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Vegan Pumpkin Jalapeño Poppers Recipe

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3.9 from 11 reviews

These Vegan Pumpkin Jalapeño Poppers are a deliciously creamy and spicy appetizer made with a smooth pumpkin and cashew ‘cream cheese’ filling mixed with tofu and spices, stuffed into fresh jalapeño halves, topped with crunchy breadcrumbs, and baked to golden perfection. Perfect for fall gatherings or anytime you crave a flavorful plant-based snack!

Ingredients

Filling Ingredients

  • 1/2 Cup Raw Cashews (Soaked or Boiled)
  • 1/2 Brick Extra Firm Tofu (Broken into Pieces)
  • 2 Tbsp Nutritional Yeast
  • 1 Tbsp Lemon Juice
  • 1 tsp Miso Paste
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 15 oz. can Pumpkin Purée

Jalapeño Poppers

  • 15–18 Fresh Jalapeños (Halved Lengthwise and Deseeded)
  • 1/2 Cup Breadcrumbs
  • 2 Tbsp Fresh Parsley (Chopped for Optional Garnish)

Instructions

  1. Soak Cashews: Soak the raw cashews in water at room temperature overnight or boil them for 15 minutes to soften them for blending.
  2. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the poppers.
  3. Prepare Filling: Drain the soaked cashews and place them into a blender along with the extra firm tofu pieces, nutritional yeast, lemon juice, miso paste, garlic powder, salt, black pepper, and pumpkin purée. Blend until the mixture is very smooth, pausing to scrape down the sides as needed to ensure a creamy filling.
  4. Prepare Jalapeños: Cut the jalapeños in half lengthwise, including cutting through the stem for a natural handle. Carefully scoop out the seeds and pith from each half using a spoon. Be sure to wash your hands immediately after to avoid irritation.
  5. Fill Jalapeños: Spoon the pumpkin cream cheese mixture evenly into each jalapeño half, creating ‘boats’ filled with the creamy filling. Place the filled jalapeños onto a parchment paper-lined baking sheet.
  6. Add Toppings and Bake: Sprinkle the top of each filled jalapeño with breadcrumbs to add a crispy topping. Bake in the preheated oven for 20-25 minutes until the jalapeños are tender and the topping becomes golden brown.
  7. Broil for Crispiness: Carefully remove the baking sheet from the oven, peel off the parchment paper, and place the poppers under the broiler for 1-2 minutes to brown and crisp up the breadcrumb topping further. Watch closely to avoid burning.
  8. Garnish and Serve: Remove from the oven, sprinkle chopped fresh parsley on top if desired, and serve the poppers immediately while warm. Enjoy your flavorful vegan appetizer!

Notes

  • Soaking the cashews overnight yields a smoother filling, but boiling cashews for 15 minutes is a quicker alternative.
  • Wear gloves or wash hands thoroughly after handling jalapeños to avoid skin irritation from capsaicin.
  • The breadcrumb topping adds a delightful crunch; gluten-free breadcrumbs can be used to make the recipe gluten-free.
  • Adjust the number of jalapeños based on desired serving size or spice tolerance.
  • These poppers can be served as a party appetizer, snack, or side dish, and reheat well in the oven.

Find it online: https://bitezly.com/vegan-pumpkin-jalapeno-poppers-recipe/