Vegan Cheddar Chorizo Jalapeño Poppers




Vegan Cheddar Chorizo Jalapeño Poppers



  • 8 oz (1 1/8 cups) of crumbled tempeh
  • 1 tbs + 1 tsp of chili powder
  • 2 tsp of apple cider vinegar (acv)
  • 1 tsp of cumin
  • 1 tsp of garlic powder
  • 1/2 tsp of paprika
  • 1/4 tsp of dried thyme
  • sprinkle of cinnamon
  • sprinkle of cayenne
  • sprinkle of ground cloves
  • 2 bay leaves
  • 1/4 cup of water
  • 1 cup of vegan cheddar shreds
  • approx. 12 jalapeño peppers (halved and gutted)


  1. Combine tempeh, chili, acv, cumin, garlic, paprika, thyme, cinnamon, cayenne, cloves, and bay leaves in a bowl and stir well and preheat oven to 425ºF
  2. In a small pot on medium heat add seasoned chorizo tempeh and water. Cook for a few minutes until all water is absorbed.
  3. Remove bay leaves from tempeh mixture and mix in cheddar shreds.
  4. Grab jalapeño halves and stuff with filling and place onto a baking sheet.
  5. Bake in oven for 15 minutes. When ready remove from oven, garnish with fresh cilantro, serve with lime, and chimichurri sauce and enjoy!


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