Great Day Kitchen, 1/23/18 - Vegan poppers & cheeseburger tater tots

Chef Ashley Hankins-Marchetti, creator of the “Eat Figs, Not Pigs” blog, visited the Great Day Kitchen to prepare some delicious vegan food.

Chef Ashley Hankins-Marchetti, creator of the “Eat Figs, Not Pigs” blog, visited the Great Day Kitchen to prepare some delicious vegan food.

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Vegan Jalapeño Poppers


  • 15 jalapeno peppers (plump)
  • 8 ounces vegan cream cheese (room temperature)
  • 1/2 cup vegan shredded cheddar cheese
  • 1 cup non-dairy milk (unsweetened)
  • 1 cup flour (all-purpose)
  • 1 dash salt
  • 1 cup breadcrumbs (plain, dry)


  • Slice jalapeno peppers in half lengthwise; remove seeds.
  • Combine the cream cheese and Cheddar, mixing until well blended.
  • Fill the jalapeno pepper halves with cream cheese mixture and press halves back together.
  • Put non-dairy milk in a shallow bowl.
  • Combine the salt and flour in a shallow bowl.
  • Put bread crumbs in a shallow bowl.
  • Dip the peppers in the milk, then in the flour, coating thoroughly.
  • Set them on a sheet of foil or waxed paper to dry for about 15 minutes.
  • Dip the medium-high the milk again, then in the breadcrumbs.
  • Let them dry again for 10 to 15 minutes.
  • If necessary, dip again lightly in the milk and again in the bread crumbs and let dry again.
  • Meanwhile, heat oil in deep fryer to 370 F.
  • Deep fry the breaded jalapeno peppers in batches for about 3 minutes, or until they're golden brown.
  • Transfer jalapeno poppers to paper towels to drain and cook. Serve hot.

Vegan Cheeseburger Tater Tot Bites

Burger Sauce


  • 1/2 cup vegan mayonnaise
  • 1/4 cup ketchup
  • 2 TBS sweet pickle relish
  • 1 TBS dill pickle juice
  • 1 tsp white vinegar

Cheeseburger Tots


  • 48 frozen tater tots
  • 12 oz vegan ground beef crumbles
  • 1/2 cup onion, finely diced
  • 1 cup vegan cheese shreds of your choice (we used Daiya brand)
  • 2 TBS vegan mayo
  • 2 TBS ketchup
  • 2 TBS yellow mustard
  • 2 TBS pickle relish
  • 1 TBS olive oil
  • Salt and Pepper to taste


  • Pickles
  • Red onion
  • Tomatoes


  • Preheat oven to 425F.
  • Brown vegan beef crumbles with oil in a skillet over medium-high heat according to package directions.
  • Off heat, add 1/2 vegan cheese shreds, mayonnaise, mustard, ketchup, and pickle relish to the ground beef and stir to combine.
  • Salt and pepper to taste. Set aside.
  • Grease a muffin pan and place three tater tots in each cup. Bake for 10 minutes.
  • After 10 minutes remove the muffin pan from the oven and use a tamper to press the tater tots down into each cup. This will create a tater tot cup.
  • Fill the tater tots with the vegan crumble mixture and top with additional 1/2 cheese shreds.
  • Place the tater tots back in the oven and cook for another 15 minutes.
  • Remove the cheeseburger tots from the oven and let cool for 5 minutes before removing them from the muffin pan.
  • While the cheeseburger tots cool mix together all of the special sauce ingredients.
  • Drizzle the special sauce over the cheeseburger tots and top with mini pickle slices.
  • Enjoy!

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