These Baked Vegan Jalapeno poppers are filled with my cheesy Jalapeno popper dip. Rolled up in breadcrumbs and baked to perfection.

I made these poppers with the leftover Jalapeno Popper dip , on Saturday for the Seahawks game! I made the dip last Monday,and we could not finish it. So I froze the leftover dip and it freezes just fine. Thawed it up and made some crisp baked vegan Jalapeno poppers! You asked for these on my Instagram and here they are. Are you ready for the playoffs! #superbowl #gameday #gohawks



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!





Print Recipe Baked Vegan Jalapeno Poppers for Superbowl. Vegan Recipe These Baked Vegan Jalapeno poppers are filled with my cheesy Jalapeno popper dip. Rolled up in breadcrumbs and baked to perfection. Prep Time 30 mins Cook Time 30 mins Total Time 1 hr Servings: 12 Calories: 77 kcal Author: Vegan Richa 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 ( 125 ml ) 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 ( 0.13 tsp ) salt or to taste

1/4 tsp ( 0.25 tsp ) garlic powder

2 tsp nutritional yeast

2 tsp extra virgin olive oil Bread Crumb mixture: 1/2 to 3/4 cup ( 54 g ) bread crumbs

1/2 tsp ( 0.5 tsp ) smoked paprika

1/4 tsp ( 0.25 tsp ) garlic powder

1/8 tsp ( 0.13 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 gluten-free version.

Add some daiya or home made home-made Use brown rice flour + cornmeal or gf breadcrumbs for aversion.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 Facts Baked Vegan Jalapeno Poppers for Superbowl. Vegan Recipe Amount Per Serving Calories 77 Calories from Fat 45 % Daily Value* Fat 5g 8% Saturated Fat 1g 6% Sodium 143mg 6% Potassium 37mg 1% Carbohydrates 6g 2% Fiber 1g 4% Sugar 1g 1% Protein 1g 2% Vitamin A 115IU 2% Vitamin C 8.3mg 10% Calcium 31mg 3% Iron 0.5mg 3% * Percent Daily Values are based on a 2000 calorie diet.



