Vegan Stuffed Jalapeño Poppers
These spicy little vegan jalapeño poppers are so good you may not be able to tell they are dairy free. Made with tofu cream cheese and a blend of herbs and spices, you can pop ’em all you want guilt free! Why not use no oil and only plants to make one of you favorite go to apps for that special event or even game day. The “cream cheese” in these is so satisfying and made with healthy soy and spices too. Add in the vitamin C boost you get from peppers and you’ve turned an unhealthy indulgence into a healthful treat. I love it!
Tips For Making Jalapeño Poppers
The biggest thing to note here is to be careful when de-seeding the peppers. Some people even use gloves when doing this. Getting the seeds on your skin can burn a bit. I will NOT forget the time I foolishly rubbed my eyes after cutting up some jalapeños. Yeeeouch!!
Cut the peppers in half lengthwise. I used a grapefruit (serrated) spoon to scoop out any traces of seeds. My peppers were homegrown, so they are a bit spicer than store bought peppers. If you feel the need, you can leave a seed or two behind, but I felt that these were spicy enough without any!
Dairy Free Cream Cheese
You can use store bought vegan cream cheese here to make things quick and easy, but often times those brands add in inflammatory seed oils such as sunflower and canola. I feel better just making a big batch of my own homemade recipe so I know it’s all goodness I’m fueling my body with. Find my recipe here: Vegan No-Oil Cream Cheese
I suggest making a batch of the cream cheese. It should keep in your fridge for a little over a week and you can customize it by making some sweet (adding fruit or sweeter) or even savory, (adding onions and herbs). This batch was left neutral so that I could add all of the right spices for this delicious popper filling.
BBQ Spice Topping
I love using this topping for flavoring on a number of my plant based recipes. It adds just the right amount of crunch to these poppers. After you’ve mounded your cream cheese filling in your pepper boats, sprinkle a generous amount of this seasoning on top. A good idea is to gently press the topping into the cream cheese so that it doesn’t just roll off when transferring to the oven. You can keep these oil free by simply baking and letting the oven do it’s thing, or if you wish, you can lightly spray a small amount of olive oil over the tops to crisp them up a bit. Yum!
Vegan Stuffed Jalapeño Poppers
Ingredients
- 6 Jalapeno peppers
For The Filling
- ½ cup vegan cream cheese
- 2 tbsp chopped green onions
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- 1 Tbsp coconut yoghurt
BBQ Spice Topping
- ¼ cup panic bread crumbs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon ground mustard
- ⅛ teaspoon dried thyme
- ⅛ teaspoon allspice
- ⅛ teaspoon cinnamon
- 1 Tbsp liquid smoke
Instructions
- Cut peppers in half lengthwise and carefully scoop out seeds from each half. Set aside.
- To the cream cheese, add the green onions, garlic powder, onion powder, salt, and coconut yoghurt. Stir to combine. Set aside.
- To make the BBQ spice topping, combine the bread crumbs, salt, pepper, garlic powder, paprika, ground mustard, thyme, allspice, and cinnamon.
- Spoon a small amount of cream cheese filling into each pepper half. Sprinkle with BBQ spice topping and gently press in to cream cheese.
- Place peppers on parchment lined baking sheet. If desired, lightly spray with olive or avocado oil.
- Bake at 400° F for 30 minutes or until peppers are tender and topping is golden.
