These vegan jalapeño poppers are made with spicy jalapeno peppers stuffed with vegan nacho sweet potato cheese and covered in crispy panko coating.
There was actually a period of a couple years when I was in college that I went out for Sunday football on a regular obasis. My roommate was a sports fan and after me rejecting her invitation to watch football at her favorite pub several weekends in a row, she got wise and decided to mention one day that they had awesome falafel and fattoush. After that I spend many-a-Sunday happily chowing away on Mediterranean fare, smiling and nodding as helpful football fans tried to explain the difference between a goal and a first down.
Well, whether you are or not, there’s always a place for vegan jalapeño poppers in your Sunday. That’s why I went and whipped these up. Actually, it was the other way around. I’d been wanting to make vegan jalapeño poppers for months, knowing that my nacho sweet potato cheese would be the perfect filling. I waited around for Superbowl time, because I figured that’s when most people would be in need of some good football food. In fact, I held a few recipes back, so there’s more where this came from.
- ¾ cup unflavored soy or almond milk
- ¼ cup ground flax seeds
- 1½ tbsp. cornstarch
- 2 cups panko
- 2 tsp. paprika
- 1 tsp. salt
- ½ tsp. pepper
- 2 tbsp. vegetable oil
- 16-20 jalapeno peppers
- 1 cup nacho sweet potato cheese
- Whisk ingredients together in a small bowl. Allow to sit for 10 minutes.
- Stir all ingredients together in small bowl.
- Preheat oven to 400°. Coat a baking sheet with 1 tablespoon of oil.
- Put on some rubber gloves. Cut the stems off of jalapenos and cut in half lengthwise. Scoop out the seeds. Fill each half with a spoonful of nacho sweet potato cheese.
- Brush the top and bottom sides of poppers with batter, then carefully dip each side in panko coating. Arrange on baking sheet.
- Lightly brush or spray the tops with remaining oil, or spray using an oil mister.
- Bake until lightly browned, 15-20 minutes.