpose flour gluten free
    You might like:

    Flyer Deals  (2)
    LIFE SMART GLUTEN FREE FLOUR MIX

    LIFE SMART GLUTEN FREE FLOUR MIX

    $4.99 ea.

    1 kg


    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $5.99 ea.

    2.5 kg SELECTED VARIETIES


  • 1 cup
    (250 ml)
    water plus 3 tbsp (45 ml)
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 1 tablespoon
    (15 ml)
    ground flax seeds
    You might like:

    Flyer Deal  (1)
    BOB'S RED MILL FLAXSEED

    BOB'S RED MILL FLAXSEED

    $6.49 ea.

    453 g



  • For glaze
  • 2 tablespoon
    (30 ml)
    Dijon mustard
    You might like:

    Flyer Deal  (1)
    FRENCH'S MUSTARD

    FRENCH'S MUSTARD

    $2.79 ea.

    SELECTED SUZES SELECTED VARIETIES


  • 2 tablespoon
    (30 ml)
    apple cider vinegar
    You might like:

    Flyer Deal  (1)
    SAVE $1.00
    COLAVITA BALSAMIC VINEGAR

    COLAVITA BALSAMIC VINEGAR

    $3.49 ea.

    500 ml SELECTED VARIETIES



  • For chive cashew sour cream
  • 1 1/2 cup
    (375 ml)
    cashews soaked and drained
  • 1/2 cup
    (125 ml)
    water
  • 1/2 cup
    (60 ml)
    lemon juice
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 1
    fresh chives chopped
Imprimer ma sélection

Preparation

Grill the Field Roast sausages on an oiled grill grate. Rotate until all sides are charred. At the same time, grill the onions and mushrooms in a grill pan until charred. The onions will take a little longer than the mushrooms. Once the sausages are cooled, chop into small pieces and set aside.

Meanwhile, prepare the dough. In a large bowl combine flour, 1 cup of water and salt. Warm the remained 3 tablespoons of water and mix with the flax. Add to the bowl and knead.

Roll out the dough until very thin (should be about ¼ inch thick). Using 4-inch cookie cutter cut out circles of dough. Meanwhile, prepare a large pot of boiling water.

Place 2 tablespoons of the filling in the center of a dough circle. Top with a sprinkle of vegan cheese (optional). Fold in half and pinch closed. Use little water on your fingertips if they don’t stick. Repeat. (Style points: take a fork and press into the edges for a nice design!)

Drop a few of the folded and sealed pierogies into the boiling water. Don’t crowd the pot. Boil for 5 minutes or until they begin to float. Remove from the boiling water with slotted spoon. Repeat.

Spray the pierogies with a little cooking spray and place on the grill. Cook each side for about 2-3 minutes. Brush the mustard/vinegar glaze on before flipping.

Meanwhile, place all the ingredients for the sour cream except the chives in a blender. Blend until smooth. Fold in chives.

Serve the grilled pierogies with a dollop of the chive cashew sour cream and your favorite hot sauce.

Source: Field Roast

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.