These vegan cheesy potato pockets are definitely cheesy but in a good way! They only take a few minutes to put together and enjoy. Have the little ones help you out, they’ll have a blast making them and you’ll have a blast watching them!

This Vegan Cheesy Potato Pockets Recipe is:

  • an easy vegan family meal
  • something you can make with your kids
  • dairy-free

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Vegan Cheesy Potato Pockets Recipe
Prep time
Cook time
Total time
Recipe type: Lunch/Dinner
Phase: 2
Serves: 4 servings
  • 1 package prepared crescent dough
  • 1 cup canned diced potatoes
  • 1 cup plant-based shredded cheese
  • non-stick cooking spray
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp onion powder
  • ¼ tsp paprika
  • ¼ cup fresh chopped parsley
  1. Preheat the oven according to the instructions on the crescent dough package.
  2. Drain the can of potatoes, in a colander, and transfer the one cup of potatoes to a couple of layers of clean dry paper towel to better drain.
  3. After three minutes, transfer the potatoes to a small bowl and add the spices.
  4. Mix the potatoes with the spices to coat them well.
  5. Separate the crescent dough into eight sections, and place a portion of the coated potatoes and the cheese in the center of each piece of dough.
  6. Sprinkle each with a tiny bit of parsley and then wrap them up and transfer them to a baking sheet that has been sprayed with non-stick cooking spray.
  7. Bake the pockets according to the directions given for cooking the crescent dough.
  8. When they come out of the oven, top them off with a little more parsley and serve them while they are hot.


Kristin Mataluni

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