Spicy Vegan Poppers

Spicy Vegan Poppers
After eating an entire block of cheese this morning, I sort of felt bad about myself. I love cheese, but clearly my day had a precarious start. Determined to right my bingeful wrongs, I decided to make myself a vegan afternoon snack.

I knew that something spicy would keep my tastebuds happy, so I made some vegan Jalapeño poppers. What I did not prepare myself for was how much my family loved them. They even accused me of withholding this recipe and not sharing this delicious combination with them before. Like, what… I’m a closet eater of vegan poppers? Considering I did scarf all that cheese earlier today, they did have a point.

You will need:

  • 6-8 good sized Jalapeños
  • 1 package of soy chorizo
  • 1 carrot
  • 1 tablespoon white wine vinegar
  • 1 tablespoon olive oil
  • 1 small ripe avocado

Preparation:

Set oven to 375 degrees.

1. Halve the Jalapeños and clean out the seeds. Sometimes I leave a few seeds to add some spiciness, but today’s batch just happened to be level 100 on the fire scale. Even though I took out every darn seed, they still had serious heat!

2. Stuff soy chorizo in each half.

3. Grate a carrot’s skin off and keep going. Take the non-skin shreds and dice them up.  Toss the carrot shards in a bowl of vinegar and olive oil and let them sit for a few minutes.

4. Place the stuffed peppers on a baking sheet. I lined mine with parchment paper because I hate big clean-ups!

5. Take the soaked carrots and place on top of each pepper to your liking.

6. Bake for 20-25 minutes.

7. Let cool for approximately 5 minutes and top with small slices of avocado. Larger chunks of avo are great for cooling your mouth down if they are too spicy!

These make great appetizers for vegetarians and meat-lovers alike! You can par-bake these if having a party for about 15 minutes, and then finish in an oven for another 10 minutes prior to serving.

If you would like to subsitute out the carrots shreds for cheese, please do as I know it would be delicious.