Ahhh, back-to-school season. It’s the time when those glorious summer mornings of peace and tranquility are replaced with pouting faces and conversations that start and end with someone shouting, “…BUT I DON’T WANNA GO TO SCHOOL!”
I know it all too well. It’s the struggle of being married to a teacher. 😋
That’s why I try to help soften the blow reality thrusts upon poor T this time of year by cooking up some easy, freezable, after-school snacks. Hence, these broccoli and cheddar vegan hot pockets!
Because no matter what your age, everyone knows that eating your veggies is always a little easier when they’re smothered in cheese sauce and encased in flaky doughy goodness. 😎
How to Serve These Vegan Hot Pockets
These vegan hot pockets are perfect with some chocolate almond milk and fruit or all on their own. We like to serve them with apple slices and grapes because we basically snack like five-year-olds.
So, whether you have kids who are going back to school, live with a teacher, or are just a fan of freeze-able, nostalgic snacks, I would definitely recommend making these vegan hot pockets.
They freeze VERY well, but I make no promises on them lasting in the freezer for more than a week. You know, unless you have super-strong willpower. (Because when it comes to this cheese sauce, I have zero. 😉 )
This is definitely not the last time I’m making these vegan hot pockets, and I’m always looking for new ideas for filling! If you have an idea or old favorite you’d like to see veganized, let me know in the comments! And if you make these vegan hot pockets yourself, be sure to tag us on Instagram, so we can marvel at your beautiful food creations! We’re @theplantpowercouple with the “the”.
Have a spectacular September, friends. 😃
Other kid-friendly snack ideas:
Yield: 5 vegan hot pockets
30 minPrep Time:
30 minCook Time:
1 hrTotal Time:
- 1 large potato, peeled and diced
- 1 medium carrot, peeled and diced
- 1/2 small onion, diced
- 1/4 cup extra virgin olive oil
- 1.5 tsp lemon juice
- 1.5 tsp yellow mustard
- 2 large cloves garlic
- 1/4 cup nutritional yeast
- 1 tsp sea salt
- 2 cups broccoli, roughly chopped
- 1 cup whole wheat pastry flour
- 1 cup unbleached all-purpose flour
- 2/3 cup vegan butter* (such as Earth Balance)
- 1/2 tsp sea salt
- First, measure and cube your vegan butter, arrange on a plate, and place in the freezer.
- Heat a large pot of water over high heat. Add diced potatoes, carrots, and onions. Cover and bring to a boil. Then, turn the heat to medium high, remove the cover, and allow the veggies to boil while you prepare the crust.If you have a steam basket, you can steam your broccoli while your other veggies cook. Otherwise, boil the broccoli in a small separate pot, just long enough for it to turn bright, beautiful green. Then, turn off the heat, cover, and set aside.
- Make the crust: Whisk the flours and salt together in a bowl. Cut in frozen vegan butter with a fork or pastry cutter until a rough, shaggy dough is formed.Add 1/3 cup cold water, stir, and then use your hands to bring the dough together in a ball. It may seem like it's too dry at first, but knead it for about 30 seconds before you add more water. If the dough still isn't coming together, add 1 Tbsp cold water at a time until it does.Wrap the dough in plastic wrap and place in the fridge while you finish the filling.
- Check to see that your potatoes, carrots, and onions are fork tender, and if they are, strain them and add them to the food processor. Add the remainder of the filling ingredients (EXCEPT the broccoli!) along with 2 Tbsp water or veggie broth. Blend until smooth, and then blend some more to get that olive oil nice and emulsified. If more liquid is needed, add a bit more veg broth or water. Taste and adjust seasoning as necessary.Now, strain your broccoli and add it to the food processor. Pulse a few times, just to break the broccoli up and spread it throughout the cheesy deliciousness.
- Preheat your oven to 375F and line a baking sheet with parchment paper.
- Take your dough out of the fridge and transfer to a floured surface. Cut it into quarters. Roll the first quarter with a floured rolling pin. You want to get it pretty thin without breaking it. Then, use a small knife, ravioli cutter, or pizza cutter to carefully cut a large rectangle shape out of your dough. I use my hand as a size guide for this. Place your rectangle to the side and gather up the scraps of dough into a ball. Re-roll that ball of dough and place the first rectangle on top. Use this as a size guide to cut a second rectangle. Place these to the side and repeat for each quarter until you have no more dough left. I usually end up with about 5-6 hot pockets worth of dough (10-12 rectangles).
- Place one rectangle down and top with 1/3 cup filling. Top with a second rectangle and use your hands to seal around the edges. I do this first with dry hands, then with soaking wet hands. I like to seal it once more by pressing the tip of a fork around the edges. This also creates that awesome home-y looking border we love.
- Place each vegan hot pocket on your baking sheet. Brush with some melted vegan butter, sprinkle with sea salt, and bake at 375F for about 20-23, or until the crust is golden and flaky.
- Allow them to cool a bit and eat! If you're freezing them, allow them to cool completely, and wrap each hot pocket individually with foil or plastic wrap, then store in large zip-lock bags in the freezer.
*We like to use the Earth Balance brand buttery sticks for this recipe because they're so easy to measure and cube, just like the dairy butter we grew up using! If vegan butter isn't your thing, you can totally sub refined coconut oil. Just be sure to let it harden and cube it as best you can (just like you would with the butter). Oh, and be sure to use REFINED coconut oil, otherwise you'll get a coconut-flavored crust.