Vegan Cheesy Jalapeño Bites
by Iona Berry
Most of us grew up with meat as the hero of our meals and with vegetables taking up the mere corners of our plates. It can be hard to know where to start if you're trying to flip the script and cook plant based meals that don’t feel like just eating a plate full of sides. Building an exciting, yet satisfying meal around vegetables - whether that’s a bunch of carrots or a humble head of cauliflower - can sometimes feel like a little daunting and underwhelming task.
Our new series, Veg and Two Veg is here to tackle just that and to explore all of the ways in which every day vegetables can be the star of the table without sacrificing flavour or heartiness. Whether you’re cooking for one or cooking for a bunch, these recipes will fill your table with vibrant, deeply flavoured and satisfying dishes that you’ll be making on repeat.
These creamy, cheesy stuffed jalapeño peppers are not only delicious but they are the perfect vegan party food. I love the contrast of the spiciness of the chilli peppers to the creamy creme fraiche and melted vegan mozzarella cheese. These are very moorish and I love to make them for celebrations or birthday parties.
This recipe combines most of my favourite flavours. You really can’t go wrong with garlic, onion cheese and chilli in my opinion. These are the biggest crowd pleaser and are a great recipe to have in the repertoire. They are very simple and easy to make, if you have any leftover filling then this is delicious with tortilla chips as a dip. In fact you could leave out the breadcrumbs and this makes a great topping for tacos or burritos. Try and find a vegan mozzarella cheese that melts because this makes the jalapenos a lot closer to the original version. I recommend violife for this but I have heard of other brands on the market that also get that oozy mozzarella melt that you want!
20 small/medium jalapenos
200g plant based crème fraiche (I used Oatly)
100g panko breadcrumbs
½ tsp onion salt
½ tsp garlic granules
50g chopped spring onions (mainly the green part, chopped very finely)
¼ tsp cracked black pepper
50g panko breadcrumbs
50g vegan mozzarella cheese (I like violifes version)
Olive oil, to drizzle
Preheat the oven to 200˚C fan /220˚C conventional/Gas Mark 7. Line a baking tray with parchment.
Slice the jalapenos in half and remove the seeds.
Make the filling by mixing together the creme fraiche, garlic powder, onion powder, chopped spring onions, black pepper and panko breadcrumbs.
Fill each jalapeno with the filling and then top with extra panko, vegan mozzarella cheese and a drizzle of olive oil. Bake in the oven for 15 minutes or until the cheese is melted and bubbling.
These are best served hot straight away but are also delicious cold with some tortillas.
By Iona Berry
Iona is our Development Chef, aka our go-to girl for developing, testing and tasting delicious dishes for you to all enjoy at home. When she’s not in the kitchen, you’ll find her either running or cycling, or trying out food markets and new restaurants around London. Continuous market research it would seem.