Vegan Baked Jalapeno Poppers
  • 10 jalapeno peppers
  • Filling:
  • 6-oz vegan cream cheese
  • ½ C Daiya cheese shreds (I used a mixture of cheddar and mozzarella)
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2-3 Tbs vegan bacon bits
  • Coating:
  • Egg-replacer powder + water
  • almond milk
  • Breading:
  • ¾ C flour (any variety)
  • 4 Tbs nutritional yeast
  • 1 to 1-1/2 C panko
  1. Preheat the oven to 375.
  2. To make the filling, combine all of the ingredients, except the bacon bits, in a mixer. Once well incorporated, fold in the bacon bits; set aside.
  3. To prepare the peppers, cut the tops off and slice the peppers in half, length-wise. Clean out the insides, reserving any seeds you may want to keep (for heat).
  4. To prepare the coating, I didn't measure out the egg-replacer powder and water . . . sorry. But I can tell you, I used about ⅓ C of Ener-G Egg Replacer and created a thick, meringue-like consistency by whisking in some water. I then combined it with about ½ to ¾ C of almond milk.
  5. Next, combine the flour and nutritional yeast in a shallow bowl.
  6. In another shallow bowl, pour in the panko. So here's the process:
  7. Fill the pepper halves with some cream cheese filling, roll it in the milk, then the flour filling, then the panko. Place onto a lightly greased baking sheet.
  8. Repeat with remaining peppers. Bake for 20-25 minutes, or until the tops begin to brown. I threw them under the broiler for about 2 minutes. Enjoy!
Recipe by Epicurean Vegan at