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These Baked Vegan Jalapeno poppers are filled with my cheesy Jalapeno popper dip. Rolled up in breadcrumbs and baked to perfection.
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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 fingersGF
Kabocha Chickpea FriesGF
Tempeh Seekh Kebabs
Tempeh Fritters. GF
Ready to eat!
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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 Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Appetizer
Cuisine: American
Servings: 12
Calories: 77kcal
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:
- ½ 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
- ⅛ tsp (0.13 tsp) salt or to taste
- ¼ tsp (0.25 tsp) garlic powder
- 2 tsp nutritional yeast
- 2 tsp extra virgin olive oil
Bread Crumb mixture:
- ½ to ¾ cup (54 g) bread crumbs
- ½ tsp (0.5 tsp) smoked paprika
- ¼ tsp (0.25 tsp) garlic powder
- ⅛ 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
Use brown rice flour + cornmeal or gf breadcrumbs for a gluten-free version.
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 77Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 143mg6%
Potassium 37mg1%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 115IU2%
Vitamin C 8.3mg10%
Calcium 31mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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More Vegan Appetizer Recipes
- Butter Chicken Bao (Stuffed Bun)
- Peanut Sesame Roasted Potatoes
- Gochujang Cauliflower Baked
- Vegan French Onion Dip
⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
diane
is there any substitution or way to leave out the oil in the breading milk mix? thanks! These look so good!
Reply
Vegan Richa Support
thank you! you’re fine to omit it
Reply
Julie
I’ve made these a couple times and they are so good. Have you tried freezing them? Before baking or after?
Reply
Richa
i havent. you can fill them up and freeze. Then thaw for 5 minutes, roll in breadrumbs and bake.
Reply
Rona Bomkamp
These look amazing. Would love to test out recipes for you. I love to cook new vegan recipes all the time.
Reply
Louise
Clicked on the dip for the poppers but it won’t open….
Your thoughts?Thanks In advance:)
Reply
Richa
here is the link. updated the post. it must have changed during the blog redesign. https://www.veganricha.com/2014/01/jalapeno-popper-dip-vegan-glutenfree.html
Reply
Ginny
@lulu.com you can self-published your book and they charge only for a sample copy (depends on the type of book, color or B&W) but in general it is inexpensive to use – however, you have to do the marketing yourself – my self-published book (B&W) cost me about $10.00 – you buy additional copies when you sell them- they sell your book on their website too and they sell a marketing package – I haven’t used their services for marketing – basically they are a printing company at reasonable prices…
Reply
Tessa Domestic Diva
I must share the follow up to that yummy dip Richa…Super Bowl fare! Thanks for sharing on Allergy Free Wednesdays, I am featuring your post this week!
Reply
herbivore triathlete
LOVE poppers! Yum, yum, yum. I am so sad that I missed the call for testers! I love your blog and your recipes. Many of your recipes have become staples in my household, all the omnivores love your recipes as much as I do! Maybe next time…
Reply
sarah@thesweetlife
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!
Reply
Divya Shivaraman
love these…..with some spice to tongue they are sure a treat
Reply
eRecipe
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Caitlin
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 😉
Reply
Susan Benson
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.
Reply
Steph
Yum, I love stuffed things- mushrooms, capsic*ms, pumpkins, jalapenos! Genius 🙂
Reply
Stefanie
Wow, these look so yummy! Now I definitely have to make this dip!
Reply
Tami@NutmegNotebook
Beautiful! My friends vegan or not would love these.
Reply
Maggie Muggins
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 😉
Reply
Kyleigh
Very cool!
Reply
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