Piroshki (BBQ Pulled Mushroom)


  • 1 cup (250 mL) cups unsweetened vanilla [or unsweetened original flavor] almond milk, soy milk [any dairy substitute, but no animal milk]
  • 1/2 TB Yeast
  • 1/8 cup honey, agave, or sugar
  • 1 large egg (whisked) [or 2 TB flaxseed meal and 4 TB water mixed together]
  • 1 cup whole wheat, white flour [or any even combination of your preferred flours, if gluten free] (mixed together in a bowl)
  • 1/2 cup whole wheat flour (for kneading, you may not use all of it)
  • 1/2 TB melted unsalted butter or coconut butter
  • 1/2 cup wheat flour (for kneading)
  • 88 oz (25g) oyster mushrooms (shredded)
  • 1 small onion (cut into thin ribbons)
  • 1/4 cup BBQ sauce [your favorite]
  • 33 oz (~8-10g) cheddar and/or mozzarella cheese (grated)

Note: You can also use any leftover savory lentil stew for the filling if you don’t have any mushrooms, bbq sauce, or cheese. You can fill these with any filling you desire. If using potato, be sure to allow the filling to completely cool before adding into the dough

  • Cook

Melt butter w/ sugar. Combine almond milk, with yeast and let sit for 10 min.

  1. minor to no bubbling, look for soupy mixture w/ nice smell (not too yeasty)
  2. Whisk until mixed & bubbly, cover with towel in warm oven. Will triple in size.
  3. Knead with whole wheat flour, cut in half, then into 8 spheres
  4. {knead until soft, let rise for 1 he}


  • Pour Almond milk into a small sauce pan on medium-high heat.
  • As almond milk starts to warm up, about 2 minutes, add honey (or whichever sugar is being used) and stir until dissolved.
  • Once the honey/sweetener is dissolved, stir in the butter until all of it is melted.
  • Add in the yeast and whisk until mixture is bubbling.

Note: You’re looking for a soupy mixture with a subtle smell, the yeast smell shouldn’t be overpowering the bowl.

  • Once mixed cover with a towel at room temperature (or a warm, not hot, oven) and allow to rest for 10 minutes.
  • While mixing, slowly add the white and whole wheat flour. Knead until the dough is soft on a lightly floured surface.
  • Place into a lightly oiled bowl and again cover, allow to rest for at least 1 hour. The dough should roughly triple in size.
  • While the dough is rising prepare the filling by sauteing the onions in a lightly oiled pan for 2-3 minutes on medium-high heat.
  • Add in the mushrooms and mix. Cook for another 3-5 minutes or until the mushrooms begin to sweat.
  • Turn the heat to low and add in the bbq sauce until thoroughly mixed.
  • Turn the heat off and add the cheese. Mix together until evenly distributed and slightly melted. Allow to cool for at least 10 minutes prior to adding to dough, you don’t want the filling to be too hot. It should be cooled enough to handle with your hands.
  • Once the dough has risen, knead on a lightly floured surface and divide the dough into 6-12 spheres.
  • Create a pocket/cavity into the dough by pressing down into the center and gently stretching the dough.
  • Fill in the dough with 3-4 TB of filling, depending on the size of the pocket this amount may vary.
  • Pinch off and fold over the dough to seal the pocket and place fold side down on a lightly oiled (spray) baking sheet. Leave enough space to allow each piroshki to double in size.
  • Gently brush the egg mixture on the top of each piroshki.
  • Bake in a pre-heated oven at 400°F for 15 minutes or until the desired golden brown is obtained.



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