Vegan Jalapeño Poppers Recipe

The night before: using a mandoline slicer or a knife, slice the eggplant into thin strips lengthways.

Add the smoky paprika and maple syrup to a bowl.

Add the liquid smoke and coconut aminos to the mix.

Pour the mix over the eggplant and cover the slices thoroughly. Marinade overnight.

Cut the eggplant slices in half lengthways. You'll have two long, thin pieces of eggplant per slice.

Line a baking tray with parchment paper and bake eggplant slices for 10 minutes at 110°C/230°F. It should be cooked but not crispy!

Soak cashews for at least 30 minutes in boiled water (preferably overnight), then transfer to mixing bowl.

Add the nutritional yeast, salt, and mustard powder.

Add the unsweetened almond milk.

Blend until it forms a paste with either a hand blender or a food processor.

Cut the jalapeños in half. I usually leave the stem on because I like how it looks, but feel free to cut the stem!

Remove the seeds and veins.

Spoon vegan cream cheese into jalapeño halves or fill a piping bag with vegan cream cheese and pipe cream cheese into jalapeño halves.

Wrap eggplant bacon around jalapeños and vegan cream cheese.

Place on greaseproof paper or parchment-lined baking tray. Sprinkle with cajun seasoning.

Bake for 20 minutes at 160°C/320°F. Leave to cool slightly, then serve and enjoy!