Shiitake Bacon Jalapeno Poppers

A whole food plant based take on the popular spicy appetizer

Course: Appetizer, Main Course
Cuisine: American
Author: Monson Made This
Ingredients
  • 1 batch of cultured cashew cream cheese (recipe below)
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 tablespoon finely chopped fresh parsley
  • 10-15 jalapenos, sliced in half lengthwise, and seeded.
  • Shiitake bacon*
Instructions
  1. Preheat your oven to 375 degrees fahrenheit.
  2. Combine the cashew cream cheese, garlic powder, salt, pepper, and parsley. Fill each jalapeno half with the cashew cream cheese mixture. Place a piece of shiitake bacon on top of each half. Place your stuffed jalapenos on a baking sheet, and bake for about 20 minutes, or until the cheese starts to brown, and the jalapeno as started to soften. Serve warm or room temperature.
Recipe Notes

*For the Shiitake Bacon, I used Lauren Toyota’s recipe from her book Vegan Comfort Classics. Instead of using fresh shiitake mushrooms, I used dried, and then added about ¼ cup of water to the recipe. I let the dry mushrooms hydrate and marinate overnight. When I was ready to use them, I sliced the caps into thin strips. If you want your bacon to be crispy, I would suggest cooking it ahead, and then adding it at the end.