Vegan Hot Pockets

Posted on: January 24th, 2011 by missycoppage 4 Comments


Vegan Hot PocketsThese 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)

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 choice


*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. 

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4 Responses

  1. Danielle says:

    Oh my goodness! I actually eyed a box of hot pockets in the grocery store today with lust in my heart. I can't remember the last time I had one, but it looks like I won't be able to say that for long now that you've posted this recipe 🙂

  2. april says:

    I am going to try these asap..sounds so good..thanks.:)

  3. Missy says:

    Thanks ladies! These really are delicious. I want to try them again with tofurky and daiya cheddar and maybe broccoli.

  4. Jeneva says:

    Grade A stuff. I’m unqueiostnably in your debt.

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