So after making Vegan Shells & Cheese with Broccoli I used the left over cheese sauce to make this dish. While this stuffed jalapeno appetizer tasted good it really could have used a dash of oil to round the flavors out. Maybe cutting the peppers and coating them with oil & salt before stuffing them or even adding a little oil to the cheese dip would have been nice. Either way, make these and impress your homies at the next dairy free party.

3 med potatoes, 2 long carrots, water, salt, onion & garlic powder, 1 lime, cooked rice and jalapenos

1. Boil or Steam 2 cups of peeled potatoes & 1 cup carrots
2. Put cooked veggies in blender with 1/2 cup of water. Blend!
3. Add 1-2 ts salt, 1/4 ts garlic powder. 1/4 ts onion powder & 1 TB citrus juice (I just used a whole lime)
4. Add either 3 TB of oil OR water. Blend!
5. Add 1/2 cup nutritional flakes. Blend! Add tiny amounts of water if it’s too thick to blend. Cheese sauce complete!
6. Mix cheese sauce with cooked rice and stuff in a jalapeno. I topped mine with red bell pepper garnish.
7. Bake at 400 for 20 minutes or so. ENJOY

For more details on this recipe watch my video below. Cheese sauce recipe was inspired by Veggie on a Penny.