Vegan Jalapeño Popper Skillet is a delicious and quick vegan dinner that comes together in less than 30 minutes making it perfect for any night of the week. Dairy-free and can be made gluten-free.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Yield: 2
- Category: Main Course
- Cuisine: Tex Mex
Ingredients
- 2 tsp oil
- 1/2 cup thinly sliced onion
- 1/2 cup thinly sliced bell pepper (red, green or both)
- 1 cup veggie crumbles (or cooked lentils)
- 1/2 cup chopped tomatoes
- 1/4 tsp salt
- 1 tsp chili powder blend
- 2-3 tortillas (sliced into triangles or use tortilla chips)
- 2 tbsp chopped pickled jalapeno
For the Jalapeno popper cream-
- 1/4 cup cashews (soaked for 15 minutes in hot water, see notes for Nutfree)
- 1/2 tsp apple cider vinegar
- 1/2 tsp lemon juice
- 1/4 tsp salt
- 1 tbsp nutritional yeast
- 4 or 5 slices pickled jalapeno
- 3-4 tbsp water
For toppings
- Sliced Avocado
- Cilantro
- Pickled Jalapeno
Method
- Heat a cast iron, or regular skillet over medium high heat, add oil.
- Add the onion and peppers, cook for 2 minutes, then add in the veggie crumbles, salt, and chili powder blend, and mix in. Cook until the onion is golden.
- Add in the tomatoes, and two tbsp of water and mix in. Cook until the tomatoes are somewhat tender. Mash some of them.
- Add in the tortillas and the pickled jalapenos and mix in
- Reduce heat to medium.Top with the jalapeno popper cream sauce, pickled jalapenos, and 1/4 cup of vegan cheese shreds, if using. The cover the skillet with a lid, and continue to cook until the cheese melts, 4-5 minutes.
- Remove from the heat, top with avocado and cilantro and serve.
To make the jalapeno popper cream sauce-
- Blend all of the ingredients until smooth and creamy,
- Taste and ajust flavor by adjusting salt, adding more tang with the brine from the pickled jalapeno as needed.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.