If you’ve ever been to Omaha, you’ve probably heard of Runza. It’s a Nebraska-born chain of fast food restaurants that have been a staple around here for 50+ years. Their trademark offering is a German Bierock inspired oven-baked beef and cabbage stuffed sandwich. While it is fast food, the sandwiches are made from scratch daily and are delightful, comforting and filling. They are perfect on a cold wintry day. But, what’s a vegetarian (or experimental vegetarian) to do?
Here you go, my Vegetarian Bierock recipe… enjoy!
Vegetarian Bierocks (a.k.a Runzas)
Yield: 6 meal sized sandwiches or 12 party-sized sandwiches
¾ cup Water
1 Tbsp. Olive Oil
2 cups All-Purpose or Bread Flour
1 tsp. Salt
1 ½ Tbsp. Sugar
1 ¼ tsp. Bread Machine Yeast
2 tsp. Olive Oil
½ cup Onion, diced
2 cloves of Garlic, minced
2 – 8 oz. containers of sliced Baby Portabella Mushrooms
2 tsp. Basil
3 Tbsp. Vegetarian Worcestershire Sauce*
¼ cup Vegetable Stock
3 cups of Cabbage, shredded (about ¼ of a medium cabbage)
Salt and Pepper to Taste
2 Tbsp. All-Purpose or Bread Flour
*Vegetarian Worcestershire Sauce Substitute
1 tsp. Molasses
1 tsp. honey
2 tsp. Soy Sauce
1 ½ Tbsp. White Vinegar
In a bread machine at the dough ingredients in order. Run the mixture on the “dough” cycle (mix the ingredients and allow the dough to rise).
Preheat a large skillet, add olive oil and then saute the onion and garlic for about 2 minutes. Add the mushrooms and season with basil and pepper. (Don’t add the salt yet.) Continue to saute until the mushrooms are cooked, about 8 minutes. Add the Worcestershire sauce and cook another 1-2 minutes.
Add the vegetable stock and then sprinkle the cabbage over the mushroom mixture. Reduce heat to low and cover for about 10 minutes.
Preheat the oven to 350*. Line a cookie sheet with parchment paper.
Divide the dough into 7 equal parts. Roll 6 of the pieces out to about a 6X6 inch squares. Divide the remaining piece into 6 equal parts. Roll the small pieces out into about 2X2 inch squares.
Layer the small square in the middle of the large square of dough. Add about ½ cup of the mushroom mixture to the center of the dough. Fold the dough, sealing the edges as you go. Place on the prepared cookie sheet.
Bake at 350* for 20-25 minutes or until golden brown.
To save time, use your favorite frozen bread dough. Be sure to thaw according to package directions.
You can substitute ½ of the flour with wheat flour in the dough recipe.
This recipe can easily be made vegan with the use of vegan sugar.
These reheat easily and make yummy leftovers.
Enjoy & Namaste!
(This blog was originally posted on yoginiinprogress.blogspot.com.)