Runzas are one of those dishes that are both homey and impressive. They’re portable like a sandwich, hearty like a stew, and comforting like freshly baked bread. The beauty of the vegetarian version is that you can still get all that rich, satisfying flavor without a single ounce of meat. Instead, we’ll rely on a mix of umami-rich vegetables, spices, and textures to make your taste buds sing.
Think of this as a cozy, winter-weekend-in-the-kitchen recipe – you’ll be making bread dough from scratch, simmering your filling until it’s deeply flavored, and then tucking it all together into fluffy golden pockets. But don’t worry, I’ll hold your hand through every step.
Vegetarian Runza Recipe
This recipe keeps the classic cabbage-and-onion foundation but swaps the beef for a medley of vegetables, legumes, and seasonings that mimic that traditional savory depth. The result? A filling so flavorful that no one will even think about asking, ’Where”s the meat”?
Ingredients Needed
Here’s everything you’ll need for both the dough and the filling. I’ve split them into two sections to keep it organized.
For The Dough
- 4 cups all-purpose flour (plus extra for dusting)
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm milk (about 110°F – just warm to the touch, not hot)
- ¼ cup unsalted butter, melted
- 2 tbsp sugar
- 1 tsp salt
- 1 large egg
For The Filling
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups green cabbage, thinly sliced
- 1 cup mushrooms, finely chopped (for a meaty texture)
- 1 cup cooked lentils or crumbled tempeh (protein & texture)
- 1 medium carrot, grated
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp dried thyme
- Salt and black pepper, to taste
- ½ cup shredded cheddar or Swiss cheese (optional, for richness)
Cooking Instructions
Step 1: Make The Dough
- In a large mixing bowl, combine warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until foamy (this means your yeast is alive and happy).
- Add melted butter, egg, and salt to the yeast mixture. Stir to combine.
- Gradually add in the flour, mixing until a shaggy dough forms.
- Knead on a floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
Step 2: Prepare The Filling
- Heat olive oil in a skillet over medium heat.
- Add onions and cook until translucent, about 5 minutes.
- Stir in garlic, cabbage, mushrooms, and carrots. Cook until softened.
- Add lentils/tempeh, smoked paprika, cumin, thyme, salt, and pepper. Stir well and cook another 5 minutes.
- Remove from heat, stir in cheese if using, and let the filling cool slightly.
Step 3: Assemble The Runzas
- Preheat your oven to 375°F (190°C).
- Punch down the risen dough and divide into 8 equal pieces.
- Roll each piece into a 6×6-inch square.
- Place a generous scoop of filling in the center. Fold over edges and pinch to seal (think little bread parcels).
- Place seam-side down on a parchment-lined baking sheet.
- Bake for 20-25 minutes, or until golden brown.
Ingredient Science Spotlight
- Mushrooms: Their high glutamate content gives that deep ’umami’ punch, mimicking the savoriness of meat without needing meat.
- Lentils: Beyond their protein content, they absorb the seasoning like tiny sponges, distributing flavor throughout each bite.
- Cabbage: When sautéed, cabbage develops a mild sweetness that balances the savory flavors – this is due to the caramelization of its natural sugars.
- Bread Dough: Kneading aligns gluten strands, creating the structure needed to hold the filling without tearing. The rise time allows yeast to produce CO₂, making the bread fluffy instead of dense.
Expert Tips
- Let the filling cool before stuffing the dough – hot filling can soften the dough and make sealing tricky.
- For extra flavor, brush the tops with melted butter right after baking.
- If your dough feels too sticky, add flour just a tablespoon at a time – too much and it’ll be tough instead of tender.
- Want a glossy finish? Brush the tops with an egg wash before baking.
- Use a kitchen scale for consistent dough portions – uniform size means they’ll all bake evenly.
Recipe Variations
- Spinach & Feta Runza: Replace cabbage with spinach and skip the lentils; add feta for a Mediterranean twist.
- Southwest Veggie Runza: Use black beans, corn, peppers, and cheddar with chili powder and cumin.
- Breakfast Runza: Fill with scrambled eggs, sautéed veggies, and shredded cheese.
- Vegan Runza: Skip cheese, use olive oil instead of butter, and ensure your dough is egg-free (sub with plant-based milk and flax egg).
Final Words
Making Runzas is more than just following a recipe – it’s an experience. You knead the dough, you stir the filling, and you get this quiet satisfaction watching them puff up in the oven, golden and inviting. And when you take that first bite, all warm and fragrant, you’ll get why Nebraskans swear by them.
FAQs
What Is A Vegetarian Runza?
A vegetarian runza is a meat-free version of the traditional Nebraska-runza, which typically consists of a bread dough pocket filled with ground beef, cabbage, and onions. In the vegetarian version, the meat is replaced with vegetables, such as mushrooms, lentils, or tofu, along with cabbage and other seasonings to maintain the savory flavor.
Can I Use Any Vegetables In A Vegetarian Runza?
Yes, you can customize the filling based on your preferences. Common vegetables used in vegetarian runzas include mushrooms, spinach, bell peppers, carrots, and zucchini. The key is to ensure that the vegetables are finely chopped and cooked to remove excess moisture before adding them to the dough.
What Kind Of Dough Should I Use For A Vegetarian Runza?
Typically, soft bread dough or pizza dough is used for making runzas. You can use store-bought dough for convenience or prepare your own from scratch using flour, yeast, water, and a little sugar and salt. The dough should be rolled out thin enough to encase the vegetable filling comfortably.
How Do I Prepare The Filling For A Vegetarian Runza?
To prepare the filling, sauté chopped onions, garlic, and cabbage in oil until softened. Add in your choice of vegetables, such as mushrooms or lentils, and season with salt, pepper, and any herbs you prefer. Cook until the vegetables are tender and the mixture is relatively dry, as excess moisture can cause the dough to become soggy.
Can I Make The Filling Ahead Of Time?
Yes, the filling can be made ahead of time and stored in the refrigerator for up to 2-3 days. This is a great time-saver if you’re planning to make runzas for a later meal. Just be sure to let the filling cool completely before storing it in an airtight container.
How Do I Assemble A Vegetarian Runza?
To assemble, roll out the dough into individual rounds or squares. Place a spoonful of the vegetable filling in the center of each dough piece. Fold the dough over the filling, sealing the edges by pinching them together. You can shape the dough into a rectangle, half-moon, or even a pocket, depending on your preference.
What Is The Best Way To Cook Vegetarian Runzas?
Vegetarian runzas are typically baked in the oven. Preheat your oven to 375°F (190°C) and bake the runzas for 20-25 minutes, or until golden brown. You can brush the dough with melted butter or olive oil before baking to give it a shiny, golden finish.
Can I Freeze Vegetarian Runzas?
Yes, vegetarian runzas can be frozen either before or after baking. To freeze them unbaked, simply assemble the runzas and place them on a baking sheet, then freeze until solid. Afterward, transfer them to an airtight container or freezer bag. When ready to bake, there’s no need to thaw-just bake them directly from the freezer, adding a few extra minutes to the cooking time.
How Do I Serve Vegetarian Runzas?
Vegetarian runzas are great served as a main dish or alongside a simple salad, pickles, or roasted vegetables. They are also perfect for a hearty lunch or dinner. Some people like to dip them in mustard or ketchup for added flavor.
Can I Make Vegetarian Runzas Gluten-free?
Yes, vegetarian runzas can be made gluten-free by using a gluten-free flour blend to prepare the dough. There are many gluten-free bread dough recipes available, or you can purchase gluten-free dough at specialty stores. Be sure to check that the other ingredients, like the filling components, are also gluten-free.