Vegan and Vegetarian Baked Jalapeno Poppers

It’s only taken me about six weeks to finish posting the delicious that was the Mexican/Latin-inspired Cooking Club, Episode 3, but I’m determined to get caught up and keep some new stuff coming!

I got as far as the Michelada, a deliciously unique and salty drink I met in Nicaragua, and Amy’s really delicious soup.

Not long before this gathering, I received a recipe for baked jalapeno poppers and went for it. I decided to make vegetarian and vegan versions and I really liked both! Depending on the minute, I really couldn’t decide which was better…

In place of regular cheese, I used soy cheese (which does have the milk byproduct casein in it, so it’s technically not vegan. But soon I’ll get my hands on the new Daiya I’ve been hearing so much about and that all will change…)

So, here’s the recipe!

(P.S. Take your contacts out before you work with jalapenos. Just sayin…)
12 fresh jalapeno peppers
6 oz.   softened cream cheese or Tofutii Better Than Cream Cheese
1 ½ c.  shredded cheddar cheese or veggie/soy cheese
2         large eggs or egg substitute (I used a flax seed/water mix)
2 Tb   milk or almond/soy/rice milk
1 c.     fine breadcrumbs
½ c.     all-purpose flour

1.  Halve the peppers lengthwise and remove stems and seeds. This always makes my always-dry hands really raw. SO, if you have latex gloves or even a Zip-Loc baggie you can use on your hands, not a bad idea.

2.  Mix the softened cream cheese/Tofutti, cheddar/soy cheese and any seasonings you desire (I threw some salt, pepper, garlic powder and maybe one or two other things in. You could toss in some bacon bits here too, (most store-bought ones are made of soy!).  Spoon about 1 tablespoon of the mixture into each jalapeno half.

3.  Beat together the eggs and milk in a small bowl or create the flax seed/water mixture.  (I think I mixed 1 Tbsp. of ground flax seeds with 3 Tbsp. warm water. It worked great! This substitute is supposed to work really well in baked goods too).  Place the breadcrumbs in a shallow dish.  In a third dish place the flour.  Additional seasoning may be added to each dish, if desired.

4. Lightly grease a baking sheet and set aside.  Preheat oven to 350 degrees F.

5. Roll each filled jalapeno half in the flour, dip it into the egg mixture, and then roll it in the breadcrumbs.  Press the breadcrumbs in to ensure coating.  Repeat the process if necessary to achieve desired thickness of breading.

6.  Place the coated peppers, cut side up, on a lightly greased baking sheet and bake until the filling is melted and the crust is golden. This is supposed to be 15 to 30 minutes. I’d say it was closer to the 30 mark, for the jalapenos to cook a little especially.

Poppers may be frozen in an airtight container and reheated in the oven, though I did that and then made fresh, just to see, and the fresh ones were a little better, but that’s not shocking.

Though they were kind of a pain in the butt to make (though, in hindsight, it doesn’t seem that bad), I’d definitely call these a success! Delicious!

The ones at the front of the plate on the left are the vegan ones — notice how melty the veggie cheese got! (They are on a plate with the vegan arepas Angela made — recipe to come!). The ones on the right are vegetarian.

3 responses to “Vegan and Vegetarian Baked Jalapeno Poppers

  1. Pingback: Tweets that mention Vegan and Vegetarian Baked Jalapeno Poppers « I Eat Veg --

  2. I want

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