12 ounces russet potatoes (1 large or 2 small)
1 1/2 cups red lentils, rinsed
3 tablespoons berbere spice mix (see Cook's Note)
2 tablespoons tomato paste
1 tablespoon onion powder
2 teaspoons garlic powder
Salt
Vegetable oil, as needed
Instant potato flakes, as needed
All-purpose flour, for dusting
Vegan Pierogi Dough, recipe follows
Caramelized onions and sour cream, for serving
3 1/2 tablespoons whole flax seeds
3 tablespoons plus 1 teaspoon instant mashed potatoes
6 cups all-purpose flour
6 tablespoons warm water
1 teaspoon baking powder
1 teaspoon salt
The filling will be on the spicy side; use less berbere if you want it milder.