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“Chicken” Stuffed Buns
For the buns, I used Rhodes frozen 100 percent whole wheat rolls and followed the thawing direction on the package. This recipe makes 12 buns.
Filling Ingredients
- 1/3 cup shredded carrots
- 1/3 cup shredded zucchini
- 2 Tbsp sliced green onion
- 1 Tbsp oil
- 3 oz vegan cream cheese
- 1/3 cup some kind of vegan chicken, cut into small pieces
Directions
Cook the carrot, zucchini and green onion until tender in oil or water. Stir in the “chicken,” vegan cream cheese and 1/8 tsp salt.
When the rolls are defrosted, flatten with your hands into a 4-inch circle and put about 1 Tbsp of filling into the center. Bring up edges of dough around the filling and seal. Place the buns seam side down on a baking sheet. Bake at 375 degrees for about 18-20 minutes, until nicely browned. Serve warm or at room temperature.
When the rolls are defrosted, flatten with your hands into a 4-inch circle and put about 1 Tbsp of filling into the center. Bring up edges of dough around the filling and seal. Place the buns seam side down on a baking sheet. Bake at 375 degrees for about 18-20 minutes, until nicely browned. Serve warm or at room temperature.
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