These are super fun to make, and eat! And as Jen pointed out, kinda looks like deep-fried rats, so would be perfect for nibbling on while handing out goodies to the neighbour kids. A bit labour-intensive, but worth it. And this vegan cheese recipe that I linked to below, is AWESOME!
12 jalapeño peppers, sliced in half lengthwise
1 recipe vegan cashew cheese
5 small scallions, thinly sliced, green parts only
3/4 cup almond or soymilk
2 tbsp tapioca starch or cornstarch
1 tablespoon nutritional yeast
1/4 teaspoon salt
1/4 cup nutritional yeast flakes
1/4 cup brown rice flour
1/4 cup cornmeal
1 tsp sea salt and fresh cracked pepper
1/2 tsp smoked paprika
1/2 tsp chipotle chili powder
Preheat oven to 350°. Wearing rubber gloves*, cut peppers in half lengthwise and scoop out the seeds and membrane.
Combine vegan cheese and scallions in a medium bowl.
Combine coating ingredients in another bowl.
Fill peppers with cheese filling with a small spoon or spatula.
Whisk together soymilk, tapioca starch, nutritional yeast and salt in a shallow dish.
Dip cheese filled pepper in soymilk mixture. Then place pepper in coating mixture, using a spoon to make sure all the seasoning doesn’t fall to the bottom of the bowl.
Spray a baking pan with oil spray. I lined my pan with parchment for easier cleanup. Lightly spray the peppers with a little more oil spray, (I drizzled some grapeseed oil on top instead).
Bake in the oven for about 20-25 minutes, until golden.
Remove from oven and serve immediately. Serve hot (I tend to disagree with this last suggestion. I find that the flavours settle and taste better if you wait a few minutes for them to cool down. And the hot cheese won’t sear your lip skin off).
*Do not brush off this part. I did, and my hands and face were burning till the next day!
Happy Vegan Halloween!
~The Vegan Project