As a kid who didn't like hot pockets!? Well, these spicy vegetarian plant-based hot pockets are healthy, taste, and a step up from the store-bought snack.
These keto-friendly hot pockets can be as spicy as you want them, but I have created a low heat version, but you can totally up the heat, "which I did" with more chili and spices.
I have been practicing #MeatlessMonday for a little over a year because of Beyonce & The Green Print created by Marco Borges, so I decided to create this dish with OZO Foods plant-based ground. If you want to try vegetarian at less one-time out of the week but don't know great recipes, follow me because I've created healthy recipes that will fool your husband, partner, kids, forget that even your seasoned grandma.
I served these low-carb pockets for lunch, but they can always be an easy comfort food dinner for you and the family. I served these hot pockets with a Keto Broccoli Salad.
The Inter-Filling:
1/2 small brown onion (1.2 oz)
2 garlic cloves (1 tablespoon of minced garlic)
1 tsp ghee or butter
OZO Plant-Based Protein Ground (12 oz)
1 - 2 small chile peppers, chopped (0.4 oz)
1 tsp coconut aminos or Lite Soy Sauce
1 tsp Sriracha sauce
1/4 tsp sea salt, or to taste
1/4 tsp black pepper, or to taste
1 cup fresh spinach (1.1 oz)
Ket-Dough:
3/4 cup shredded low-moisture mozzarella (3 oz)
1/3 cup almond flour (1.2 oz)
Instructions:
1. Preheat the oven to 400 °F . Chop the onion into fine pieces and garlic (unless already minced). Heat the ghee in a non-stick or cast iron pan on medium heat.
2. Add the onion and saute for 2 minutes until soft. Add the garlic for a further 30 seconds. Add the plant-based ground and cook for approximately five more minutes until cooked through, breaking the mince up with a spatular until fine.
3. Add the chili, coconut aminos, sriracha, and season to taste. Stir through the spinach, cooking for 1 - 2 minutes until wilted. Turn off the heat and place to one side.
4. Melt the mozzarella in a microwave for about 60 seconds until the mozzarella melts. Add the almond flour and mix to combine to form a dough.
5. Roll between two sheets of parchment papers or one sheet and a silicone mat. I just greased my roller, and it rolled fine.
6. Place the chili plant-based ground mixture in the center of the dough and fold to seal the dough.
7. Careful prick or slice a few air holes in the top.
8. Place on a parchment lined baking tray and bake in the oven for 20 - 25 minutes until golden (watch every 10 minutes).
9. This is best served fresh but great a day later baked for 10-15 minutes
You can freeze these up to 2 months - enjoy!
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