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Cheeseburger Hot Pockets | Meal-Prep

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!

Courses ,
Time
Prep Time: 25 mins Cook Time: 25 mins Total Time: 50 mins
Description


Makes 8 Hot Pockets 🫓🫓🫓🫓🫓🫓🫓🫓
Fully Plant-Based & Dairy-Free!
~20g protein per hot pocket

Ingredients
    TVP "Beef" Rehydrating
  • 2 Cup Textured Vegetable Protein (Tvp, dry)
  • 2 Cup Low-Sodium Vegetable Broth
    • TVP "Beef" Ingredients
  • 2 Tbsp Coconut Aminos (Could sub soy sauce)
  • 1 Tsp Garlic Powder
  • 1 Tsp Paprika
  • 1/2 Tsp Ground Cayenne
  • 1 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1/2 Tsp Liquid Smoke
    • Cheeseburger Filling
  • 1 Medium White Onion (Diced)
  • 1/2 Cup Plant-Based Milk (I used Maïzly's Original Corn milk)
  • 1/4 Cup Nutritional Yeast
  • 1 Tbsp Mustard (Or Dijon)
  • 1 Tbsp Vegan Cream Cheese
  • 1/3 Cup Diced Pickles
    • Hot Pocket Dough
  • 3 Cups All-Purpose Flour
  • 1 Cup Plant-Based Milk (I used Maïzly's Original Corn milk)
  • 1 Tbsp Baking Powder
  • 1 Tsp Salt
  • 2 Tbsp Olive Oil
  • 1 Tbsp Apple Cider Vinegar
    • Assembly
  • Vegan Cheese Shreds (For filling)
  • Olive Oil (For brushing)
Instructions
  1. Prepare TVP “Beef”

    In bowl, combine TVP with hot vegetable broth.
    Let sit 10 mins to rehydrate.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Read it online: https://itsromab.com/recipe/vegan-cheeseburger-hot-pockets/

Thank you for printing this recipe, I know you're going to love it!

Your foodie friend,

Roma B @itsromab