Vegan Jalapeno Poppers

Get ready for a tasty treat. Veganising the much loved jalapeno popper is simple when you have some Tofutti cream cheese lying around. They're great for entertaining and you'll notice that they disappear quickly. I like to spice up the flour mix to accentuate the flavor of the jalapenos and just add a little something extra to these already special snacks.

 

 

Biting into these little morsels serves to be quite a tantalizing experience, with the crispness of the crumb, the perfumey taste of the chillis, and the soft cream cheese center. 

 

 

Ingredients:

 

- oil for frying

- Jalapeno chillis, 6 or more

- 1/2 tub Tofutti cream cheese

- 1 cup vegan milk of your choice

- 1 cup plain flour

- 1 cup bread crumbs

- 1/2 tsp salt

- 1/2 tsp black pepper

- 1/2 tsp paprika

- 1 tsp cumin

- 1 tsp cumin seeds

- 1/2 tsp cayenne pepper

 

Method:

 

*When it comes to the crumbing/coating of the chillis, if they don't get coated enough the first time or you prefer a thicker coating, you can repeat the process by redipping it the milk and then breadcrumbs.

Add the salt, pepper, and all your spices to the flour, and mix to combine.

Slice the chillis once lengthwise, from stem to tip. Deseed them, removing all of the insides.

 

Stuff the chillis fully with cream cheese, using it also to seal the incisions back together by gently pressing them shut.

 

Dip the chillis in milk and then in flour to coat. Small spoons may help during this process to ensure full coverage. Allow to dry for five minutes.

Re-dip in milk and then into the breadcrumbs. It may help to press the breadcrumbs onto the chillis using your hands. Again, allow to dry for five minutes.

 

Heat your oil in a deep fry pan. Once hot, add several chillis into the pan, ensuring not to overcrowd.

Once fried on all sides, remove from the pan and place onto absorbent paper to remove excess oil.

 

I served mine over some rice with mango and a lime wedge, however they are great on their own too.

Simple, but majorly effective. I hope you and everyone you choose to share these with love them as much as I do!

 

Vegan Spicy Mexi Bean Pie

Hello!

Please excuse the simplicity of my page as I have only just begun and hope to get it together when I learn how!  I look forward to interacting with you all. For my first entry I decided to compile a low fuss recipe that I know you will enjoy if you decide to recreate it. This one is sure to please vegans and non-vegans alike.

 

 

This combination works really well and any left over chili can be saved to use as a topping for nachos or a filling for tacos or burritos. The beauty of this recipe is that it can be loosely followed and be easily manipulated, with ingredients being added or subtracted to suit you. I used a store bought vegan puff pastry to save time, but feel free to make your own if you prefer. 

 

 

Ingredients :

 

Chili spice mix:

-3 tsp cumin powder

-1/2 tsp garlic powder

-1 tsp onion powder

-2 tsp paprika

-2 tsp cayenne pepper

-2 tsp oregano

-1 tsp raw sugar

-salt to taste

*as an alternative you can find pre-prepared chili spice mixes in the Mexican section of supermarkets

 

-  1 tbs oil, to fry

- 1 tbs tomato paste

- 2 cups sliced mushrooms

- 1 large onion, diced

- 1 garlic clove, sliced

- 1 half red capsicum, diced

- 1 green chilli, sliced,

- 1 cup roughly chopped coriander

- 1 can kidney beans (approx. 400g)

- 1 can black beans (approx. 400g)

- 1 can corn kernels (approx. 400g)

- 1 can diced tomatoes (approx. 400g)

- 1 cup vegetable stock

- 1 packet of vegan puff pastry (I used Borg's vegan puff pastry)

 

Pie topping:

-  melted nuttelex and soy milk for brushing

-  4 sliced mini roma tomatoes

- 1 mashed potato (optional)

- 1/2 cup cheezly nacho cheese

 

Garnishes:

- Avocado (guacamole)

- chopped coriander

- Tofutti cream cheese

 

Method:

 

First and foremost, if you are using store bought pastry, take it out of the freezer and allow it to defrost.

 

 

In a large fry pan, heat your oil over a low heat. Once it's going, put your garlic slices in and be very attentive as garlic cooks very quickly and burnt garlic will soil the taste.

 

 

Once they are lightly browned, add your spice mix and lightly toast it until fragrant. Next add the tomato paste and fry it off for 2 minutes or so.

 

 

Add your mushrooms, onion, capsicum, chilli, and coriander to the pan and stir fry for about 10 minutes, until everything is coated in spice and starts to soften. 

Add your beans, corn, and canned tomatoes and bring it to the boil. Next add your cup of vegetable stock and bring to a simmer and allow it to reduce. Takes about 20 minutes. Now would also be the time to preheat your oven to 180 degrees Celsius.

While the pan is simmering away, grease your pie tin, and then line it with pastry, leaving the outsides to overhang. As you can see, I add an additional layer to the bottom because I just find that it keeps it sturdier and helps the pie hold its shape better.

It's up to you whether you choose to allow the mixture to cool a little because putting it in the tin. It may make handling easier and prevent the pastry from wilting so much. When you are ready, spoon it in and then gently pick up the tin and lightly tap it on a hard surface to even it out.

 

Put the pastry top on your pie, pinch the edges, and roll up the overhanging edges like shown in the photo.  Next grab a sharp knife and cut and 'X' in the middle of the pastry.

 

 

Top with your sliced mini roma tomatoes and pipe with mashed potato (optional)

 

 

Brush with melted nuttelex and soy milk so then it turns a nice golden brown when baking.

 

 

Top with cheezly nacho cheese, or a vegan cheese of your choice, and then put it in the oven for 30 - 45 mins, depending on the force of your oven. Simply keep watch and take it out once it is golden brown. 

 

 

Prepare to be dazzled. Once the pie has been taken out of the oven, allow it to stand for 10 minutes.

 Cut into desired portions and serve with guacamole, chopped coriander and cream cheese. There you have it! 

 

 

Thanks for reading, I'd love to know if you try it!

 

xoxo cody