Vegan Jalapeno Poppers


  • 12 medium jalapeno peppers, sliced in half and seeded
  • 1 tablespoon vegetable oil
  • 1 (8 ounce) package button mushrooms, finely diced
  • ½ cup finely diced onion
  • 2 cloves garlic, minced
  • 1 (8 ounce) tub vegan cream cheese substitute, softened
  • 1 cup vegan shredded cheese substitute, divided
  • salt and ground black pepper to taste
  • Directions

  • Step 1

    Preheat the oven to 375 degrees F (190 degrees C). Set jalapeño halves on a baking sheet lined with aluminum foil, open side up.


  • Step 2

    Heat vegetable oil in a skillet over medium-high heat. Add mushrooms, onion, and garlic to the skillet and saute until vegetables are tender and mushrooms have released their liquid, about 8 minutes. Transfer vegetables to a paper towel-lined plate to soak up the excess moisture.

  • Step 3

    Mix mushroom mixture, cream cheese substitute, 3/4 cup shredded cheese substitute, salt, and pepper together in a bowl. Spoon into the jalapeño pepper halves on the baking sheet.

  • Step 4

    Bake in the preheated oven for 20 minutes.

  • Step 5

    Remove from the oven and top with the remaining 1/4 shredded cheese substitute. Broil until the cheese is melted and slightly browned, 1 to 2 minutes.

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