Baked Cheesy Jalapeño Poppers | VegNews

Ingredients

• For the sundried tomato aioli:
• 1⁄4 cup dry-packed sundried tomatoes
• 1⁄2 cup
• vegan mayonnaise
• 2 tablespoons lemon juice
• 1⁄4 teaspoon chili powder
• 1⁄4 teaspoon mustard powder
• 1⁄4 teaspoon sea salt
• 1⁄4 teaspoon ground pepper
• For the poppers:
• 1 cup
• vegan chive cream cheese
• 3 tablespoons finely chopped chives
• 2 tablespoons finely chopped cilantro
• 1 garlic clove, minced
• 1⁄2 cup chopped
• vegan bacon
• 8 jalapeño peppers
• 1⁄2 cup bread crumbs
• 1⁄2 teaspoon smoked paprika
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon sea salt
• Vegetable oil spray, for coating