Holy HEALTHY Jalapeño Poppers, Batman! | Vegan Oil Free
Summer 'tis the season for cookouts, picnics, and potlucks. Finger foods are the perfect, bite-sized way to share the healthy vegan love (while preventing double-dipping) and today we’re back with another recipe from our finger food recipe series: Jalapeño Poppers!
We like to make healthy, fast, easy food out of whole plants without any added garbage like salt, oil, or sugar. A lot of people think that eating a wholefood plant-based salt/oil/sugar-free diet sounds boring and flavorless. Honestly, if you’re not doing it right, it can be that way.
But that’s not how we roll at Well Your World. We make up for the lack of processed ingredients by using lots of big, bold flavors from herbs and spices. The jalapeños in this recipe pack a punch on their own, so this recipe is definitely NOT boring.
Some of you may find jalapeños a little too spicy and if that’s the case, just grab a bag of those little sweet mini bell peppers and give them the same treatment. They’ll taste a little different but still be delicious.
The filling is made from sweet potatoes, so our first step is to peel and chop them into chunks. We’re going to steam them, so make sure the chunks aren’t too big or they’ll take about 400 years to cook. Medium-sized chunks should steam up in roughly 10-12 minutes, or until fork-tender.
While the potatoes are steaming, prep the peppers by cutting them in half lengthwise right down the middle. You can use a small paring knife to cut out the seeds and scoop the insides to make little boats.
When the potatoes are steamed, add them to a food processor with some white wine vinegar, turmeric, crushed red pepper and WYW Nooch. Any nutritional yeast will work in this recipe; we just prefer ours because it’s non-fortified, which we find allows its cheesy goodness to shine through more. You’ll also want to add the soymilk a little at a time to achieve the right consistency without making the mixture runny; we want the end result to be spreadable but still hold its shape in the oven.
Our food processor comes with a smaller food processor attachment that we can insert for small batches. If you add the potatoes to a large vessel, they may not be able to break down all the way to create a smooth and fluffy texture. It’s perfectly fine to mash the potatoes by hand if you don’t have a fancy kitchen gadget, but the idea for this recipe is to get the filling as smooth and lump-free as possible.
Once you’re happy with the filling, go ahead and stuff those jalapeños generously and bake them for 30 minutes. We found that the jalapeños lost a good amount of their heat during the baking process, so we think these would be fine even for people who don’t care for spicy food. Just in case, we did fill some mini sweet bell peppers and while still delicious, we definitely preferred the flavor from the jalapeños.
Healthy party people rejoice! Jalapeño Poppers are back on the menu!!
We hope you enjoy this recipe. When you make it, take a picture of how yours turned out and tag us on Instagram @wyw_community - we’d love to hear from you!
Til Next Time...Xoxo Reebs
A spicy and satisfying party favorite!
- 1 large sweet potato
- ¼ cup soy milk
- ¼ cup nutritional yeast
- 2 tablespoons white wine vinegar
- ½ teaspoon turmeric
- ½ teaspoon crushed red pepper
- ½ teaspoon garlic powder
- 7 jalapeños
Preheat the oven to 400º.
Peel the sweet potato, cut into chunks and simmer for 10 minutes.
Put the sweet potato, soy milk, nutritional yeast, white wine vinegar, turmeric, and crushed red pepper in a food processor and blend until smooth.
Cut the jalapeños in half and remove the seeds. Spoon a bit of the blended mixture into each seeded jalapeño and place on a parchment-lined baking sheet.
Bake for 30 minutes.