Vegan Bacon Wrapped Jalapeño Poppers

This recipe makes 8 jalapeño poppers.


4 large jalapeños
1 tub vegan cream cheese
1 package veggie bacon
1 package veggie Italian sausage grounds
1 teaspoon garlic powder
1/4 teaspoon ground black pepper

Tip: All vegan brand cream cheese and veggie meats come in different sizes, but they all create the same filling. Feel free to add more or less of any ingredient according to your taste. If you can’t find veggie sausage grounds, pulse your veggie links in a blender until crumbly.


  1. Preheat your oven to 350*F
  2. Cook the sausage grounds according to the package’s instructions
  3. While the sausage is cooking, cut the tops off of the jalapeños, and cut them in half the long way
  4. Remove all the seeds, then rinse and pat dry with paper towel (this is optional, but do this step if you have a low heat tolerance)
  5. Place the jalapeño halves on a lined or greased baking sheet
  6. When the sausage is done cooking, dump it in a mixing bowl (while still hot) and add the cream cheese, garlic powder and black pepper
  7. Mix together until fully combined (You will most likely have some leftover filling, which will go excellent on a bagel the next morning!)
  8. With your hands (or a spoon, this step gets messy either way) scoop about 1/4 cup of filling into each jalapeño half, molding a little mountain of filling on top of the jalapeños
  9. After filling the jalapeño halves, wrap each half with a slice of bacon (it takes some practice to get the veggie bacon to wrap around, but you can use toothpicks to hold it in place)
  10. Bake the poppers for ten minutes (I prefer a slight crunch to my jalapeños, but if you prefer them soft, lower the oven temperature and cook slightly longer)
  11. Let them cool for a few minutes before eating

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