Vegan Runza Hand Pies
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.
Ingredients
Dough
- 2 cups rolled oats
- 1 ½ cups sweet potato puree
- ½ cup flax meal
- ½ cup arrowroot powder
- 2 tsp baking powder
- 2 tbsp lemon juice
Filling
- ½ large onion diced
- 4 ounces mushrooms diced
- 2 cloves garlic minced
- 2 cups cabbage chopped
- ¾ cup black lentils cooked, or regular lentils
- 2 tsp dark miso paste
- ½ cup vegetable broth low sodium
- ½ tsp cracked pepper
Mustard Dipping Sauce
- 2 tbsp dijon mustard
- 2 deglet dates diced
- 1 tbsp white wine vinegar
- 1 tbsp nutritional yeast
- ½ tsp onion powder
- ½ tsp smoked paprika
- ⅓ cup water
- ½ tsp red pepper flakes
Instructions
- Preheat oven to 350°F.
Filling
- 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.
Dough
- 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.
Nutrition
Calories: 236kcalCarbohydrates: 40gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 234mgPotassium: 548mgFiber: 8gSugar: 6gVitamin A: 10211IUVitamin C: 19mgCalcium: 135mgIron: 2mg
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.
Yes
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.”
https://www.uptravel.com/things-to-do/arts-history-and-culture/pasties/
WFPB Yooper girl (born & raised in the U.P. hence Yooper 🙂
They sound delicious! Have you tried freezing them?
I have and they do great