The Eighth Grader and I have been wanting to try making these for a while, but we kept forgetting. We were to bring an appetizer to a dinner the other night and finally! I remembered these. Not only that, our friends love jalapenos, so these were ideal. They were literally gone in about 5 minutes. They were so easy to make, too, so I’ll be bringing them to the next get together.
INGREDIENTS:
10 jalapeno peppers
Filling:
6-oz vegan cream cheese
1/2 C Daiya cheese shreds (I used a mixture of cheddar and mozzarella)
1 tsp cumin
1 tsp garlic powder
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
2-3 Tbs vegan bacon bits
Coating:
Egg-replacer powder + water
almond milk
Breading:
3/4 C flour (any variety)
4 Tbs nutritional yeast
1 to 1-1/2 C panko
DIRECTIONS:
Preheat the oven to 375. 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. 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).
To prepare the coating, I didn’t measure out the egg-replacer powder and water . . . sorry. But I can tell you, I used about 1/3 C of Ener-G Egg Replacer and created a thick, meringue-like consistency by whisking in some water. I then combined it with about 1/2 to 3/4 C of almond milk. Next, combine the flour and nutritional yeast in a shallow bowl.
In another shallow bowl, pour in the panko. So here’s the process:
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.
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!
And guess what . . . it’s snowing! Again! I’m so over it.
Luckily, the veggies we planted in March are doing fine. Of course, we had to cover them again last night, but we should only be getting 3 inches at the most. I suppose the good thing is that this will help with this summer’s fire danger. But still . . . why can’t it just rain?!
- 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
- Preheat the oven to 375.
- 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.
- 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).
- 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.
- Next, combine the flour and nutritional yeast in a shallow bowl.
- In another shallow bowl, pour in the panko. So here's the process:
- 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.
- 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!
