Veggie Buns - A Spin on the Classic Bierocks Recipe
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.
Veggie Bun Dough Recipe:
- 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)
- 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.
- 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.
- 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.
- 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.
Just slightly cooking your vegetables in this step is important. It'll help the final buns to retain crisp, not mushy vegetables.
Veggie Bun 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
- In a large skillet, start by sauteeing the chopped onion on medium-high heat. Use a small amount of vegetable oil to do this. Sautee for 3-4 minutes.
- Add cabbage and carrots to the onions and stir. Let the mixture cook for another 3-4 minutes.
- Finally add the broccoli and stir frequently for the next 5 minutes. Take off the heat and let cool.
- 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.
- Once the mixture is cooled, the shredded mozzarella cheese is added. The mixture is now ready to go.
Baking them Off:
Once you're caught up on your dough and filling, its time now to assemble the troops.
- Start off by preheating your oven to 400F.
- 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.
- 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.
- 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 the go in.
- 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.