Vegan Baked Jalapeno Poppers

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!

Jalapeno Poppers are perfect appetizers for vegans and gluten-free dieters too

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.

Healthy appetizer recipes include these Vegan Cheesy Baked Poppers

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.

Vegan appetizers for New Year's EveA 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?

Party appetizers made with jalapeños!

Well, at least until the next vegan challenge comes along.

 

Vegan Jalapeño Poppers

Ingredients

  • 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)

Directions

  1. Warm the oven to 350 F.
  2. Spray a baking sheet with vegetable cooking spray
  3. 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.
  4. When you’re done, set those hot mamas aside!
  5. 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.
  6. Stuff each halved jalapeño with the vegan cream cheese mixture. You’ll be glad you did!
  7. 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.
  8. 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.
  9. 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?
  10. 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.
  11. Allow them to cool a little and serve warm!

Enjoy!

 

Posted 2 years ago by Marly on Monday, December 31st, 2012 · Permalink

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21 Responses to Vegan Baked Jalapeno Poppers

  1. YES. I have wanted poppers for weeks now. So yum.

  2. I love your vegan twist on these. Jalapeno poppers are always a hit with my family!

  3. Oh these look amazing, Marly!!!!

  4. Yum! I am generally not a spicy food person, but for some reason I loveee jalapeno poppers! Can’t wait to try these.

  5. I would like to bring in the new year with these delicious poppers. They look addictively delicious.

    Happy New Year, Marly!!

  6. I love jalapeño poppers — those look so delicious!

  7. Oh my GOODNess Marly! Just wow.

  8. Jalapeno poppers are pretty much my husband’s favorite food ever. But I never make them because they are SO unhealthy. So yay for your vegan version! I love this!

  9. Ohhhhhh…those look beaUUUUUtiful! Yum!

  10. These jalapeno poppers look perfect for Super Bowl Sunday! Gonna’ pin this one!

  11. How did you know I was craving something both spicy and creamy? These look so delicious. Thank you for sharing. 2013 is off to a delicious start. I hope you have a relaxing and joyful weekend, my friend!

  12. Only 10 jalapeno’s for this recipe? I would definitely have to use at least 50…and all for me! lol
    Awesome recipe…thanks for sharing! :)

    • The good news is my family doesn’t get into spicy food like me so I got to eat all of these myself. I didn’t think they were overly spicy, but just the word jalapeño was enough to keep them at bay!

  13. OMG. Poppers were my favorite late night (or any time really) snack in my pre-vegan days. The jalapeno garlic havarti is the only vegan cheese that I like! This is the best recipe EVER!

  14. I can’t stop thinking about these, they look so so good!

    • Is this the equivalent of a food bomb? When you can’t get it out of your head? Well, I think that means you must make them soon. But I have to warn you, even after you make them…it’s still possible to want more. *sigh*

  15. Hey! Tried the recepie with a few variations…no havarti, added cilantro to the cream cheese and blanched the jalapenos first…turned out great! The batter works well!

    • I love improvising with a recipe! Your changes here sound great – I might have to try this version myself!

  16. Hi,

    I am from India and love medium spicy food. A month ago I saw friend eating jalapeno poppers at a movie theater and knew that was complete no no for me. I am following a vegan diet to large extent.
    But now I found your recipe. It’s way less in calories compared to what is sold outside.

    Thanks a lot

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