Yields 8 to 10
This #MeatlessMonday we’re throwin’ it back to the ’90s…
We’re talking “Saved By The Bell” reruns, bowl cuts, snap bracelets, Lisa Frank temporary tats, jnco jeans and… HOT POCKETS!! Yes rugrats, we have the recipe for vegan hot pockets that you and all your 90’s friends have been looking for.
This vegan, healthified Hot Pocket hits all the right notes. Classic Italian flavors from the saucy filling, and cheeziness from the tofu and nutritional yeast flakes.
It’s simple to make and can be kept in the freezer just like the ones from your past. Thankfully, when the craving hits, thaw and microwave and you can have Hot Pockets on demand!
DOUGH
2 1/2 cups all-purpose flour
1 Tbsp organic sugar
1 cup non-hydrogentated vegetable shortening or vegan margarine (if using margarine, omit sea salt)
10 Tbsp ice cold water, as needed
1 tsp sea salt
FILLING
1 Tbsp olive oil
1 shallot, minced
1 onion, diced
1 red bell pepper, diced
1 package extra firm tofu, crumbled
2 Tbsp nutritional yeast flakes
2 Tbsp taco seasoning
3 cups spinach, chopped
2 Tbsp almond, soy or rice milk
Sea salt to taste
PREP
Preheat oven to 375°.
DOUGH
In a medium bowl whisk together all-purpose flour, organic sugar and sea salt.
Using a pastry cutter, cut non-hydrogentated vegetable shortening into flour mixture until mixture has a crumbly consistency.
Add ice water, 1 tablespoon at a time and mix with a wooden spoon until the dough just holds together. You may not need all the water. Do not over work.
Form the dough into 2 discs and wrap in plastic wrap. Store in the refrigerator until ready to use.
If the dough is difficult to roll out, let it soften at room temperature until it is easier to work with.
FILLING
Add olive oil to a sauté pan on medium heat.
When warm, add minced shallot, diced onion and red pepper.
Once soft, add crumbled tofu, nutritional yeast flakes and taco seasoning. Mix until nutritional yeast flakes and taco seasoning is well incorporated.
Add chopped spinach to pan until wilted.
BUILD
To assemble, roll out the dough on a floured surface so it is 1/4 inch in thickness and cut into squares, reserve the scraps for extra.
Add two tablespoons of Filling to one side of the square. Fold the remaining dough over and pinch the ends with a fork to seal in the Filling.
Poke a hole in the top middle to allow the steam to escape and brush with almond or non-dairy milk.
Bake at 375° for 20-25 minutes, until the corners are golden brown.
NOTES + SERVING TIPS
Serve hot while watching reruns of “Save by the Bell”.
Wanna save for later? Store Hot Pockets in freezer and just thaw, microwave and serve!