Preheat oven to 350°F/180°C. Spray a baking sheet with vegetable cooking spray
Prepare Jalapeños. Cut the jalapeños in half and remove seeds. I recommend wearing gloves and being very careful about what you touch when handling jalapenos. Their oil is very hot and can spread easily.
For the Cream Cheese Filling
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.
For the Dipping Stations
In a medium bowl, combine 2 tablespoons of ground flaxseed, 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.
Roll each stuffed jalapeño 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.
Place the breaded poppers on the prepared pan. Place the pan in the oven and bake for 30 minutes, until golden brown on top.
Allow them to cool a little and serve warm.
Make these poppers gluten-free by using gluten-free flour and gluten-free bread crumbs (such as Kellogg's cornflake crumbles).I used Tofutti's vegan cream cheese.I like using Daiya Jalapeno Havarti cheese, but if you can't find it, substitute your favorite vegan white cheese, such as mozzarella or jack.