Vegan Jalapeno Poppers (Baked & Gluten Free!)

These are super fun to make, and eat!  And as Jen pointed out, kinda looks like deep-fried rats, so would be perfect for nibbling on while handing out goodies to the neighbour kids. A bit labour-intensive, but worth it.  And this vegan cheese recipe that I linked to below, is AWESOME!

Ingredients:

12 jalapeño peppers, sliced in half lengthwise

1 recipe vegan cashew cheese

5 small scallions, thinly sliced, green parts only

3/4  cup almond or soymilk

2 tbsp tapioca starch or cornstarch

1 tablespoon nutritional yeast

1/4 teaspoon salt

Coating:

1/4 cup nutritional yeast flakes

1/4 cup brown rice flour

1/4 cup cornmeal

1 tsp sea salt and fresh cracked pepper

1/2 tsp smoked paprika

1/2 tsp chipotle chili powder

spray oil

Method:

Preheat oven to 350°. Wearing rubber gloves*, cut peppers in half lengthwise and scoop out the seeds and membrane.

Combine vegan cheese and scallions in a medium bowl.

Combine coating ingredients in another bowl.

Fill peppers with cheese filling with a small spoon or spatula.

Whisk together soymilk, tapioca starch, nutritional yeast and salt in a shallow dish.

Dip cheese filled pepper in soymilk mixture.  Then place pepper in coating mixture, using a spoon to make sure all the seasoning doesn’t fall to the bottom of the bowl.

Spray a baking pan with oil spray. I lined my pan with parchment for easier cleanup. Lightly spray the peppers with a little more oil spray, (I drizzled some grapeseed oil on top instead).

Bake in the oven for about 20-25 minutes, until golden.

Remove from oven and serve immediately. Serve hot (I tend to disagree with this last suggestion. I find that the flavours settle and taste better if you wait a few minutes for them to cool down. And the hot cheese won’t sear your lip skin off).

*Do not brush off this part.  I did, and my hands and face were burning till the next day!

Happy Vegan Halloween!

~The Vegan Project

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