The Whole Food Plant Based Cooking Show
Vegan Pizza Hot Pockets
Calories: 374kcal
Craving a classic comfort food with a healthy, plant-based twist? Today I'll show you how to make these delicious Plant-Based Pizza Hot Pockets that are bursting with flavor. Packed with my creamy vegan cheese sauce, savory tomato sauce, and homemade pepperoni, plus your favorite veggies, these homemade hot pockets are the perfect grab-and-go meal or snack. They're easy to make, fun to eat, and so satisfying that even non-vegans will be asking for seconds. Join me as I guide you step-by-step to create this irresistible recipe that's sure to become a new favorite in your household!
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Ingredients
Dough
- 1 cup rolled oats ground into a flour
- 1 cup almond flour
- 1 ¼ cups sweet potato cooked and mashed
- ½ cup tapioca starch or arrowroot powder
- ½ cup flax meal
- 2 tsp baking powder
- 2 tbsp lemon juice
Sauce
- 3 tbsp tomato paste
- ½ tsp oregano
- ½ tsp basil
- ¼ tsp thyme
- ½ tsp onion powder
- ¼ tsp garlic powder
- 2 tsp tamari low sodium
- ⅓ cup water
Cheese
- ½ cup cashews
- 1 tbsp tapioca starch
- 1 tbsp apple cider vinegar
- 1 tsp tamari low sodium
- ½ tsp onion powder
- ⅓ cup water
Toppings
- 12 slices my pepperoni recipe
- 3 mushrooms sliced very thin
- 3 tbsp olives sliced, kalamata or black olives
- 2 tbsp sun-dried tomatoes chopped into small pieces
Instructions
Dough
- Add all ingredients to a mixing bowl and cut in with a pastry cutter or fork and then mash together with your hands, similar to making a pie crust dough.
Sauce
- Add all ingredients to a bowl and whisk together.
Cheese
- Add all ingredients to a blender and blend until smooth.
Assembly
- Preheat oven to 350°F.
- Roll out half of the dough between 2 sheets of parchment paper until you have a rectangle that measures around 12 inches long by 8 inches wide.
- Make one cut dividing the dough lengthwise in half. Then make 2 cuts dividing the two halves into 3 equal sections.
- Spoon sauce onto 3 of the sections being sure to leave at least 1/4 inch of the edges clean.
- Layer on the pepperoni and olives. Then spoon on some of the cheese. Lay the mushrooms and sun-dried tomatoes on top.
- Carefully place the remaining three sections on top of the sections with the filling and gently crimp the edges together using a fork.
- Place them onto a parchment lined baking tray and finish assembling the remaining dough into 3 more pockets.
- Bake for 30 minutes.
- Turn the oven temperature to broil and carefully watch the pockets until they reach the desired brownness.
- Keep in an airtight container in the fridge for up to a week.
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Nutrition
Calories: 374kcal | Carbohydrates: 40g | Protein: 12g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 460mg | Potassium: 519mg | Fiber: 9g | Sugar: 5g | Vitamin A: 4091IU | Vitamin C: 6mg | Calcium: 186mg | Iron: 4mg
