Stuffed Jalapeno Peppers

Name: Stuffed Jalapeno Peppers
Yield: 4
Cuisine: European
Ingredients: 10 jalapenos; 4tbs olive oil; 2 shallots chopped; 200g organic tofu; few sprigs of mint; juice of ½ lime; 2 cloves of garlic; salt and pepper to taste

Edward DanielFriday 25 March 201602.1K views

Indulge in the sultry bite of these tender stuffed jalapeno peppers. Filled with a rich combination of caramelised shallots, creamy tofu, fresh mint, pungent garlic, and zesty lime, these peppers offer a perfect balance of heat and freshness. Perfect for a vegan snack, a party starter, or a comforting dish that warms the soul. The vibrant colours and bold flavours make them a feast for the eyes and the palate, offering both nourishment and a touch of elegance. Get the recipe on my blog, Ethivegan. Photo: © Edward Daniel. All rights reserved.

Tender Stuffed Jalapeno Peppers with caramelised shallots, creamy tofu, fresh mint, pungent garlic and zesty lime.

Take a sultry bite that’ll transport you to a world of delight. And, inhale.

This dish will eradicate any belief that vegan food can’t be nourishing and wholesome

When to make:

Make this:

When you’re looking for a snack to spark your creativity and inspire your artistic side
When you’re in need of a pick-me-up to get you through the early evening, without feeling too full or too heavy
When you’re planning a party and want bite-sized dishes that are not only delicious but also visually stunning

What inspired me:

I was inspired to create this recipe when I needed a dish that would nourish my body and soul after recovering from a cold. I wanted something that would warm me up and provide comfort, but also be good for me. These Stuffed Jalapeno Peppers fit the bill perfectly.

These Stuffed Jalapeno Peppers I love for their warming effect. What I adore is that not only are these peppers fiery but their distinctive taste adds exceptional texture to dishes.

Recipe Highlights:

Vegan and free from animal products, making it a great option for those following a plant-based diet
Packed with nutritious ingredients, including shallots, tofu, and fresh mint, to provide sustained energy and support overall health
Perfect for a snack or light meal, as it’s not too heavy or filling
Can be made ahead of time and refrigerated or frozen for later use, making it a convenient option for busy days

What equipment to use:

For this recipe, I suggest:

Oven

Stove

What to do next:

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x