Delicious Vegan Runzas Recipe for Health Enthusiasts

Hear ye, hear ye, good people of the land! I bring unto thee a recipe so divine, it shall tempt even those with the most discerning of palates. Allow me to introduce the Vegan Runzas Recipe.

Now, as thou mayest already know, the Runzas Recipe is a Nebraska comfort food staple. Traditionally made with lean beef, cabbage and onions inside homemade bread dough, it has been enjoyed by many for centuries. However, as the world evolves and palates diversify, so must the Runzas Recipe.

Thus, I present to thee the Vegan Runzas Recipe – a healthier and more compassionate take on this classic dish. Fear not my meat-loving friends, for this recipe boasts all the hearty flavor and satisfaction of its predecessor. However, it is kinder to our animal friends and better for our health.

So gather your ingredients and prepare thyself for a journey through a delectable vegan wonderland. Join me as we embark on a culinary adventure that will tantalize our taste buds and inspire us to create new traditions. Let us begin our quest for the best Vegan Runzas Recipe in all the land!

Why You’ll Love This Recipe

Vegan Runzas
Vegan Runzas

Oh fair cook, let me sing to thee a merry tune about this delectable vegan runzas recipe.

What once was a dish of the meat-eating gentry of barren Nebraska has been reborn by my crafty vegan hand. Runza, Bierock, whatever you may call it, this dish can be found in many forms in every corner of the world.

But do not let its ubiquity fool thee! My vegan runzas recipe is special for reasons that go beyond the mere elimination of animal products.

Firstly, we begin with fresh yellow onions and fresh green cabbage that are full of nutrients that your body craves. They are cooked down on low heat until they start to get cozy with each other.

Secondly, there is no use of bland & boring ‘lean beef’ in my recipe when instead we use textured vegetable protein (TVP). TVP will give you the chewy texture that you want without any harm being done to our animal friends.

Thirdly, I wished for my runzas to have a savoury smokiness that would make thee feel like thou art devouring it while seated by a campfire after an adventure in the woods. Thus, I have included just a hint of liquid smoke…

And what would be our seasoning without salt? A little bit of soy sauce & vegan worcestershire sauce have been added to our pot to create balance & depth in flavours.

This entire mixture is then packed into homemade bread dough & baked until crisp on the outside and steaming hot inside.

So why will you love my vegan runza recipe? Because it brings together ingredients and flavours that are familiar yet they surprise thee at every bite. Because it allows thee to indulge in nostalgia whilst holding on tight to thy values of not harming animals. Because it’s downright delicious!

Ingredient List

 Get ready for the ultimate comfort food experience!
Get ready for the ultimate comfort food experience!

Let us take a look at the key ingredients that go into making these delicious vegan Runzas. Don’t worry, this recipe doesn’t include any animal products, so it’s perfect for those following a plant-based diet!

For the Filling:

  • 2 tablespoons of olive oil
  • 1 medium yellow onion, chopped
  • 4 cups of green cabbage, sliced thinly
  • 1 teaspoon of salt
  • Freshly ground pepper, to taste
  • 1 tablespoon of soy sauce
  • 1 tablespoon of vegan Worcestershire sauce
  • ½ teaspoon of liquid smoke

For the Dough:

  • 4 ½ cups of whole wheat flour
  • 2 tablespoons of molasses
  • 1 cup of rolled oats
  • 1 tablespoon of dry yeast
  • 1 tablespoon of salt
  • ½ cup of boiling water

The Recipe How-To

 Who says vegan food is boring? Wait until you try these Runzas!
Who says vegan food is boring? Wait until you try these Runzas!

Let us now proceed to the most exciting part of this article, the recipe itself. In this section, I will guide you through the step-by-step process of making Vegan Runzas.


Firstly, let’s gather all the necessary ingredients that you’ll need:
– 1 tbsp Liquid Smoke
– ¼ cup Soy Sauce
– ¼ cup Vegan Worcestershire Sauce
– 1 large diced Yellow Onion
– 4 cups finely shredded Green Cabbage
– 4 cups vegan beef substitute (We recommend using beyond beef as it is gluten free and completely plant based)
– Salt and fresh ground black pepper
– Whole wheat bread dough (Homemade dough is recommended or a store bought frozen white bread, thawed)


Step 1: Preheat oven

Preheat the oven to 375°F (190°C).

Step 2: Cook vegetables

In a skillet over medium-high heat, Cook cabbage until tender for about 15 minutes. Add diced onion and vegan beef substitute, cook for another 5 minutes. Season with salt and fresh ground black pepper.

Step 3: Roll out dough

Roll out the Whole wheat bread dough until it is around a quarter-inch thick.

Step 4: Cut dough into squares

Cut the sheets of dough into roughly six-inch squares.

Step 5: Add filling

Place a scoop of filling onto one half of the square. Be careful not to overfill it.

Step 6: Seal the edges

Fold over the remaining half of dough over top of the mixture Press down lightly on top. Repeat for all other squares.

Step 7: Make slits in top of runza

Using a sharp knife make a couple of slits on top the sealed Runza

Step 8: Baking time!

Bake your vegan-runzas for approximately twenty-five minutes at preheated temperature or until golden brown darker meat substitutes may darken them faster than average meat substitutes).

And voila! You now have your homemade Vegan Runzas!

Tip: These Vegan Runzas can be stored in an airtight container in the refrigerator for up to five days. They also freeze well if wrapped tightly in foil or plastic wrap in an airtight container for up to two months.

Substitutions and Variations

 Let's face it, everyone will want to steal one of these Vegan Runzas!
Let’s face it, everyone will want to steal one of these Vegan Runzas!

Oftentimes, the best way to make a recipe your own is by experimenting with different substitutions and variations. In this section, I will provide you with some ideas to help you tailor this vegan Runzas recipe to suit your taste.

Firstly, if you aren’t a fan of wheat flour, you can opt for all-purpose flour or even gluten-free flour, depending on your dietary preferences. Instead of using lean beef, you can substitute it with plant-based protein alternatives such as crumbled tofu or tempeh. The flavor and texture might vary slightly but still delicious!

To give the filling an extra kick of flavor, try adding some fresh ground pepper, liquid smoke or vegan Worcestershire sauce in place of soy sauce. You could also use red onion instead of yellow onion for a milder onion flavor or swap out cabbage for kale or spinach.

For the bread dough folds, instead of using molasses as a sweetener and oil for brushings, try substituting it with sugar and melted vegan butter to create a richer taste. Additionally, you could experiment with adding oats to the dough mix for some added fiber and texture.

If you’re feeling adventurous, try using different shapes and sizes of bread dough such as mini muffin tin molds or triangular empanada shapes. Another option would be to include cheddar cheese within the filling mixture for an added cheesy note.

Lastly, instead of making individual Runzas, try making a large Runza casserole that can easily feed many people at once.This comforting food staple can be served as vegetarian bierocks k-runzas – another take on this Nebraska classic!

Serving and Pairing

 The perfect meal when you want something cozy and satisfying.
The perfect meal when you want something cozy and satisfying.

Greetings, good sirs and madams! It is I, your trusty kitchen helper, at your service once more. In this section, let me give you my suggestions on how to serve and pair these delightful vegan runzas.

These hearty pastries may resemble empanadas or samosas, but their unique taste is what sets them apart from the rest. With its soft bread dough filled with seasoned mix of cabbage and onions inside, these vegan runzas are an excellent comfort food staple from Nebraska that you would surely love.

For serving suggestions, these vegan runzas are versatile enough to be served as a main dish, a snack or appetizer. Serve them hot right out of the oven with some homemade ketchup or scallion dipping sauce on the side for added flavor. Although they’re already delicious on their own, pairing them with a light salad or soup makes for a balanced meal.

As for the perfect beverages to accompany these vegan runzas, I recommend a refreshing glass of iced tea or lemonade. If you’re into cocktails, a Bloody Mary or Margarita would be an excellent choice to complement the flavors of the savory filling.

But wait! There’s more! These vegan runzas are also perfect for picnics or packed lunches. Simply wrap them tightly in a foil or plastic wrap and pair with some fresh fruits and veggies for a healthy vegetarian take on runzas.

In conclusion, these vegan runzas are so versatile that you can serve and pair them based on your personal preferences. Whether it’s for snacking, as an appetizer, main course or picnic treat, you’ll surely enjoy every bite of this comfort food staple from Nebraska.

Make-Ahead, Storing and Reheating

 Just one bite of these Vegan Runzas and you will be hooked!
Just one bite of these Vegan Runzas and you will be hooked!

Ah, the waiting game. It is said that patience is a virtue, but when it comes to this vegan runzas recipe, preparation and timing are key to a successful outcome. Fear not, dear readers, for I come bearing insights on how to make and store these delectable plant-based pastries.

To make it ahead of time, you can prepare the dough the day before and refrigerate it overnight. Once the dough has rested as per the recipe instructions, you can roll and shape it into individual runzas and store them in an airtight container. Place the container in the refrigerator where they can stay fresh for up to 24 hours before baking.

If you have any left over after baking, let them cool completely before wrapping them individually with aluminum foil or plastic wrap. Store them in an airtight container or freezer-safe bag in the fridge for up to three days or freeze them for up to three months.

Reheating is easy too! You can either microwave a runza for 30 seconds or bake it again at 350°F until heated through. Alternatively, if you are craving that crispy exterior like I often do, put them under your oven’s broiler setting for a few minutes until the crust turns golden brown and crunchy.

Remember, good things come to those who wait (and store). So make-ahead and store these vegan runzas wisely so that you can enjoy their savory goodness for days to come.

Tips for Perfect Results

 Warm, delicious, and completely vegan – what's not to love?
Warm, delicious, and completely vegan – what’s not to love?

Greetings, dear reader! As your loyal assistant for all things cuisine-related, I am here to offer you some tips that will elevate your Vegan Runzas recipe to perfection. So grab a pen and paper, or take note on your electronic device of choice, because these tips will improve the execution of the recipe and enhance its flavor.

Firstly, ensure that you finely chop both the yellow onions and green cabbage. This allows for a more even distribution of ingredients throughout the homemade Runzas. The point is to have every bite being as flavorful as the last.

Secondly, do not forget to season your filling mixture generously with fresh ground black pepper and salt. The ratio should be 1 teaspoon of salt and a quarter teaspoon of pepper per pound of filling mix. Too little seasoning will lead to blandness and overall dissatisfaction.

Thirdly, be patient with the dough when rolling it out. Use light pressure when stretching it to about a quarter-inch thickness. This ensures that the bread’s crust does not rupture during baking, leading to unsightly openings through which the fillings may escape.

Fourthly, avoid crowding your oven by baking your Vegan Runzas in batches if necessary. If you stack them on top of each other or squeeze them too tightly, their crust will become soggy due to trapped moisture.

Fifthly, once baked to perfection, allow your vegan Runzas to cool for at least fifteen minutes before serving or storing. This ensures that the fillings firm up and the flavors settle before consumption.

Finally, you can pair vegan Runzas with several condiments that complement their flavor profile excellently. Some suggestions include mustard or ketchup drizzled over the crust’s top or served on the side as dipping sauce.

Now that you know these handy tips go forth and create delicious Vegan Runzas that people will request each time they come over for dinner.


Some questions may have popped up as you read through the recipe article. Therefore, in this section, I will answer some of the frequently asked questions to make sure that you have a clear understanding of the vegan runzas recipe. These answers will include tips to help you achieve the perfect dish and variations that will give you something new to try every time you make this delightful dish. By the end of this section, you’ll be well-equipped to add this vegan recipe to your meal planning and preparation.

What is in a vegetarian Runza?

The classic Runza recipe has been modified to meet the dietary preferences of vegetarians. Instead of the traditional ground beef with cabbage and onions, the vegetarian version contains lentils, cabbage, onions, oats, and a blend of spices. Additionally, there is a Southwest Black Bean Runza that is made with black beans, corn, onions, red peppers, oats, shredded cheddar cheese, and spices.

Can you get Runza without cabbage?

This recipe comes with some variations that you can try out for a twist in taste. For instance, you can use 2 cans of sauerkraut instead of cabbage if you so desire. Another variation is the Cheese Runza version which involves adding a half slice of cheddar cheese to each Runza before sealing the pouch. In terms of convenience, you can opt for the shortcut of using thawed frozen bread dough instead of making the dough from scratch.

What is in an Italian Runza sandwich?

The base of every Runza® Sandwich is the Original, which consists of a delicious medley of seasonings that elevate the flavor of the ground beef, combined with fresh cabbage and onions, all enclosed in freshly baked bread every morning. Though additional toppings may be added, the Original is a flavorful classic in its own right.

Bottom Line

the article:

In conclusion, this vegan runzas recipe is a delicious and healthy alternative to its traditional counterpart. With a mix of fresh ingredients like cabbage, onions, and soy sauce, it’s sure to satisfy your taste buds. Not only that, it’s easy to make and can be customized to your liking by adding your favorite veggies or seasonings.

As a vegan chef, I encourage you to give this recipe a try and see for yourself how delicious and satisfying vegan runzas can be. Whether you’re a vegetarian looking for new meal ideas or just trying to incorporate more plant-based options into your diet, this recipe is a great choice.

So go ahead and take a trip to Nebraska from the comfort of your own kitchen with this vegan runzas recipe. You won’t be disappointed!

Vegan Runzas

Vegan Runzas Recipe

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.
No ratings yet
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Vegan
Servings 10 Runzas
Calories 466.7 kcal


  • 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


  • Dough:
  • 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.
  • 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!
  • 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.
  • 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!).
  • 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 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.

Add Your Own Notes


Serving: 206gCalories: 466.7kcalCarbohydrates: 68.4gProtein: 23.2gFat: 11.9gSaturated Fat: 2.5gCholesterol: 29.3mgSodium: 735.2mgFiber: 7.6gSugar: 5.7g
Keyword < 60 Mins, Savory Pies, Vegan, Winter
Tried this recipe?Let us know how it was!

Recommended Recipes Just For You

None found