Description
These Vegan Pumpkin Jalapeño Poppers pair spicy roasted jalapeños with a creamy pumpkin, tofu, and cashew filling. A crisp breadcrumb topping makes them a savory fall appetizer perfect for parties and holiday gatherings.
Ingredients
1/2 cup raw cashews, soaked or boiled
1/2 block extra-firm tofu
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 teaspoon miso paste
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (15-ounce) can pumpkin purée
15–18 fresh jalapeños, halved lengthwise and deseeded
1/2 cup breadcrumbs
2 tablespoons fresh parsley, chopped
Instructions
- Soak the raw cashews overnight, or boil them in water for about 15 minutes until softened. Drain thoroughly.
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Add the drained cashews, tofu, nutritional yeast, lemon juice, miso paste, garlic powder, salt, black pepper, and pumpkin purée to a blender or food processor.
- Blend until completely smooth and creamy, scraping down the sides as needed.
- Slice the jalapeños in half lengthwise and carefully remove the seeds and membranes.
- Spoon or pipe the pumpkin filling generously into each jalapeño half and arrange the filled peppers on the prepared baking sheet.
- Sprinkle the breadcrumbs evenly over the filling.
- Bake for 20–25 minutes, until the peppers are tender, the filling is set, and the breadcrumb topping is lightly golden.
- For an extra-crispy topping, broil for 1–2 minutes, watching closely to prevent burning.
- Sprinkle with freshly chopped parsley and serve warm.
Notes
Use 100% pumpkin purée rather than pumpkin pie filling, which contains added sugar and spices.
For gluten-free poppers, use certified gluten-free breadcrumbs and verify that the miso and nutritional yeast are suitable.
For more heat, leave some jalapeño membrane intact or add cayenne or crushed red pepper flakes to the filling.
For a milder version, remove all seeds and membranes or substitute mini sweet peppers.
Add smoked paprika or chipotle powder to the filling for a smoky variation.
Panko-style breadcrumbs can be used for an extra-crunchy topping.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat in a 350°F (175°C) oven for 8–12 minutes or in an air fryer at 350°F until warmed through.
For make-ahead preparation, refrigerate the filling and cleaned jalapeños separately, then assemble just before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 240 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
