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Creamy Quinoa Jalape?o Poppers with Coconut Bacon

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Ingredients

Scale

Filling

  • 1/3 cup white quinoa, rinsed
  • 3/4 cup vegetable broth
  • 12 oz. firm Silken tofu
  • 2 tablespoons lemon juice
  • 1 tablespoon coconut oil
  • 1 tablespoon coconut vinegar (you can sub with a smaller amount of ACV)
  • 1 tablespoon nutritional yeast
  • 1/2 tablespoon onion powder
  • 1– 1 1/4 teaspoons of sea salt, or to taste

Assembly

  • Eight 3–4” long green jalape?os, cut in half lengthwise with seeds/septums scooped out
  • 2 teaspoons cornmeal
  • 2 teaspoons nutritional yeast
  • 1/2 cup coconut bacon

Instructions

Filling

  1. Place the quinoa and vegetable broth in a small pan over medium-low heat and covered with a lid. Cook for 15-20 minutes, or until all liquid is soaked up and the quinoa is soft. Fluff with a wooden spoon or fork.
  2. While the quinoa is cooking, place the rest of the filling ingredients into a food processor and puree until completely smooth. Once the quinoa is cooked, stir it into the tofu mixture until combined.

Assembly

  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. Fill each pepper half with 1?-2 tablespoons of the creamy filling and place on the baking sheet. Repeat until all are filled and lined up on the sheet.
  3. Mix the cornmeal and nutritional yeast together in small dish and sprinkle it over the poppers.
  4. Place the baking sheet in the oven and bake for 15 minutes.
  5. After 15 minutes have passed, gently press the coconut bacon pieces into the top of each popper. Then bake for an additional 2-3 minutes, but make sure not to burn the coconut bacon pieces.
  6. Once out of the oven, let the poppers cool for 2 minutes and serve warm.

Find it online: https://legenrecipes.com/recipe/creamy-quinoa-jalapeno-poppers-coconut-bacon/