Best 3 Hot Vegetarian Pockets Recipes
Hot vegetarian pockets are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are perfect for packed lunches, picnics, or potlucks. The filling is made with a variety of vegetables, herbs, and spices, and can be customized to your liking. The pockets are made with a simple dough that is easy to work with, and can be baked or fried. Serve them with your favorite dipping sauce or chutney. This recipe article includes three different variations of hot vegetarian pockets:
- **Classic Veggie Pockets:** Filled with a mixture of potatoes, peas, carrots, onions, and spices.
- **Mexican Veggie Pockets:** Filled with a mixture of black beans, corn, tomatoes, peppers, and spices.
- **Spinach and Feta Pockets:** Filled with a mixture of spinach, feta cheese, onions, and garlic.
All three recipes are easy to follow and can be made in under an hour. They are also a great way to get your kids to eat their vegetables!
VEGGIE-STACK PITA POCKETS
Beans are packed with lean protein and make a versatile spread for all kinds of sandwiches. Mix and match with the vegetables your child enjoys and you've got a delicious, vegetarian, kid-friendly lunch.
Provided by Food Network Kitchen
Categories main-dish
Time 13m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
- Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.
FRESH VEGGIE POCKETS
One summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I made lots of these fresh-filled pitas for the students. Crunchy with crisp vegetables and nutty sunflower kernels, they're a fast-to-fix lunch when you're on the go. -Linda Reeves, Cloverdale, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cream cheese, sunflower kernels and seasoned salt; spread about 2 tablespoons on the inside of each pita half. Layer with the tomato, cucumber, mushrooms and avocado.
Nutrition Facts : Calories 434 calories, Fat 23g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 571mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 8g fiber), Protein 14g protein.
HOMEMADE HOT POCKETS
I've always loved Hot Pockets. Once I figured out how easy these were to make at home, I quit buying the ones from the store! You can sub any ingredients you would like to. I've made them as a "hand-held" taco, pizza, and buffalo chicken. You can also change the size you cut them, too. The larger they are, the easier they are to stuff! The recipe is the basic crust recipe. You may want to add seasonings based on the kind of Hot Pocket you're going for: Garlic and Onion powder and Italian seasoning for pizza; cumin or taco seasoning for tacos; you can even make this a dessert by adding some sugar into the dough before you stuff it!
Provided by Jess_FinsUp
Categories Lunch/Snacks
Time 1h50m
Yield 18 pockets, 6 serving(s)
Number Of Ingredients 5
Steps:
- Add flour, shortening and salt to a food processor. Pulse until the mixture resembles sand.
- With the machine on, slowly add the water in a thin stream until the dough forms a ball (you may not need the entire cup of water - I usually go until my food processor blade won't spin anymore).
- On a lightly-floured surface, form the dough into two equal rounds.
- Place the rounds in a large bowl, cover and refrigerate for approximately 30 minutes.
- Beat the egg with one teaspoon of water. Set aside.
- Preheat oven to 400°.
- On the floured surface, cut the dough into 6-8 equal portions. Roll out into a thin round (not so thin it will tear; about 1/8" thick or so). Trim into a 6" round (I use a salad bowl as a guide, placing it on top and running a knife around the edge).
- Repeat with all of the dough. Any scraps I usually make some more.
- Place ingredients of your choice in the middle, leaving room for sealing the dough around the edge. Some ideas:.
- Taco - seasoned taco meat, topped with cheddar cheese.
- Pizza - pizza sauce, mozzarella cheese, pepperoni.
- Once you place the stuffing into the middle, brush the egg wash around the edges. Fold over (making a half-moon) and pinch the opening. Place onto a greased cookie sheet.
- Repeat with remaining rounds.
- Brush all of the hot pockets with the remaining egg wash.
- Bake for 20-25 minutes, or until the tops are golden brown.
Nutrition Facts : Calories 503.9, Fat 27.1, SaturatedFat 6.8, Cholesterol 31, Sodium 402.1, Carbohydrate 55.7, Fiber 2, Sugar 0.2, Protein 8.6
Tips:
- Choose the right vegetables: Use a variety of vegetables for a more flavorful filling. Choose vegetables that cook quickly, such as spinach, mushrooms, zucchini, and bell peppers.
- Season the vegetables well: Don't be afraid to use plenty of herbs and spices to flavor the vegetables. Some good options include garlic, onion, paprika, cumin, and chili powder.
- Use a good quality cheese: The cheese is one of the key ingredients in this recipe, so it's important to use a good quality cheese that melts well. Some good options include cheddar, mozzarella, and Monterey Jack.
- Don't overfill the pockets: If you overfill the pockets, they will be difficult to seal and they may burst open during baking.
- Bake the pockets until they are golden brown: The pockets should be baked until they are golden brown and the cheese is melted and bubbly.
Conclusion:
These vegetarian pockets are a delicious and easy-to-make snack or meal. They are perfect for a quick lunch or dinner, and they can also be served as an appetizer or side dish. The pockets are filled with a flavorful mixture of vegetables, cheese, and herbs, and they are baked until they are golden brown and crispy. Serve the pockets with your favorite dipping sauce, such as ranch dressing or marinara sauce.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
