These Vegan Cheeseburger Hot Pockets are the ultimate high-protein, plant-based snack—comfort food made healthier! Each pocket is stuffed with juicy TVP (textured vegetable protein) “beef,” melty vegan cheese, chopped pickles, and a creamy cheeseburger filling, all wrapped in soft, homemade dough that crisps up beautifully in the pan or air fryer. With ~20g of protein per serving, they’re not only crave-worthy but also super satisfying. Perfect for meal-prep, game-day bites, or late-night cravings, these dairy-free hot pockets are freezer-friendly and reheat like a dream. Pro-tip I love taking them on-the go to eat on a long drive or walking to my destination!
Cheeseburger Hot Pockets | Meal-Prep
Description
Makes 8 Hot Pockets 🫓🫓🫓🫓🫓🫓🫓🫓
Fully Plant-Based & Dairy-Free!
~20g protein per hot pocket
Ingredients
TVP "Beef" Rehydrating
TVP "Beef" Ingredients
Cheeseburger Filling
Hot Pocket Dough
Assembly
Instructions
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Prepare TVP “Beef”
In bowl, combine TVP with hot vegetable broth.
Let sit 10 mins to rehydrate.
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Prepare Dough
Mix flour, baking powder and salt.
Add plant-based milk, olive oil and vinegar.
Knead until smooth dough forms.
Divide into 8 equal ball portions.
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Cook TVP “Beef” and Cheeseburger Filling
On low/medium heat, in a lightly oil-sprayed pan add rehydrated TVP and TVP “beef” ingredients (spices, liquid smoke and coconut aminos)
Cook 7-8 mins, stirring occasionally, then stir Cheeseburger filling ingredients.
Simmer 5 mins until thickened.
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Assemble Pockets
Roll each dough portion into a 6-inch circle.
Spoon TVP mixture, top with vegan cheese shreds.
Fold dough in from the sides, pinch to seal, flip it over, press down gently.
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Cook
Brush with olive oil and cook in non-stick pan over medium heat, cover with a lid for 4 mins per side until golden brown.
If eating now, optionally air-fry for an extra crisp.
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Store
Cool completely and wrap individually.
Freeze for up to 2 weeks.
Reheat: Unwrap, microwave in damp paper towel 3-4 mins, then air-fry or pan-toast to crisp.