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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.