Vegan Broccoli Cheddar Hot Pockets
Here’s how to make vegan Hot Pockets at home! This healthy recipe is made with plant-based ingredients.
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Hot Pockets were one of my favorite childhood snacks growing up. My family used to devour the pepperoni pizza Hot Pockets, but a lot has changed since then. Wen I became vegetarian I switched to the four cheese Hot Pockets variety, but now I don’t eat pre-packaged frozen food, I avoid dairy when I can, and I like to cook what I eat. So, I was thinking it would be fun to make vegan broccoli cheddar Hot Pockets at home!
Making Hot Pockets at home is not at all complicated. Really you just need to nail two separate elements: the crust, and the filling. The flakey, buttery homemade crust for these Hot Pockets is actually the same pastry I use for my popular Vegetarian Jamaican Patty recipe. This crust will puff up beautifully and give you lots of delicate, flakey layers in each bite. And, it’s not hard to make at all!
The filling for these easy vegan Hot Pockets is made with roasted broccoli and our vegan ‘cheese’ spread, which is made by boiling potato and carrots together, and then blending the soft veggies with some non-dairy milk, nutritional yeast, and spices. Meanwhile, make the pastry. The result is a delicious vegan snake that tastes better than the real thing. I really think you’re going to love making this vegan lunch recipe!
What is a Hot Pocket?
Hot Pockets are a popular microwave pastry that’s typically filled with meat, cheese, or veggies. Hot Pockets can be found in the frozen food aisle, and each one comes with a little sleeve that you slide the pastry into before cooking. The sleeve helps keep the crust crisp as it cooks.
The most popular Hot Pocket is definitely the pepperoni pizza flavor (which I used to love as a kid)!
How do you make the vegan cheese?
The vegan cheese for these broccoli cheddar Hot Pockets is plant-based and delicious!
It starts out by boiling potatoes and carrots together for about 15 minutes until soft. Drain the water, and place the veggies in a large blender or food processor. Add in some non-dairy milk, nutritional yeast, seasonings, and blend until the sauce is smooth and creamy.
The carrots will help give this vegan cheese a yellow-orange tint, but I also like to add a hint of turmeric to enhance the color even more.
How do you make the vegan pastry crust?
This vegan pastry crust is the same recipe I use for my Vegetarian Jamaican Patties! It’s a simple crust that consists of flour, butter, water, and a pinch of salt. That’s it. Mix these ingredients together by hand or in a food processor, and knead until a dough forms.
The key to creating any flaky crust is making sure you keep the dough cold! Knead it until just combined, and then place the dough in the refrigerator for at least an hour. When it’s time to assemble the Hot Pockets, work quickly so the dough doesn’t warm up too much.
Once these homemade Hot Pockets are assembled, allow them to chill in the fridge for at least 30 minutes before baking.
How do you cook these homemade Hot Pockets?
These Hot Pockets are baked in the oven.
Recipe
Prep Time: 2 hrs / Active Time: 30 minutes / Cook Time: 50 minutes / Yield: 4-5 vegan Hot Pockets
INGREDIENTS
Crust
1/2 c ice cold water
2 1/2 c all-purpose flour
1 1/2 tbsp turmeric
Pinch of salt
3/4 c butter (sub: vegan butter), cold and cubed
Filling
2 c broccoli, chopped into small pieces
2 medium potatoes, peeled and chopped
2 medium carrots, peeled and chopped
1 c non-dairy milk
1/2 c nutritional yeast
1 tbsp rice wine vinegar
1 tsp EACH of salt, onion powder, garlic powder
1/2 tsp turmeric
pinch of pepper, paprika
melted butter, for topping
DIRECTIONS
CRUST
Add the flour, turmeric, and salt together in a large bowl. Add in the butter, and cut it into the flour mixture using your hands, or a pastry cutter (alternatively, you could do this step in a food processor). Mix until it becomes crumbly.
Now, pour in the water mixture a little at a time and mix with a wooden spoon or fork until a dough forms. Note: you may not need all of the water. If the dough feels too dry, add a bit more water until it comes together.
Flatten the dough into a disc, and wrap it in plastic wrap. Store in the fridge for 1 hour.
Broccoli
Preheat the oven to 400 F. Spray a baking sheet with non-stick spray.
Place the broccoli on the baking sheet and roast for 15-20 minutes, tossing halfway through. Keep a close eye on the broccoli so it does not burn.
Vegan Cheese
Meanwhile, place the chopped potatoes and carrots in a large pot. Cover with water by 1" inch.
Bring to a boil and cook for 10-15 minutes, until tender.
Drain the veggies, and place them in a large blender or food processor. Add the non-dairy milk, nutritional yeast, vinegar, and all of the seasonings. Blend until completely smooth.
This will make about 2 cups of vegan cheese.
Assembly
Spray a baking sheet with non-stick spray and set aside.
Unwrap the dough and place it on a lightly floured surface. Roll the dough into a large rectangle until it’s thin (about as thin as a nickel). Trim the wonky edges so the dough is even on all sides, if necessary.
Using a pizza cutter, slice the dough into 8 equal-sized rectangles. Add 2-3 tbsp of vegan cheese to 4 of the rectangles, being careful to leave space on the edges. Add about 1 tbsp of roasted broccoli on top.
Cover the dough with another rectangle piece, and gently press the edges so they’re sealed. Crimp the edges with a fork. Use the pizza cutter to trim off the wonky edges if desired (this helps the Hot Pockets look pretty)!
Place the vegan Hot Pockets in a single layer on the baking sheet. Refrigerate for 30 minutes.
Meanwhile, preheat the oven to 400 F.
Brush the tops of the pastries with melted butter. Bake until golden, about 25 minutes.