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Vegan Bierocks

  • Writer: FibonacciMD
    FibonacciMD
  • 11 hours ago
  • 3 min read

A healthy, vegan version of traditional Bierocks. Recipe made with plant-based ground beef and fresh cabbage—a quick, 130-calorie meal perfect for low-cholesterol diets.

Creative Cooking for the Health-Conscious Gourmet

by Mary B Grosvenor, MS,RD and Lori A Smolin, PhD


Traditional bierocks are dough pockets stuffed with seasoned ground beef, onions, and cabbage. This version uses a plant-based beef substitute to create a vegan version of this traditional Eastern European food. Using a premade frozen dough makes this a quick and easy meal or snack. 


Ingredients


  • 12 frozen dinner roll dough balls

  • 2 tsp olive oil

  • 1 cup diced onion

  • ½ tsp salt

  • ½ tsp black pepper

  • ½ tsp apple cider vinegar

  • ¼ tsp smoked paprika

  • 1 cup Gardein™ Plant-Based Ground Be'f  (or other plant-based beef alternative)

  • 2 cups shredded green cabbage


Instructions

Prepare the dough – start about 30 minutes before the rest of the recipe 

  1. Spray cookie sheet with cooking spray

  2. Place frozen roll dough balls on the sprayed cookie sheet. Spray a sheet of plastic wrap with cooking spray and place it over the dough balls. Let thaw in a warm spot for 30 minutes to an hour.

  3. Once the dough is softened, flatten the balls on a lightly floured surface. Then stretch each to form a circle about 5 inches in diameter. Return to cookie sheet and cover. 

Prepare the filling

  1. Preheat the oven to 350 degrees.

  2. Sauté diced onion in olive oil until translucent, about 5 minutes.

  3. Add salt, pepper, vinegar, and smoked paprika and continue to sauté for another 1 to 2 minutes.

  4. Add beef alternative and continue to cook over low heat for another 5 minutes.

  5. Stir in shredded cabbage and cook covered for 2 minutes. Remove lid and simmer uncovered on low heat for another 5 minutes until cabbage is soft

  6. Remove from heat and let cool to room temperature.

  7.  As they may have shrunk, stretch each dough circle again to 5 inches.

  8. Spoon 2-3 Tbsp of filling onto the center of the dough circle, fold in half and crimp edges to seal. 

  9. Place crimped rolls back on cookie sheet and bake for 18 to 20 minutes.

  10. Remove from oven and cool on rack for a few minutes before serving.

  11. Any bierocks that are not consumed within 1-2 hours can be refrigerated for 3 days or frozen for 3 months.


Makes 12 bierocks


Nutrition facts  per bierocks


Calories 130, Total Fat 2.8g, Saturated Fat 0g, Cholesterol 0mg, 

Total Carbohydrate 20g, Dietary fiber 2.2g, Protein 5g, Potassium 166mg, 

Sodium 375mg


Notes

  • You can also use bread dough (frozen or homemade) for this recipe using about 1 ounce of dough per bierock.

  • Pillsbury Grands! Southern Homestyle Biscuits also work well and do not require thawing. But they may contain milk so are not vegan.

  • If using Impossible or Beyond beef alternatives, you may need to thaw the “meat” first, crumble it into the pan and increase the cooking time to 7 to 10 minutes.


Editor’s note: This recipe is appropriate for a low cholesterol, low saturated fat, vegan dietary regimen. It is a relatively low fat and low carb recipe with some fiber contribution (close to the accepted standards). 


Mary Recommends

As an Amazon Associate FibonacciMD earns from qualifying purchases.


Pick up the Gardein Ultimate Plant-Based Ground Be'f on Amazon to use as the perfect protein-packed filling for our savory new Vegan Bierocks recipe! [https://amzn.to/4bZKNKO]

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