Hot Pockets Get a Healthy Vegan Makeover

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I grew up loving hot pockets, but let’s be real, you don’t even have to look at the ingredients list to know its not your body’s best friend. It’s packaged good that you eventually have cook in the microwave in order to enjoy it. Along with preservatives and a bunch of unable-to-be-pronounced additives, you’re essentially nuking your food. So, why compromise so much for  taste you can match, and EXCEED, with your very own recipe for hot pockets. Here’s mine (but with the addition of a creamy tomato sauce with a hint of coconut). Enjoy!

The dough in this recipe is 100% whole-wheat, but I encourage you to experiment with gluten-free flours and other flours whose taste you enjoy. The stuffing is entirely plant-based, so you get your veggie fix and incredible taste and satisfaction all in one bite! The ingredient list sounds extensive, but that’s only because I include so many veggies. Feel free to focus on only two or three veggies if you’d like, making sure to up their measurements so as to create enough bulk to compensate for the others. Enjoy these veggie hot pockets a snack or as the main meal. Cut the hot pockets into pieces to serve for a crowd.

Veggie Hot Pockets

Serves 2 (or 4-6 as a pick-me-up snack)

Ingredients:

For the crust:

  • 8 ounces organic whole-wheat flour
  • 2 tablespoons olive oil
  • 3 ounces warm water
  • Dash of salt
  • 1 tablespoon olive oil for brushing

For the filling:

  • 1 medium onion, chopped
  • 1 cup finely chopped button mushrooms
  • ¼ of a large red pepper, chopped
  • 5-6 broccoli florets, chopped
  • 1 sweet long green pepper, chopped
  • 1 scallion, chopped
  • 3 garlic cloves, finely chopped
  • 1 medium tomato, finely chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons soy sauce (Namu Shoyu)
  • ½ cup cooked quinoa
  • Salt, pepper, paprika and cumin to taste
  • ½ tablespoon coriander½ tablespoon oregano
  • ¼ cup olive oil
  • Shredded vegan cheese (Daiya) or any cheese (optional)

For the sauce:

  • 2 tablespoon chopped onion or 1 small shallot, chopped
  • 1 scallion, chopped
  • 1 large garlic clove, finely chopped
  • Juice of 1/2 lemon and its zest
  • 1 small tomato, chopped
  • Salt, pepper and paprika to taste
  • ½ tablespoons tomato paste
  • 1 tablespoon olive oil

Directions: Preheat the oven to 375 degrees Fahrenheit.

For the crust, mix together the ingredients except the olive oil reserved for brushing until they thicken and then use your hands to knead them into a dough. Roll out into two rectangle shapes, about 6.5 inches thick and about 1 foot long. Place on a lightly greased baking pan or aluminum foil.

For the filling, bring a large pan to medium-high heat. Add the olive oil with the onion, mushrooms, red pepper, broccoli and green pepper. When they become softer (4-5 minutes), add the garlic, scallion, tomato pieces, and tomato paste. Stir and continue to cook for 2-3 more minutes. Add soy sauce and the, quinoa and spices. Cook for an additional 5 minutes until all the veggies have softened and aromatic. Set the mixture on a plate and use the same pan over the same heat for the sauce.

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Scoop the veggie mixture in a line going down the center length of the whole-wheat dough crusts, keeping 1-2 inches from the edges, all around. Sprinkle with cheese.

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Fold up the shorter ends to slightly overlap the veggies. Then fold the sides inwards, with one overlapping the other, ultimately sealing the pocket. Brush water between the overlapping dough portions to help the seal stick in place. Brush liberally with the 1 tablespoon of olive oil. Bake for 20 minutes, or until the pockets have browned slightly and are steaming hot!

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While it’s baking, prepare the sauce. Using the same pan you used to cook the veggies, add the olive oil, onion, and scallion. Saute until slightly translucent. Add the garlic and cook for another minute before adding the remaining ingredients. Bring to a boil while continuously mixing and reduce the heat to a simmer. Continue to stir until it reaches the thickness you desire.

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When the  hot pockets are ready, let them cool for a few minutes before slicing and pouring the sauce atop.

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Of course, don’t go overboard with the sauce – you just want an extra touch of moisture and thick, creamy flavor.

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I like to cut mine into a bunch of pieces and share with friends (or not, up to you!)

Bon Appetit!

xo Aylin

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