Vegan Recipes : Vegan Hot Pockets

Category : Vegan Recipes

Vegan RecipesHot Pockets are a popular food item. While they don’t have much taste, they are quick and convenient to heat up when you don’t have much time. These vegan recipes for vegan hot pockets will take a little more time and effort to make, but on the plus side, you can prepare them beforehand, throw them in the freezer, and then heat them up when you need a quick lunch. Did I mention they’re also delicious?>

Here are the ingredients you’ll need to make these vegan recipes:

  •  1 can vegan bread dough
  •  1 cup Kale (washed and chopped roughly)
  •  4 Artichoke Hearts (I bought canned artichoke, drained them of their water and chopped them)
  •  1 tablespoon vegan butter (I like Earth Balance)
  •  1 tablespoon flour
  •  1/2 cup vegan creamer (I like coconut creamer)
  •  1 cup shredded vegan cheddar cheese (I like Daiya)
  •  Dash pepper
  •  Dash garlic salt

You can begin preparing these vegan recipes by preheating your oven to 350 degrees. Choose a medium sized sauté pan and coat it well with cooking spray. Add in your prepared artichoke hearts, as well as the kale. You should sauté these ingredients for 5-7 minutes or until the kale has wilted. Sprinkle it with a little garlic salt and go ahead and set it aside.

In a separate sauce pan, on medium heat, melt your butter and then add the flour. Stir these ingredients together until they are mixed well. Add the creamer and mix it in until the mixture becomes thick and creamy, which should take about 5 minutes. Add ½ of the cup of shredded vegan cheese and beat it in until the cheese has completely melted. The sauce should be thick in consistency and white in color.

For your next step in prepping these vegan recipes, your vegan dough should be rolled out on a parchment paper. Make sure that your dough is rolled flat and then divide it into four equal parts (should be rectangles in shape). 3 tablespoons of the white sauce should be added to two of the rectangles. On top of that, add 3 tablespoons of your artichoke and kale mixture. Add a little extra cheese on top of all of the ingredients. Make sure that you keep all of the ingredients away from the edges of rectangles, so that they will be able to seal properly without spilling any of the filling.

Taking the other half of the rectangle, and perform a vegan milk wash down the sides of the dough, cover the filling, and then seal the edges by using a fork to crimp them. Spread a little vegan milk on the top of the dough, and sprinkle in a little more garlic salt. Move the parchment paper onto a cooking sheet and put it in the oven. You should allow your hot pockets to bake for about 20 minutes. These vegan recipes make about two servings, but you can easily double the ingredients if you need to make more.