The practice of yoga is a constant journey and evolution. This blog is about experiencing and learning through the journey. There are countless opportunities for discovery, challenge, enjoyment and comic relief. It’s a journey that will never end, always a Yogini in Progress. Enjoy the journey!

Tuesday, February 7, 2012

Vegetarian Bierocks (a.k.a Runzas)

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


Dough

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


Filling

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 Worchestershire 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 Worchestershire Sauce Substitute

1 tsp. Molasses

1 tsp. honey

2 tsp. Soy Sauce

1 ½ Tbsp. White Vinegar

  1. 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).

  1. Preheat a large skillet over medium heat, 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 worchestershire sauce and cook another 1-2 minutes.

  2. Add the vegetable stock and then sprinkle the cabbage over the mushroom mixture. Reduce heat to low and cover for about 10 minutes.

  3. Add salt if needed. Sprinkle flour into the mushroom/cabbage mixture and stir. The flour should bind any of the remaining liquid. Allow the mixture to cool.

  4. Preheat the oven to 350*. Line a cookie sheet with parchment paper.

  5. 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.

  6. 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.

  7. Bake for 20-25 minutes or until gold brown.


Tips:

  1. To save time, use your favorite frozen bread dough. Be sure to thaw according to package directions.

  2. You can substitute ½ of the flour with wheat flour in the dough recipe.

  3. This recipe can easily be made vegan with the use of vegan sugar.

  4. These reheat easily and make yummy leftovers.


Enjoy & Namaste!

2 comments:

  1. This looks awesome.

    ReplyDelete
  2. Thanks! They taste better than they look!

    ReplyDelete