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–+ servings
Main Course | Snack

Healthy 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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Cook Time1 hour
Total Time2 hours 30 minutes
Yield5 servings

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)

INSTRUCTIONS

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.