Veggie Buns: A Spin on the Classic Bierocks Recipe - Delishably - Food and Drink
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Veggie Buns: A Spin on the Classic Bierocks Recipe

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

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

Step 1: Make the Dough

Ingredients:

  • 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)

Directions:

  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.
veggie-buns-a-spin-on-the-classic-bierocks-recipe

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

Ingredients:

  • 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

Directions:

  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.
veggie-buns-a-spin-on-the-classic-bierocks-recipe

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

Comments

sebjar from San Francisco on March 08, 2012:

Looks tasty enough to eat!

Zach (author) from Colorado on February 15, 2012:

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!

doublenickelopoly on February 15, 2012:

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 from Ocean Shores, Washington on September 29, 2011:

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 on September 22, 2011:

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

David Stillwell from Sacramento, California on September 21, 2011:

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

Zach (author) from Colorado on September 21, 2011:

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 from Inland Empire, CA USA on September 20, 2011:

Looks good will try for sure...

Christopher Rago from Riverside, NJ on September 20, 2011:

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

johncimble from Bangkok on September 20, 2011:

yummmmm :) thanks for sharing!!

Sharonda Taylor from Maryland, US on September 20, 2011:

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

danielleantosz from Florida on September 20, 2011:

Sounds great and awesome directions!

Carrie L Cronkite from Maine on September 20, 2011:

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

Fabrizio Martellucci from London, United Kingdom on September 20, 2011:

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 from United States on September 20, 2011:

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

JS Matthew from Massachusetts, USA on September 20, 2011:

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.

JSMatthew~

Sarah Carlsley from Minnesota on September 20, 2011:

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 from Michigan on September 20, 2011:

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 from Canada on September 20, 2011:

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.

Catherine Dean from Milledgeville, Georgia on September 20, 2011:

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

MonetteforJack from Tuckerton, NJ on September 20, 2011:

I'm going to try this!

Jason Menayan from San Francisco on September 20, 2011:

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

ValveWrenches from Georgetown on September 20, 2011:

Great Recipe, and well done hub.

Cheers

Sarah Kolb-Williams from Twin Cities on September 20, 2011:

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

jenny rose on September 20, 2011:

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 from Missouri on September 20, 2011:

Been looking for a great new recipe.

Will most definitely try these ASAP!

Thank you for Hub of the Day!

~Bookmarked and Up

rajan1311 from bangalore, India on September 20, 2011:

bookmarked, will be trying it soon :)

Randy on September 20, 2011:

Those look delicios!

Sandi from Greenfield, Wisconsin on September 20, 2011:

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.

SJmorningsun25 on September 20, 2011:

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

Carrie Smith from Dallas, Texas on September 20, 2011:

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 Woods from Houston, Texas on September 20, 2011:

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! :))

Sharilee Swaity from Canada on September 20, 2011:

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 on September 20, 2011:

Yummy! Will try this today. Thanks for sharing

plinka from Budapest, Hungary on September 20, 2011:

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 on September 20, 2011:

That looks amazing. I must try this.

Emerald Strachan on September 20, 2011:

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.

Kristin Trapp from Illinois on September 20, 2011:

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 from United Kingdom on September 20, 2011:

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 from India on September 20, 2011:

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 from Chico, CA on September 20, 2011:

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

David Stillwell from Sacramento, California on September 20, 2011:

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 from Sri Lanka on September 20, 2011:

Thanks for the great Recipe. Will try it soon.

RTalloni on September 20, 2011:

Congrats on Hub of the Day!!

Kay Creates from Ohio on September 15, 2011:

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

Eaglekiwi from -Oceania on September 15, 2011:

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 from Ireland on September 15, 2011:

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

Simone Haruko Smith from San Francisco on September 14, 2011:

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

carriethomson from United Kingdom on September 14, 2011:

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

carrie

RTalloni on September 12, 2011:

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.

Zach (author) from Colorado on September 12, 2011:

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

VioletSun from Oregon/ Name: Marie on September 09, 2011:

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!

Zach (author) from Colorado on September 09, 2011:

@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.

Derek James from South Wales on September 09, 2011:

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.

A.CreativeThinker on September 08, 2011:

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. :)

Regards,

A.CreativeThinker