I LOVE Jalapeno Poppers! They are one food I miss so much since going vegan. These baked poppers aren’t quite the same as the breadcrumb coated, deep fried version I remember, but they definitely satisfy my craving! Vegan Jalapeno Poppers are baked instead of fried, plus they are quite easy to make with few ingredients. They make the BEST appetizer for Game Day!
How to prepare jalapenos
First, put on gloves unless you really trust yourself around peppers! I am a contact wearer, and if I’m not careful I will burn my eye. The oils are really hard to get off by just washing your hands afterwards. Cut them in half, lengthwise but leave the stem intact if you can. You won’t eat that part, but it’s kinda fun to keep it for appearances, plus it gives you something to hang onto while you eat them.
The membranes and seeds are where most of the spiciness is, so use a small spoon and scoop them out.
How to make Vegan Jalapeno Poppers
Now that your peppers are prepped, mix 8 ounces of vegan cream cheese (1 container) with a teaspoon of garlic powder and onion powder. I used Kite Hill brand, but I also like Trader Joe’s brand OR you can use my homemade Vegan Cream Cheese. NOTE: While I love Violife brand, it won’t work here as it just melts when warm!
In another bowl, mix the breadcrumbs (1/2 cup) with a tablespoon of melted vegan butter for a crispy topping. Scoop the cream cheese mixture into the peppers.
Now sprinkle with the breadcrumbs. I do this all in the pan I bake them on. Bake for 20-25 minutes at 400 degrees F, until golden brown and crispy on top. You don’t want to over bake and make the peppers too soft, so 20-25 minutes is perfect.
Serve with a 2 ingredient easy raspberry sauce! Simply place 1/2 cup of raspberry jam in a bowl, add 2 tablespoons of water and warm in the microwave for 30 seconds to 1 minute. Then stir. That’s it!
Want more Game Day appetizers?
Vegan Buffalo Chicken Dip Vegan Buffalo Cauliflower Wings BBQ Cauliflower Wings Vegan Spinach Artichoke Dip Vegan Queso Dip
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