Vegan Happy Hour has published this great Vegan Jalapeno Poppers recipe using our
Edward & Sons™ Organic Breadcrumbs:
Vegan Jalapeno Poppers
- 3-6 jalapenos (based on the size of the jalapenos you are working with) cut in half length-wise with the seeds and ribs removed. So each jalapeno will provide 2 poppers to its master
- 1 package of vegan cream cheese – Tofutti brand is good
- 1/2-1 cup shredded vegan cheddar cheese
- 4 slices of vegan bacon (Smart Bacon) cooked then diced
- 1 cup water
- 1/2 cup of all purpose flour
- 1 cup breadcrumbs (Edward & Sons™ Organic Breadcrumbs)
- vegetable oil for frying
Heat the vegetable oil to 360 degrees in a suitable skillet or pan so that the oil is about an inch high.
In a small or medium sized bowl, mix the vegan cream cheese, vegan cheddar cheese and fakin’ bacon bits. You’ll need about 1 tbsp of cream cheese for each popper (a little less if you have smaller jalapenos). Spoon this mixture into the jalapeno halves that you have prepared.
Put the water and flour into two separate small bowls. Dip the stuffed jalapenos into the water, let the excess run off for a second, then dip into the flour, making sure they are fully coated. It doesn’t have to be a full shell just enough so that there is a light coating of flour. Allow the coated jalapenos to dry for about 10 minutes.
Dip the jalapenos in the water again and roll them through the breadcrumbs and allow them to dry. Dip the jalapenos once more in the water and roll once more in the breadcrumbs to ensure the entire surface of the jalapeno is coated with breadcrumbs.
Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Move the fried jalapenos to a paper towel covered plate to cool.
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Republished by EdwardandSons.com
