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.


Raised Dough after 1 Hour
Raised Dough after 1 Hour

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)


  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.

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


  1. 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.
  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.


Baking them Off:

Once you're caught up on your dough and filling, its time now 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 the 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.

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Comments 55 comments

A.CreativeThinker 5 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. :)



scarytaff profile image

scarytaff 5 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.

Joe Macho profile image

Joe Macho 5 years ago from Colorado Author

@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.

VioletSun profile image

VioletSun 5 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 image

Joe Macho 5 years ago from Colorado Author

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

RTalloni profile image

RTalloni 5 years ago from the short journey

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.

carriethomson profile image

carriethomson 5 years ago from United Kingdom

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


Simone Smith profile image

Simone Smith 5 years ago from San Francisco

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

chspublish profile image

chspublish 5 years ago from Ireland

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

Eaglekiwi profile image

Eaglekiwi 5 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!

Kay Creates profile image

Kay Creates 5 years ago from Ohio

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

RTalloni profile image

RTalloni 5 years ago from the short journey

Congrats on Hub of the Day!!

chamilj profile image

chamilj 5 years ago from Sri Lanka

Thanks for the great Recipe. Will try it soon.

davenmidtown profile image

davenmidtown 5 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!

jboland profile image

jboland 5 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.

SubmissionWork profile image

SubmissionWork 5 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.

JerryJupiter profile image

JerryJupiter 5 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.

ktrapp profile image

ktrapp 5 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.

Emerald Strachan 5 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.

tamarindcandy profile image

tamarindcandy 5 years ago

That looks amazing. I must try this.

plinka profile image

plinka 5 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!

powerofknowledge1 profile image

powerofknowledge1 5 years ago

Yummy! Will try this today. Thanks for sharing

prairieprincess profile image

prairieprincess 5 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!

Peggy W profile image

Peggy W 5 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! :))

applecsmith profile image

applecsmith 5 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.

SJmorningsun25 5 years ago

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

pedrn44 profile image

pedrn44 5 years ago from New Berlin 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.

Randy 5 years ago

Those look delicios!

rajan1311 profile image

rajan1311 5 years ago from bangalore, India

bookmarked, will be trying it soon :)

Scarlett My Dear profile image

Scarlett My Dear 5 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

jenny rose 5 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.

BusinessTime profile image

BusinessTime 5 years ago from Twin Cities

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

ValveWrenches profile image

ValveWrenches 5 years ago from Georgetown

Great Recipe, and well done hub.


livelonger profile image

livelonger 5 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.

MonetteforJack profile image

MonetteforJack 5 years ago from Tuckerton, NJ

I'm going to try this!

mvillecat profile image

mvillecat 5 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!

jean2011 profile image

jean2011 5 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.

cardelean profile image

cardelean 5 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!

Pinkchic18 profile image

Pinkchic18 5 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 :)

J.S.Matthew profile image

J.S.Matthew 5 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.


Karen N profile image

Karen N 5 years ago from United States

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

stampinwithfab profile image

stampinwithfab 5 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

creativelycc profile image

creativelycc 5 years ago from Maine

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

danielleantosz profile image

danielleantosz 5 years ago from Florida

Sounds great and awesome directions!

Sharonda Taylor profile image

Sharonda Taylor 5 years ago from Maryland, US

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

johncimble profile image

johncimble 5 years ago from Bangkok

yummmmm :) thanks for sharing!!

The Odd Spartan profile image

The Odd Spartan 5 years ago from Hamilton, NJ

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

sedonamind profile image

sedonamind 5 years ago from Inland Empire, CA USA

Looks good will try for sure...

Joe Macho profile image

Joe Macho 5 years ago from Colorado Author

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.

davenmidtown profile image

davenmidtown 5 years ago from Sacramento, California

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

felicitylovespari profile image

felicitylovespari 5 years ago

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

stone soup profile image

stone soup 5 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?

doublenickelopoly 4 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!

Joe Macho profile image

Joe Macho 4 years ago from Colorado Author

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!

sebjar profile image

sebjar 4 years ago from San Francisco

Looks tasty enough to eat!

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