This bierocks recipe first caught my eye in a 2005 edition of the Cooking Light Complete Cookbook. I made it then with meat, but now I have updated the recipe so that it is whole food plant-based and low salt. The result? A heavenly “Hot Pocket” type sandwich that freezes well and meets our family’s dietary requirements deliciously!
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Best Bierocks Recipe – Low Salt and Whole Food Plant-Based, Too!
This is one of the best bierocks recipes I’ve ever found. What are bierocks? Think of them like little portable sandwiches. They are also called runzas and typically contain a soft, sweet bread wrapped around a savory filling.
Many cultures enjoy such sandwiches. Coal miners carried “pasties” in their lunch buckets; these portable meat-filled sandwiches could be heated over lamps or small fires or eaten right from the lunch pail. Today, we can purchase “Hot Pocket” sandwiches in the frozen food aisle at the supermarket. It’s the same concept.
Bierocks Recipe Vegetarian Style
Most bierocks recipes contain meat in the filling and are heavy on the salt. I cut the salt by 2/3 in this recipe without sacrificing taste and virtually eliminated the cholesterol from the filling by making it vegetarian.
Don’t cut all the salt from the bread recipe, however. Salt helps the rising process. Without salt, your bread pastry wrap will be tough, and it needs to be soft and pliable to make the little pockets.
Vegetarian Bierocks Filling
The filling in this recipe consists of shredded cabbage, onion, and carrot, cooked until soft in olive oil. That’s it. I added one tablespoon of sherry for flavor and lots of pepper and Mrs. Dash seasoning for flavor. Be sure to cook the filling first then put it in the refrigerator while you make the bread dough. The filling is easier to work with when chilled.
To make the filling:
- Shred 2 cups cabbage, 1 cup shredded carrot, and dice one onion.
- Cook in two tablespoons of olive oil until soft.
- Add dash of pepper, one tablespoon of sherry, and Mrs. Dash while cooking.
- Once soft, remove from heat, place in a bowl, cover, and refrigerate while you make the dough, below.
Freeze uneaten bierocks by wrapping them in foil and placing in a plastic bag. They keep well for 3 months or more. Unwrap and remove the foil, then microwave for 30 seconds to reheat.
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