I have been wanting to make a vegan version of one of the most fun a tasty appitizers to eat. Jalapeno Poppers! Crunchy, spicy, and creamy…what’s not to love? They were an absolute hit with some friends I had over for dinner. With a little homemade ranch dip, these yummy treats will be the star of any gathering.
- 7-8 Fresh Jalapenos
- Panko Bread Crumbs
- Your favorite vegan cheese ( I used a mixture of Galaxy onion and chive cream cheese and vegan riccota with some added spices.)
- Oil (I used Sunflower seed oil)
- 1/4 cup vegan sour cream
- 1/4 cup vegan mayo
- 1 tablespoon of white vinegar
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
Step 1: Cut the jalapenos down the middle length wise. Scoop out the seeds and disgard. (or put into your compost!) If you like a little more spice you can leave some seeds in. The seeds are where the heat comes from. My jalapenos were quite large so I then cut them in half to make them smaller. It’s all up to you!
Step 2: Take your favorite vegan cheese and fill the jalapeno halves. Now it’s time to make the batter for the breading to stick to. Take the flour and add water slowly until its consistancy is like pancake batter. Take the jalapenos and dip them in your batter. Make sure the entire jalapeno is covered.
Step 3: Take the panko breading and put a thick layer in a shallow bowl. Place a couple jalapenos in the bowl and cover the entire thing with breading. The more the better! Repeat until all the jalapenos are done and breaded. Now it’s time to cook! Place enough oil in a pot to cover at least 3/4 of the jalapenos and turn on a medium/high heat. When the oil is hot enough (you can test one to see) throw in a few jalapenos and cook both sides until they are a golden brown.
Step1: Take all the ingredients and mix together. Add more of anything to make it how you like it!
Now Eat, Enjoy, and Be Happy! 🙂