Vegan Jalapeno Poppers Recipe

Jalapenos: Fresh, spicy peppers that are halved and seeded to hold the filling.

Vegan cream cheese: A dairy-free alternative to traditional cream cheese, providing a creamy texture.

Vegan cheddar cheese: A plant-based cheese that melts well and adds a cheesy flavor.

Garlic powder: Adds a subtle garlic flavor to the filling.

Onion powder: Enhances the savory taste of the filling.

Panko breadcrumbs: Light, crispy breadcrumbs that create a crunchy topping.

Olive oil: Helps the breadcrumbs adhere and become golden and crispy in the oven.

When filling the jalapeno halves with the cheese mixture, use a small spoon or a piping bag for more precision. This ensures an even distribution of the vegan cream cheese and vegan cheddar cheese blend, preventing overfilling and making it easier to coat with the panko breadcrumbs.

• jalapenos - Substitute with mini bell peppers: If you prefer a milder option, mini bell peppers provide a similar shape and crunch without the heat.

• vegan cream cheese - Substitute with mashed avocado: Mashed avocado offers a creamy texture and rich flavor, making it a great dairy-free alternative.

• vegan cheddar cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good source of B vitamins, making it a suitable replacement for shredded vegan cheddar.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic gives a more intense and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped green onions: Green onions add a fresh and mild onion flavor, enhancing the overall taste of the dish.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture and can be a gluten-free alternative to panko breadcrumbs.

• olive oil - Substitute with coconut oil: Coconut oil can be used for its mild flavor and high smoke point, making it a good alternative for coating the breadcrumbs.

• Allow the jalapeno poppers to cool completely after baking. This prevents condensation and sogginess when stored.

• Place the cooled jalapeno poppers in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3-4 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to regain crispiness.

• For freezing, arrange the cooled jalapeno poppers on a baking sheet lined with parchment paper. Ensure they are not touching each other.

• Place the baking sheet in the freezer for 1-2 hours, or until the jalapeno poppers are frozen solid. This prevents them from sticking together.

• Transfer the frozen jalapeno poppers to a freezer-safe bag or container. Label with the date for reference.

• Store in the freezer for up to 2 months. When ready to enjoy, bake directly from frozen in a preheated oven at 375°F (190°C) for 25-30 minutes, or until heated through and crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the jalapeno poppers on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and the panko breadcrumbs are crispy again.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the jalapeno poppers in a single layer in the air fryer basket. Heat for 5-7 minutes until they are warmed through and the tops are crispy.

• Microwave Method: Place the jalapeno poppers on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated. Note that the panko breadcrumbs may not stay as crispy with this method.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the jalapeno poppers in the skillet, cut side up. Cover the skillet with a lid and heat for 5-7 minutes until they are warmed through and the bottoms are slightly crispy.

• Oven: Used to bake the jalapeno poppers at 400°F (200°C) until they are golden and crispy.

• Mixing bowl: Used to combine the vegan cream cheese, vegan cheddar cheese, garlic powder, and onion powder.

• Baking sheet: Used to place the filled and coated jalapenos for baking.

• Spoon: Used to fill each jalapeno half with the cheese mixture.

• Knife: Used to halve and seed the jalapenos.

• Cutting board: Used as a surface to halve and seed the jalapenos.

• Measuring cups: Used to measure out the vegan cream cheese, vegan cheddar cheese, and panko breadcrumbs.

• Measuring spoons: Used to measure out the garlic powder and onion powder.

• Small bowl: Used to mix the panko breadcrumbs with olive oil.

• Spatula: Used to press each filled jalapeno into the breadcrumb mixture to coat the top.

Prepare the filling: Mix the vegan cream cheese, vegan cheddar cheese, garlic powder, and onion powder in advance and store in the fridge.

Pre-cut jalapenos: Halve and seed the jalapenos ahead of time to save prep work on cooking day.

Use a piping bag: Fill a piping bag with the cheese mixture to quickly and neatly fill the jalapeno halves.

Pre-mix breadcrumbs: Combine the panko breadcrumbs and olive oil in advance and store in an airtight container.