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Vegan Jalapeño Poppers

Serves 6 35 minute prep time

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Vegan Jalapeño Poppers

Gathering your friends around the TV calls for baller snacks. Spicy peppers stuffed with a flavorful, creamy filling and topped with crunchy crushed tortilla chips–try these jalapeno poppers! Follow the instructions for how to make vegan jalapeño poppers and you’ll be impressing your friends in no time.


  • 12 fresh jalapeños
  • 1/2 white or yellow onion, diced
  • Tortilla chips, crushed for topping
  • 1 block firm tofu, squeezed of excess water
  • 2 Tbsp olive oil
  • 2 cloves garlic, peeled
  • 1 Tbsp ground cumin
  • 1 tsp smoked paprika
  • Juice of 1 lime
  • 1/2 tsp salt
  • 2 Tbsp nutritional yeast (optional)
  • 1/4 to 1/2 cup Silk Plain Unsweetened Almondmilk or Soymilk, as needed


  • Preheat oven to 400F. Prep your jalapeños by cutting them in half and removing the tops, veins and seeds. Place peppers with cut side facing up in rows on a lined baking sheet.

  • Add tofu, garlic, spices, lime juice, salt, nutritional yeast (if using) and cooked onions to a food processor and process. Taste and adjust seasoning if necessary. Add almond or soy milk slowly until the mixture is smooth, being careful to keep the mixture thick enough that it won’t spill out of the peppers. Taste mixture and add more salt if desired.

  • Generously spoon the filling into the jalapeños halves and top with crushed tortilla chips.

  • Bake the poppers for 15 minutes, until the jalapeños have softened. Place the baking sheet on the top rack and broil for 1-2 minutes until the tortillas chips have browned. Serve warm.

Chantal Denis

Former Chef at Vega HQ, Chantal loves spending her days cooking up creative plant-based lunches for everyone to enjoy. When she’s not cooking up a storm or dreaming up her next big theme lunch while cycle commuting to work, you’ll likely find her in a yoga class, swimming lengths at the pool or gushing over vegetables at the farmers market.
Chantal Denis

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