Although my foray into a plant-based diet is only around 11 weeks strong to date, I enjoyed a completely vegan Christmas last year.
From the main event itself to the afternoon lull chocolate selection box, and from the party food buffet to dessert, I made vegan choices and changed up my vegetarian diet and didn’t miss a thing. Nope, I didn’t miss ‘the cheeseboard’ — although as a disclaimer, I’ve only ever experienced one in my life, coming from a Chinese household! — and I didn’t ‘miss meat’ because I’d been vegetarian for about 2 years.
And one of the standouts from our menu was by far the jalapeño poppers that we rustled up from scratch! Three successful batches later (and several very happy family members later…!), I thought I’d share the incredibly simple recipe for it because we all deserve to eat some cheezy, chilli goodness once in a while.
This batch makes around 16 poppers, but of course that depends on the size and shape of yours. (Head out the gutters, please!)
- 1 jar of jalapeños or 8-16 whole fresh jalapeños
- 1 cup nut milk
- 1 cup plain flour
- 1 tbsp lemon juice
- Garlic granules
- Panko or golden breadcrumbs
- 1 packet Violife Tomato and Basil Flavour Slices
- Melt the Violife slices in a Bain Marie. When the slices begin to look a little 'liquid', add in your jalapeños.
- Whilst the mixture is combining, make your vegan buttermilk batter by combining and whisking the nut milk, flour, lemon juice and a pinch of salt.
- Add a teaspoon of garlic granules to your breadcrumbs.
- It's time to assemble! Roll a popper-shaped jalapeño in cheeze in the batter, then in your breadcrumb mixture.
- Shape. Repeat for all poppers.
- Bake at 180° for 13-15 minutes until golden on the outside.