We know how important good game day food is! Especially food that us vegans can serve to fool all our omni friends. This one is it peeps. We've tested a number of methods, batters, and blah blah blah and this was the obvious winner for the best vegan jalapeño poppers!
** makes 20 pieces
jalapeño popper ingredients:
3/4 C tofutti herb & chive cream cheese (or other vegan cream cheese of your choice)
2-3 tbsp chives, finely chopped
1-2 tbsp cilantro, finely chopped (optional)
1 garlic cloves, minced
1/2 C multigrain bread crumbs
1/2 tsp smoked paprika (or substitute chili powder)
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 C shredded vegan cheese (optional)
sun dried tomato aioli ingredients:
1/4 C sun dried tomatoes
1/2 C vegan mayonnaise
2 tbsp lemon juice
1/4 tsp chili powder
1/4 tsp ground mustard powder
1/4 tsp sea salt
1/4 tsp ground pepper
Soak the sun dried tomatoes in warm water while you prepare the jalapeño poppers. It just helps them blend a little easier.
Pre-heat oven to 375 F.
If you're using a vegan sausage finely chop it or crumble it with your hands and brown in a pan over medium heat for 3-4 minutes.
Combine the cream cheese with chives, cilantro, and minced garlic and once the cooked sausage has cooled a bit you can add it to the cream cheese mixture. Or add coconut fakin' bacon or tofu bacon bits to the mixture. You could also brown up seasoned veggie ground round / meat crumbles. Whatever you want! Refrigerate this while you prepare the jalapeños.
Cut the jalapeños in half and scoop out the flesh and seeds inside gently with a small spoon. You might want to wear rubber gloves because I didn't and had burning hands for a couple hours afterward! If that happens just wash your hands in rubbing alcohol or vodka. It seemed to relieve the sensation.
Drain the sun dried tomatoes from the soaking water and add to high powered blender with the remaining aioli ingredients. Blend until very smooth. You can make the aioli before assembling and baking the jalapeño poppers to allow it to chill in the fridge or make it while they're baking. Doesn't really matter!
Combine the bread crumbs with smoked paprika or chili powder, garlic powder, and sea salt in a shallow dish.
Stuff the halves of jalapeños with the cream cheese mixture, then add a little bit of shredded vegan cheese (if using) and press the top into the bread crumb mixture, coating it well. Add a little more shredded vegan cheese to the top (if using) and place on a parchment lined baking sheet.
NOTE: I used a daiya farmhouse style brick cheese and shredded it, but it doesn't actually melt with the new formula they've created. It does taste great on its own though! VERY close to real cheese. So I recommend using the daiya mozzarella shreds for this or just simply leave out of the recipe if you prefer. These also don't need added vegan cheese, since the sun dried tomato aioli is super tasty with these poppers!
To help brown the tops spray them with some oil. Bake them for 18-20 minutes.
Serve immediately so they're hot and drizzle the sun dried tomato aioli on top. I found this easier than dipping them in the aioli as the jalapeño poppers are pretty stuffed!