This is one of my favorite quick weeknight meals lately.
It’s pierogi, served this time with onions, spinach, spaghetti squash and arugula. I usually start by slicing up an onion and cooking it over low heat to caramelize, and then throw the pierogi into the pan. Most of the time I only add spinach, but I had a bit of leftover arugula and spaghetti squash, so I threw them both in. Toss in whatever you have on hand!
I usually buy pre-made pierogi- there’s a local band that’s sold in a lot of stores around where I am, the name of which escapes me. If you’re so inclined, there’s also a great recipe for them in Vegan Brunch, which you could freeze for use on busy week nights! I’ve made them before- definitely doable on the weekend. 🙂
This post brought to you for VeganMoFo!
