Updated: Mar 24, 2021
I ate more jalapeño poppers in my 20s than I care to admit. They are just *chef's kiss* delectable. I'm really not interested in the weird, wrapped in bacon, baked version of the popper. Give me a skeezy dive bar popper, and I'm sold. So that is what we have: crunchy, gooey, and a little spicy! These poppers are dairy free, but you can easily substitute real cream cheese for vegan cream cheese if you like.
[Vegan] jalapeño poppers
6 large jalapeños (4-5") or 8 regular jalapeños (3”)
1/2 c. vegan cream cheese (I like Tofutti brand for this recipe)
1 tbs. nutritional yeast
1 tbs. plant milk (unsweetened)
½ tsp. smoked paprika
½ tsp. chili powder
½ tsp. oregano
½ tsp. garlic powder
¼ tsp. aji amarillo (if you have it)
½ tsp. salt
¼ tsp. pepper
¾ c. plant milk (unsweetened)
¾ c. flour
¼ c. cornstarch
1 tsp. salt
1 c. breadcrumbs/panko
For jalapeños: cut off stem, slice in half lengthwise, and de-seed using a spoon. (Make sure you are wearing gloves, or handle peppers only on the outside in order to avoid getting pepper oil from the seeds on your hands).
Fill a medium saucepan half full with water, and bring to a boil.
Add jalapeños to boiling water and simmer for 3-5 minutes.
While peppers are blanching, fill a large bowl half full of ice, then add cold water.
When peppers have blanched, drain and transfer immediately to the ice bath.
In a small mixing bowl, mix all stuffing ingredients together until well incorporated. Salt to taste.
When peppers have cooled, drain from the ice bath and dry between clean towels.
Spoon stuffing mixture to fill each jalapeño half: filling the inside, but leveling out on top.
(See photos at bottom of page below if confused)
Prepare your deep fry: either use a home fryer or a saucepan with at least 3" deep of oil. Bring to 350°-375°.
Prepare 3 bowls for battering: 1 = Plant milk, 2 = Flour, cornstarch and salt, 3 = Breadcrumbs
Prepare your station: Set a cookie rack on a sheet tray and arrange next to your battering and frying station.
Battering and Frying
One at a time, dip each jalapeño in plant milk to fully cover, then toss in flour/ cornstarch mix to coat.
Set on cookie rack.
Repeat for all jalapeños and let sit on cookie rack for at least 10 minutes to dry.
Once dry, dip each jalapeño again in plant milk, then toss in breadcrumbs to coat.
Set on cookie rack to dry again.
Repeat for all jalapeños.
Once all jalapeños have been fully coated, and oil is between 350°-375°, add 2-3 jalapeños at a time to hot oil. Do not crowd the oil, if your jalapeños are larger you may only be able to cook 2 at a time.
Using a slotted spoon, stir oil and turn peppers to make sure they are cooking evenly. Each pepper should cook for about 5 minutes or until they are a toasty brown color.
Remove from oil with a slotted spoon, and let drain on the cookie rack.