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On another note, I am looking for Recipe testers you all.
– got enough recipe testers and also signed a contract for a book! keep an eye out in 2015 for a fantastic book by yours truly.
Add daiya or home made mozzarella on top of the stuffed dip, then bread and bake.
This awesome cashew and bean based Jalapeno Popper dip
in these peppers!
More fun finger food for the playoff.. #gohawks!
Sweet Potato Adzuki Bean Sliders with dill aioli
Roasted Butternut Squash Sliders with Sriracha Mayo and Balsamic Caramelized onions
Round falafels or falafel fingers GF
Kabocha Chickpea Fries GF
Tempeh Seekh Kebabs
Tempeh Fritters. GF
Ready to eat!
Baked Vegan Jalapeno Poppers for Superbowl. Vegan Recipe
Ingredients
- 6 Jalapenos - slit and seeds and pith removed
- My Jalapeno Havarti Popper dip, or just the cream cheese Jalapeno dip or use other vegan cream cheese.
Breading Milk Mix:
- 1/2 cup almond milk , or other non dairy milk
- 1 Tablespoon flaxmeal
- 2 Tablespoon flour, wheat, unbleached white or spelt or other gf flour
- 1/8 tsp salt or to taste
- 1/4 tsp garlic powder
- 2 tsp nutritional yeast
- 2 tsp extra virgin olive oil
Bread Crumb mixture:
- 1/2 to 3/4 cup bread crumbs
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/8 tsp salt
- 1-2 tsp extra virgin olive oil, optional
Instructions
- Prep the Jalapenos. (Use gloves if you are not sure about the spiciness. The seeds and pith can sometimes give a really bad spice burn). Remove the pith and seeds as much as possible.
- Fill the jalapenos up with chilled cream cheese popper dip. (the chilled dip is quite thick).
- Set up the breading area. Mix the milk with the spices, flaxmeal and flour in a deep down and keep ready.
- Mix up the bread crumbs with paprika and salt and optionally add a tsp of oil and mix them up.
- Dip Jalapenos with filled side up into the milk mixture (do not roll, just submerge them and lift out). Then immediately dip into the breadcrumb mixture. Use a spoon to sprinkle some extra breadcrumbs on top and press. Place the pepper on parchment lined sheet. Bake in preheated 350 degrees F / 180ºc for 25 minutes or until golden to your preference.
Notes
Add some daiya or home made home-made mozzarella coconut milk based or cashew mozza or cheddar on top of the stuffed peppers and then coat in breadcrumbs and bake for a melty popper. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So excited that you decided to write a cookbook! Cannot wait to see what you come up with. Next time I’m in Seattle I’ll drop in to see if you still need eaters!
love these…..with some spice to tongue they are sure a treat
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you are just too much! all of your creations are just out of this world delicious and phenomenal! and i’d be happy to help out with the recipe testing- i just can’t make anything with gluten or soy products 😉
Wow, if this is always what vegan food looks like, then I’m on! I love the idea. Speaking of vegan, I recommend Pizza Paradiso Orlando’s veggie pizza, really healthy and a must try! Anyways, thank for the recipe.. I learned a lot.
Yum, I love stuffed things- mushrooms, capsicums, pumpkins, jalapenos! Genius 🙂
Wow, these look so yummy! Now I definitely have to make this dip!
Beautiful! My friends vegan or not would love these.
Damn these look good Richa! I’ve never had a jalapeno popper before, which is crazy because they’re pretty much the perfect thing ever. I just finished testing for another book and was going to take a break but now you’re seriously tempting me to submit 😉
Very cool!