Vegan Runza Hand Pies

by Jill Dalton

Vegan Runza Hand Pies

Jill Dalton
You may have never heard of these Plant-Based Runzas Hand Pies (though many cultures have a similar recipe) as they are a regional cuisine from Lincoln Nebraska. The thin pressed gluten-free dough forms a delicate and tasty shell packed with the savory lentil, mushroom, and cabbage spiced filling all dipped in a tangy mustard sauce that is sure to satisfy. These vegan Runzas are the perfect grab-and-go meal to pack in lunches or to slip in a backpack for an afternoon hike in the mountains.
4.86 from 7 votes
Servings 8
Prep 25 minutes
Cook 35 minutes
Total 1 hour

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Mustard Dipping Sauce


  • Preheat oven to 350°F.


  • Sauté the onions and mushrooms until mushrooms have released all of their moisture and the onions are light brown, using a bit of the vegetable broth to keep them from sticking.
  • Add the remaining ingredients and cook on medium high heat until cabbage is soft.


  • Add the rolled oats to a blender and grind into a flour.
  • Add oat flour to a mixing bowl along with the flax meal, arrowroot powder and baking powder and stir well.
  • Add the sweet potato puree and lemon juice and mix together until mixture holds together in a ball, using a bit of water if mixture isn't sticking together.
  • Divide into 8 pieces.
  • Roll each ball out into a circle between 2 pieces of parchment paper until it is about 5-6 inches in diameter or use a tortilla press.
  • Spoon a few spoonfuls of filling onto half of one of the dough circles almost to the edge, leaving the edge clean so that when you fold the other side of the circle over the filling then you can gently press the two edges of dough together to keep the filling in.
  • Continue filling the remaining dough circles and place on a parchment lined baking tray.
  • Bake for 30-35 minutes.
  • Keep in an airtight container in the fridge.

Mustard Dipping Sauce

  • Add all ingredients to a blender except for the red pepper flakes and blend until the dates are pulverized.
  • Stir in the red pepper flakes.
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Nutrition info

Calories: 236kcalCarbohydrates: 40gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 234mgPotassium: 548mgFiber: 8gSugar: 6gVitamin A: 10211IUVitamin C: 19mgCalcium: 135mgIron: 2mg

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Jayne Butler September 11, 2023 - 3:38 pm

Would pumpkin puree work as a sub for sweet potato? Thanks! I can’t wait to try these. I’m a celiac and was so excited to see they are gluten free.

Jill Dalton September 15, 2023 - 12:27 pm


Cassie September 18, 2023 - 3:07 pm

Great recipe Jill. Although I must share that the most iconic and infamous hand pie is the Pastie (“pass-tee”). “Pasties were the original fast food of copper miners and lumberjacks. Brought here (the Upper Peninsula of Michigan… ‘the U.P.’) from the mining region of Cornwell, England, U.P. wives would fill the rolled-out dough with leftover beef, potato, onion and rutabaga, fold the pastry in half, seal the edges and bake.”
WFPB Yooper girl (born & raised in the U.P. hence Yooper 🙂


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