Vegan Jalapeno Poppers
By Dani Taylor
12 medium jalapeno peppers, sliced in half and seeded
1 tablespoon vegetable oil
8 ounces button mushrooms, finely diced
½ cup finely diced onion
2 cloves garlic, minced
8-ounce tub vegan cream cheese substitute, softened
1 cup vegan shredded cheese substitute, divided
salt and ground black pepper to taste
Preheat the oven to 375 degrees F. Set jalapeño halves on a baking sheet lined with aluminum foil, open side up.
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.
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.
Bake in the preheated oven for 20 minutes.
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.
Makes 24 poppers.
Nutrition per popper: 52 calories, 2.1g carbohydrates, 4.2g fat, 2.1g protein.