Warm the oven to 350 F.
Spray a baking sheet with vegetable cooking spray
Cut the jalapeños in half and remove seeds.
When you’re done, set those hot mamas aside!
Place the vegan cream cheese and shredded vegan Daiya cheese, 1 tablespoon of soymilk, garlic powder and sea salt in a bowl and stir together until well combined.
Stuff each halved jalapeño with the vegan cream cheese mixture. You’ll be glad you did!
In a medium-to-small size bowl, combine the 2 tablespooons of ground flax seed, 3/4 cup of soy milk and stir. If you have or can order The Vegg, add it here and stir.
Place the flour on one plate and the breadcrumbs on another plate. Your dipping station should go in this order: Flour plate, Flaxseed/Egg bowl, Breadcrumbs plate.
Grab a stuffed jalapeño and roll it in the flour, followed by a dip in the Flaxseed/Egg bowl (roll it around so all sides are covered), followed by a final dip in the breadcrumbs. Fun, eh?
Place the breaded popper on your prepared pan and repeat the dipping process until you’ve worked your way through each one. Then “pop” them in the oven and bake for 30 minutes.
Allow them to cool a little and serve warm!