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94: © 1997-2025, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 4 Servings
50 g Vegan-Sandwich Slices, Hotsami
200 g No-Moo, Melty
16 Jalapeños (very hot) or mini-paprika (mild)
1 drop Tabasco (optional)
½ tsp rock salt (optional)
300 g spelt flour
300 g bread meal
300 ml vegan cream (Soya Cuisine)
½ tsp rock salt
1 litre frying oil or canola oil
Treat yourself with Vegusto: Recipe No. 94
Jalapeños is one of the favourite dishes at the famous Restaurant called Hiltl in Zürich. With the No-Moo, Melty it easily becomes as a delicous vegan dish.
Ingredients for 4 Servings
50 g Vegan-Sandwich Slices, Hotsami
200 g No-Moo, Melty
16 Jalapeños (very hot) or mini-paprika (mild)
1 drop Tabasco (optional)
½ tsp rock salt (optional)
300 g spelt flour
300 g bread meal
300 ml vegan cream (Soya Cuisine)
½ tsp rock salt
1 litre frying oil or canola oil
Preparation
One thing up front: The Jalapeños we tried were very hot! Wear gloves while preparing them! Do not touch your eyes!
Cut the Jalapeños across just below the stem across and lengthwise (like a "T" shape), remove seeds and membranes and wash.
Chop Vegan-Sandwich Slices, Hotsami into small cubes. Place into a bowl and mix with No-Moo, Melty using a fork. Season according to taste with Tabasco and salt.
Fill peppers with the Melty mixture and mound up a little so that the Jalapeños keep their shape.
Prepare three separate bowls with soya cream mixed with salt, flour, and bread crumbs.
You can remove the gloves now. Dip each pepper in the soya cream, then the flour, then cream again, then breadcrumb, then cream, then breadcrumb.
Repeat the cream and breadcrumb if needed to totally cover up the filled peppers.
Press slightly with your hands, the Jalapeños must be covered completely with breadcrumbs.
Chill the breaded Jalapeños in the fridge for 30 minutes.
Preheat the oil to 180°C. Fry each pepper for 2-3 minutes, until browned, but not so much that the cheese starts to escape.
Drain them on kitchen paper and serve immediately.
