Baked Vegan Jalapeño Poppers

Spice up things with this satisfying jalapeno poppers.

Jalapenos are a must have in our kitchen. I feel like my pantry or my entire kitchen is not complete if my spices are not there. That goes for jalapenos and anything similar to it.

And since I am a big fan spicy dishes, it wouldn’t be a surprise if I share a number of recipes that will spice up your meals. Now, I also love making dishes that can be finger foods for times when we have unexpected visitors or if we plan to have a small get together with friends at home. Thus, recipes like this one can truly be a big help and would even be the start of your get together.

Although this recipe uses Jalapeno, you actually be very versatile and try other main ingredient for it, especially when you have kids around. For my kids, I use eggplants, by special request.

Check out the recipe below.




Jalapenos – slit and seeds and pith removed

Vegan cream cheese or you can check this Vegan Cheese recipe to make your own

Breading Milk Mix:

½ cup almond milk or other non dairy milk

1 Tablespoon flaxmeal

2 Tablespoon flour (wheat, unbleached white or spelt or other gf flour)

⅛ tsp salt or to taste

¼ tsp garlic powder

2 tsp nutritional yeast

2 tsp extra virgin olive oil

Bread Crumb mixture:

½ – ¾ cup bread crumbs

½ tsp smoked paprika

¼ tsp garlic powder

⅛ tsp salt

1-2 tsp extra virgin olive oil (optional)





Prep the Jalapenos. (Use gloves if you are not sure about the spiciness. The seeds and pith can sometimes give a really bad spice burn). Remove the pith and seeds as much as possible.

Fill the jalapenos up with chilled cream cheese popper dip. (the chilled dip is quite thick).

Set up the breading area. Mix the milk with the spices, flaxmeal and flour in a deep down and keep ready.

Mix up the bread crumbs with paprika and salt and optionally add a tsp of oil and mix them up.

Dip Jalapenos with filled side up into the milk mixture (do not roll, just submerge them and lift out). Then immediately dip into the breadcrumb mixture. Use a spoon to sprinkle some extra breadcrumbs on top and press. Place the pepper on parchment lined sheet. Bake in preheated 350 degrees F for 25 minutes or until golden to your preference.



Use brown rice flour + cornmeal or gf breadcrumbs for a gluten-free version.
Add some daiya or home made home-made mozzarella coconut milk based or cashew or cheddar on top of the stuffed peppers and then coat in breadcrumbs and bake for a melty popper.



Thank you very much to for the recipe of this super addicting dish!