Happy Cinco de Mayo w/Vegan Jalapeño Poppers!

I made these a few weeks ago as part of my dinner. Ironically, I never ate these normally because they were fried but I was intrigued by the fact that they were baked and Vegan. These definitely go in the "vegan junk food" category, but they're great once in a while or for special occasions like Cinco De Mayo.


10 jalapeños
1/2 container of Daiya Jalapeño Garlic Harvarti Style Wedge
1/2 container dairy-free cream cheese, softened
1 tablespoon almond milk
1/8 teaspoon garlic powder
1/2 teaspoon sea salt
2 tablespoons ground flax seed
3/4 cup Almond Milk
1/2 cup Gluten free flour
1/2 cup Panko breadcrumbs



1.Warm the oven to 350 F.

2.Spray a baking sheet with vegetable cooking spray

3.Cut the jalapeños in half and remove seeds. (Please use gloves for this and don't touch your eyes or nose) Once they're all cut set aside.

4. Place the vegan cream cheese and vegan Daiya cheese, 1 tablespoon of almond milk, garlic powder and sea salt in a bowl and stir together until well combined.

5.Stuff each halved jalapeño with the vegan cream cheese mixture.

6. In a medium-to-small size bowl, combine the 2 tablespooons of ground flax seed, 3/4 cup of almond milk and stir.

7. Place the flour on one plate and the breadcrumbs on another plate. Your dipping station should go in this order: Flour plate then Flaxseed bowl  and then Breadcrumbs plate.

8.Grab a stuffed jalapeño and roll it in the flour, then give it a dip in the Flaxseed bowl  (roll it around so all sides are covered), and finally dip it in the breadcrumbs.

9. Place the breaded popper on your prepared pan and repeat the dipping process until you’ve worked your way through each one. Then stick 'em in the oven and bake for 30 minutes.

Allow them to cool a little and serve warm!



Ps: if you have any extra "cheese" it's excellent on a toasted whole grain or sprouted bagel with avocado and tomatoes. (Lunch anyone?)