Baked Jalapeño Poppers

These baked vegan jalapeño poppers are a lighter, but just as delicious alternative to their deep-fried counterpart. The secret ingredient is cauliflower mac and cheese filling from Ark Foods. I’ve tried a few of their products and all of them are incredible, but my favorite is definitely the Jalapeño Cauli Mac+Cheese. It’s what inspired this recipe! To make your own, you can find Ark Foods products at most New Jersey Shoprite stores.


To make this recipe gluten-free, simply omit the bread crumbs or use a gluten-free option. For an easy, cost-efficient gluten-free breadcrumb substitute, I put puffed rice cereal in a food processor and pulse into crumbs.


Baked Vegan Jalapeño Poppers

with Tahini Ranch Dip

Serves 4-6



Tahini Ranch

1/2 cup tahini

Juice from 1 lemon

1/3 cup water

2 tsp apple cider vinegar

1/2 tbsp agave

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp nutritional yeast

1 tsp dried parsley

1/2 tsp dried dill


Jalapeño Poppers

1 package Ark Foods Jalapeño Cauli Mac+Cheese, cooked according to instructions

8 jalapeño peppers

Shredded vegan cheese and bread crumbs, for topping



To make the Tahini Ranch: Whisk all ingredients together. Leave in the refrigerator until ready for use.


To make the Jalapeño Poppers: Preheat oven to 425 degrees Fahrenheit.


Cut each jalapeño lengthwise, slightly off-center to create boats for the filling. Generously pack each jalapeño boat with Ark Foods Cauli Mac. Place on a parchment paper-lined baking sheet. Sprinkle the desired amount of vegan cheese on each jalapeño. Bake for 12 minutes.


Meanwhile, toast bread crumbs in a pan until they develop a rich color. Season with salt and pepper.


Broil jalapeño poppers for an additional 3-5 minutes, until vegan cheese starts to bubble.


Sprinkle each jalapeño popper with toasted bread crumbs. Serve with Tahini Ranch Dip.

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