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Close Up of Vegan Jalapeno Poppers on a Cutting Board Sitting on Green Fabric
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Vegan Jalapeno Poppers with Sweet Potato Cheese
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
These vegan jalapeño poppers are made with spicy jalapeno peppers stuffed with vegan nacho sweet potato cheese and covered in crispy panko coating.
Course: Appetizer
Servings: 16
Author: Alissa
Ingredients
For the Batter
  • ¾ cup unflavored soy or almond milk
  • ¼ cup ground flax seeds
  • 1 ½ tbsp. cornstarch
For the Panko Crust
  • 2 cups panko
  • 2 tsp. paprika
  • 1 tsp. salt
  • ½ tsp. pepper
For the Poppers
Instructions
Make the Batter
  1. Whisk ingredients together in a small bowl. Allow to sit for 10 minutes.
Make the Panko Crust
  1. Stir all ingredients together in small bowl.
Make the Poppers
  1. Preheat oven to 400°. Coat a baking sheet with 1 tablespoon of oil.
  2. 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.
  3. Brush the top and bottom sides of poppers with batter, then carefully dip each side in panko coating. Arrange on baking sheet.
  4. Lightly brush or spray the tops with remaining oil, or spray using an oil mister.
  5. Bake until lightly browned, 15-20 minutes.