Jalapeño Poppers

Name: Jalapeño Poppers
Prep time: 60 min
Cook time: 60 min
Yield: 12
Cuisine: Mexican
Ingredients: 340g/12oz jar jalapeno peppers – available in large Asian shops; 1 tub Tofutti Cream Cheese or make your own by following Vegetarian Recipe Club's Vegan Cream Cheese recipe; 100g/3oz vegan cheese, grated; ½ cup soya milk, in a bowl; ½ cup plain flour, in a bowl; 100g/3oz breadcrumbs, in a bowl; Vegetable oil for frying; Tips: If you have a deep-fat fryer, use it to cook these for a very special treat. When you don’t deep fry them, the peppers remain a little crunchy (and pretty spicy). If you prefer them softer, you could steam them for 10-12 minutes first before allowing to cool and stuffing with the cream cheese.

Serves: 12

Ready in: 30 to 60 mins

A delicious treat to enjoy as a vegan! from Viva!'s Vegetarian Recipe Club. For more great Vegan recipes visit [url=http://www.vegetarianrecipeclub.org.uk]http://www.vegetarianrecipeclub.org.uk[/url].

Ingredients
Method

Ingredients:

340g/12oz jar jalapeno peppers – available in large Asian shops
1 tub Tofutti Cream Cheese or make your own by following Vegetarian Recipe Club's Vegan Cream Cheese recipe
100g/3oz vegan cheese, grated
½ cup soya milk, in a bowl
½ cup plain flour, in a bowl
100g/3oz breadcrumbs, in a bowl
Vegetable oil for frying

Tips: If you have a deep-fat fryer, use it to cook these for a very special treat. When you don’t deep fry them, the peppers remain a little crunchy (and pretty spicy). If you prefer them softer, you could steam them for 10-12 minutes first before allowing to cool and stuffing with the cream cheese.

method:

Drain your jalapeno peppers. Steam first to soften - about 5-10 minutes, testing carefully after 5. Cool them then cut the top off each one, before slitting them down one side and removing all the seeds from the inside. Lay them out on a chopping board.
Put a teaspoon of Tofutti or your own homemade cream cheese inside each, then take a large pinch of grated vegan cheese and stuff that in to.
Once you have stuffed all your peppers, get your popper production line going! Line up your bowl of soya milk, flour and breadcrumbs.
Dip each pepper in soya milk, then roll in the flour and place on your chopping board, so they are all lined up ready for the next stage.
Put a large frying pan on the hob and heat a generous amount of oil to a medium/high heat.
Take a pepper; dip it quickly in the soya milk again before gently rolling it in breadcrumbs so they stick all around its surface. Pop the pepper straight into the hot oil with care. This should be a swift process where the peppers are very gently handled so they retain as much coating as possible. Coat and fry the peppers in batches of six at a time – turning carefully using a spatula or tongs so they all become golden on the outside.
Serve immediately, dabbing with kitchen towel to remove any excess oil.

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