Football season brings out the appetizers, am I right? There’s nothing more delicious than these crispy Poppers that can be made with our without vegan mozzarella cheese. They are crunchy on the outside and warm on the inside, and can be dipped in your favorite sauce! Definitely add this tasty appetizer to your vegan, paleo, and Whole30 menu – they’re a winner on all fronts!
Since I recently just did an entire blog post on spicy foods (you can find it here on my Spicy Vegan Southwest Salad with Cream Ranch Dressing), I thought I’d do a quick review of all of the great shareable recipes that you can make for football season!
Top 10 recipes to make to share!
These BBQ Mushroom Sweet Potato Sliders are Whole30, paleo, and vegan. They’re so easy to throw together in the slow cooker, and have a tangy and sweet sauce that is complemented by the sweet potato bun. I can’t say enough about how easy these sliders are to make, and they are even a hit for people who don’t normally love mushrooms
Fried Green Tomatoes are always a good idea, but they are an even better idea when you can eat them with friends. These don’t take much to make, and are best eaten warm. I highly recommend heating this paleo, Whole30, and vegan tasty appetizer in the Air Fryer when you’re ready to share – it makes the fried green tomatoes crispy on the outside and warm and delicious on the inside!
These Air Fryer Beet Chips are a great prepare in advance appetizer for any of your gatherings. They pair well with any creamy dip – dairy free or not – or can be eaten plain. They’re a great option for anyone on the Whole30, Paleo, or Vegan diets!
This is an easy appetizer to prepare ahead of time – if you really want to save yourself five minutes. There’s nothing that tastes quite like deliciously fresh salsa, and now you can have it at all your gatherings. This salsa recipe is Whole30, paleo, and vegan, and can be enjoyed with vegetables or chips that suit your dietary needs!
Okay, seriously, this recipe is the easiest way to get a ton of superfoods into your diet without hardly doing any work. The eggplant fries come together easily, and are crispy and delicious after being made in the Air Fryer. Definitely put this on your menu if you love appetizers, and especially because it is compliant on Whole30, paleo, and vegan diets!
This Spinach Artichoke Dip is one of the most popular recipes on my blog – and if you eat it, you’ll know why! This recipe is incredibly tasty, can be made for vegan, Paleo, and Whole30 diets, and comes together with little to no effort. It’s best served warm, so it’s perfect for these cooler autumn temperatures!
Yet another easy recipe to throw together, this Shrimp Ceviche is packed with protein for those people in your life that are looking to stay healthy but to enjoy a snack with friends. The shrimp is limey with a little kick, and is enjoyed with veggies, chips of your choice, or even with a spoon! Definitely put this on your list of compatible apps for the Whole30 and paleo diets!
This delicious (and easy!) Rainbow Bruschetta is perfect for a tasty appetizer, and is even tastier when you realize that you can use up your leftovers in almost any way possible! Throw it on pizza, in your eggs, or over some pasta, and you’re golden. This bruschetta is vegan, paleo, and Whole30 friendly.
Everyone loves a spicy chicken wing, and these are no exception! When you’re looking to skip to the end and just eat some wings, this Air Fryer Recipe is for you. Use your favorite hot sauce to spice things up, or add whatever sauce that seems right for you in the moment. They’re an easy addition to anyone’s party who is Paleo or Whole30.
Chili Fries are so easy to make, and the chili is the perfect meal to save for later after everyone has gone home. This healthier version of your favorite bar food will get scarfed up in minutes if you leave it alone for too long – and many people won’t even notice that it’s both paleo and Whole30!
And of course, if those don’t hit the spot, these jalapeño poppers will!
How to make Vegan Jalapeño Poppers
This recipe is simple, and can be made in a number of ways. Your main ingredients are:
- jalapeño peppers
- cassava flour
- salt and pepper
- garlic powder
- onion powder
- ground flax seed and water (flax egg)
- olive oil
- vegan mozzarella (optional)
There are many different types of vegan mozzarella cheese both that you can make at home or buy at the store. Choose whichever is your favorite! There are lots of recipes and brands that have vegan cheeses that melt when heated, making this an even tastier appetizer for you and your friends!
To make these Poppers, first cut your peppers in half. Remove all the seeds and the stems. I highly recommend using either gloves while removing the seeds, or washing your hands with some alcohol-based sanitizer afterwards. That spicy pepper juice can really hurt if you’re not careful!
In a smallish bowl, combine the ground flax seed and water and allow it to sit. After about 10 minutes, a flax egg should form. In another medium sized bowl, combine the cassava flour, salt, pepper, garlic powder, and onion powder.
If you are using vegan mozzarella, slice the mozzarella into slices that will fit inside your halved peppers. Put the mozzarella in the pepper, and then coat both in the cassava flour mixture. If you are not using any vegan cheese, simply do the same with just the pepper. Next, dip the pepper in the flax egg, coating it liberally. Then, coat it again in the cassava flour.
Once all your poppers are coated, heat some oil over medium high heat. Once it is heated, fry the poppers in the oil until they are crispy. Very gently turn them over to cook on the other side, being careful not to lose the breading.
After the poppers have cooked about 2-3 minutes on each side, place them on a plate lined with a paper towel. Allow them to cool, and then serve! Dip these in your favorite sauce or dip. I love mine with any type of ranch dressing!
Enjoy, or store them in the fridge for later. Reheat them in the Air Fryer for that crispy taste!
Vegan Jalapeño Poppers (Vegan, Whole30, Paleo)
- 5 jalapeño peppers
- 1/2 cup cassava flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3 tbsp ground flax seed
- 9 tbsp water
- 1/2 cup olive oil
- 3 oz vegan mozzarella cheese (optional)
- Cut your peppers in half and remove the stems and seeds.
- In a smaller bowl, combine the ground flax seed and the water. Allow it to sit for about 10 minutes until a flax egg forms.
- In a medium bowl, combine the cassava flour, salt, pepper, garlic powder, and onion powder.
- If using vegan cheese, cut it into slices that will fit inside the pepper halves.
- In a large pan, heat the olive oil over medium-hot heat.
- While the oil is heating, coat the peppers in the cassava flour. Then, liberally coat it in the flax egg, and then once again coat the peppers in the cassava flour mixture.
- Place the cassava flour in the hot oil and fry for about 2-3 minutes until the breading solidifies. Carefully flip the popper over onto the other side, and then cook for another 2-3 minutes.
- Once the poppers have been cooked, remove them from the pan and place them on a pan lined with a paper towel. Allow it to cool there for a few minutes before serving.
- Enjoy with your favorite dipping sauce or dressing!
|Amount per serving|
|% Daily Value*|
|Total Fat 11.5g||15%|
|Saturated Fat 1.7g||9%|
|Total Carbohydrate 9.9g||4%|
|Dietary Fiber 2.2g||8%|
|Total Sugars 0.3g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
|Recipe analyzed by|