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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