Cheesy Pierogi Casserole

This vegan Pierogi Casserole is comfort food with a Polish spin! A cheesy potato filling is layered with lasagna noodles for pierogi vibes without the work of making dumplings by hand.

I was going to try to make a vegan pierogi recipe for you, but I have a confession: I felt daunted by the thought of making all those dumplings. As a busy mom, it just wasn’t gonna happen. So I bring you this vegan pierogi casserole instead and I think you’re going to be just as thrilled with it as I am! There’s no rolling out dough, cutting out or filling dumplings. Instead, the cheesy potato filling is layered with lasagna noodles, so you get the same flavour and cozy vibes in a much easier package. It’s kind of like Vegan Mashed Potatoes meets Baked Vegan Mac and Cheese in the form of a lasagna!

Why This Easy Casserole Is the Best Way to Get Your Pierogi Fix

Friends, I am so excited for you to try this pierogi casserole. This is the time of year when we all crave hearty comfort foods, and this dish delivers!

• Comfort food made easy – You get all the flavour of homemade pierogis with a fraction of the effort!
• Vegan pierogi goodness – Most store-bought pierogis are not vegan, which means they’re off-limits if you’re on a plant-based diet. But a few simple swaps make this casserole vegan.
• Family-friendly – Set this on the table and there will be no complaints! Whether it’s for a weeknight dinner or a potluck, I promise this recipe will be a HUGE hit.

What You’ll Need

Here are the ingredients you’ll need to make this pierogi casserole. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Onions – Yellow onions are the best for caramelising. (Learn more: How to Caramelise Onions .)
• Vegan butter – You can use Homemade Vegan Butter or store-bought.
• Russet or Yukon gold potatoes – Peel and cut these into chunks.
• Plant-based milk – Such as almond, oat, or soy. Make sure it’s unsweetened and unflavoured!
• Salt and ground black pepper
• Lasagna noodles – These stand in for pierogi dough, creating easy layers without the work!
• Vegan cheddar cheese
• Breadcrumbs – For a golden, crispy topping. You can use regular breadcrumbs or panko.
• Green onions

How to Make Pierogi Casserole

Let’s go! Here’s a step-by-step view of the process of making this recipe.

Caramelise the onions.

• Caramelise the onions. Heat the butter in a skillet and cook the onions slowly over medium heat until golden brown and sweet, about 20 minutes.
• Prep the potatoes. Cook the peeled potatoes in salted water until tender. Drain, let them sit in the pot to dry, then mash with vegan butter until smooth.

Add the vegan milk.

• Finish the filling. Gradually stir in the plant-based milk until creamy, then stir in caramelised onions, salt, and pepper.
• Cook the noodles. Boil the lasagna noodles in salted water until al dente, drain, and set aside.

Layer the noodles…

• Assemble the casserole. Preheat the oven to 375°F and grease a baking dish. Layer the noodles, mashed potatoes, and vegan cheddar, repeating until all are used. Finish with the potatoes and cheese on top.

Bake.

• Bake. Cover with foil and bake for 20 minutes. Remove the foil and bake 10 more minutes, or until the cheese is melted and bubbly.
• Finish and serve. Toast the breadcrumbs in melted vegan butter and sprinkle over top of the casserole. Garnish the pierogi casserole with green onions and serve.

Tips and Variations

These tips and pointers will help you make sure your pierogi casserole turns out perfect!

• Use a BIG pot of water . This keeps the lasagna noodles from sticking to each other and tearing. They need room to move around!
• Get a head start. You can assemble this pierogi casserole up to one day in advance. Cover it with foil and refrigerate until you’re ready to bake. Let it sit on the counter at room temperature while you preheat the oven, then add 5 to 10 minutes more to the baking time.
• Try another pierogi flavour . You can make this pierogi casserole with any pierogi flavour you like! You’ll need to play around with the proportions and ingredients, but any pierogi filling can be layered in a casserole instead of stuffing it into dumplings.
• Add some extras . Layer in Garlic Mushrooms , fold Vegan Bacon Crumbles into the mashed potatoes, or add a dollop of Vegan Sour Cream to each serving.

Serving Suggestions

All you need is a simple veggie side dish or salad to make this pierogi casserole a complete meal. Try my Air Fryer Green Beans or Balsamic Roasted Vegetables for easy side options, or serve with a dish like my Beet “Feta” Salad for something a little fancier.

Storage and Reheating

• Refrigerator: Cover the pierogi casserole with foil or plastic wrap, or transfer leftovers to an airtight container, and refrigerate for up to 4 days.
• Freezer: Wrap individual portions or cover the baking dish tightly with plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• To reheat: Warm in a covered baking dish in a 350°F oven until heated through, or microwave individual portions until warm.

More Vegan Casserole Recipes

• Corn Casserole
• Vegan Enchilada Casserole
• Mashed Potato Casserole
• Stuffed Pepper Casserole

Ingredients

• 2 medium onions , thinly sliced
• 8 tablespoons vegan butter , 112 g
• 3 pounds russet or Yukon gold potatoes , peeled and cut into chunks – 1.4 kg
• ¾ cup unsweetened plant-based milk , such as almond, oat, or soy – 180 mL
• 1 teaspoon salt , 6 g
• ¼ teaspoon ground black pepper , 1 g
• 16 ounces lasagna noodles , cooked according to package directions – 450 g
• 2 cups shredded vegan cheddar cheese , 200 g
• 2 tablespoons vegan butter , melted (for greasing and topping) – 30 g
• 2 tablespoons breadcrumbs , for topping – 15 g
• 2-3 green onions , chopped, for serving

Instructions

• In a skillet, heat vegan butter over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until deep golden brown and sweet (about 20 minutes).
• Place the peeled and chopped potatoes in a large pot and cover them with cold water by about 1 inch (2.5 cm). Add 1 teaspoon salt. Bring to a boil over medium-high heat, then reduce heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
• Drain the potatoes well and return them to the warm pot. Let them sit uncovered for 1–2 minutes to allow excess moisture to evaporate.
• Add vegan butter and mash until smooth.
• Gradually pour in the plant-based milk while mashing until creamy and fluffy. Adjust milk for desired consistency.
• Stir in black pepper, more salt to taste, and the caramelized onions. Cover and keep warm.
• Cook the lasagna noodles in salted boiling water according to package directions. Drain and set aside.

Assemble the casserole:

• Preheat oven to 375°F (190°C).
• Lightly grease a 9×13 inch (23×33 cm) baking dish with melted vegan butter.
• Spread a layer of lasagna noodles across the bottom.
• Add a layer of mashed potatoes, then sprinkle with vegan cheddar.
• Repeat the layers, finishing with mashed potatoes topped with the remaining cheese.
• Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly.
• Garnish with chopped green onions. Toast breadcrumbs in vegan butter and sprinkle over the top for crunch.

Notes

• Refrigerator: Cover the pierogi casserole with foil or plastic wrap, or transfer leftovers to an airtight container, and refrigerate for up to 4 days.
• Freezer: Wrap individual portions or cover the baking dish tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• To reheat: Warm in a covered baking dish in a 350°F oven until heated through, or microwave individual portions until warm.

Vegan Pierogi Casserole

Ingredients

• 2 medium onions thinly sliced
• 8 tablespoons vegan butter 112 g
• 3 pounds russet or Yukon gold potatoes peeled and cut into chunks – 1.4 kg
• ¾ cup unsweetened plant-based milk such as almond, oat, or soy – 180 mL
• 1 teaspoon salt 6 g
• ¼ teaspoon ground black pepper 1 g
• 16 ounces lasagna noodles cooked according to package directions – 450 g
• 2 cups shredded vegan cheddar cheese 200 g
• 2 tablespoons vegan butter melted (for greasing and topping) – 30 g
• 2 tablespoons breadcrumbs for topping – 15 g
• 2-3 green onions chopped, for serving

Instructions

• In a skillet, heat vegan butter over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until deep golden brown and sweet (about 20 minutes).
• Place the peeled and chopped potatoes in a large pot and cover them with cold water by about 1 inch (2.5 cm). Add 1 teaspoon salt. Bring to a boil over medium-high heat, then reduce heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
• Drain the potatoes well and return them to the warm pot. Let them sit uncovered for 1–2 minutes to allow excess moisture to evaporate.
• Add vegan butter and mash until smooth.
• Gradually pour in the plant-based milk while mashing until creamy and fluffy. Adjust milk for desired consistency.
• Stir in black pepper, more salt to taste, and the caramelized onions. Cover and keep warm.
• Cook the lasagna noodles in salted boiling water according to package directions. Drain and set aside.

Assemble the casserole:

• Preheat oven to 375°F (190°C).
• Lightly grease a 9×13 inch (23×33 cm) baking dish with melted vegan butter.
• Spread a layer of lasagna noodles across the bottom.
• Add a layer of mashed potatoes, then sprinkle with vegan cheddar.
• Repeat the layers, finishing with mashed potatoes topped with the remaining cheese.
• Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly.
• Garnish with chopped green onions. Toast breadcrumbs in vegan butter and sprinkle over the top for crunch.

Notes

• Refrigerator: Cover the pierogi casserole with foil or plastic wrap, or transfer leftovers to an airtight container, and refrigerate for up to 4 days.
• Freezer: Wrap individual portions or cover the baking dish tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• To reheat: Warm in a covered baking dish in a 350°F oven until heated through, or microwave individual portions until warm.

Nutrition

Vegan Pierogi Casserole https://jessicainthekitchen.com/pierogi-casserole/ December 16, 2025

This vegan Monkey Bread Recipe is pillowy soft, sticky in the best kind of way, and full of sweet cinnamon brown sugar flavour. It’s perfect for holiday breakfasts and brunch get-togethers because this pull-apart bread is always a hit!

If you follow along with my blog, you know I love to bake bread! There’s something so satisfying about the process of making something from scratch that most people buy—and that isn’t always vegan! This vegan monkey bread recipe is the perfect example. Normally, it’s made with enriched dough (kind of like Vegan Cinnamon Rolls ), which means egg, butter, and milk. This plant-based version swaps those out, but it’s still a soft, tender pull-apart bread bathed in a buttery brown sugar and cinnamon mixture. Such a treat!

Why This Recipe Is the Perfect Addition to Your Next Brunch

If you’re looking for a show-stopping brunch recipe, this vegan monkey bread is it . Each sticky, gooey bite-sized dough ball is absolutely divine!

• Cozy flavour. Sweet cinnamon, a sticky caramelised glaze, and soft dough create the coziest breakfast treat.
• Perfect for sharing. This pull-apart bread is fun for sharing with friends and family, and kids especially love it! (It’s also easier to serve than regular bread—no slicing needed!)
• Simple ingredients. There’s nothing fancy or hard-to-find here! You might even have everything in your kitchen already.

Notes on Ingredients

Here are the ingredients you’ll need for this vegan monkey bread recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Dough:

• Instant yeast – Learn more: Is Yeast Vegan?
• Vegan milk – Make sure it’s unsweetened and unflavoured.
• All-purpose flour
• Granulated sugar
• Vegan unsalted butter – You can use store-bought or Homemade Vegan Butter .
• Sea salt

To Assemble:

• Vegan butter – You’ll soften some of this to grease the pan and melt the rest.
• Sugar – You’ll need granulated sugar and light brown sugar.
• Ground cinnamon

For the Glaze :

• Powdered sugar – Don’t have it on hand? Here’s how to make Homemade Powdered Sugar .
• Vegan milk
• Vanilla extract – You can use vanilla bean paste if you want little flecks of vanilla bean in the glaze.

How to Make Vegan Monkey Bread

There’s nothing intimidating about this monkey bread recipe! Here’s a step-by-step guide to show you how it’s done.

Combine the milk and yeast.

• Activate the yeast. Whisk the warm vegan milk and yeast; rest until the mixture is foamy.
• Make the dough. Add the sugar, melted butter, and salt to the yeast mixture, then stir in the flour and knead until smooth.

Let the dough rise.

• First rise. Transfer the dough to a greased bowl, cover, and let rise until doubled in bulk.
• Cut and shape. Roll the dough into a rectangle and cut it into 50 pieces; shape each piece into a ball.

Roll into balls and coat with cinnamon sugar.

• Coat the dough. Dip each ball of dough in the melted butter, then roll in the cinnamon sugar.
• Second rise. Grease a bundt pan and layer in the dough balls. Cover and let the monkey bread rise until puffy.

Make the caramel.

• Make the syrup. Melt the butter with the brown sugar; boil briefly, then pour this mixture over the dough.
• Bake. Bake the monkey bread at 350°F for 30 to 35 minutes, or until golden and bubbling.

Bake and rest.

• Cool and invert. Rest for 10 minutes, then flip the bread onto a serving plate.
• Glaze. Whisk the glaze ingredients and drizzle over the warm monkey bread before serving.

Tips and Variations

• Don’t use hot vegan milk. If it’s too hot, it could kill the yeast. It’s always better to err on the side of cooler because cooler milk will simply slow the yeast, while hot water will kill it.
• Watch the dough, not the clock . You always want to look at the dough to make sure it’s rising, rather than setting a timer and going by that. If your kitchen is cooler (or warmer), it can affect the rise time. Sometimes I even take a picture of the dough before the rise so I have a better idea of when it’s doubled!
• Add some nuts. Sprinkle chopped pecans or walnuts between the layers of dough balls for crunch.

Serving Suggestions

Although I could definitely make a meal out of this monkey bread recipe alone, it’s best paired with something a little more substantive! If I’m making it for a holiday or brunch party, I’ll serve it with my Overnight Breakfast Strata Recipe or Biscuits and Gravy Casserole , along with a side of Hash Browns .

How to Store and Reheat Leftovers

• Store: Leftovers of this monkey bread recipe can be stored covered at room temperature for 1 day, or refrigerated for up to 4 days.
• Freeze for later: Wrap the bread tightly and freeze it for up to 2 months; thaw in the fridge before reheating.
• Reheat: Warm individual portions in the microwave for 10 to 15 seconds or reheat larger portions in a 300°F oven until warmed through.

More Vegan Bread Recipes

• Gluten-Free Sandwich Bread
• Garlic and Rosemary Focaccia Bread
• Olive Bread
• Gluten-Free Dinner Rolls

Ingredients

For the Dough:

• 1 packet instant yeast , about 2 ¼ teaspoons – 7 g
• 2 cups warm vegan milk , 100–120°F / 38–49°C, warm to the touch – 480 mL
• 5 ¾ cups all-purpose flour , 690 g
• ¼ cup granulated sugar , 50 g
• ¼ cup vegan unsalted butter , melted – 55 g
• ¼ teaspoon sea salt , 1.5 g

To Assemble:

• 2 tablespoons softened vegan butter , for greasing the pan – 30 g
• 1 cup granulated sugar , 200 g
• 2 teaspoons ground cinnamon , 5 g
• 1 cup vegan unsalted butter , melted (divided) – 226 g
• ⅔ cup light brown sugar , 135 g

For the Glaze:

• 1 cup powdered sugar , 120 g
• 1-2 tablespoons vegan milk , 30 – 45 mL
• ½ teaspoon vanilla extract , 2.5 mL

Instructions

• In a large bowl, whisk together the warm vegan milk and yeast. Let sit for about 5 minutes until slightly foamy.
• Make the Dough : Add the sugar, melted vegan butter, and salt to the yeast mixture and stir. Gradually add in the flour, mixing until a dough forms. Turn onto a floured surface and knead for about 8–10 minutes, until smooth and elastic.
• Instructions for stand mixer : Add the sugar, melted vegan butter, and salt to the yeast mixture and stir to combine. Attach the dough hook to your stand mixer and gradually add the flour on low speed. Once the flour is incorporated, increase to medium speed and knead the dough for about 6–8 minutes, until it becomes smooth, soft, and elastic and pulls away cleanly from the sides of the bowl.
• Place the dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm spot for about 1 hour, or until doubled in size.
• Punch down the risen dough and roll it out into a large rectangle about 1 inch (2.5 cm) thick. Cut the dough into about 50 equal pieces, roughly 1 to 1½ inches (2.5–4 cm) each. Roll each piece into a small ball.
• In a small bowl, mix the granulated sugar and cinnamon. Melt ½ cup (113 grams) of the vegan butter and set aside. Dip each dough ball into the melted butter, then roll in the cinnamon-sugar mixture until fully coated.
• Generously grease a bundt pan with the softened vegan butter. Layer the coated dough balls evenly in the pan.
• Cover the pan and let rise in a warm place for about 30 minutes, until puffy. Preheat the oven to 350°F (175°C) while the bread is rising.
• Prepare the Brown Sugar Syrup: In a small saucepan, melt the remaining ½ cup (113 grams) vegan butter with the brown sugar over medium heat. Bring to a gentle boil and cook for 1 minute, stirring constantly. Pour the hot syrup evenly over the dough balls in the pan.
• Bake the monkey bread for 30–35 minutes, until deep golden brown and bubbling around the edges.
• Remove from the oven and let rest in the pan for 10 minutes. Carefully invert onto a serving plate while still warm.
• Whisk together the powdered sugar, vegan milk, and vanilla extract until smooth. Let the monkey bread cool slightly, then drizzle the glaze over the top before serving.

Notes

• Store: Leftovers of this monkey bread recipe can be stored covered at room temperature for 1 day, or refrigerated for up to 4 days.
• Freeze for later: Wrap the bread tightly and freeze it for up to 2 months; thaw in the fridge before reheating.
• Reheat: Warm individual portions in the microwave for 10–15 seconds or reheat larger portions in a 300°F oven until warmed through.