Vegan Hot Pockets with Walnut Meat and Cilantro Lime Sauce

To a large sauce pan, heat olive oil on medium heat and begin cooking down the ground mushrooms for 2-3 minutes.

Into the food processor add your walnuts and process till finely ground.  Transfer walnuts to the saucepan with the mushrooms. Cook for around 6-8 minutes, stirring often to avoid burning. Cook until all the liquid has evaporated and the mixture has browned beautifully.

Into the same food processor add your onion and garlic.  Process till finely ground.

To the mushrooms and walnut mixture, add the onions.  Make a hole in the middle of the mixture to cook the onion down in and then stir after about 2-3 minutes of sauteing.

To the mixture, add your roasted red pepper, soy sauce, salt, pepper, onion powder, paprika, cumin, oregano, chili pepper, and tomato sauce.

Cover and simmer for around 15-20 minutes.

While the stuffing/filling cook, make your sauce. To a large, deep jug or jar, add all the ingredients for the Cilantro Lime Dressing and blend using a hand blender till combined. Alternatively, you can use a small blender. Place into the fridge until service. 

Remove the filling/stuffing from the heat and set it aside to cool a bit.

Line a baking sheet with parchment and preheat your oven to 350F.

Grab your Empanada Skins or prepare your dough by cutting it into 4-inch circles. Scoop roughly 2 tbsp. of the filling into the center of each skin/dough circle, lightly wet all edges with water or oil and squeeze together. Place the pocket onto the parchment-lined sheet and use a fork to pinch and seal the sides together.

Lightly brush each pocket with oil and bake for 15-20 minutes.  Watching them closely to avoid burning. You can broil for the last minute to get that perfect crust.

Serve with the yogurt sauce and enjoy!