Here’s a tasty recipe for Vegan Jalapeño Poppers! These spicy, creamy treats are perfect as an appetizer or snack. They’re stuffed with a flavorful vegan cream cheese filling, then baked to crispy perfection. Plus, they’re surprisingly easy to make!
Yield: 10 Servings
Ingredients:
For the Filling:
- 1 cup vegan cream cheese (store-bought or homemade)
- 1 cup shredded vegan cheddar cheese (or 1/4 cup nutritional yeast for cheesy flavor)
- 1 tablespoon lime juice (or lemon juice)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika (optional, for a smoky flavor)
- 2 tablespoons chopped fresh cilantro (optional, for added flavor)
- Salt and pepper, to taste
For the Poppers:
- 10-12 large jalapeño peppers
- 1/2 cup panko breadcrumbs
- 1/4 cup cornmeal or all-purpose flour (for extra crunch)
- 1 tablespoon olive oil (or spray)
- 1/4 teaspoon paprika (optional, for color and flavor)
Instructions:
1. Prepare the Jalapeños:
- Preheat your oven to 375°F (190°C).
- Slice the jalapeños in half lengthwise and carefully remove the seeds and membranes (it helps to wear gloves to prevent a burning sensation). If you want them extra spicy, leave some of the seeds in, but be cautious as they can be quite hot.
- Place the hollowed-out jalapeños on a baking sheet lined with parchment paper or a silicon mat.
2. Make the Cream Cheese Filling:
- In a medium bowl, mix the vegan cream cheese, shredded cheese (or nutritional yeast), lime juice, garlic powder, onion powder, smoked paprika, salt, pepper and optional chopped cilantro. Stir until smooth and well-combined.
3. Stuff the Jalapeños:
- Use a spoon to fill each jalapeño half with the cream cheese mixture. Make sure each one is generously stuffed.
4. Prepare the Coating & Topping:
- In a small bowl, combine the panko breadcrumbs, cornmeal (or flour), and paprika. Stir until evenly mixed.
- Gently press the stuffed jalapeños into the breadcrumb mixture to coat the top and sides of each pepper. The breadcrumbs will give them a crunchy, golden crust.
5. Bake the Poppers:
- Drizzle the stuffed and coated jalapeños with a little olive oil or spray them lightly with cooking spray to help them crisp up in the oven.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the breadcrumbs are golden brown and crispy. If you want extra crispiness, you can broil them for the last 2-3 minutes, but keep an eye on them so they don’t burn.
6. Serve:
- Let the poppers cool for a few minutes before serving. You can garnish them with extra cilantro or a drizzle of vegan ranch or hot sauce for an added kick.
Tips:
- Vegan Cream Cheese: If you’re making homemade vegan cream cheese, use cashews or tofu as a base. There are many great recipes online, or you can buy a good-quality store-bought version.
- Make Ahead: You can prepare the poppers ahead of time! Stuff the jalapeños and coat them in breadcrumbs, then refrigerate them for up to a day before baking.
- Gluten-Free Option: Use gluten-free panko breadcrumbs or crushed cornflakes in place of regular panko breadcrumbs to make the poppers gluten-free.
- Spicy or Mild: If you prefer a milder flavor, you can substitute bell peppers for jalapeños. Or, if you love spice, add some finely chopped fresh chili to the filling for extra heat!
These Vegan Jalapeño Poppers are the perfect balance of creamy, spicy, and crispy. They make a fantastic appetizer for parties, gatherings, or just as a fun snack. Enjoy!
