Vegan Jalapeño Poppers
I think the best snack foods are the ones that feel like you’re indulging and eating something junky but they’re secretly good for you! That’s what these jalapeno poppers are. They have healthy homemade cheese with nutritional yeast and cashews, mushroom bacon (we’ll get to that), and they’re either cooked in the air fryer or oven!
Tools:
-Air fryer or oven
-Medium pot
Ingredients:
- 1 batch of Vegan cheese sauce
- 4-5 jalapenos
- 1 cup Plain bread crumbs (Can substitute gluten-free), seasoned with salt, pepper and garlic pepper
- 1 flax egg (1 tbsp flax meal + 3 tbsp water)
- ½ cup starch (corn starch, arrowroot, or potato)
Vegan “bacon”
- About 6 shiitake mushrooms sliced thinly
-½ tsp soy sauce
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
Prepare the cheese sauce and let set in the refrigerator for at least an hour. Make sure the sauce is thick and not runny.
For the vegan bacon: Coat the mushrooms with the soy sauce, olive oil and salt and pepper. Then, air fry or bake in the oven at 350F for about 30 minutes, until crispy. Toss halfway. Once crispy, let cool for 5 minutes then chop up into “bacon bits.” Set aside.
Wash the jalapenos then slice in half and remove the seeds with a spoon. Cover your hands with gloves or a plastic bag so the jalapeno oil does not get on your hands and burn.
Mix the cooled bacon bits into the cheese sauce.
With a spoon, scoop the cheese sauce into the jalapenos, enough to fill them without overflowing. Cool in the refrigerator for 10-15 minutes.
Have 3 dishes in front of you, one with the starch, one with the flax egg and one with the breadcrumbs. First coat the jalapenos in the corn starch, then move to the flax egg then finally bread in the bread crumbs. If the flax egg is beginning to run low, just add some more water and stir.
Cook the jalapeno poppers in the air fryer (or oven) in a single layer at 350F for 15 minutes.
