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the best vegan jalapeno poppers_hot for food

the best vegan jalapeño poppers

These vegan jalapeño poppers are the best... guaranteed! Make them for a party or weekend snack.

Course Appetizer
Cuisine American
Keyword aioli, appetizer, jalapeños, sundried tomato
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 20 poppers
Author Lauren Toyota


jalapeño poppers

  • 10 jalapeños
  • 3/4 C vegan herb & chive (or herb & garlic) cream cheese
  • 2 to 3 tbsp finely chopped chives
  • 1 to 2 tbsp finely chopped fresh cilantro (optional)
  • 1 garlic cloves, minced
  • 1 Field Roast Italian vegan sausage
  • 1/2 C bread crumbs
  • 1/2 tsp smoked paprika or chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 C vegan cheese shreds (optional)

sun dried tomato aioli

  • 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 black pepper


  1. Soak the sun dried tomatoes in warm water while you prepare the jalapeño poppers. It just helps them blend a little easier.
  2. Preheat oven to 375°F.

  3. 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 to 4 minutes.

  4. Combine the vegan cream cheese with chives, cilantro, and minced garlic. 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.

  5. 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.

  6. 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. 

  7. Combine the bread crumbs with smoked paprika or chili powder, garlic powder, and sea salt in a shallow dish.
  8. Stuff the halves of jalapeños with the cream cheese mixture, then add a little bit of vegan cheese shreds (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.

  9. To help brown the tops, spray them with some oil. Bake them for 18 to 20 minutes until golden brown on top, jalapeños look wrinkled and cooked through and the cheese is melted.

  10. Serve immediately while 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!

Recipe Notes

Instead of the Fieldroast Italian Sausage, you could also use 1/4 cup of hot for food's coconut fakin' bacon or 1/2 cup of hot for food's tofu bacon bits. The cheese I used in this photo is the Daiya Farmhouse Style Brick that I shredded. It doesn't melt the best unless heated for a long time with liquid, so I would use another brand of shredded vegan cheese here or just simply leave it 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!