Vegan Lunch Pockets

I just finished making these today. They are by no means quick to make, but once you make them you can bag them and toss them in the freezer. They are easy to take with you to work or to use in sack lunches for your little vegan monsters to take to school. Although my one year old twins are not in daycare or school they love these and it is something I can quickly warm up and give them. I was able to make 24 total, 8 "Ham" n "Cheese" 8 Pizza and 8 Tofurkey, broccoli and "Cheddar".

I was inspired to make these because I missed my hot pockets....

Hadley and Radley chowing down on the Ham n Cheese Pockets.


Ingredients:

4 cups Unbleached all purpose whole wheat flour
1/2 cup flax meal
1 1/2 cups cold vegan shorting or butter
2 tablespoons organic sugar
1 teaspoon salt
1 cup water

Mix together all the dry ingredients then with a pastry cutter or two butter knives held together cut in the shorting until the flour is crumbly. Add the water and mix well. If too sticky add more flour, If its too dry add a little more water. Cover a refrigerate for at least and hour.

For the fillings:

1 package vegan ham slices cut into squares
1 package vegan turkey slices cut into squares
1 package vegan pepperoni
1 package cheddar daiya cheese
1/2 package mozzarella daiya cheese
1/2 cup marinara sauce
1 cup frozen broccoli

"Ham"n"Cheese: Mix together the cut up ham and 1 1/4 cups cheddar cheese.
Tofurkey Broccoli and Cheddar: Mix together cut up tofurkey, broccoli, and 3/4 cup cheddar cheese.
Pizza: Mix together the pepperoni, marinara and mozzarella cheese.

To Prepare preheat the oven to 400 degrees. Divide your dough into three equal balls. On a clean surface with a rolling pin roll out your first ball. Place a bowl about the size or 6-8 inches upside down and cut the dough around the bowl. I was able to get 8 circles out of each ball of dough.

Add a couple spoonfuls of the filling onto the dough and then fold in half. With a fork press the edges together. Continue until all your dough and/or filling is gone. Bake for about 30 minutes or until browned. Allow to cool before placing into freezer bags and freezing. I hope you enjoy!

Vegan "Chicken" Salad and Vegan Curried "Egg" Salad

I whipped up a large batch of both of these for the twins birthday party and even my parents who turn their noses up at my vegan food enjoyed them both. I practically had to force my mom to eat the curried "egg" salad made with tofu because she thinks she hates tofu.(I just feel that she hasn't had it prepared correctly) After she ate it she said she liked it better than the faux chicken salad...go figure.

"Chicken" Salad made from TVP

2 cups re-hydrated TVP (Textured Vegetable Protein)
1/2 cup vegenaise
3/4 cup chopped red onion
3/4 cup chopped celer
3/4 cup chopped red bell pepper
salt n pepper to taste

Mix all together and refrigerate till ready to serve. Use less or more vegenaise if you prefer. Serve on whole wheat finger rolls for a party or normal bread for your everyday lunch.

Curried "Egg" Salad

1 lb firm pressed, drained, and crumbled tofu
1/2 cup vegenaise
1 1/2 cups cubed cooked potatoes (I used russet but any would work)
1/2 cup chopped onion
1/2 cup chopped celery
6 cloves minced garlic
2 tablespoons fresh grated ginger
3-4 tablespoons curry powder
1 tablespoon turmeric powder
1/2 cup almond slivers

Again mix all together and adjust vegenaise to taste. Refrigerate until ready to serve. Serve on bread of choice.