Veggie Buns: A Spin on the Classic Bierocks Recipe

Updated on February 19, 2020
Joe Macho profile image

Zach's writing ranges from matters of gardening, cooking, aquariums, and fish to more niche topics like coin collecting.

Veggie buns—well, what can I say? They are the product of a meatless night in the kitchen. I'm by no means a vegetarian, but if I haven't caught or hunted my proteins, then there's no meat on my table. Fulfilling meals were once hard to make with no red proteins, but with some clever thinking I've managed to give my stomach something that it can be happy with. These veggie buns are one way to forget the woes of a meatless meal.

The Big Spin

The classic Bierock recipe originates from Eastern Europe and consists of sauteed ground beef, onions, and cabbage wrapped in dough and baked to form a 'meat bun'. For the big spin, I've created a vegetarian-friendly filling with broccoli, cabbage, onions, and mozzarella cheese. If you're not down with eating cheese, you can leave it out, but you won't catch any coming out of my kitchen without it. As for the dough, I've left it alone as the scrumptious bread speaks for itself.

Raised Dough after 1 Hour
Raised Dough after 1 Hour

Step 1: Make the Dough


  • 3 Cups Flour
  • 1 Cup Warm Water
  • 1 Package Dry Yeast
  • 1 Tablespoon Sugar
  • 1 Tablespoon Salt
  • 1/8 Cup Vegetable Oil (I use Sunflower)


  1. Start off by dissolving the sugar into the cup of warm water. Add the yeast and then set the mixture aside for 5–10 minutes while you prepare the dry ingredients.
  2. Sift flour and salt together into a large bowl. Using the back of a fork, work in the vegetable oil. Add the yeast mixture to your flour and oil mixture and combine well, forming a dough ball.
  3. Knead the dough on a well-floured surface for 4–6 minutes. Now is the chance to add more flour or liquid depending on the wetness of your dough.
  4. After kneading, place in an oiled bowl and leave at room temperature to rise for an hour. Place a towel over the bowl so that your dough doesn't dry out.

Key Tip:

Just slightly cooking your vegetables in this step is important. It'll help the final buns to retain crisp, not mushy vegetables.

Step 2: Make the Filling


  • 3 Smalls Heads of Broccoli (Rough Chop)
  • 1 White Onion (Chopped)
  • 1/2 Head of Cabbage
  • 2 Carrots (Optional, I didn't have them at the time)
  • 1 Pound Mozzarella Cheese (Shredded)
  • 2 Cloves Garlic
  • Handful Fresh Basil (2 Tablespoons Dry Herb)
  • 2 Tablespoon Vegetable oil
  • 1 Tablespoon Salt
  • 1 Tablespoon Pepper


  1. In a large skillet, start by sauteing the chopped onion on medium-high heat. Use a small amount of vegetable oil to do this. Sautee for 3–4 minutes.
  2. Add cabbage and carrots to the onions and stir. Let the mixture cook for another 3–4 minutes.
  3. Finally, add the broccoli and stir frequently for the next 5 minutes. Take off the heat and let cool.
  4. Using a food processor, blender or pestle, blend the garlic, oil, basil, salt, and pepper into a paste. Spoon this onto the now cooling vegetable mixture and stir in well. Let cool to room temperature.
  5. Once the mixture is cooled, the shredded mozzarella cheese is added. The mixture is now ready to go.

Step 3: Assemble, Bake, and Enjoy!

Once you're caught up on your dough and filling, it's time to assemble the troops.

  1. Start off by preheating your oven to 400F.
  2. Roll your dough out to around a 1/2 inch thickness, and cut into 8 equal portions. If you're like me and want to squeeze every little bit out of the dough, roll thinner and divide into a dozen portions.
  3. Fill each dough pocket with anywhere from 1/4–1/3 cup of the filling. Wrap the dough around the filling and then pinch to seal.
  4. Place the finished veggie buns on a well-greased baking pan and let rest for 10-15 minutes before baking them. Poke the tops with a fork just before they go in.
  5. Bake for 15 minutes or until golden brown. Enjoy!

That does it! If you're a quick cook, this can easily be done within an hour and a half from start to finish. This recipe is highly modifiable so make it fit your cooking situation. Thanks for reading and kept it cooking.

© 2011 Zach


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    • sebjar profile image


      8 years ago from San Francisco

      Looks tasty enough to eat!

    • Joe Macho profile imageAUTHOR


      8 years ago from Colorado

      doublenickelopoly - Hello, and thanks for the comment. I just wanted to let you know that you'll be fine preparing the buns in advance. To keep them from going soggy, cool them on cooling racks and bring them all the way down to room temperature. From there you can bag and refrigerate. They'll still be very tasty the next day. Take it easy and good luck!

    • profile image


      8 years ago

      This recipe (and others with meat) sound fantastic. I would like to make these for an upcoming potluck, but I will not have access to anything other than a microwave at the office, so will need to make & bake these the night before. Can anyone tell me how they hold up? Do they become soggy overnight? Thanks in advance!

    • stone soup profile image

      stone soup 

      8 years ago from Ocean Shores, Washington

      This is a wonderful article and I look forward to trying it out. The versatility of the filling is what gets me. I am trying to stop buying boxed heavily processed foods but my husband is hooked on the convenience. Have you had success in freezing these and do you have any tips? I would think par bakinging them so they are done but not brown would be the best. Anyone who has frozen them, please let us know the resurts because these would be fantastic for while I am at work or doing homework.

      Great, well written article!

      Plinka, you may be able to use a breadmachine on dough setting. I never seem to knead enough either. Has anyone tried this yet?

    • felicitylovespari profile image


      8 years ago

      Up and awesome. I wanna vote yummy too. Veggie buns look great.

    • davenmidtown profile image

      David Stillwell 

      8 years ago from Sacramento, California

      Welcome to hubpages Joe... we like the way you write... keep at it.

    • Joe Macho profile imageAUTHOR


      8 years ago from Colorado

      It would take me ten years to respond to each and every one of you kind hubbers, so let me just say that I appreciate all the kind feedback and thank you so much for supporting me! I couldn't have asked for a better place to write.

    • sedonamind profile image


      8 years ago from Inland Empire, CA USA

      Looks good will try for sure...

    • The Odd Spartan profile image

      Christopher Rago 

      8 years ago from Riverside, NJ

      Wowww! I need to make this with my girlfriend who is vegetarian to the max! Up/useful.

    • johncimble profile image


      8 years ago from Bangkok

      yummmmm :) thanks for sharing!!

    • Sharonda Taylor profile image

      Sharonda Taylor 

      8 years ago from Maryland, US

      Gosh I can't wait to cook this...

    • danielleantosz profile image


      8 years ago from Florida

      Sounds great and awesome directions!

    • creativelycc profile image

      Carrie L Cronkite 

      8 years ago from Maine

      This is definitely a recipe I will be trying! Thank you!

    • stampinwithfab profile image

      Fabrizio Martellucci 

      8 years ago from London, United Kingdom

      I've voted up, that dough is so similar to pizza bianca (Roman pizza with no topping and filled with spinach or salami). I'm definitely going to try these with vegetables and meat too :) Thank you

    • Karen N profile image

      Karen N 

      8 years ago from United States

      Sounds delicious, I'm going to give them a try over the weekend.

    • J.S.Matthew profile image

      JS Matthew 

      8 years ago from Massachusetts, USA

      Congrats on being selected for the Hub of the Day! This is a great recipe with great photos. Very nicely done! Voting up and sharing.


    • Pinkchic18 profile image

      Sarah Carlsley 

      8 years ago from Minnesota

      This looks so good! I think I will have to try making it, I think the whole family would enjoy this one! Congrats on the hub of the day :)

    • cardelean profile image


      8 years ago from Michigan

      Fantastic recipe with great pictures and step by step guide. Like many others, I am not a vegetarian but am always looking for easy ways to substitute meat. Bookmarking this for future use and congrats on your hub of the day!

    • jean2011 profile image


      8 years ago from Canada

      Sound delicious as usual joe; no doubt it is satisfying too! Congratulation on having been chosen as the hub of the day. I have voted this hub as interesting.

    • mvillecat profile image

      Catherine Dean 

      8 years ago from Milledgeville, Georgia

      Congrats on the Hub of the day! I love to make homemade bread and I am so impressed with your method. Voted up!

    • MonetteforJack profile image


      8 years ago from Tuckerton, NJ

      I'm going to try this!

    • livelonger profile image

      Jason Menayan 

      8 years ago from San Francisco

      Looks delicious! Thank you for sharing the recipe, tips, and pictures. This looks like the perfect thing to pack for lunch, too.

    • ValveWrenches profile image


      8 years ago from Georgetown

      Great Recipe, and well done hub.


    • BusinessTime profile image

      Sarah Kolb-Williams 

      8 years ago from Twin Cities

      Now that it's finally fall (read: oven season), I am all over this! Thanks for the awesome idea!!

    • profile image

      jenny rose 

      8 years ago

      while I'm not a vegetarian either, I am always looking for a better, more delicious way to get in more veggies and this looks FANTASTIC. As soon as I try them I'll get back to you on how they came out. Thanks for such a great looking recipe.

    • Scarlett My Dear profile image

      Scarlett My Dear 

      8 years ago from Missouri

      Been looking for a great new recipe.

      Will most definitely try these ASAP!

      Thank you for Hub of the Day!

      ~Bookmarked and Up

    • rajan1311 profile image


      8 years ago from bangalore, India

      bookmarked, will be trying it soon :)

    • profile image


      8 years ago

      Those look delicios!

    • pedrn44 profile image


      8 years ago from Greenfield, Wisconsin

      They look delicious! I can't wait to try them!! Thanks for a well written hub and a great new recipe for me to try.

    • profile image


      8 years ago

      Oh, wow, that looks fantastic! Thanks for sharing. Congrats on the hub of the day! Voted up and awesome.

    • applecsmith profile image

      Carrie Smith 

      8 years ago from Dallas, Texas

      Congratulations on being the Hub of the Day! This looks absolutely delicious, and I'm a huge fan of vegetables. Thanks for sharing, I can't wait to try this out.

    • Peggy W profile image

      Peggy Woods 

      8 years ago from Houston, Texas

      Nice that this made hub of the day as it brought this to my attention. This sounds delicious! Thanks for sharing your recipe and photos with us. Can almost smell it baking! :))

    • prairieprincess profile image

      Sharilee Swaity 

      8 years ago from Canada

      Wow, these look really scrumptious! They look like they wouldn't be too bad for calories, either.

      Congratulations on getting hub of the day!

    • powerofknowledge1 profile image


      8 years ago

      Yummy! Will try this today. Thanks for sharing

    • plinka profile image


      8 years ago from Budapest, Hungary

      It looks good. I may try making the dough, though I'm not very good at kneading, I have weak wrists. :-) Cabbage buns are always delicious. Good photos!

    • tamarindcandy profile image


      8 years ago

      That looks amazing. I must try this.

    • profile image

      Emerald Strachan 

      8 years ago

      We have something similar where I'm from called a vege loaf. The original is a meat loaf,where the ground beef is cooked and then baked inside the dough just like you said.

    • ktrapp profile image

      Kristin Trapp 

      8 years ago from Illinois

      Anything with homemade dough has got to be good. The filling seems like it could be varied in so many ways to suit one's taste. I am already thinking about a lot of variations that my family would enjoy in addition to this one.

    • JerryJupiter profile image


      8 years ago from United Kingdom

      I'm going to try this out either tonight or tomorrow night and let you know how it goes :D

      Vegetarian my whole life and it looks delicious.

    • SubmissionWork profile image


      8 years ago from India

      Boy with tea these Veggie buns will be great in any evening at terrace with your loved ones.

      Love it and looking forward for more easy and quick recipe.

    • jboland profile image


      8 years ago from Chico, CA

      Very nice. I'm trying to cut down on my meat intake this looks like it could be a delicious substitute.

    • davenmidtown profile image

      David Stillwell 

      8 years ago from Sacramento, California

      Hey Joe: Congrats on hub of the day. What a kewl and easy recipe to use. I liked the formatting. It is easy to read and not at midnight... its made me hungry! Good job!

    • chamilj profile image


      8 years ago from Sri Lanka

      Thanks for the great Recipe. Will try it soon.

    • profile image


      8 years ago

      Congrats on Hub of the Day!!

    • Kay Creates profile image

      Kay Creates 

      8 years ago from Ohio

      They look wonderful. I'll give them a try. Thanks.

    • Eaglekiwi profile image


      8 years ago from -Oceania

      Oh I am from a family of 9 kids originally and I seem to remember eating something very similar to this as a kid.

      Of course my brothers n dad ,like you hunted and fished so goodness knows what was stuffed in the those tasty bead pockets.

      We lived to far from any supermarket,in fact my Dad used to spread his arms and point to the ocean and say 'this is your supermarket'. Didn't impress this 8 yr old hahaha-but boy it would now!

      Welcome and thanks for sharing a great Hub!

    • chspublish profile image


      8 years ago from Ireland

      Hmm...very tasty indeed. Will certainly be trying this.

    • Simone Smith profile image

      Simone Haruko Smith 

      8 years ago from San Francisco

      Goodness gracious, this looks DELICIOUS!!! I've got to try this. Great Hub, and the photos are awesome too!

    • carriethomson profile image


      8 years ago from United Kingdom

      humm that sounds like a great recipy!! thanx for sharing!!


    • profile image


      8 years ago

      This looks similar to an English meat pie I read about recently. I like the veggie spin and am already wondering about using garbanzo flour to make it since garbanzo flour is so high in protein. Thanks much for sharing. Voted up and bookmarked.

    • Joe Macho profile imageAUTHOR


      8 years ago from Colorado

      @VioletSun - Thank you for your kind feedback. It's always good for meat eaters to learn a few veggie recipes!

    • VioletSun profile image


      8 years ago from Oregon/ Name: Marie

      I am also not a vegetarian but do want to learn how to make tasty dishes that provide protein. This sounds great!

      BTW, your hub is very well done, with the photos and an article that was enjoyable to read.

      Voted up!

    • Joe Macho profile imageAUTHOR


      8 years ago from Colorado

      @A.CreativeThinker - Thanks for reading. I'm glad that you found it to be an exciting article.

      @scarytaff - Different is what these are, but in a good way! Thanks for dropping by. Let me know how they turn out.

    • scarytaff profile image

      Derek James 

      8 years ago from South Wales

      I'm always on the lookout for something different, Joe Macho and this is it! They sound great, can't wait to try them. Thanks for the recipe.

    • profile image


      8 years ago

      These buns look absolutely delicious Joe Macho. You have

      created a masterpiece. It is definitely one recipe I will

      have to try out. Thanks for sharing this yummy looking treat. :)




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