Easy baked Vegan Jalapeño Poppers Recipe makes the best party appetizer or snack. Homemade Jalapeño Poppers are made with fresh jalapeños peppers filled with vegan cheese, breaded, and baked until tender on the inside, crispy on the outside. It’s definitely a delicious formula. Make this baked cream cheese stuffed jalapeño poppers recipe and see my tips for making them gluten-free and low carb/keto friendly!
I remember trying my first Jalapeño Cheese 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!
Then I realized I could just make my homemade vegan baked jalapeño poppers!
How to Make Baked Jalapeño Poppers
It’s easy to make these stuffed jalapeño poppers.
Step One: Prepare the Jalapeños
This stuffed pepper recipe begins with preparing the jalapeño peppers. Be very careful when handling these peppers. The oil from the peppers can transfer to the things you touch. I prefer using gloves and then I wash my hands immediately after cooking with hot peppers.
Cut the jalapeños in half and remove the seeds and innards. Set them aside.
Step Two: Vegan Cheese Filling
Prepare the vegan cheese filling recipe by combining vegan shredded cheese, vegan cream cheese, plant-based milk, garlic powder, and salt in a bowl. Stir until combined.
Use a spoon or spatula to fill each halved jalapeño pepper with the cream cheese mixture.
Step Three: Breading Station
Next, prepare the dipping station. You’ll have a total of 3 bowls. The first bowl will have ground flax seeds, nutritional yeast flakes, and plant-based milk.
The second bowl add the flour. In the third bowl add the bread crumbs.
Here are the steps for breaded jalapeño poppers:
- Grab a stuffed pepper
- Dip it in the flour
- Then, dip it in the ground flaxseed mixture, making sure both sides are covered
- Dip it in the breadcrumbs
- Place it on a prepared baking pan
- Repeat these steps with the rest of the peppers.
Place the pan of poppers in the oven and bake for 30 minutes, until the crust is golden brown.
Use these tips and tricks to make this vegetarian jalapeño poppers recipe perfect every time:
- Be careful when chopping jalapeños. I recommend using gloves when handling raw jalapeño peppers. These tips on cooking with hot peppers are good to follow
- For vegan cream cheese, I love using Tofutti, but there are other good brands like Daiya and Trader Joe’s.
- I recommend using Daiya’s Jalapeño Garlic Havarti, but if you can’t find that feel free to substitute with your favorite vegan cheese shreds
- This recipe uses plant-based milk. You can use almond milk, soy milk, or whatever plant-based milk is your favorite, just be sure it’s plain and not vanilla flavored
- Use gluten-free flour and bread crumbs to make this a recipe for gluten-free jalapeño poppers.
- Make sure to dip the stuffed peppers in the order specified above to get some nice and crispy baked poppers.
Do you love vegan appetizers?
If you love vegan appetizers, you’re gonna want to give these babies a try:
- Be sure and check out this Vegan Cranberry Cheese Ball recipe. It’s creamy and cheesy!
- There’s also this ultimately easy Vegan Cheesy Pull-Apart Bread.
- Make some Baked Cauliflower Wings that are healthy and delicious!
- And I happen to think these baked jalapeños would taste amazing with this creamy Vegan Ranch Dressing drizzled over the top.
Make Keto Jalapeño Poppers
To be honest, you can follow this recipe as is and you’ll have a nice, low-carb vegan recipe. Here are the estimated nutritional values:
Calories per popper: 32 Carbs: 5 g Protein 1g Fiber: 0
To make Keto Jalapeño Poppers, replace the flour and bread crumbs with 1/2 cup of almond flour. So you’ll dip the stuffed jalapeños in the flax seed mixture and then dip it in the almond flour. Here are the estimated nutritional values using almond flour in place of the flour and bread crumbs:
Calories per popper: 26 Carbs: 1g Protein: 1g Fiber: 0
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Vegan Jalapeño Poppers
- 10 jalapeños
- ½ container of Daiya Jalapeño Garlic Harvarti Style Wedge shredded
- ½ container dairy-free cream cheese
- 1 tablespoon soy milk
- 1/8 teaspoon garlic powder
- ½ teaspoon sea salt
- 2 tablespoons ground flax seed
- 1 teaspoon nutritional yeast flakes
- ¾ cup soymilk
- ½ cup flour
- ½ cup breadcrumbs
- 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.
- In a medium-to-small size bowl, combine the 2 tablespoons of ground flax seed, nutritional yeast flakes, and 3/4 cup of soy milk and stir.
- 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!
We recently updated the photos for these Vegan Baked Jalapeño Poppers. Here’s a sample of one of the previous photos.
I hope you’ll agree that the new ones are much better. It’s fun to be changing and growing. We hope you love this recipe as much as we do!