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Vegan Bierocks

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Vegan Bierocks
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Makes: 12 servings adjust
Soy crumble-filled goodness!



  • 8 cups Unbleached All-Purpose Flour, divided
  • 1 cup Sugar
  • 1 ounce Yeast
  • 2 12 teaspoons Salt

Step 1

Mix 4 c. flour, sugar, yeast, and salt in a bathtub-size bowl or your kitchen aide mixer.


  • 1 cup Shortening, Earth Balance

Step 2

Melt the shortening in a pan or in the microwave.


  • 1 cup Almond Milk
  • 1 cup Warm Water
  • 6 ounces plain soy yogurt

Step 3

Then add milk, water, yogurt to the melted shortening, mixing thoroughly.

Step 4

Add your wet mixture to the flour mixture. Beat until completely smooth.

Step 5

Add the remaining flour in small batches, mixing until smooth after each addition.

Step 6

Place in a greased bowl and let rise in a warm spot for at least an hour. In the meantime, make your filling.


  • 14 cup Olive Oil
  • 1 cup Onion, diced
  • 1 clove Garlic, minced

Step 7

Heat the oil in a large skillet. Saute the onion until golden, then add the garlic.


  • 12 ounces soy crumbles

Step 8

Add your soy crumbles and heat through.


  • 2 cups Sauerkraut, drained
  • 1 teaspoon White Pepper
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt
  • 3 tablespoons Fresh Chives, chopped

Step 9

drain the sauerkraut the best you can and add it to the pan. Mix thoroughly. Add spices and chives.

Step 10

Heat your oven to 350*. Divide the dough into 12 equal chunks. Stretch each chunk of dough into a soft taco-sized circle. Fill with a generous 1/3 cup of filling. Fold the dough up just like they do at Chipotle. -Fold the end closest to you over the top of the filling, -Fold in both sides -Roll up -Pinch ends to ensure the filling stays put.

Step 11

Place seam-side-down on a greased baking sheet the size of Texas. Repeat for the remaining dough balls. Bake for 30 minutes at 350*
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