We are taking it back to our youth with this super easy and super fun vegan meatball and mozzarella hot pocket recipe. Growing up, the hot pocket was a staple for quick dinners and after-school snacks. Whether it was between little league games or after a day of playing in the park, I can always remember popping a hot pocket into the microwave and digging in.
We thought it would be fun to recreate this classic, but with our own taste and style. This hot pocket is loaded up with vegan meatballs, marinara sauce, and vegan mozzarella cheese. We used the Gardein meatballs for them, but you can also make your own. We have a recipe for eggplant meatballs that would work perfectly if you want to get extra fancy!
This recipe is made in collaboration with our friend Caitlin Shoemaker over at From My Bowl. We collaborate with her every single month to bring you a brand new recipe based on the theme that is voted for in our YouTube video, and last month “veganized childhood favorites” was the winner. She made an amazing Vegan Blueberry Pie with a 3-Ingredient Crust and I highly suggest you head over to her page and check it out!
Jasmine and I put our thinking caps on and decided Hot Pockets were the best fit for this! We couldn’t pick just one flavor as we had several favorites, so we settled for ham and cheese + meatball and mozzarella.
We are excited for you to try both this vegan meatball & mozzarella flavor and also our vegan ham & cheddar! Both are so tasty and nostalgic, you will feel like a kid again with every bite.
If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!
A veganized version of a popular frozen dish, minus all the weird stuff. You really only need FOUR ingredients for this recipe—store-bought dough, meatballs, mozzarella cheese and marinara sauce. These are perfect for school or work, kids will love them AND they will take you right back to your childhood.
2 cups vegan mozzarella cheese shreds (we used So Delicious)
3/4 cup marinara sauce of choice
16 oz. pizza dough OR opt for homemade (below)
Homemade Hot Pocket Dough
1 and 1/3 cups warm water, about 110°F (43°C)
1 tablespoon granulated sugar
2 and 1/4 teaspoons (1 packet) Red Star Platinum active dry yeast
3 and 1/2 cups all-purpose flour, plus more for the work surface
3/4 teaspoon salt
2 tablespoons olive oil
Almond milk, for brushing
If you are using store-bought dough, skip to step 4.
In a medium bowl or cup, combine the sugar and warm water. Mix together until uniform, then add in the yeast. Stir it around and let sit for 5 minutes until the mixture is foamy.
In a large bowl, mix together the flour and salt until uniform. Add the yeast mixture and olive oil, and then mix together until a nice dough forms, adding more flour or water as needed. Slowly knead the dough for 7 minutes by hand until it is smooth and elastic.
Shape the dough into a ball and place it into a large greased mixing bowl. Turn it over to coat all sides. Cover it with a clean kitchen towel or plastic wrap and allow the dough to rise in a warm environment for 1 hour, or until doubled in size.
Preheat the oven to 400°F and line 2 large baking sheets with parchment paper or silicone baking mats.
Once risen, punch the dough down to release the air. Turn the dough out onto a lightly floured surface. Using a sharp knife, slice dough into 8 equal parts. Roll each piece of dough into 8 rectangles and place them on the baking sheet. They don’t have to be perfect rectangles but you can trim them with a knife if you desire. Refer to our video here.
Load up one side of the dough with meatballs, cheese, and about 1 1/2 tablespoons of marinara, then fold the other half of the dough over top. Pinch the edges to seal as best you can, then use a fork to crimp the edges. Brush the tops and sides of each pocket with almond milk, then using a sharp knife, slice 2-3 slits in the tops for air vents.
Place into the oven and bake for 20-25 minutes, or until the tops are golden brown. Remove pockets from the oven and allow to cool on the pan until ready to handle and serve.
The homemade dough does rise quite a bit when baking, so we suggest rolling it as thin as you can while trying your best to avoid tears. We had the best results using store-bought pizza dough.
You can also freeze these after baking to enjoy them at a future time. Cool the pockets completely and then pop them into a freezer safe bag. To reheat them from frozen, you can either cover them in a paper towel and pop them in the microwave for about 2 minutes OR you can bake them in the oven at 350F for about 10-15 minutes. Just keep an eye on it in the oven!
Prep Time:1 hour 20 minutes
Cook Time:25 minutes
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Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie