Vegan Jalapeño Poppers with a Raw Collard Green Salad

Name: Vegan Jalapeño Poppers with a Raw Collard Green Salad
Ingredients: 1/2 pound of jalapeños; 1/2 c of ricotta cheese (recipe found in my PLANT BASED PLAYBOOK - link in bio); 1 tablespoon of Sundried tomatoes; 1 teaspoon prepared mustard or mustard powder; 1/2 c of mushroom burger mixture (recipe found in my PLANT BASED PLAYBOOK - link in bio)

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#Plantbased Recipes

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Ingredients

1/2 pound of jalapeños
1/2 c of ricotta cheese (recipe found in my PLANT BASED PLAYBOOK - link in bio)
1 tablespoon of Sundried tomatoes
1 teaspoon prepared mustard or mustard powder
1/2 c of mushroom burger mixture (recipe found in my PLANT BASED PLAYBOOK - link in bio)

Preparation

Preheat oven to 400. Prepare ricotta. Add in mustard and Sundried tomatoes. Blend & set aside
Add the burger mixture to a hot skillet and let it brown like you would if preparing ground beef. Once browned, use your spatula to make crumbles and continue to cook until cooked through. Should take about 15 minutes on medium heat
Clean and slice jalapeños lengthwise. Stuff each half with the burger crumble and spread on the ricotta. Align on a parchment lined baking sheet. Bake for 10-15 minutes

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