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1
Wearing plastic gloves, split peppers half way through length wise and with a small spoon carefully scoop out seeds.
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2
While doing this take care not to break the jalapeno.
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3
In a deep sauce pan bring water, vinegar and salt to boil and add peppers, cover and boil for 7 minutes.
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4
Careful not to stick your face around the top of the sauce pan when raising up the lid.
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5
:D While those are cooking prepare bread crumbs and filling.
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6
First place bread crumbs into food processor with olive oil and nutritional yeast and pulse 5 times.
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7
Pour into large mixing bowl and set aside.
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8
Prepare batter by mixing water and egg replacer together in a small mixing bowl and set aside.
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9
Preheat oven to 400 degrees.
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10
For filling, place almonds, salt and sugar into a food processor and blend for about 2 minutes or until clumps start to form.
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11
Place tofu, olive oil, onion powder, salt, red wine vinegar in processor and mix another 2 minutes.
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12
With a spoon stir in pimentos into filling mixture by hand.
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13
Grease cookie sheet.
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14
Drain peppers after cooked.
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15
Fill with filling using a small spoon.
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16
Dip into batter and then quickly place into bread crumbs mixture and roll the filled jalapeno around until completely coated.
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17
Place onto cookie sheet.
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18
Place in oven and bake 12 to 15 minutes.
