? Heat olive oil in a pan over medium heat. Add plant-based meat crumbles and cook for 3-5 minutes, stirring occasionally. If using homemade lentil or walnut crumbles, season with a pinch of garlic powder, smoked paprika, and salt for extra flavor.

? Slice each jalapeño in half lengthwise and remove the seeds and membranes. (Tip: Wear gloves to avoid spicy hands!)

? In a bowl, mix dairy-free cream cheese, shredded vegan cheddar, garlic powder, onion powder, smoked paprika, nutritional yeast, and chopped chives. Stir in the cooked plant-based meat until well combined.

?️ Using a spoon, generously stuff each jalapeño half with the creamy, cheesy, plant-based meat mixture.

? In a small bowl, mix panko breadcrumbs, crushed tortilla chips, smoked paprika, and salt.

? Dip each stuffed jalapeño into plant milk, then coat with the breadcrumb mixture for extra crispiness.

? Arrange the poppers on a parchment-lined baking sheet and bake at 400°F (200°C) for 20 minutes, or until golden and crispy.

? Garnish with fresh cilantro and serve with vegan ranch, chipotle mayo, or guacamole for dipping!