Ahhh, Nebraska. The corn belt. Tornado alley. The 37 th state. And home of The Runza!

The Runza is a meat pie of Germanic origin. I had wanted to try the Runza in our cross USA food trip three years ago, but the vegetarian version eluded me. Here, for your dining pleasure is the veg version, easily altered to vegan with the usual substitutions.

Tonight’s menu will be:
Fresh Nebraska Sweet Corn
Mushroom Runza
Green Salad

Runza Dough Ingredients

  • 1 pkg. yeast
  • 1 c. warm (105 to 115 degrees) water
  • 1/2 to 3 c. flour
  • 1 tbsp. sugar
  • 3/4 tsp. salt
  • 1 tbsp. oil

Dissolve yeast in 1/4 cup warm water. Let activate in warm place, about 5 minutes.
In large bowl, put 2 cups flour, sugar, salt and oil. Add remaining warm water and dissolved yeast. Add additional flour until dough is stiff. Pour out onto floured bread board. Knead in additional flour until smooth and elastic, about 5 minutes. Place in lightly greased bowl, cover, let rise in a place free from draft, about 45 minutes

Filling ingredients

2 cups mushrooms
1/2 cup soaked soy granules
1/2 chopped onion
1 cup cabbage
2T butter
dash of Oregano
dash of rosemary

Sauteé all ingredients in butter about 10 min or soft. Allow to cool.

To make Runzas

Pre heat oven to 350º. Take about a 1/4 cup of dough and roll it out on a floured board. Put a scoop of filling inside and close edges by pinching. Lay on baking sheet with seam down. Brush with butter. Bake for 20-25 min. until golden.


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