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
  • 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*
  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.