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Vegan MoFo Iron Chef Challenge

Posted on Oct 28, 2012 by in Recipes, Vegan MoFo | 4 comments

Vegan Jalapeno Poppers with Seed Pate

Happy Sunday! I hope everyone is having a wonderful weekend! Since I am wrapping up my theme for this Vegan MoFo, I thought I’d take the opportunity to participate in the third Vegan MoFo Iron Chef Challenge. They raised the bar with this challenge by having three secret ingredients – they were: sunflower seeds, grapes, and hot peppers. I immediately knew what I wanted to make when I read the ingredients, and I’m happy to report that you can add this recipe to your appetizer rotation for your next vegan party!

Vegan MoFo Iron Chef #3

These three ingredients served as the base for [drumroll please..]: Sunflower Stuffed Jalapeno Poppers with Grape Dipping Sauce.

Vegan Jalapeno Poppers

I used two different types of hot peppers for this dish, jalapenos and yellow chili peppers. If you want to have an array of different heat levels, then I definitely suggest getting a few different varieties of chilis. The jalapenos had quite a bit of heat but the yellow chilis were much milder, so even the husband [who is not much for spicy things] finished them off.

Vegan Jalapeno Poppers with Seed Pate

When I finished the sauce, I drizzled a bit of it over each popper, but you could simply leave it as a dipping sauce – if you are not serving them right away I would recommend leaving the drizzle off. These are very quick and easy to put together and they make a great appetizer for any dinner party or holiday party.

Vegan Jalapeno Popper Recipe

Sunflower Seed Jalapeno Poppers & Balsamic Grape Reduction


    For the Poppers:
  • 1/2 cup Sunflower Seeds
  • 1/4 cup Water
  • 1/4 cup Vegan Cream Cheese
  • 1/2 tsp Chili Powder
  • Dash of Salt and Pepper
  • 6-8 Jalapenos, halved and seeded
  • For the Sauce:
  • 1/2 cup Grapes, diced
  • 1 tsp Lemon Juice
  • 1 tbsp Balsamic Vinegar
  • 2 tbsp Ketchup


  1. Preheat oven to 400 degrees F.
  2. Add the water and sunflower seeds to a food processor and blend until somewhat smooth, leaving a few chunks of seeds. Transfer to a small bowl and mix with cream cheese, chili powder, and salt and pepper. Place 1 tablespoon or so of filling into each half of jalapeno. Bake for 15 minutes or until top is golden brown.
  3. While the poppers are baking, prepare the sauce. Add all of the ingredients to a small saucepan and bring to a boil over medium high heat. Simmer for 5 minutes. Mash the grapes and simmer 5 minutes more. Strain the sauce to remove the skins, cool, and serve alongside the jalapeno poppers.


See you all tomorrow with some party tips! 

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