Vegan Runzas
Back to listIngredients:
- 1 1/4 cups boiling water
- 1/2 cup oats
- 2 tablespoons oil canola soybean
- 2 tablespoons molasses
- 2 tablespoons agave nectar
- 2 1/2 cups unbleached bread flour
- 2 cups whole wheat flour
- 1 teaspoon salt
- 1 tablespoon yeast
- 14 ounces gimme lean beef
- 1/2 head green cabbage shredded
- 1 yellow onion diced
- 2 tablespoons peanut oil
- 2 tablespoons vegan worcestershire sauce
- 2 tablespoons soy sauce
- 1 tablespoon liquid smoke
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
Steps:
- Dough
- Mix oats
- hot water
- molasses and together
- allow to sit and cool a bit if hot to your wrist
- its 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
- 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 Its ready for filling
- 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 Im 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
- 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 didnt 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
- 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
- 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 wont 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