Go Back
+ servings
an array of vegan runzas with cheese spread across a pink background with sides of ketchup
Print Recipe
5 from 1 vote

Vegan Runzas with Cheese

Try vegan Runzas with cheese adapted from a 1960’s excerpt from the Omaha World-Herald. It’s the same Runza that Nebraskans know and love, but vegan!
Prep Time20 mins
Cook Time50 mins
Rest Time4 hrs
Total Time5 hrs 10 mins
Course: Main Course
Cuisine: American
Diet: Vegan
Keyword: runza, runza with cheese, vegan runza, vegan runza with cheese
Servings: 8
Calories: 341kcal


  • measuring cup and spoons
  • whisk
  • knife
  • cutting board
  • silicone spatula
  • Rolling Pin
  • large bowl
  • skillet
  • Pizza Cutter
  • baking sheet lined with parchment paper


Runza Dough

Runza Filling

  • 12 oz plant-based beef (I used an Impossible convenience pack)
  • ¼ yellow onion (finely chopped)
  • 1 ½ cups green cabbage (shredded)
  • ¼ cup water
  • 1-3 dashes Tabasco hot sauce
  • salt and pepper to taste
  • 3 vegan cheese slices (I used Follow Your Heart American slices)
  • ketchup (optional, for serving)


Make the Dough

  • In a large bowl, add yeast, water, sugar, and salt. Gently whisk until dissolved.
  • Add flax plus water and vegan butter and whisk until combined. Let the mixture sit for 5 minutes so the flax can congeal.
  • Stir in flour with a silicone spatula. Then, switch to gently mixing with your hands until the flour is combined. Cover the dough with plastic wrap and refrigerate for four hours. Clean the spatula and set aside.

Cook the Filling

  • Add the plant beef and onion to a skillet and brown.
  • Next, add the cabbage and water and simmer for 15-20 minutes until the cabbage is tender. You may have to add more water depending on how hot your skillet is. Add the Tabasco, and season with salt and pepper to taste. Just a heads up, you'll have to be generous with the salt!


  • Preheat the oven to 350 degrees. Remove Runza dough from the refrigerator. If you need to, lightly flour your surface and use a rolling pin to flatten and stretch the dough into a long rectangle. Use a pizza cutter to divide the dough into 8 rectangles.
  • Use the rolling pin to stretch out each piece a little further before assembling. Divide each cheese slice into 3 strips and place 2 strips on each slab of dough. Then evenly distribute the filling on top of the cheese.
  • Fold the short sides into the center and then bring the long sides in – kind of like you're folding a burrito. The dough should stick to itself but if it doesn't, you can put some water on your finger and run it down the spot where the dough will overlap and then it should stick.
  • Add each assembled Runza seam-side down to a baking sheet lined with parchment paper. Bake the Runzas for about 20 minutes or until golden brown. Serve with ketchup.


Nutrition is an estimate and does not include optional ingredients.  
Just a heads up – this page contains some affiliate links which means I make a little bit of money if you click on select links and make a purchase. I only recommend products that I use on the reg!


Serving: 161g | Calories: 341kcal | Carbohydrates: 50g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 531mg | Potassium: 328mg | Fiber: 3g | Sugar: 6g | Vitamin A: 22IU | Vitamin C: 6mg | Calcium: 81mg | Iron: 2mg