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Topic: Vegan Runza  (Read 1551 times)
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« on: July 31, 2009 05:51:55 AM »

My HD <3's Runza. His aunt posted a recipe for them recently and of course we tried them. Dave wondered if we could make them vegan, since that is the way he would rather eat. We joke that next time we make them, we are going to try for gluten free!!
NO, there are not a lot of measurements. It's food, not rocket science. I also make assumptions that you know how to cook.

Vegan Runza
Cook 1 cup of lentils according to directions.
Make the biscuit dough found here http://www.goodbaker.com/free-recipes-biscuit-mix.html (I put no sweetener in it. Perhaps it needed a bit of salt, but perhaps I just like things salty.)
Put a small bit of oil in a pan. Add onion and garlic and cook. Ad mushrooms and cook a little more. Add lentils. Season with your savory spices of choice- I think we added some basil, parsley, and other 'green flaky stuff'. Add cabbage. (this is the ingredient we forgot!)
Roll out a biscuit sized lump of dough. Depending on your 'biscuit size' you may fold over the bisc like a calazone or you may have to stack them. But I'm getting ahead. Place one rolled out bisc on a cookie sheet. Place a scoop of the mixture on it. Don't spread it to the ends or it won't close. (we thought about adding a nutritional yeast 'cheze' sauce') Fold over or add second bisc on top. Pinch edges closed. Bake at 450 for about 15 min.
We had more biscuits than mix.
We did 1 c lentils, 2 cups mush, DH doesn't remember exactly what spices we used, and we will probably use the cheze sauce from the Thrive diet- it's really simple. There are lots of other recipes- another is from the vegan lunch box (shmoo's food).
The photo was taken the next morning after they had been in the fridge. They've coagulated a bit, but are still tasty. I should know. I just had one for breakfast.
« Last Edit: July 31, 2009 05:53:19 AM by laminathegreat » THIS ROCKS   Logged
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