We recently went to a vegan restaurant that has MANY mouth watering options but, as much as we wanted to, we couldn’t order everything on the menu (or could we… ?). So, one of the many things we ordered was the vegan jalapeño poppers. Neither of us really had jalapeño poppers many times before, but it sounded damn delicious at first glance that day.
No surprise, we freakin’ loved them! They were stuffed with vegan mozzarella, vegan sausage and fire roasted in a brick oven. They were to DIE for, so we naturally wanted to make our own version of these.
It’s a pretty simple concept, and we are obsessed with food, so we jumped right into making our own vegan jalapeño poppers recipe. We already had the perfect vegan ricotta recipe, so all we needed to figure out was the vegan sausage crumbles.
Here’s where sh** gets crazy – we never cooked with TVP (textured vegetable protein) before, but for some reason we decided now was the time! Steph did some research and we came up with the PERFECT vegan sausage crumbles recipe literally the first try (rarely happens).
I’m pretty notorious for being lazy, but I would DEFINITELY make this recipe for a football party or family gathering. All it requires is making the vegan sausage, the vegan ricotta, dicing red onion and cutting the jalapeños in half / removing the seeds. OK, that actually sounds like a lot, but it’s not!! Do it with a date or alone, either way it’s worth it. This recipe is too cheesy, spicy and fun to ignore!
What better to bring to a party, than vegan jalapeño poppers? Seriously, guys, this snack is so damn tasty and easy to serve that I plan on bringing these to many future get togethers.
Pro tip: Make sure you use JUMBO jalapeños. The bigger the better!
Pro tip 2: Make double because you will eat half of them before anyone notices 🙂
An easy, cheesy, spicy appetizer. Fresh jumbo jalapeños stuffed with vegan ricotta cheese, freshly chopped red onion, and scratch-made vegan sausage crumbles.
- 15 jumbo jalapenos
- 1/4 cup red onion diced
- 2 tablespoons olive oil
- 1 cup water
- 1/2 teaspoon liquid smoke
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 cup textured vegetable protein (TVP)
- 1/4 cup nutritional yeast
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried sage
- 1 teaspoon fennel seeds
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 14 ounces firm tofu pressed
- 2/3 cup raw cashews
- 1/4 cup nutritional yeast
- 10 basil leaves
- 6 cloves garlic
- 1/4 cup lemon juice
Preheat your oven to 450°F/230°C. Line a baking sheet with parchment paper and set aside.
In a medium pot, stir together water, liquid smoke, soy sauce and maple syrup. Heat on medium until the mixture comes to a light boil.
Meanwhile, in a separate bowl mix TVP, nutritional yeast, garlic powder, onion powder, sage, fennel, thyme and black pepper. Stir into pot and lower the heat.
Cover the pot and heat on low for 5 minutes or until all the liquid has been absorbed. Then, transfer to the baking sheet and bake for 20 minutes or until crispy.
Meanwhile, press the tofu. When the tofu is drained, add it to a food processor with the cashews, nutritional yeast, basil, garlic, and lemon juice. Process until smooth and creamy.
Cut each jalapeño in half, lengthwise. Using a spoon, carefully scrape the seeds without breaking the pepper. Discard the seeds. Be careful not to touch your eyes and to shield your eyes from any splashes.
In a bowl, mix together the vegan sausage crumbles, vegan ricotta, and diced red onion.
Using a spoon, stuff each jalapeño half with the filling and place on a baking sheet (no parchment paper). Drizzle jalapeños with olive oil and bake at 450°F/230°C for 20 minutes.
For crispier poppers, set your oven to broil for the last 5 minutes of baking.