Vegan cheese and walnut stuffed padron peppers
6 Nov 2020
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Background
This dish is based on the goat’s cheese version, but these vegan cheese and walnut stuffed padron peppers make lovely tapas for those with dairy allergy or intolerance too. Perfect with a glass of Cava during the festivities! (For a non-vegan version use soft goat’s cheese and honey).
Ingredients
- 12 padron peppers
- 4 Tbsp crem cheese ( vegan)
- 1 tsp Maple syrup ( or honey for a non-vegan version)
- 1 handful of walnuts
Instructions
- Preheat the oven 180°C or turn on the grill in the oven.
- Mix the cream cheese with the maple syrup, then set aside. Cut the walnuts into small pieces and mix with the cream cheese.
- Cut the peppers in half lengthwise, then remove the seeds.
- Fill each pepper half with the cream cheese mixture, then put them on a lined baking sheet and bake or grill in oven for about 5 minutes.
- Remove the sheet from the oven and let them cool a bit.
- Serve warm or at room temperature with freshly ground pepper.
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Categories
- Meal Type: - Appetizer - Quick & Easy - Snacks
- Cuisines: - Spanish
- Occasions: - Bonfire Night - Christmas - Dinner Party - Halloween - New Year - Parties - Thanksgiving
- Health and Diet: - Dairy Free - Diabetic - Egg Free - Gluten Free - High Fibre - Low Carb - Vegan - Vegetarian
- Skill Levels: - Easy
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