-- 12 jalapeño peppers, sliced in half lengthwise, tops and seeds removed
-- 8 oz. vegan cream cheese
-- 1 C plain soy milk
-- 1 C flour
-- 1 C breadcrumbs
-- Oil for deep frying
Fill the hollowed jalapeño peppers with the cream cheese. Put the soy milk and the flour into two separate bowls. Dip the stuffed jalapeños into the soy milk and then into the flour, making sure that they are well-coated. Allow the coated jalapeños to dry for about 10 minutes. Dip the jalapeños into the soy milk again and roll them through the breadcrumbs. Allow them to dry and repeat the step again to ensure that the entire surface of each jalapeño is coated.
In a large skillet or deep fryer, heat the oil to 370°F.
Deep fry the jalapeños for about 3 minutes or until golden brown then transfer them to paper towels to drain.