Vegan Hot Pockets with Cilantro Lime Sauce

Did somebody say hot pockets? I did! This easy vegan hot pockets recipe is so dang delicious. Hot pockets have to be one of the ultimate comfort foods. They are warming, flavorful, and the cilantro lime sauce I like to make these with adds a freshness that’s perfect for summer. I bet you can’t just eat one of these. They are so good and make the perfect appetizer or snack for your summer hangs (or yourself).

Why you’ll love these vegan hot pockets:

• Quick Prep Time: This recipe only takes 10 minutes to prep and then you just let your oven do the work 
• Fresh but Comforting: The hot pockets themselves are so comforting but the cilantro lime sauce adds a light, and fresh twist to these 
• Vegan: No meat required. These hot pockets are made with walnut meat, a healthy protein alternative to regular meat 
• Addicting: Best you can’t just eat one!

Ingredients: 

Here are the ingredients you’ll need to make these vegetarian hot pockets: 

Ingredient Notes: 

Walnuts: Walnuts in this recipe are used as a protein source and substitute for meat. I love using California Walnuts for meat substitutes because you can really please even the meat lovers. It gives you the perfect consistency and they’re so versatile. I like to throw walnuts in salads, in baking, and everything in between. We, vegans, need that extra protein where we can get it!

Cilantro Lime Sauce: This delicious fresh sauce adds a lot of flavor to these hot pockets, however, I know not everyone loves cilantro. You can get creative and try this sauce with other herbs, take out the cilantro all together and just have a creamy lime sauce, or dip these bad boys in your sauce of choice, there’s really no wrong way to do it this.

Mushrooms: Mushrooms are so versatile and delicious. In this recipe, they add flavor and a great consistency. I like to use a mix of different types of mushrooms but you can really use whatever you have on hand. 

How to make hot pockets:

1. Into a food processor place the mushrooms and process until finely ground.

2. To a large saucepan, heat olive oil on medium heat and begin cooking down the ground mushrooms for 2-3 minutes.

3. Into the food processor add your walnuts and process till finely ground.  Transfer walnuts to the saucepan with the mushrooms. Cook for around 6-8 minutes, stirring often to avoid burning. Cook until all the liquid has evaporated and the mixture has browned beautifully.

4. Into the same food processor add your onion and garlic.  Process till finely ground.

5. To the mushrooms and walnut mixture, add the onions.  Make a hole in the middle of the mixture to cook the onion down in and then stir after about 2-3 minutes of sauteing.

6. To the mixture, add your roasted red pepper, soy sauce, salt, pepper, onion powder, paprika, cumin, oregano, chili pepper, and tomato sauce.

7. Put on your pot lid and simmer for around 15-20 minutes.

8. While the stuffing/filling cook, make your sauce. To a large, deep jug or jar, add all the ingredients for the Cilantro Lime Dressing and blend using a hand blender till combined. Alternatively, you can use a small blender. Place into the fridge until service. 

9. Remove the filling/stuffing from the heat and set it aside to cool a bit.

10. Line a baking sheet with parchment and preheat your oven to 350F.

11. Grab your Empanada Skins or prepare your dough by cutting it into 4-inch circles. Scoop roughly 2 tbsp. of the filling into the center of each skin/dough circle, lightly wet all edges with water or oil and squeeze together. Place the pocket onto the parchment-lined sheet and use a fork to pinch and seal the sides together.

12. Lightly brush each pocket with oil and bake for 15-20 minutes.  Watching them closely to avoid burning. You can broil for the last minute to get that perfect crust.

13. Serve with the yogurt sauce and enjoy!

Expert Tips & FAQ: 

Storage: Place the pockets in a tightly sealed container in the fridge for up to one week. You can also, bake, seal and store in the freezer for up to 2 months.  You can also premake, not bake and store in the freezer for up to two months.  Cook them in a preheated 350F oven on a parchment-lined baking sheet for 1 hour or until golden. Make sure you flip and move to avoid burning.

Pre-make: If you want to premake the recipe I suggest making the filling ahead of time.

Servings: This recipe serves 3 as a main meal but around 5-6 as an appetizer.  Truthfully, I suggest doubling this recipe.  They’re that good.

Oil: If you prefer to make this recipe oil-free, then simply use water or vegetable stock to cook/steam the ingredients like the onions/garlic and walnuts. I recommend 3-4 tbsp. water or stock to replace the 1 tbsp. olive oil.

Seasonings/Spices: This recipe is quite versatile, so if you prefer or fancy other herbs/spices then we encourage you to have fun and play around with those ingredients.

Gluten-Free: To make this recipe gluten-free, use gluten-free dough.

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Dough: You can find traditional empanada skins at your local Mexican Market but you can also use pie dough or Puffed Pastry as a very untraditional dough.  If you use puffed pastry, roll out to about 1/2 inch thick and cut into 4-inch circles.

Other recipes you’ll love: 

• Vegan Potstickers
• Easy Vegan Crab Cakes
• Creamy Vegan Ramen
• Vegan Taco Salad

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Vegan Hot Pockets with Walnut Meat and Cilantro Lime Sauce

5 from 3 votes

These walnut meat hot pockets with cilantro lime sauce are the perfect summer snack you won't be able to stop eating.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Vegan Meals

Cuisine Mexican-Inspired

Servings 12

Calories 199 kcal

Ingredients

  

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• Vegan Walnut Empanadas with Cilantro Lime Sauce

For the Stuffing:

• 2 tbsp. olive oil
• 1 cup of walnuts processed
• 1 cup of assorted mushrooms processed
• 1/2 cup yellow onion finely chopped
• 3 cloves of garlic
• 1/2 cup roasted red pepper finely chopped
• 1 tbsp. Soy sauce
• 1/2 tsp sea salt
• 1/2 black pepper
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp cumin spice
• 1 tsp oregano
• 1/2 tsp chili pepper
• 1/2 cup tomato puree or tomato sauce
• 12 Small Empanada Skins puffed pastry or pie dough

For the Cilantro Lime Dressing:

• 1 cup greek yogurt
• 1 bunch of fresh cilantro washed
• 2 tbsp. Olive oil
• Juice of 1 lime
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 cloves of garlic

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Instructions

 

• Into a food processor place the mushrooms and process until finely ground.
• To a large sauce pan, heat olive oil on medium heat and begin cooking down the ground mushrooms for 2-3 minutes.
• Into the food processor add your walnuts and process till finely ground.  Transfer walnuts to the saucepan with the mushrooms. Cook for around 6-8 minutes, stirring often to avoid burning. Cook until all the liquid has evaporated and the mixture has browned beautifully.
• Into the same food processor add your onion and garlic.  Process till finely ground.
• To the mushrooms and walnut mixture, add the onions.  Make a hole in the middle of the mixture to cook the onion down in and then stir after about 2-3 minutes of sauteing.
• To the mixture, add your roasted red pepper, soy sauce, salt, pepper, onion powder, paprika, cumin, oregano, chili pepper, and tomato sauce.
• Cover and simmer for around 15-20 minutes.
• While the stuffing/filling cook, make your sauce. To a large, deep jug or jar, add all the ingredients for the Cilantro Lime Dressing and blend using a hand blender till combined. Alternatively, you can use a small blender. Place into the fridge until service. 
• Remove the filling/stuffing from the heat and set it aside to cool a bit.
• Line a baking sheet with parchment and preheat your oven to 350F.
• Grab your Empanada Skins or prepare your dough by cutting it into 4-inch circles. Scoop roughly 2 tbsp. of the filling into the center of each skin/dough circle, lightly wet all edges with water or oil and squeeze together. Place the pocket onto the parchment-lined sheet and use a fork to pinch and seal the sides together.
• Lightly brush each pocket with oil and bake for 15-20 minutes.  Watching them closely to avoid burning. You can broil for the last minute to get that perfect crust.
• Serve with the yogurt sauce and enjoy!

Video

Notes

Storage: Place the pockets in a tightly sealed container in the fridge for up to one week. You can also, bake, seal and store in the freezer for up to 2 months.  You can also premake, not bake and store in the freezer for up to two months.  Cook them in a preheated 350F oven on a parchment-lined baking sheet for 1 hour or until golden. Make sure you flip and move to avoid burning.

Pre-make: If you want to premake the recipe I suggest making the filling ahead of time.

Servings: This recipe serves 3 as a main meal but around 5-6 as an appetizer.  Truthfully, I suggest doubling this recipe.  They’re that good.

Oil: If you prefer to make this recipe oil-free, then simply use water or vegetable stock to cook/steam the ingredients like the onions/garlic and walnuts. I recommend 3-4 tbsp. water or stock to replace the 1 tbsp. olive oil.

Seasonings/Spices: This recipe is quite versatile, so if you prefer or fancy other herbs/spices then we encourage you to have fun and play around with those ingredients.

Gluten-Free: To make this recipe gluten-free, use the gluten-free dough.

Dough: You can find traditional empanada skins at your local Mexican Market but you can also use pie dough or Puffed Pastry as a very untraditional dough.  If you use puffed pastry, roll out to about 1/2 inch thick and cut into 4-inch circles.

Nutrition

Serving: 12 | Calories: 199kcal | Carbohydrates: 22.9g | Protein: 6.4g | Fat: 10.8g | Saturated Fat: 1.7g | Polyunsaturated Fat: 5.4g | Cholesterol: 3.1mg | Sodium: 160.9mg | Fiber: 4.5g | Sugar: 4g

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