How to Make Vegan Jalapeno Poppers - A Step-by-Step Guide

Are you looking for a delicious and spicy appetizer that's perfect for any gathering or party? Look no further than these Vegan Jalapeno Poppers! Whether you're hosting a game night, having a BBQ, or just want a tasty snack, these poppers are sure to be a hit. Packed with flavor and heat, these little bites are perfect for anyone who loves some spice in their life.

These Vegan Jalapeno Poppers are a healthier twist on the classic appetizer. Instead of being filled with cheese and baco...

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Ingredients

  • 12 medium jalapeno peppers, sliced in half and seeded
  • 1 tablespoon vegetable oil
  • 1 (8 ounce) package button mushrooms, finely diced
  • ½ cup finely diced onion
  • 2 cloves garlic, minced
  • 1 (8 ounce) tub vegan cream cheese substitute, softened
  • 1 cup vegan shredded cheese substitute, divided
  • salt and ground black pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 24
  • Yield: 24 jalapeno poppers

  • Preheat the oven to 375 degrees F (190 degrees C). Set jalapeño halves on a baking sheet lined with aluminum foil, open side up.
  • Heat vegetable oil in a skillet over medium-high heat. Add mushrooms, onion, and garlic to the skillet and saute until vegetables are tender and mushrooms have released their liquid, about 8 minutes. Transfer vegetables to a paper towel-lined plate to soak up the excess moisture.
  • Mix mushroom mixture, cream cheese substitute, 3/4 cup shredded cheese substitute, salt, and pepper together in a bowl. Spoon into the jalapeño pepper halves on the baking sheet.
  • Bake in the preheated oven for 20 minutes.
  • Remove from the oven and top with the remaining 1/4 shredded cheese substitute. Broil until the cheese is melted and slightly browned, 1 to 2 minutes.
  • Nutrition

    52 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Sodium: 85mg
    • Total Carbohydrate: 2g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 2g
    • Vitamin C: 4mg
    • Calcium: 2mg
    • Iron: 0mg
    • Potassium: 51mg