Ingredients:
- 12 fresh jalapeño peppers, halved and seeds removed
- 1 cup vegan cream cheese (store-bought or homemade)
- ½ cup vegan shredded cheese (cheddar or mozzarella style)
- 1 tablespoon nutritional yeast (optional, for cheesy flavor)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste
- ½ cup panko breadcrumbs (optional, for crunch)
- 2 tablespoons olive oil (optional, for drizzling)
- Fresh herbs (like parsley or cilantro) for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- Prepare the jalapeños by slicing them in half lengthwise and removing the seeds and membranes with a spoon. (Wear gloves if needed to avoid irritation.)
- Make the filling by mixing together vegan cream cheese, shredded vegan cheese, nutritional yeast, garlic powder, onion powder, salt, and pepper in a bowl until smooth.
- Fill the jalapeños with the prepared cheese mixture, pressing it in slightly to ensure it’s evenly distributed.
- Add the crunch by sprinkling panko breadcrumbs on top of each jalapeño. Drizzle with olive oil to help the breadcrumbs brown during baking.
- Bake on a parchment-lined baking sheet for 15-20 minutes, until the jalapeños are tender and the tops are golden.
- Garnish with fresh herbs and serve with vegan ranch or a dairy-free sour cream dip.
Enjoy these creamy, crispy, and cheesy vegan stuffed jalapeños as an appetizer or snack!
Here’s an approximate nutritional breakdown for the Vegan Stuffed Jalapeños Recipe per serving, assuming the recipe makes 6 servings (about 2 stuffed jalapeños per serving):
Nutritional Information (per serving):
Calcium: ~50mgalorie count by omitting the panko breadcrumbs or using less vegan cheese, and make the recipe lighter by skipping the olive oil drizzle.le flavor and health benefits of this vegan ultimate belly fat burning salad at your next gathering!
Calories: ~175 kcal
Protein: ~3g
Fat: ~14g
Saturated Fat: ~3g
Carbohydrates: ~10g
Fiber: ~2g
Sugar: ~2g
Sodium: ~200mg
