My boyfriend's coworker grows peppers, but doesn't eat them. More for us! The filling is made with Tofutti cream cheese (the non-hydrogenated kind), mozzarella-flavored soy cheese, and Bac-Uns. Next time I think I'll add some garlic. I'd also like to find a recipe for baking them--I try to avoid frying things when possible.
6 comments:
Jalapeno poppers are some of my favoritest things ever! They look delicious! :)
HOLY JEBUS!!! These look so yummy!!! How did you make these???
I mixed together an 8 oz tub of Tofutti cream cheese (I used the non-hydrogenated kind), maybe half a cup of grated FYH mozzarella (it was just what I had leftover, so I think you could play around with the amounts), and maybe 3/4ths a cup of Bac-Uns. We had 13 jalapenos for this, but wound up with lots of extra filling, so you could definitely use more peppers. Slice the jalapenos in half and scoop out the seeds. Fill them with the filling and put them back together. Dip in plain soymilk, then flour and let dry for about 10 minutes. Then dip in the soymilk again and now breadcrumbs (I used the ones by Edwards and Sons) and let dry for another 10 minutes. Heat oil in a large frying pan (I used medium heat). Fry the jalapenos until they start to brown on the bottom, then flip until done.
Oh, and I didn't do this but likely will in the future....you should probably steam the jalapenos for a few minutes first to soften 'em up. Mine still had a bit of a crunch to them.
I made these the other night... They were awesome!! I am amazed at how delicious these vegan treats were. Next time there is a vegan potluck - I am bringing these!!
Oh my goodness, my husband LOVES jalapeno poppers! I would also be really curious about how they would work out if they were baked instead of fried....mmmmm...... :)
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