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Roast Hot Pockets | Meal-Prep

These High-Protein Vegan Roast Hot Pockets are perfect for the busy holiday season—or any time of year. They're packed with a seasoned TVP "roast" filling, a surprise cranberry dollop, and melty vegan cheese, all wrapped in a soft, homemade dough.

They're a great grab-and-go snack with ~20g of protein per pocket - I love eating one on the go or after the gym.

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 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)
Instructions
  1. Prepare TVP Roast

    Combine TVP with hot vegetable broth in a bowl
    Let sit for 10 minutes to rehydrate fully

  2. Dough

    Mix flour, baking powder, salt in large bowl
    Add plant-based milk, oil, vinegar
    Knead 2-3 mins, divide into 8 balls

  3. Make Creamy Cranberry-Herb Dip

    Mash cranberry sauce smooth
    Whisk with all dip ingredients
    Chill 10-15 mins before serving

  4. Cook TVP Roast and Savory Filling

    Add TVP to pan with all seasonings
    Cook 5-7 mins until browned
    Add onion, cook 3-4 mins
    Stir in filling ingredients, simmer 3-5 mins

  5. Assemble

    Roll balls into 6-inch circles
    Add TVP mix, cheese, cranberry dollop
    Fold dough in from the sides, pinch to seal, flip over, press down gently

  6. Cook

    Brush with oil, pan-fry medium-heat covered 4 mins per side or until brown
    Optional: air-fry to crisp

  7. Serve

    Dip in creamy cranberry-herb dip!

  8. Store

    Cool, wrap, freeze up to 2 weeks
    Reheat: microwave 3-4 mins, then crisp in air-fryer/pan

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

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

Your foodie friend,

Roma B @itsromab