Best 3 Veggie Pockets Recipes

Veggie pockets, also known as vegetable samosas or turnovers, are a delightful fusion of flavors and textures. These savory and crispy pastries are a perfect snack or appetizer for any occasion. Whether you prefer a classic recipe or a modern twist, there's a veggie pocket waiting to satisfy your taste buds. With the right ingredients and a little culinary creativity, you can create the perfect veggie pockets that will leave you and your loved ones craving more.

Here are our top 3 tried and tested recipes!

VEGGIE-STACK PITA POCKETS

Veggie-Stack Pita Pockets image

Beans are packed with lean protein and make a versatile spread for all kinds of sandwiches. Mix and match with the vegetables your child enjoys and you've got a delicious, vegetarian, kid-friendly lunch.

Provided by Food Network Kitchen

Categories main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 (15-ounce) can chickpeas or white beans, rinsed and drained
1 to 2 tablespoons water
1/4 cup grated manchego or pecorino romano cheese
2 teaspoons freshly squeezed lemon juice
1 teaspoon kosher salt, plus more for seasoning
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1/2 ripe Hass avocado, pitted and sliced
1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced
10 to 12 whole-wheat pita minis (3 inches), lightly toasted

Steps:

Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.

FRESH VEGGIE POCKETS

Fresh Veggie Pockets image

One summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I made lots of these fresh-filled pitas for the students. Crunchy with crisp vegetables and nutty sunflower kernels, they're a fast-to-fix lunch when you're on the go. -Linda Reeves, Cloverdale, Indiana

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 carton (8 ounces) spreadable cream cheese
1/4 cup sunflower kernels
1 teaspoon seasoned salt or salt-free seasoning blend
4 whole wheat pita breads (6 inches), halved
1 medium tomato, thinly sliced
1 medium cucumber, thinly sliced
1 cup sliced fresh mushrooms
1 ripe avocado, peeled and sliced

Steps:

In a large bowl, combine the cream cheese, sunflower kernels and seasoned salt; spread about 2 tablespoons on the inside of each pita half. Layer with the tomato, cucumber, mushrooms and avocado.

Nutrition Facts : Calories 434 calories, Fat 23g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 571mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 8g fiber), Protein 14g protein.

VEGGIE POCKETS

Veggie Pockets image

"Even our five children enjoy the crunchy vegetable filling in these handy meatless sandwiches," remarks June Ballard of Weston, Idaho. "It's a great way to use a variety of garden produce."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

3 medium onions, thinly sliced
2 tablespoons vegetable oil
2 tablespoons barbecue sauce
4 cups broccoli florets, cooked and drained
2 cups cauliflowerets, cooked and drained
1/4 cup reduced-fat mayonnaise
1/2 cup each grated carrot, red cabbage and yellow summer squash
6 pita breads (6 inches), halved and warmed
2 cups shredded lettuce

Steps:

In a saucepan, cook onions in oil until tender. Add barbecue sauce; cook and stir for 2 minutes. Add broccoli and cauliflower; heat through. Stir in mayonnaise, carrot, cabbage and squash; heat through. , Fill each pita half with about 2 tablespoons lettuce and 1/2 cup vegetable mixture.

Nutrition Facts : Calories 143 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 218mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

Tips:

Use a variety of vegetables. The more colorful your veggie pockets are, the more appealing they will be. Try using a mix of leafy greens, root vegetables, and cruciferous vegetables.
Don't be afraid to experiment with different flavors. Add some herbs, spices, or cheese to your veggie pockets to give them a unique flavor profile.
Make sure your veggie pockets are cooked through before serving. This will help to prevent foodborne illness.
Serve veggie pockets with your favorite dipping sauce. This will help to add even more flavor and moisture to the pockets.
Veggie pockets can be made ahead of time and frozen. This makes them a great option for busy weeknights.

Conclusion:

Veggie pockets are a delicious and healthy snack or meal that can be enjoyed by people of all ages. They are a great way to get your daily dose of vegetables and they are also a good source of protein and fiber. With so many different variations to choose from, there is sure to be a veggie pocket recipe that everyone will enjoy. So next time you are looking for a healthy and satisfying snack, give veggie pockets a try. You won't be disappointed!