What's Cooking?

Jalapeño Cheddar Cakes

Add a little spice to your holiday spread with this kicked-up version of a classic.

Serves 6 to 8

What You Need:

2 cups flour, plus extra
1 tablespoon baking powder
1-1/2 teaspoons salt
1 tablespoon nutritional yeast
1/3 cup cold vegan margarine
1 cup unsweetened, plain soymilk or almond milk
1 cup vegan cheddar cheese shreds, divided (Howell suggests Daiya)
1 tablespoon jalapeño pepper, diced, divided
1-1/4 cups onion, small diced

What You Do:

  1. Preheat oven to 425 degrees. In a medium mixing bowl, combine flour, baking powder, salt, and nutritional yeast. Add margarine and combine with flour, using a fork. Add milk and mix with fork. The batter should be sticky to the touch.
  2. Fold in 1/2 cup cheese, 1/2 tablespoon jalapeño, and onions and mix well. On a floured surface, sprinkle on remaining cheese and peppers. Place dough on the surface and roll until dough is covered on all sides by flour, cheese, and peppers.
  3. Using hands, pull 2 to 4 ounce portions of dough (roughly the size of a deck of cards) and roll into a ball. Roll in flour, shaking off excess, and place on a nonstick cooking sheet. Bake for 13 to 15 minutes. Serve warm.

Photo courtesy of Kate Echle

More What's Cooking?

Portabello Benedict

We love this rich Portabello Benedict from California's Stanford Inn.
Read More »

Spooky Eyeball Mini Cupcakes

Chloe Coscarelli's treats will be a graveyard smash this Halloween.
Read More »

Gluten-Free Vegan Pizza Wraps

This tofu pepperoni pizza wrap makes the perfect lunch.
Read More »

Vanilla Frozen Yogurt

Use this luscious vegan frozen yogurt as the starting point for limitless dessert possibilities.
Read More »

Ranch Deviled Eggs

A creamy ranch dressing and smoky bacon flavor make these vegan eggs the perfect appetizer.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »