I guess they got their name from the quick and easy way you eat them but I like these Jalapeño Poppers because, well, they’re vegan! Fresh jalapeños filled with delicately flavored vegan cheese, coated with bread crumbs and baked until tender on the inside, crispy on the outside. It’s definitely a formula for what I like to call…happiness!
I remember trying my first Jalapeño Popper and loving it. That was probably about a month before I went vegan. Since most of these delicacies are made with cheese, it was bye bye little poppers!
Oh well. I soon discovered lots of good vegan eats so I didn’t miss them too much.
At least I didn’t think I had…until something happened recently to make me realize my deep-seated, unfulfilled desires.
My new friend, Krista (aka @Veganmum on Twitter) put out a challenge that I couldn’t put aside. Could the same ingredients from my recent post on Vegan Mini Cheese Balls become the filling for a Jalapeño Popper recipe?
Once the question was out there, a silent void filled Twitterville.
The vacuous darkness of it all called to me. I looked nervously over my shoulder. Could I be the one? Could I fulfill this mission? And that’s when I responded to Krista. I typed the response one character at a time. Yes. I would take the challenge. I bit my lip as I looked at the words on the screen…and hoped it wasn’t a decision I would soon regret.
A quick and stealthy trip to the grocery store to get the necessary ingredients followed. I had to scurry through masses of people – dashing through the produce aisle, taking sharp turns to get all the way to the other end at the health food section. Once I safely made it out of the store and back home, it didn’t take long before I had 20 of these little treats sitting before me. My mission was over. Could I say my life was complete?
Well, at least until the next vegan challenge comes along.
Vegan Jalapeño Poppers
- 10 jalapeños
- 1/2 container of Daiya Jalapeño Garlic Harvarti Style Wedge, shredded
- 1/2 container dairy-free cream cheese, softened (my favorite is Tofutti’s Original Better than Cream Cheese)
- 1 tablespoon soy milk (plain…not vanilla flavored)
- 1/8 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 2 tablespoons ground flax seed
- 3/4 cup soymilk
- 1 – 2 teaspoons The Vegg (optional)
- 1/2 cup flour (use gluten-free if that’s your preference)
- 1/2 cup breadcrumbs (use crushed gluten-free crackers if that’s your preference)
- Warm the oven to 350 F.
- Spray a baking sheet with vegetable cooking spray
- Cut the jalapeños in half and remove seeds. If you haven’t had much experience working with these hot peppers, be forewarned you should wear gloves and be very careful about what you touch. Now is not the time to be watching Steel Magnolias and wiping your nose. Come to think of it, you wouldn’t want to do that while you’re cooking anyway.
- When you’re done, set those hot mamas aside!
- Place the vegan cream cheese and shredded vegan Daiya cheese, 1 tablespoon of soymilk, garlic powder and sea salt in a bowl and stir together until well combined.
- Stuff each halved jalapeño with the vegan cream cheese mixture. You’ll be glad you did!
- In a medium-to-small size bowl, combine the 2 tablespooons of ground flax seed, 3/4 cup of soy milk and stir. If you have or can order The Vegg, add it here and stir. The Vegg is a great product for giving your dishes an eggy flavor, but it’s listed as optional here so don’t sweat it if you don’t have it.
- Place the flour on one plate and the breadcrumbs on another plate. Your dipping station should go in this order: Flour plate, Flaxseed/Egg bowl, Breadcrumbs plate.
- Grab a stuffed jalapeño and roll it in the flour, followed by a dip in the Flaxseed/Egg bowl (roll it around so all sides are covered), followed by a final dip in the breadcrumbs. Fun, eh?
- Place the breaded popper on your prepared pan and repeat the dipping process until you’ve worked your way through each one. Then “pop” them in the oven and bake for 30 minutes.
- Allow them to cool a little and serve warm!