Vegan Jalapeno Poppers

Photo: Kaycee Bassett

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

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).

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.

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.

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.