Name: Vegan Jalapeno Poppers
Prep time: 20 min
Cook time: 20 min
Yield: 24
Ingredients: Jalapeno peppers, sliced in half and seeded - 12 medium; Vegetable oil - 1 tablespoon; Button mushrooms, finely diced - 1 (8 ounce) package; Finely diced onion - ½ cup; Garlic, minced - 2 cloves; Vegan cream cheese substitute, softened - 1 (8 ounce) tub; Vegan shredded cheese substitute, divided - 1 cup; Salt and ground black pepper to taste - 1 cup

Ingredients for - Vegan Jalapeno Poppers

1. Jalapeno peppers, sliced in half and seeded 12 medium

2. Vegetable oil 1 tablespoon

3. Button mushrooms, finely diced 1 (8 ounce) package

4. Finely diced onion ½ cup

5. Garlic, minced 2 cloves

6. Vegan cream cheese substitute, softened 1 (8 ounce) tub

7. Vegan shredded cheese substitute, divided 1 cup

8. Salt and ground black pepper to taste 1 cup

How to cook deliciously - Vegan Jalapeno Poppers

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

Bake in the preheated oven for 20 minutes.

5 . Stage

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.