Vegan Cheesy Bacon Jalapeno Poppers
Author: Ashley
Recipe type: Vegan
Cuisine: Appetizer
Prep time:
Cook time:
Total time:
Serves: 30 Vegan Cheesy Bacon Jalapeno Poppers
- 15 jalapenos, deseeded and cut in half lengthwise
- 4 oz vegan shredded cheddar melts, such as Daiya
- 4 oz vegan cream cheese, softened
- ¼ vegan parmesan cheese
- ½ cup textured vegetable protein (TVP)
- ½ cup boiling water
- ½ Not Chikn boullion cube
- 1 TBS soy sauce
- 1 TBS liquid smoke
- 1 TBS vegan worcestershire sauce
- 5-8 TBS olive oil
- Salt and pepper to taste
- Preheat oven to 350 F
- Start by making TVP bacon
- In a mixing bowl, add dry TVP
- In a small saucepan, heat water and buillon cube until boiling
- Add boiling seasoned water to TVP and let rehydrate for 10-15 minutes
- Once rehydrated, add liquid smoke, soy sauce, worcestershire sauce and salt to taste
- Mix thoroughly
- In a pan on medium heat, add TVP mixture and simmer until the remaining liquid has cooked out
- Slowly adding 1 tablespoon of oil at a time, continue to mix TVP mixture often
- If mixture becomes dry, add another tablespoon of oil
- Continue to mix until TVP bits become dark brown and crispy, resembling real bacon bits, about 20 minutes or so
- Transfer to a paper towel lined plate and set aside
- In another bowl, add vegan cheeses and TVP bacon and mix thoroughly
- Fill each jalapeno with about one tablespoon of vegan cheese and TVP bacon mixture
- In a small bowl, mix melted butter and panko bread crumbs together
- Top each stuffed jalapeno with about 1-2 teaspoons of panko bread crumbs
- Bake for 20-30 minutes, until cheese is bubbly and bread crumbs are golden and crispy
TVP, or textured vegetable protein, can be found at any health food store. Typically, we buy ours at Whole Foods or Sprouts
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-cheesy-bacon-jalapeno-poppers/
3.5.3217