Prepare the Dough:

1. In a large bowl, mix flour and salt.
2. Add vegetable oil and warm water, stirring until a dough forms.
3. Knead on a lightly floured surface for about 5 minutes until smooth and elastic.
4. Cover with a damp towel and let it rest while preparing the filling.

Prepare the Filling:

1. Heat a drizzle of oil in a skillet over medium heat. Sauté onion for 4–5 minutes until golden.
2. Add mushrooms and garlic, cooking for another 5 minutes until mushrooms soften.
3. Stir in sauerkraut, thyme, and caraway seeds. Cook for an additional 3–4 minutes.
4. Season with salt and pepper, then remove from heat and cool completely.

Assemble the Pierogi:

1. Roll out the dough to about ⅛-inch thickness on a floured surface.
2. Cut out 3-inch circles using a cookie cutter or glass.
3. Place a spoonful of filling in the center of each circle. Fold the dough over and press the edges together firmly, using a fork to crimp.

Cook the Pierogi:

1. Bring a large pot of salted water to a gentle boil.
2. Add pierogi in batches, stirring to prevent sticking.
3. Cook for 3–4 minutes, or until they float. Let them cook for another minute, then remove with a slotted spoon.

Optional: Pan-Fry the Pierogi:

1. Heat a bit of vegan margarine or butter in a skillet over medium heat.
2. Pan-fry pierogi for 2–3 minutes per side until golden and crispy.

Serve:

• Enjoy hot with vegan crème fraîche, chopped chives, or fresh parsley.