Vegan Baked Jalapeno Poppers
I guess they got their name from the quick and easy way you eat them but I like these Vegan Baked 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.
OK. Not really. Twitter is never silent. Right?
But my self-imposed vacuous darkness 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 Vegan Baked Jalapeño Poppers sitting before me. My mission was over. Could I say my life was complete?
Well, at least until the next vegan challenge comes along.
- 10 jalapeños
- ½ container of Daiya Jalapeño Garlic Harvarti Style Wedge shredded
- ½ container dairy-free cream cheese my favorite is Tofutti’s Original Better than Cream Cheese, softened
- 1 tablespoon soy milk plain…not vanilla flavored
- 1/8 teaspoon garlic powder
- ½ teaspoon sea salt
- 2 tablespoons ground flax seed
- ¾ cup soymilk
- 1 - 2 teaspoons The Vegg optional
- ½ cup flour use gluten-free if that's your preference
- ½ cup breadcrumbs use crushed gluten-free crackers if that's your preference
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Warm the oven to 350 F.
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Spray a baking sheet with vegetable cooking spray
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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.
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When you're done, set those hot mamas aside!
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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.
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Stuff each halved jalapeño with the vegan cream cheese mixture. You'll be glad you did!
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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.
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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.
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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?
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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.
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Allow them to cool a little and serve warm!
If you like recipes with a little kick, you might want to check out these:
- Jalapeño Popper Cheeseball by Chef-in-training — what a great way to use Jalapeños!
- Jalapeño Popper Mac & Cheese by Kitchen Treaty — that’s macaroni and cheese with a bite!
- Check out these Vegan Jalapeño Poppers by Vegan Richa. Delicious!
- And here’s some more Vegan Jalapeño Poppers by Hell Yeah It’s Vegan. You know what I say? Hell yeah!
- If you’d like some other vegan jalapeño recipes, check out these Avocado and Jalapeño Grilled Cheese Sandwiches.
Whatever recipe you choose, enjoy!
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!
Sarah (appifanie)
YES. I have wanted poppers for weeks now. So yum.
Cassie | Bake Your Day
I love your vegan twist on these. Jalapeno poppers are always a hit with my family!
JulieD
Oh these look amazing, Marly!!!!
Shannon
Yum! I am generally not a spicy food person, but for some reason I loveee jalapeno poppers! Can’t wait to try these.
Jennifer
I would like to bring in the new year with these delicious poppers. They look addictively delicious.
Happy New Year, Marly!!
Marly
Happy New Year to you too, sweet Jennifer!
Tara @ Unsophisticook
I love jalapeño poppers — those look so delicious!
Paula - bell'alimento
Oh my GOODNess Marly! Just wow.
Kiersten @ Oh My Veggies
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!
Brenda @ a farmgirl's dabbles
Ohhhhhh…those look beaUUUUUtiful! Yum!
Debby Sunshine
These jalapeno poppers look perfect for Super Bowl Sunday! Gonna’ pin this one!
Monet
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!
Karielyn
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! 🙂
Marly
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!
Herbivore Triathlete
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!
Marly
Viva la poppers!
The Frosted Vegan
I can’t stop thinking about these, they look so so good!
Marly
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*
danielle warhola
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!
Marly
I love improvising with a recipe! Your changes here sound great – I might have to try this version myself!
abc
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
Amy
We have a similar recipe, these are very good.
Marly
Thanks, Amy! I love Jalapeño Poppers. These vegans ones are sooo good!
Mary
Thank you so much for sharing this recipe! My friend is vegan, I’ll have to make this so both of us can enjoy it. Everything looks delicious.