Vegan Jalapeno Popper! Wow, totally the BEST – and HEALTHY!

Here is Lunch Box Bunch recipe..

Party Jalapeno Poppers
vegan, makes 10 poppers

5 large jalapeno peppers, de-seeded and halved

cheese mixture:
1/4 cup vegan cream cheese
1/4 cup vegan cheddar cheese shreds

Flour Mixture:
2 Tbsp whole wheat flour
1 Tbsp Nutritional Yeast
1 tsp garlic powder
dash of chipotle powder – i didn’t use this in mine….
pinch of salt and pepper

Panko Bread Crumbs

small flat bowl of soy milk (about 1/4 cup)

1+ cups grape seed oil (you can also use canola or olive oil) – i usewd olive oil!


1. Prep your jalapenos by halving them and carefully removing the seeds. Set aside.

2. Get your “breading” station set up. You will have a bowl for each of these: cheese mixture (fold the shreds into the cream cheese), flour mixture, panko crumbs, soy milk.

3. Start prepping your jalapenos. Here is the method: stuff with cheese, roll in milk, roll in flour, back in milk, roll in panko crumbs, set aside. Pressing the panko crumbs into the wet cheese layer really helps. Continue this process until all the jalapenos are stuffed and breaded.

4. Pour your oil into a large pot over med-high heat. Test the oil for heat-readiness by dropping one panko crumb into the oil – if it sizzles, the oil is hot enough. If you can get by with cooking all your poppers with 1 cup of oil, great. But if you want a more saturated “fry” you may need to add more.

5. Pan-fry eat jalapeno popper for about 90 seconds on each side. Flip with care.

6. Transfer poppers to a paper towels to cool for a few minutes before serving.


Green Beans, Potatoes & Garbanzo Beans in Cauliflower Sauce: Recipe

Green Beans, Potatoes and Garbanzo Beans and Cauliflower Sauce Recipe with 

Spicy Onion Relish

I modified a recipe I got from Fatfree Vegan Kitchen

For the original recipe click here:

The Original Recipe from Fatfree Vegan Kitchen

My Version-


Cauliflower Sauce:

  • 1 small head cauliflower, cut into pieces
  • 3 1/2 cups water + reserve (water) from Garbanzo Beans
  • 4 large cloves garlic, chopped
  • 2 bay leaves
  • 1 tablespoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon white pepper
  • 1 teaspoon salt, or to taste

Main Meal:

  • 1 cups cooked garbanzo beans
  • 2-3 medium red potatoes, chopped into 1/2-inch cubes
  • 2 cups sliced green beans, fresh, cut into bite-size pieces
  • 1/2 cup plain soy milk
  • 1 tablespoon fresh lemon juice

Spicy Onion Relish:

  • 1 large onion, minced
  • 4 teaspoons fresh lime juice (or lemon)
  • 1/2 teaspoon paprika
  • 1/2-1 teaspoon cayenne pepper (or to taste)
  • salt to taste


Place all the sauce ingredients into a large pot, bring to a boil, and cook, covered, over low heat until the cauliflower is tender, about 20 minutes.

Remove the bay and curry leaves, and puree everything else in a blender.

Return the sauce to the pot and add the chickpeas, potatoes, and green beans. Cook until the potatoes are tender and the sauce has thickened, about 20 minutes. Check the seasonings and add more as desired.

Add the soymilk and lemon juice, stir, and cook for 5 more minutes.


Mix all ingredients and allow to stand for at least 30 minutes to allow the flavors to blend. It should be so spicy that a little goes a long way! It will keep refrigerated for several days.

I served all of this over left over brown rice that I had made a few days ago.


Kimchi (Spicy Pickled Veggies) ;) My batch turned out……… SO SO SO Good…

Want Some??…. I am pleased with my batch…

Home-Made Vegan Kimchi (Kimchee). I added Cilantro to this one….yum yum yum…the cilantro really adds to the spices.

Recipe for Vegan Vegetable Kimchee (Kimchi)

Chop up:

  • Carrots, pealed (3)
  • Celery (3 stocks)
  • Chinese Cabbage, cored
  • Bok Choy
  • Daikon Radish
  • White Onion
  • Shallots (3)
  • Green Onion (2)
  • Add whole garlic to the mix as well: 5-6 cloves (or more)

Mixed 4 liters of water and 8 Tablespoons of salt until all the salt dissolved. This is brine.

*I’m making extra for my mom and dad 😉

Wash all the vegetables and put them into a large pot.

Pour the Brine over the vegetables and cover.

Soak for 8-12 hours. Mixing often to make sure the vegetables are covered in the brine.

After the soak.

Strain the vegetables, but keep the brine. You’ll need it again.

Kimchee Sauce: Mix together

  • 2 tbsp Cayene Pepper
  • 1 1/2 tbsp Chilli Pepper
  • Fresh Ginger, minced
  • Fresh Cilantro
  • Fresh Garlic, mince

Toss the sauce into the vegetables and mix well.

Stuff, I mean stuff, the spiced-up vegetables into a jar or container with a removable lid.

Add the brine to the jar, covering the vegetables.

Place a cloth over the top and secure with a rubber band.

Ferment for a week or so, depending on the temperature. You can stir it when you think about it. Maybe once a day.

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