In this cooking video, titled “Plant-Based Runzas š¤Æ Hearty Hand Pies That Satisfy!” Jill from the Whole Food Plant-Based Cooking Show is making a plant-based version of Runzas, also known as hand pies, which have a German origin and are specific to the Lincoln, Nebraska area. Traditionally, Runzas are made with a pastry dough and filled with a savory mixture of cabbage and ground beef. However, Jill is making a plant-based version of this dish, using ingredients like mushrooms, black lentils, cabbage, and sweet potato puree.
The recipe includes step-by-step instructions on how to make the filling, gluten-free dough, and assemble the hand pies. The filling is made by sautƩing onions, mushrooms, and adding in diced cabbage, garlic, black lentils, and a miso paste for seasoning. Meanwhile, the dough is made using rolled oats, flax meal, arrowroot flour, baking powder, sweet potato puree, and lemon juice.
Jill demonstrates how to create the hand pies using a tortilla press, shaping the dough into crescent shapes. The recipe yields eight hand pies, which can be enjoyed as a hearty and satisfying meal.
The Whole Food Plant-Based Cooking Show is a crowdfunded channel that offers free weekly recipe videos, and their mission is to make plant-based cooking easy and accessible to everyone. They also mention that their show is supported by a membership community, and invite viewers to join them on their mission.
Overall, this cooking video provides viewers with a detailed and informative tutorial on how to make a delicious, plant-based version of the traditional Runzas, introducing a healthier and cruelty-free alternative to this classic dish.
Watch the video by The Whole Food Plant Based Cooking Show
Let’s make some plant-based Runza hand pies welcome back to the whole food plant-based cooking show where we make plant-based cooking easy I’m Jill and today we’re going to make these amazing runzas some of you may know these as like a hand pie a Savory hand pie but
These are actually very special this is something my aunt used to make my whole childhood I remember these and I just learned that they’re actually specific to the area that I come from which is around the Lincoln Nebraska area they’re called runzas they have a kind of a German origin
They kind of come from the Pierogi if you’ve ever had pierogies it’s kind of a dough a filled pocket that has all different kinds of flavors in it but this in particular is a cabbage and ground beef based hand pie so we’re going to Jump Right In I’m going to make
You a delicious plant-based version of that we’re going to start with half of a large onion I’m just going to get that sauteing here and I just have my dry pan no oil in that at all uh we’re just going to keep that cooking a bit
And if it starts to stick I have a half a cup of vegetable broth here and that you just sprinkle a little bit of that in it and it’ll come right off of the pan now we’re going to add our mushrooms this is four ounces of mushrooms that I diced really fine
Because the mixture of these finely diced mushrooms and our black lentils are going to replace the beef so I’m just going to let these cook down until the mushrooms have released all of that moisture and the onions are just slightly Brown so that you know about five minutes or so
Okay now that our onions and mushrooms are cooked enough we’re going to add our other ingredients so I have roughly two cups of chopped pretty finely chopped cabbage I have two cloves of garlic finely minced I have three quarters of a cup of these are black lentils you can use whatever
Lentils you have on hand I started out with about a fourth of a cup dry lentils and a three cups of water and then I have two teaspoons of miso paste and this is going to replace the salt it’s a healthier version of salt to make this salty because usually the
Flavoring or the seasonings for this uh this hand pie or this Runza is really just salt and pepper so we’re just going to add a little bit of Cracked Pepper in there and then we’re going to let this cook down until that cabbage is completely soft so
15 to 20 minutes maybe and then I still have my vegetable broth here I’ve already used a little bit but if it does start to stick just a little bit keep adding this and we’re going to use all of this in that process okay so now our filling is done I’ve
Just got it sitting back there so it can cool off a little bit now we’re on to the dough so typically runzas are made with a bread dough recipe that you know you make them and then they rise a little bit well we’re going to make a gluten-free version which doesn’t have
To rise at all it’s very simple I’ve got two cups of rolled oats here that we’re just going to blend into a flour first Okay so now we’re gonna put this in our Bowl along with I’ve got a half a cup of flax meal or ground flax and that’s really what’s going to hold this dough together and a half a cup of arrowroot powder or arrowroot flour two teaspoons of baking powder
And then I have a cup and a half of sweet potato puree and this happens to be white sweet potatoes you don’t have to use specifically white sweet potatoes you can use the orange ones the white ones tend to be a little bit more flowery a little bit more dry which
Really is a benefit to this recipe so you might just use just slightly less of the or you know if you’re using an orange sweet potato so we’re going to stir the flowers together first just to get them mixed a little bit and then we’re going to toss in our
Sweet potato mash here and then I have two tablespoons of lemon juice and that’s just gonna just help it all come together too and give it just a little bit more flavor now this part just takes a little bit of a little bit of patience you know you’re
Just going to keep kind of cutting into it like a pastry you could use a pastry cutter even or you could just mix this with your hands that would be fine too so I’m just going to keep mixing this and I’ll show you what the dough looks like when it’s all together
Okay so now that we are totally mixed in here come on and take a look this is kind of the consistency that you want you really just want it to be able to stick together and if your sweet potato is really dry like mine was I had to add
Just a little bit of water at a time just to get it to this where it will stick together and not fall apart and crumble apart all right I’m going to clear this stuff out of the way and then I’ll get my other tools together and the
Filling and I’ll show you how to put them together while we’re waiting for that I’d like to share some background on our show the whole food plant-based cooking show is crowdfunded which means these free weekly recipe videos along with our entire catalog of free printable recipes on our website plant-basedcookingshow.com and our
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Easiest way to do it and they make these nice little crescent shaped hand pies otherwise you could just roll this dough out in between two pieces of parchment paper and cut them into rectangles and do it that way so this dough will make eight of these hand pies so I’m just
Gonna I’ve mounted up my dough here and I’m just going to cut it in four into quarters and then each one of these sections will make two so I’m just gonna section it there press it into a ball you know and then your tortilla press I’ve just
Put a piece of parchment paper here or you could use like a Ziploc bag or something like that or some Saran Wrap that works too I just like to use the parchment paper because you know it’s not plastic so we’re going to set that right in the center
I press it down just a little bit press that down and the dough is a little bit tough so you got to use a little bit of muscle in there see how big they are there maybe a little bit flatter because you want it to be pretty thin so
That when you fold it over you don’t get a super super thick dough because you want to be tasting more of your ingredients than dough because it has much better flavor all right there we go just like that and I’m going to put the filling on there but I’m only
Going to put it on one side because I’m going to fold it over onto itself so we’re just going to put a mound of this and really if you didn’t want to make these into hand pies this mixture right here is delicious you could eat this by itself
But these are just really great they’re handy you can pack them in your lunch you can eat them you know you just you don’t need a fork or a plate or anything you just eat them with your hands just like a sandwich pretty much all right so
Now we’re just going to fold it over this is where you got to be a little bit you know just patient because you don’t want the dough to crack and break but if it does you really can just squeeze it back together you’re folding it over on itself and
Then you’re just kind of crimping or like pinching the edges together and it doesn’t have to be sealed completely because this isn’t a super juicy mix it’s not going to really ooze out a whole lot you’re not going to have a lot of moisture you just want it to stay together
Especially when you’re eating it all right there we go there’s one hand pie just like that I’m going to place it here on my my baking tray that I’ve already lined with baking paper or parchment paper just so it doesn’t stick to it I’m going to make the rest of these and
Then I’ll we’ll get them into the oven okay there we go eight of these guys all right so I already have my oven preheated to 350 degrees we’re going to pop them in for 30 to 35 minutes okay our runzas are out of the oven if
You want to come in and take a look and if you notice you know they don’t turn this rich brown color like the regular runs this wood because they use a bread dough and it has some oil in it or you can coat it with oil that turns it that
Nice brown color these we aren’t we didn’t use any fats in it and it’s not a refined flour so it’s not going to turn that color of brown but that doesn’t mean they aren’t super delicious so I’m going to set these aside so they can cool while we make our
Dipping sauce you don’t have to make a dipping sauce I just like to just for a little added flavor I love a mustardy flavored kind of sauce but you could also use you know any of our salad dressing recipes would work great with these two
So I’m gonna do this is a little bit of kind of a Tangy spicy mustard sauce so this is two tablespoons of Dijon mustard or you could use a grainy mustard which would be even more delicious this is two Diglett dates that I just chopped up into little chunks
A half teaspoon of onion powder a half teaspoon of smoked paprika one tablespoon of apple cider vinegar one tablespoon of nutritional yeast and a third of a cup of water and I’ve got some red pepper flakes here if you want to make it a little bit
Spicy but I like to sprinkle that on in the end I don’t like to blend it together so now we’re just going to blend this together until those dates are completely pulverized alternatively if you don’t have a blender if you don’t want to use a blender you could use about
A teaspoon of date paste or date syrup I’m sorry and then you could just whip it with a whisk [Applause] all right there we go for our very very simple mustard dipping sauce I’m going to grab a plate and I’ll meet you at the table for a taste
All right let’s take a taste here and I cut this open so you can kind of see oh they’re still pretty hot mmm look at that oh steamy all right dip it in a little sauce oh my gosh they’re so good um brings back so many memories of eating
These that my aunt would make they’re delicious you’re gonna love them come on back next week for another great recipe
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Video “Plant-Based Runzas š¤Æ Hearty Hand Pies That Satisfy!” was uploaded on 09/10/2023 to Youtube Channel The Whole Food Plant Based Cooking Show