Best 3 Veggie Pockets Recipes

Indulge in a delightful culinary journey with our Veggie Pockets, where flavors dance and textures harmonize. These versatile pockets are a symphony of garden-fresh vegetables, enveloped in a golden-brown, flaky pastry. Discover three irresistible variations, each bursting with unique flavors and textures. The Classic Veggie Pocket is a timeless favorite, featuring a savory mix of carrots, celery, onions, and peas, enveloped in a buttery crust. The Spinach and Feta Veggie Pocket offers a delightful twist, combining the earthy flavor of spinach with creamy feta cheese, creating a perfect balance of flavors. Last but not least, the Sweet Potato and Black Bean Veggie Pocket brings a touch of sweetness and a hearty bite, thanks to the combination of roasted sweet potatoes, black beans, and a blend of spices. Get ready to tantalize your taste buds with these delectable Veggie Pockets, perfect for a quick lunch, a light dinner, or as a party appetizer.

Let's cook with our recipes!

VEGGIE-STACK PITA POCKETS

Veggie-Stack Pita Pockets image

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

Ingredients

1 (15-ounce) can chickpeas or white beans, rinsed and drained
1 to 2 tablespoons water
1/4 cup grated manchego or pecorino romano cheese
2 teaspoons freshly squeezed lemon juice
1 teaspoon kosher salt, plus more for seasoning
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1/2 ripe Hass avocado, pitted and sliced
1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced
10 to 12 whole-wheat pita minis (3 inches), lightly toasted

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

Fresh Veggie Pockets image

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

Ingredients

1 carton (8 ounces) spreadable cream cheese
1/4 cup sunflower kernels
1 teaspoon seasoned salt or salt-free seasoning blend
4 whole wheat pita breads (6 inches), halved
1 medium tomato, thinly sliced
1 medium cucumber, thinly sliced
1 cup sliced fresh mushrooms
1 ripe avocado, peeled and sliced

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.

VEGGIE POCKETS

Veggie Pockets image

"Even our five children enjoy the crunchy vegetable filling in these handy meatless sandwiches," remarks June Ballard of Weston, Idaho. "It's a great way to use a variety of garden produce."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

3 medium onions, thinly sliced
2 tablespoons vegetable oil
2 tablespoons barbecue sauce
4 cups broccoli florets, cooked and drained
2 cups cauliflowerets, cooked and drained
1/4 cup reduced-fat mayonnaise
1/2 cup each grated carrot, red cabbage and yellow summer squash
6 pita breads (6 inches), halved and warmed
2 cups shredded lettuce

Steps:

In a saucepan, cook onions in oil until tender. Add barbecue sauce; cook and stir for 2 minutes. Add broccoli and cauliflower; heat through. Stir in mayonnaise, carrot, cabbage and squash; heat through. , Fill each pita half with about 2 tablespoons lettuce and 1/2 cup vegetable mixture.

Nutrition Facts : Calories 143 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 218mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

Tips:

Use a variety of vegetables. This will give your veggie pockets a more complex flavor and texture. Some good options include carrots, celery, onions, peppers, mushrooms, and spinach.
Don't overcook the vegetables. They should be tender but still have a bit of crunch.
Season the vegetables well. Use salt, pepper, and other herbs and spices to taste.
Use a good quality cheese. This will make a big difference in the flavor of your veggie pockets.
Don't overcrowd the pan. This will prevent the veggie pockets from cooking evenly.
Serve the veggie pockets warm. They can be served with a variety of dipping sauces, such as ranch dressing, marinara sauce, or tzatziki sauce.

Conclusion:

Veggie pockets are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy meal, or as a party appetizer. With a little creativity, you can create your own unique veggie pocket recipe that everyone will love.