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Vegan Breakfast Hot Pocket Recipe

Whether we like it or not, we live in a society that is very fast-paced.  This requires very little sleep during the week and even less time to worry about what is for breakfast.  Lately Genki Husband and I have been working 20 hour days, which leaves me wanting to spend those last few minutes of sleep in bed instead of over the stovetop cooking a Full Aussie Breakfast.  Sorry Australia, I love you but sometimes it is too much work.  A few weeks ago I created these hand pies as an alternative to just toast in the morning.  You won’t believe what is inside!  So grab this recipe, make a ton of them on the weekend and enjoy them in the morning as you run off to whatever it keeping you from staying those last few precious moments in bed.

Vegan hot pocket hand pieThis is how I wrap these hand pies.  If we are not intending on having them all in the week, I will place these aluminum wrapped hand pies in a large plastic bag in the freezer, lasts frozen about 2-3 months.  When I toast these in the toaster oven, I toss the entire thing in for a few minutes as I am making my coffee.  Wrap with a kitchen towel or thick napkin and you have an instant to-go breakfast meal.  Microwaving also works but it does make the dough less crispy and a bit harder than I would prefer but whatever you have in your kitchen works.

Vegan Hot Pocket Recipe

These can either be baked in the oven or the toaster oven.  I only made 4 this time around but next time I will double the recipe and make in the oven.  This batch was baked in the toaster oven which as you can tell worked out great!  Toaster ovens are amazing since not only does it take up less area in your kitchen than a large oven but also saves money with your utility bills.  Win-win!

Vegan Hand Pies for Breakfast for busy people

Making 4 creates these large hand pies.  We tried eating these this large but to tell you the truth we were totally full before the last few bites. Next time I will make them about half the size to make our dollar stretch and make sure we don’t waste food if taking on the road.

Vegan Breakfast Hand Pie

So first let me apologize for the terrible picture.  Just consider this an action photo, okay?  Genki Husband and I actually took these along with us on our Texas trip.  We left very early in the morning and ate them in the car as we dashed off to O’Hare Airport in Chicago, Illinois.  (Sorry, Angela at Chicken Scoop, it was an early morning trip on Friday so we couldn’t meet up.  I almost called but I figured you would be mad since it was very, very early! ha-ha)

Vegan Breakfast Hand Pie Recipe

1 recipe vegan tofu scramble (You can use mine or make your own)

Vegan Sausage crumbles (Make your own or buy available store brand)

1 recipe Naan Dough (or use any dough that you prefer)

4-8 cups of fresh spinach (if using frozen, thaw and squeeze out the moisture)

  1. Prepare Naan dough and set aside to rise according to the instructions.  Yes this does take a little time but seriously you can do other things when it’s rising. You don’t have to babysit it.
  2. Make the tofu scramble according to the recipe.  Or if you are winging it, just go for it.  Set aside once finished.
  3. Brown the sausage crumble in a frying pan over high heat for a few minutes.  Make sure everything is warmed all the way through.  It’s vegan so eating it raw won’t hurt anything but let’s face it sausage crumble is all about the crunch.
  4. Sauté the spinach in the sam frying pan as the sausage crumble.  (Why create more dirty dishes.)  You are basically just trying to remove the moisture so your dough does not get all soggy.
  5. Mix the sausage crumbles and cooked spinach with the tofu scramble in a large pan or bowl.
  6. Roll out the naan dough, 8 in total, until they look similar to small tortillas. (Or thin pancakes, whatever your imagination sees them as…)
  7. Place an 1/8 of the sausage mixture right in the middle of the dough “tortillas”.  Don’t place it too close to the edge because it will fall out.
  8. With your fingers squeeze the outside edges together making a ball.
  9. Take the filled dough ball and squeeze it all together like a stress ball, just don’t go overboard because you will have a mess.  Roll the ball on the counter a few times to assure the edges are all sealed and you have a nice edgeless ball.
  10. With a sharp knife, make a tiny cut on the top to release any air while baking.
  11. Place in a preheated oven (or toaster oven) at 375F/190C, on a greased or oil sprayed pan.  Bake for about 15-20 minutes or until browned.  Baking times will vary, especially if you are using a toaster oven.
  12. Remove from oven once browned and let cool.
  13. Wrap in aluminum foil and place in the refrigerator for later consumption or eat once cool enough.