These easy vegan jalapeño poppers are the ultimate party appetizer. Packed with a cheesy dairy-free filling and topped with crunchy panko breadcrumbs.
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We are currently in the thick of the holiday season. And that means I’ve been hosting and attending lots of parties. Yay for being able to socialize again!
But that also means I find myself in need of some easy vegan appetizers that I can throw together quickly and that are crowd pleasers, both vegan and non-vegan.
Enter these delicious (and super easy) vegan jalapeño poppers! They are made in 30 minutes with just a few ingredients. What not to love?
And if you need some more appetizers for your party, serve them up with these vegan mozzarella sticks and this vegan charcuterie board. Now that’s a party spread!
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While I usually cook with as many fresh ingredients as possible, these vegan jalapeño poppers use a few simple store-bought vegan items to make them as quick and easy as possible! Here is what you will need.
See the recipe card below for detailed measurements and instructions.
How to Make Vegan Jalapeno Poppers – Step by Step
These delicious little morsels are so delicious and so pretty – no one will know you made them in 30 minutes!
Mix Creamy Filling – Made with shredded vegan cheddar cheese, vegan cream cheese, garlic, oregano, salt and panko breadcrumbs. Yum!
Cut the jalapeño pepper in half and carefully remove the seeds. Be careful when touching peppers – they are spicy!
Fill each jalapeño pepper with the creamy filling. Then top with extra vegan cheese and breadcrumbs.
Bake at 400 degrees F for 20 minutes and enjoy!
And there you have it – totally delicious vegan jalapeño poppers. Ready to go in under 30 minutes!
Pro tip!
I keep a pack of these disposable kitchen gloves in my pantry for de-seeding jalapeño peppers. They are very spicy! If the oil gets on your hands, and you then touch your face, it burns like crazy.
variety
Make Buffalo Jalapeno Poppers. Add a few tablespoons of your favorite buffalo sauce to the vegan cream cheese mixture for a whole new flavor!
Mix in the cheese. Instead of a vegan cheddar cheese, try this recipe with other varieties. It also works well with Monterey Jack style or mozzarella style vegan cheese shades.
Add some vegan bacon. Try mashing in some vegan bacon or plant-based sausage. I love Morningstar Farms Bacon and Beyond Sausage!
Homemade Vegan Cream Cheese. I use a store bought vegan cream cheese for convenience, but you can make your own!
Save the leftovers
Reserve remaining jalapeño poppers Refrigerate for 2-3 days, in an airtight container. I do not recommend freezing this recipe.
Reheat Bake in a 350 degree F oven until hot. This will help to get the topping crispy again.
More vegan recipes
If you like these vegan jalapeño poppers, be sure to check out these other delicious recipes that are perfect for entertaining:
recipe
Vegan Jalapeno Poppers
These easy vegan jalapeño poppers are the ultimate party appetizer. Packed with a cheesy dairy-free filling and topped with crunchy panko breadcrumbs.
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Serving: 24 popper
Calories: 56kcal
instructions
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Preheat the oven to 400 F, wear gloves and cut the peppers lengthwise and scoop out the seeds using a spoon, place the cut on a parchment lined baking sheet and set aside.
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In a small bowl, mix together ¾ cup shredded cheese, softened cream cheese, ½ cup panko, garlic powder, oregano, and salt until evenly combined.
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Divide the mixture evenly among the peppers, packing it into each pepper
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In a small bowl, mix remaining shredded cheese, panko and melted butter, then divide evenly over chili.
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Bake the peppers for 20 minutes, or until the peppers are tender, the filling is bubbling, and the topping is crisp.
nutrition
Calories: 56kcal | Sugars: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fats: 0.2g | Monounsaturated fats: 0.2g | Trans fats: 0.003g | Sodium: 149mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 98IU | Vitamin C: 8mg | Calcium: 14mg | Iron: 0.3mg