Seitan and Sauerkraut Runzas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
For the dough:4 1/2 cups all purpose flour, divided1/2 cup sugar2 (.25 ounce) packages active dry yeast1 teaspoon salt1/2 cup non-hydrogenated shortening1/2 cup unsweetened almond milk, at room temperature (or your favorite non-dairy milk)1/2 cup water, room temperature1/2 cup unsweetened plain soy yogurt, at room temperatureFor the filling:Olive oil (at least 1/4 cup, divided)1 large onion, finely chopped1 lb seitan, very finely chopped3 cups sauerkraut3/4 teaspoons saltLots of fresh black pepper2 tablespoons tomato paste
Make the dough:
Place 1 3/4 cups flour in a standing mixer bowl, along with the sugar, yeast and salt.
Place the shortening in a cereal bowl and microwave on high for 30 seconds. Remove and stir. If not totally melted, place back in the microwave for 30 more seconds. Stir until completely melted.
Pour the almond milk, water and yogurt into the mixer bowl. Add the shortening. Beat on low until incorporated, then beat on high until smooth, about 3 minutes.
Add remaining 2 3/4 cups flour in 3 or 4 batches, beating until smooth after each addition. When a stiff dough has formed, turn dough out onto a floured surface and knead until very smooth, about 10 minutes.
Place in a bowl greased with olive oil, cover and let rise in a warm place for about an hour, or until doubled in size.
In the meantime, make the filling:
Preheat a large pan (preferably cast iron) over medium-high heat. Saute onions in a few tablespoons olive oil with a pinch of salt, until nicely browned, about 7 minutes. Add the seitan and a bit more oil and saute until seitan is browned, about 7 more minutes. In the meantime, drain the sauerkraut, pressing it into a fine mesh strainer, until most of the moisture is drained.
Add sauerkraut, salt, pepper and tomato paste. Cook for about 5 more minutes, adding more oil if necessary to prevent sticking. Taste for salt and pepper.
Assemble:
Preheat oven to 350 F and have a greased baking sheet at the ready.
Once the dough has risen, punch it down and divide into 8 equal pieces. One at a time, stretch the dough into an 8 x 6 rectangle. Place a scant 1/2 cup of filling in the dough (as if you’re rolling a cigarette, but smoking is bad) leaving 1 1/2 inches of space on all sides. Fold the ends over first, and then fold the top and bottom, sort of like a burrito. But pinch the edges and smooth them out so that it’s more bun than burrito.
Place on baking sheet and bake for 20 to 25 minutes, until lightly golden and firm. Serve warm and cheer on your team!
Number of Servings: 8
Recipe submitted by SparkPeople user KAPRIZIS.
Place 1 3/4 cups flour in a standing mixer bowl, along with the sugar, yeast and salt.
Place the shortening in a cereal bowl and microwave on high for 30 seconds. Remove and stir. If not totally melted, place back in the microwave for 30 more seconds. Stir until completely melted.
Pour the almond milk, water and yogurt into the mixer bowl. Add the shortening. Beat on low until incorporated, then beat on high until smooth, about 3 minutes.
Add remaining 2 3/4 cups flour in 3 or 4 batches, beating until smooth after each addition. When a stiff dough has formed, turn dough out onto a floured surface and knead until very smooth, about 10 minutes.
Place in a bowl greased with olive oil, cover and let rise in a warm place for about an hour, or until doubled in size.
In the meantime, make the filling:
Preheat a large pan (preferably cast iron) over medium-high heat. Saute onions in a few tablespoons olive oil with a pinch of salt, until nicely browned, about 7 minutes. Add the seitan and a bit more oil and saute until seitan is browned, about 7 more minutes. In the meantime, drain the sauerkraut, pressing it into a fine mesh strainer, until most of the moisture is drained.
Add sauerkraut, salt, pepper and tomato paste. Cook for about 5 more minutes, adding more oil if necessary to prevent sticking. Taste for salt and pepper.
Assemble:
Preheat oven to 350 F and have a greased baking sheet at the ready.
Once the dough has risen, punch it down and divide into 8 equal pieces. One at a time, stretch the dough into an 8 x 6 rectangle. Place a scant 1/2 cup of filling in the dough (as if you’re rolling a cigarette, but smoking is bad) leaving 1 1/2 inches of space on all sides. Fold the ends over first, and then fold the top and bottom, sort of like a burrito. But pinch the edges and smooth them out so that it’s more bun than burrito.
Place on baking sheet and bake for 20 to 25 minutes, until lightly golden and firm. Serve warm and cheer on your team!
Number of Servings: 8
Recipe submitted by SparkPeople user KAPRIZIS.
Nutritional Info Amount Per Serving
- Calories: 660.6
- Total Fat: 22.1 g
- Cholesterol: 7.2 mg
- Sodium: 650.0 mg
- Total Carbs: 97.8 g
- Dietary Fiber: 5.5 g
- Protein: 17.9 g
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