These were so delicious and they made enough for us to have them again for lunch tomorrow. Fill with your favorite toppings. We used Daiya Mozzarella, Baby Portabello Mushrooms, Sliced Jalapenos, and Yves Meatless Pepperoni.
Vegan Hot Pockets(Makes 6)Ingredients:
1 Tbsp Yeast
1 Tbsp Raw Sugar
1 Cup Warm Water
2 Tbsp Safflower Oil
1 tsp Sea Salt
3 Cups Whole Wheat Pastry Flour (plus extra to cover rolling surface)
1 recipe Tomato Sauce (or your favorite jar)
Fillings of your choiceDirections:
*Dissolve yeast in warm water. Add sugar. Let it sit for a 10 minutes until foamy.
*Stir in oil, sea salt, and flour. Knead the dough for 5 minutes.
*Rest for 15 minutes.
*Divide dough into 6 equal pieces.*Flour a flat surface and roll each piece into a circle about 6-inches across.
*Top half of each circle with sauce and filling, keeping back from edges so the dough will seal well.
*Fold the other half of the circle over the filling and pinch the sides together.
*Seal with a fork. Poke a couple of steam vents with a fork.
*Bake for 15 minutes in an oven preheated to 375F.