Bringing The Family Back to The Table

Vegan Armadillo Eggs

Vegan Armadillo Eggs

I have met people who have looked at me like a lunatic when I say that I love armadillo eggs. Why would you eat an armadillo’s egg?

But no, they do not actually lay eggs. Armadillos are mammals, people!

I was introduced to this Texas appetizer when my family was in the restaurant business.

Normally, this is a simple recipe. Just take a jalapeno, hollowed out, stuff it with cream cheese and some shredded pepper jack or cheddar, and wrap sausage around it. Simple.

Of course, I have to make it extremely difficult to cook for, as my mother tells me so often when she realizes the recipe had honey in it. I made my own unconventional, but nearly the same dish, without the animal products.

Vegan Armadillo Eggs Recipe by Texas Family Kitchen

WARNING: This appetizer can be really spicy if the jalapenos are not de-seeded all the way.

So I take some Textured Vegetable Protein (TVP)  and re-hydrate it with soy sauce, liquid smoke, garlic powder, sage, parsley, pepper flakes, oregano and smoked paprika with hot water. I let that sit for a good five minutes to let all the juices soak in. Once the five minutes are up, I stir in some flour to soak up all the excess moisture. Then I add in a flax egg and the bread crumbs. I stir it until I see it able to form into clumps.

I then mix my vegan cheeses together and stuff my jalapenos. I take each stuffed jalapeno and mold 1/4th of the TVP mixture around it. Then I coat it in extra bread crumbs and place it on a silicone lined baking tray to cook for 30 minutes in the oven.

In the end, the Armadillo egg is easy to cut into, and might be a bit spicy, so be careful.

My family loves this recipe. They say it taste like the real thing. So I challenge you to try it out for yourself.

Go Vegan Y’all!

<3 KWay


Vegan Armadillo Eggs
Prep time
Cook time
Total time
A Traditional Texas Appetizer or part of a Main Dish, turned Vegan. Delicious and tasty.
Recipe type: Vegan
Cuisine: American
Serves: 4 Armadillo Eggs
  • 1c Textured Vegetable Protein (TVP)
  • 3 tbsp Soy Sauce
  • 2 tbsp Liquid Smoke
  • ⅓ tsp Garlic Powder
  • ½ tsp Parsley, dried
  • 1-1/2 tsp ground Sage
  • ¼ tsp Pepper Flakes
  • ⅛ tsp Oregano, dried
  • ½ tsp smoked Paprika
  • ¼ tsp salt
  • 1c hot water
  • ¼c Flour
  • ½c Bread Crumbs + ¼c for coating
  • 1 Flax Egg (1 tbsp flax meal + 2 tbsp water)
  • 4 jalepenos
  • 4 tbsp vegan Cream Cheese
  • 3 tbsp Shredded Vegan Cheese
  1. Preheat to oven to 350 degrees.
  2. In a cup, warm up the water. Add in the Soy Sauce, Liquid Smoke, Garlic Powder, Parsley, Sage, Pepper Flakes, Oregano, salt and Smoked Paprika and mix until well combined.
  3. In a bowl, pour in you TVP. Add the Water mixture and stir. Let sit for 5 minutes until most of the water is absorbed.
  4. Add in the Flour and stir until all liquid is gone.
  5. Add in the Flax Egg and Bread Crumbs and combine.
  6. Next, prepare your Jalapenos. Cut the stem off, then cut them lengthwise and scoop out all the seeds.
  7. In a small bowl, place the Cream Cheese and Cheese Shreds. Mix them together.
  8. Scoop the Cheese mixture into the middle of the Jalapenos, equally.
  9. Take ¼ of the TVP mixture and flatten on your hand. Place a jalapeno in the middle and mold the TVP around the jalapeno until you cannot see it anymore.
  10. On a shallow dish, place the remaining Bread Crumbs. Roll the egg shaped TVP-jalapeno in the Bread Crumbs until fully coated. Then place on a parchment or silicone lined baking sheet.
  11. Repeat the last two steps until there are no more jalapenos.
  12. Bake for 30 minutes.
  13. Let them cool for 10 minutes before serving.