Roast Hot Pockets | Meal-Prep

TVP Roast Rehydrating

• 2 Cup Textured Vegetable Protein TVP

• 2 Cup Low-Sodium Vegetable Broth

TVP Roast Seasoning

• 2 Tbsp Coconut Aminos

• 1 Tsp Garlic Powder

• 1 Tsp Onion Powder

• 1 Tsp Dried Sage

• ¹⁄₂ Tsp Dried Rosemary

• ¹⁄₂ Tsp Thyme

• 1 Tsp Salt

• 1 Tsp Ground Black Pepper

Savory 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 Coconut Aminos

• ¹⁄₂ Tsp Apple Cider Vinegar

• 1 Tbsp Vegan Cream Cheese

Cranberry Dollop

• ¹⁄₃ Cup Jellied Cranberry Sauce (Heat slightly if too hard)

Hot Pocket Dough

• 3 Cup All Purpose Flour

• 1 Tbsp Baking Powder

• 1 Tsp Salt

• 2 Tbsp Olive Oil

• 1 Tbsp Apple Cider Vinegar

Creamy Cranberry-Herb Dip

• ¹⁄₂ Cup Vegan Mayonnaise

• ¹⁄₄ Cup Vegan Yogurt (Or vegan sour cream)

• 3 Tbsp Jellied Cranberry Sauce

• 1 Tsp Dijon Mustard

• ¹⁄₂ Tsp Dried Rosemary

• ¹⁄₂ Tsp Onion Powder

• ¹⁄₂ Tsp Garlic Powder

• 1 Tbsp Plant-Based Milk (I used Maïzly's Orginal Corn Milk)

• Salt & Black Pepper (For taste)

Assembly

• Vegan Mozzarella (Or cheddar shreds for filling)

• Olive Oil (For brushing)