Connoisseurus Veg · by Alissa Saenz★ 5.0 (2)
Vegan Jalapeño Poppers
NUTRITION · PER SERVING35M COOK
CAL 7%·PRO 8%
CARBS 10G30% OF CAL
2G FIBER6G OTHER2G TOTAL SUGAR
FAT 10G68% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spicy jalapeño peppers stuffed with cashew cream cheese and coated in crispy panko breadcrumbs, then baked until golden. A crowd-pleasing appetizer with a vegan twist.
starteramerican🍪 sheet pan🔥 ovendairy freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 medium jalapeño peppers
- 1 cup vegan cream cheese ((store-bought or homemade))
- ¼ cup fresh chopped chives
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon hot sauce, (such as Cholula)
- ½ cup panko breadcrumbs
- ½ teaspoon sweet paprika
- ¼ teaspoon salt
- Pinch black pepper
- 1 tablespoon olive oil (or high-heat oil of choice)
At a glance
PER SERVING · TIME 35M
CAL 7%·PRO 8%
CARBS 10G30% OF CAL
2G FIBER6G OTHER2G TOTAL SUGAR
FAT 10G68% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 231mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 169mg
- Calcium
- 22mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 231MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.