By: Kelly Cavalier
1 Tbs. Vegg powder
1/2 cup soy milk
1+1/2 cups panko bread crumbs
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. Italian seasoning
salt and pepper
1 cup all-purpose flour
8 jalapeño peppers, halved, seeds
and ribs removed
1 pkg. vegan ceam cheese oil for frying
Using a blender, combine Vegg powder and soy milk and blend until well mixed and thick.
Pour into a small bowl and set aside.
Combine panko with the spices/seasonings in another small bowl, set aside.
Put flour into another small bowl and set aside.
Using a small spoon, fill the jalapeños with the cream cheese. To bread them, first roll each popper in the flour, dip in Vegg yolk mixture, then press and roll each popper in the panko bread crumbs until they are completely covered.
Place on a plate until you are ready to fry them.
Heat your oil in a pot or pan. Only fill with enough oil so the poppers are about half covered in oil.
Fry them in batches of 4-6 depending on the size of the pot/pan you are frying in until golden brown, flipping as you start to see the edges brown.
Remove from the oil and place on a paper towel on a cooling rack to get some of the oil off.
Serve and enjoy!