Vegan Jalapeno Poppers
By: Kaycee Bassett
Published: Thursday, January 27, 2011 - 6:41am

Ingredients




12 Jalapeno Peppers
8 ounces Tofutti Cream Cheese
1 cup Soy Milk (approximately)
1 cup Flour (approximately)
1 box Shake and Bake (check ingredients, all flavors vary)
Canola or Vegetable Oil (for deep frying)

Preparation

1 Thoroughly wash your peppers.  Cut the top caps of your peppers off.  Using a knife dig the veins and seeds out of your peppers (be careful not to cut yourself). 2 With either a piping bag or a butter knife fill your peppers up with your cream cheese.  Put a little dot of cream cheese on the top cap of your peppers and then seal them back on your pepper using the cream cheese. 3 Roll your peppers in your soy milk and immediately coat them in flour.  Let them dry for about 5-10 minutes.  Then roll your peppers in soy milk again and then roll them in your shake and Bake.  Let them dry for 10 more minutes. 4 Heat your oil to about 370 degrees.  Drop them in the oil and let fry for about 2 minutes.  Remove from the oil and let sit for a few minutes before eating.