I write about spicy stuff a lot. Or maybe it’s more that I think about spicy food. A lot. Specifically, jalapenos. A few weeks ago I posted about making stuffed jalapenos (with vegan cheese-duh-and bacon for GG, again, duh!) in the oven, but now that I have this handy dandy gadget for grilling OMG game changer. AND now that it’s spring … look out stomach because all I want to eat are these spicy little gems. So. So. So delicious. Like gastroLICIOUS! (See what I did there ; ) Serve with a shredded green cabbage salad mixed with avocado and cilantro. YUM.
Grilled Jalapenos with Vegan Sausage
PREP TIME: 15-20 minutes | GRILL TIME: 10-15 minutes
- 10-15 large jalapenos, cored and all seeds removed
- 1 tub vegan cream cheese
- ½ cup shredded cheese, I use plant-based monterey jack
- 1 cup plant-based sausage, cooked and crumbled: I use Field Roast and crumble it myself, but hey, there’s lots of options out there.
Cook sausage on stove top until browned, set aside. To prep the jalapenos, remove the stem and carefully use a small spoon (or corer if you have one) to remove the insides including all the seeds. For the stuffing, whip together the cream cheese and shredded cheese in a food processor until, well, until whipped. Then, one at a time, stuff with a little of the sausage, then cheese mixture, then sausage. Note, I do some with just the cheese and add pickled jalapenos to the top. I know. I’m crazy that way. Place into the aforementioned handy dandy gadget and grill over medium high heat for 10 minutes. Enjoy!
DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; )
Blistering. Yep. That’s the secret to making perfect poppers—and I finally found an amazing vegan cream cheese!
Make these plant-based stuffed peppers a few days before you want to serve them, or the day of—either way they’re amazing and super easy …
Lentils and spinach and lots of spicy goodness make these enchiladas wicked good!