Superbowl Edition of Flora Foodie has arrived!!!
I didn’t do a Super Bowl post last year because I just don’t care I was on vacation. But this year, the 49ers are in the Super Bowl! Apparently we Northern Californians have been awaiting this moment for a long time… 🙂
Personally, I have been awaiting THIS moment: the one in which vegan jalapeno poppers become a part of my life.
I stole the idea for super-stuffed jalapeno poppers from a sushi restaurant near my law school that made spicy tuna stuffed poppers. I used to eat those for lunch . . . 🙂 Now I have lunch-worthy poppers that are vegan.
Jalapeno poppers that are filling and nutritious enough to eat for a meal.
Baked ones.
Delicious creamy guiltless ones.
Doesn’t get much better than this!
yields 14 poppers
7 enormous jalapenos
1 T olive oil
1 large shallot
3 cloves garlic
4 oz crumbled tempeh
1 C mushrooms
4 oz tofutti cream cheese
1/4 wedge cheddar daiya
1/4 C panko
1/4 C dried fried onions
Preheat oven to 350 degrees.
Slice jalapenos down length-wise. Use a spoon (a grapefruit spoon works really well), scrape out the rib and seeds. Set aside.
Heat a large nonstick skillet over medium-high heat. When hot add the oil and shallots. Cook until they’re soft, then add garlic and tempeh and cook for a couple minutes until just starting to brown. Add mushrooms, and cook as long as you like mushrooms cooked. Remove and combine in a bowl with the cream cheese and Daiya. Season with salt and pepper to taste.
Stuff your jalapenos with the mixture. Then combine the panko and fried onions separately and sprinkle on top of the poppers.
Bake for about 40 minutes, until the jalapeno can be easily pierced with a fork.
Yum.
Whether your plans this weekend include the Super Bowl or not, I’m pretty sure these should be involved. Just sayin’.
Nutrition facts per popper: Calories: 90; Calories from Fat: 50; Total Fat: 5.6g; Saturated Fat: 1.6g; Sodium: 105mg; Total Carbohydrates: 8.2g; Sugars: 1.0g; Protein: 2.5g
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