Image of a recipe for Jalapeno Poppers

This hot and spicy vegan recipe is a delight for anyone who wants to enjoy the delicious experi


4 servings

Category: Appetisers

Origin: UK

Difficulty: Normal

Price: Bon marché

preps: 15 minutes

cooking: 15 minutes

temperature: Celcius

Step - 1

Bread Crumbs

100 gram Bread Crumbs


100 gram Cheese

Cream Cheese

1 tin Cream Cheese


1 cup Flour

Jalapeno Peppers

340 gram Jalapeno Peppers

Soy Milk

1 cup Soy Milk

Vegetable Oil

1 tbsp Vegetable Oil

1 - Drain your jalapeno peppers. Steam first to soften - about 5-10 minutes, testing carefully after 5. Cool them then cut the top off each one, before slitting them down one side and removing all the seeds from the inside. Lay them out on a chopping board.

2 - Put a teaspoon of Tofutti or your own homemade cream cheese inside each, then take a large pinch of grated vegan cheese and stuff that in too.

3 - Once you have stuffed all the peppers, get your popper production line going! Line up a bowl of soya milk, flour and breadcrumbs.

4 - Dip each pepper in soya milk, then roll in the flour and place on the chopping board, so they are all lined up ready for the next stage.

5 - Put a large frying pan on the hob and heat a generous amount of oil to a medium/high heat.

6 - Take a pepper; dip it quickly in the soya milk again before gently rolling it in breadcrumbs so they stick all around its surface. Pop the pepper straight into the hot oil with care. This should be a swift process where the peppers are very gently handled so they retain as much coating as possible. Coat and fry the peppers in batches of six at a time – turning carefully using a spatula or tongs so they all become golden on the outside.

7 - Serve immediately, dabbing with kitchen towel to remove any excess oil.