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  • 14 poppers

Get your next party started with vegan jalapeño poppers. These crowd-pleasing stuffed jalapeños make a great finger-food appetizer, as the stems act as built-in handles. Note: Since much of a jalapeño’s heat is in the seeds and membranes, be sure to scrape them out before filling with the sweet potato mixture if you don’t want them to be super spicy.

vegan jalapeño poppers

Ingredients

  • 1 pound sweet potatoes, peeled and cut into large pieces
  • ¼ cup unsweetened plant milk, such as almond, soy, cashew, or rice
  • ¼ cup nutritional yeast
  • 2 tablespoons white wine vinegar
  • ½ teaspoon ground turmeric
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 7 fresh jalapeño chiles, halved lengthwise and seeded (keep stems attached)

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Place sweet potato pieces in a steamer basket in a large saucepan. Add water to just below steamer basket. Bring to boiling. Steam, covered, about 10 minutes or until sweet potatoes are very tender. Transfer sweet potatoes to a bowl. Let cool and mash.
  3. In a small saucepan whisk together milk, yeast, vinegar, and turmeric. Bring to boiling. Cook 1 minute or until mixture thickens.
  4. Transfer milk mixture and mashed sweet potatoes to a blender. Blend until smooth. Season with salt and black pepper.
  5. Spoon sweet potato mixture into jalapeño halves. Place on prepared baking sheet. Bake 30 minutes or until lightly browned on edges.

Comments (4)

(5 from 1 votes)
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Laura2 months ago
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Can these be frozen? How would you reheat them?

stephen byrne2 months ago
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I just purchased your magazine and discovered your website. I’m going to try these on a client, they look phenomenal. Also, I’d like to congratulate you on a wonderful food website. I would go as far as say the best design on the net. No pop-ups, no pop-up videos, no 1 hour scrolling down through nonsense to find the recipe, this website, is how all other recipe websites should be doing it. Fantastic.

Todd Springer2 months ago
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Made these once and about to do it again! They are soooo good. Better than the cream cheese kind any day. Best part is, after eating 6 or 10 you don’t feel stuffed and can still eat other things

TJF2 months ago
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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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