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Vegan spinach and ricotta pierogi

Lazy Cat Kitchen
  • 120 minutes
  • Serves 45

INGREDIENTS

2

Garlic cloves

1

Shallot, medium

300 g

Spinach, fresh

1

Unwaxed lemon, zest of

2 tbsp

Lemon juice

250 g

All purpose flour

1

Black pepper

1/4 tsp

Nutmeg, ground

1 tbsp

Nutritional yeast

1/2 tsp

Salt

1

level tsp Sea salt

1

Olive oil

15 milliliters

Olive oil

120 milliliters

Water, hot

200 g

firm (cotton) tofu

30 milliliters

reduced aquafaba* (optional)