Vegan Jalapeño Poppers

Who’s ready for Super Bowl this Sunday? These drool-worthy Vegan Jalapeño Poppers will be a guaranteed hit at your Super Bowl party.

Vegan | Gluten-free

If you’ve been here for a while, you might have noticed that one of my favorite things to do is to veganize classic recipes. Which better recipe to start off the year of posts than with a veganized recipe? Get Super Bowl Sunday ready with these Vegan Jalapeño Poppers; the perfect finger food that is a guaranteed crowd-pleaser! 

What are Jalapeño Poppers? It’s a super simple appetizer, made with fresh jalapenos that are sliced in half, filled with a rich creamy filling and topped with crispy panko topping. These are later baked until crisp and golden for the perfect game day spread!

Notes:

• To maintain this recipe gluten-free, use gluten-free panko or breadcrumbs.
• The spice level can be adjusted; the only thing that makes jalapeños spicy is the seeds. If you remove all of the seeds the finished product won’t be spicy at all. If you want a bit of spice, try incorporating some of the seeds into the filling. 

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Vegan Jalapeño Poppers

Rating: 5.0/5

( 1 voted )

Prep Time: 15 minutes Cooking Time: 40 minutes 40 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• ½ red onion, finely chopped
• ½ cup mixed bell peppers, chopped
• 2 cloves garlic, minced
• 8 oz vegan soy ground
• ¼ cup of water
• ½  cup vegan cheese shreds
• 6 oz vegan cream cheese
• ½ cup finely chopped cilantro
• 1 tsp ground cumin
• Salt and pepper, to taste
• Optional: cilantro or parsley
• 1 cup panko bread crumbs
• 3 tbsp melted vegan butter
• 8-10 large jalapeño peppers, halved lengthwise and seeds removed

Procedure

1. Preheat oven to 375 F degrees
2. Add avocado oil to a skillet over medium heat. Once the oil is hot, add red onion and garlic, bell peppers, and season with a pinch of salt. Cook, stirring frequently, until onions are translucent, but not browned, about 5 minutes. Add soy ground, water, and cook until warmed through, about 8 minutes. Season to taste with salt, pepper, and cumin.
3. In a large bowl, combine cooked soy ground, shredded vegan cheese, vegan cream cheese, and parsley. Mix to combine thoroughly. Add salt and pepper if needed. Set aside.
4. Combine bread crumbs and melted butter in a separate bowl. Mix to combine. Set aside.
5. Cut jalapeños in half, remove the seeds, fill each half with about 1 tablespoon of the ground/cheese mixture, and top with 2 teaspoons of bread crumbs. Place the jalapeños on a parchment paper-lined baking tray.
6. Bake until the cheese is bubbly and the breadcrumbs are golden-brown and crispy for about 20 minutes.
7. Garnish with fresh green onions and vegan bacon bits.
8. Enjoy!

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