Veggie Buns - A Spin on the Classic Bierocks Recipe

Updated on May 30, 2016

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.

Questions & Answers


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      • sebjar profile image

        sebjar 6 years ago from San Francisco

        Looks tasty enough to eat!

      • Joe Macho profile image

        Zach 6 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

        doublenickelopoly 6 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 6 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

        felicitylovespari 6 years ago

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

      • davenmidtown profile image

        David Stillwell 6 years ago from Sacramento, California

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

      • Joe Macho profile image

        Zach 6 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

        sedonamind 6 years ago from Inland Empire, CA USA

        Looks good will try for sure...

      • The Odd Spartan profile image

        Christopher Rago 6 years ago from Hamilton, NJ

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

      • johncimble profile image

        johncimble 6 years ago from Bangkok

        yummmmm :) thanks for sharing!!

      • Sharonda Taylor profile image

        Sharonda Taylor 6 years ago from Maryland, US

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

      • danielleantosz profile image

        danielleantosz 6 years ago from Florida

        Sounds great and awesome directions!

      • creativelycc profile image

        Carrie L. Cronkite 6 years ago from Maine

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

      • stampinwithfab profile image

        Fabrizio Martellucci 6 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 6 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 6 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 6 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

        cardelean 6 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

        jean2011 6 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 6 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

        MonetteforJack 6 years ago from Tuckerton, NJ

        I'm going to try this!

      • livelonger profile image

        Jason Menayan 6 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

        ValveWrenches 6 years ago from Georgetown

        Great Recipe, and well done hub.


      • BusinessTime profile image

        Sarah Kolb-Williams 6 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 6 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 6 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

        rajan1311 6 years ago from bangalore, India

        bookmarked, will be trying it soon :)

      • profile image

        Randy 6 years ago

        Those look delicios!

      • pedrn44 profile image

        Sandi 6 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

        SJmorningsun25 6 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 6 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 6 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 6 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

        powerofknowledge1 6 years ago

        Yummy! Will try this today. Thanks for sharing

      • plinka profile image

        plinka 6 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

        tamarindcandy 6 years ago

        That looks amazing. I must try this.

      • profile image

        Emerald Strachan 6 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 6 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

        JerryJupiter 6 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

        SubmissionWork 6 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

        jboland 6 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 6 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

        chamilj 6 years ago from Sri Lanka

        Thanks for the great Recipe. Will try it soon.

      • RTalloni profile image

        RTalloni 6 years ago from the short journey

        Congrats on Hub of the Day!!

      • Kay Creates profile image

        Kay Creates 6 years ago from Ohio

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

      • Eaglekiwi profile image

        Eaglekiwi 6 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

        chspublish 6 years ago from Ireland

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

      • Simone Smith profile image

        Simone Haruko Smith 6 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

        carriethomson 6 years ago from United Kingdom

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


      • RTalloni profile image

        RTalloni 6 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.

      • Joe Macho profile image

        Zach 6 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

        VioletSun 6 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

        Zach 6 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 6 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

        A.CreativeThinker 6 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. :)