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    You are in: Home / Recipes / Vegan Runzas Recipe
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    Vegan Runzas

    Vegan Runzas. Photo by bekajoi

    1/2 Photos of Vegan Runzas

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    bekajoi's Note:

    These cruelty-free savory stuffed sandwiches were inspired by the Runzas I grew up eating. Cabbage and onions sauteed with "beef", loads of flavor. Usually served with ketchup or bbq sauce for dipping, and oven fries on the side! "Sausage" instead of "beef" tastes quite good in this as well.

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    Ingredients:

    Serves: 8-10

    Yield:

    Runzas

    Units: US | Metric

    Directions:

    1. 1
      Dough:.
    2. 2
      Mix oats, hot water, molasses and together, allow to sit and cool a bit (if hot to your wrist, it's too hot). Somewhere between baby bath water and lukewarm is good. Add flour, salt, and yeast. Mix together, place in oiled bowl, flip to coat in oil, cover with lid or plastic wrap. Let sit 1 hour, or until doubled in bulk. Separate into balls. Somewhere between a golf and tennis ball, depending on how big you want the runzas to be, I guess. Let those rest at least 15 minutes.
    3. 3
      Preheat oven to 350*. Lightly flour a work surface, and roll a bit of dough out to as thin a circle as you can manage without tearing it. It's ready for filling!
    4. 4
      While the water-oat mix is cooling, get started with your filling. First, get the cabbage shredding out of the way. Then dice your onions, sing "I'm NOT crying!" Flight of the Conchords style as you go wink ~ This will probably take you as long as the water to cool, if you are doing the shredding by hand. When the bread dough is rising and has about 30 minutes left to rise, start with making the filling.
    5. 5
      Saute the onions until translucent (10-12m), and crumble in the "beef". I had to use a bread dough scraper to chop it up small enough to really work with, so it didn't stick to the pan. If sticking does occur, add a little more oil. When those are mixed together and heated through, add your cabbage. (I promise it cooks down!).
    6. 6
      Stir those around a bit and let flavors meld. When the cabbage is getting lighter in color and is softening, add your seasonings. Let this simmer on a low temp as you work with the bread dough, and let the dough balls rest. Roll out dough ball when it has rested, and fill with 1/3c to 2/3c (1/3 is about right for an 8 or 9" circle, so more if you made yours bigger) Add additional Worcestershire and soy sauce as needed, filling should be moist but not WET.
    7. 7
      To fold the dough around the filling and make it look nice, I flipped one long corner over, flipped the short ones down. Wet the last dough flap with water, flip up and press it inches Wetting it will help it stick and not open up. It should look something like a burrito now. Dust with flour on all sides so it won't stick to your pan and break open. Place, seam side down, on a greased pan and start over. Continue until you run out of dough or you run out of filling.

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    Nutritional Facts for Vegan Runzas

    Serving Size: 1 (206 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 466.7
     
    Calories from Fat 107
    23%
    Total Fat 11.9 g
    18%
    Saturated Fat 2.5 g
    12%
    Cholesterol 29.2 mg
    9%
    Sodium 735.2 mg
    30%
    Total Carbohydrate 68.4 g
    22%
    Dietary Fiber 7.5 g
    30%
    Sugars 5.7 g
    22%
    Protein 23.1 g
    46%

    The following items or measurements are not included:

    agave nectar

    vegan worcestershire sauce

    liquid smoke

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