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.