Baked Jalapeno Poppers

Ah, these little peppers are a piece of heaven.

I think I’ve had jalapeno poppers once in my life. And that was close to five years ago. It was actually what I chose for my meal the first time Jim and I ever ordered take out (how romantic!). Those ones most definetely were not filled with vegan cheese and cream cheese. I’m sure they were delicious, but I highly doubt that had anything on these vegan baked poppers.

The insanely spicy jalapenos mixed with the cooling vegan cheese (Arikka and I stumbled upon a Tofutti brand that has no trans fat and some other not so terrbiel ingredients that are usually found in subsitute cream cheese) are an absolute match made in heaven. I made them as Jim was on his way home from yoga teacher training in Boston and I was shocked at how quickly he made it home after I sent him a picture of the finished product. These appetizers (OK, as usual I ate them for dinner) will go quickly so this recipe for 12 popper halves should probably be doubled if you’re feeding guests.

6 jalapenos, halved and seeded (find the biggest ones you can-they’re better for stuffing!)

1/3 cup vegan cream cheese

1/3 cup shredded Daiya cheese

1/2 cup whole wheat breadcrumbs

1/2 cup whole wheat flour

1/2 cup coconut milk

1 tbsp nutritional yeast

1 tbsp olive oil

1 tsp sea salt

1 tsp paprika (optional)

1/4 tsp black pepper

  • Preheat oven to 350 degrees
  • Mix cream cheese and Daiya together
  • In separate bowls, pour breadcrumbs, nutritional yeast, salt, paprika and black pepper in one
  • In another, pour coconut milk
  • In another, pour flour
  • Stuff pepper halves with cheese mix, then dredge through milk, then through flour, back through the milk then through the breadcrumbs
  • Lay on greased backing sheet when all the poppers are covered, stuffed side up
  • Brush tops of peppers with olive oil
  • Bake at 350 degrees for 25 minutes

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About the Author

Lisa is the founder of The Vegan Pact and a raw vegan personal chef.

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