Firstly cut a slit lengthways down each jalapeño using a small knife, and then from the top, cut a small slit so you can open the jalapenos a bit and take all the seeds out. I highly recommend wearing some disposable food grade gloves while doing this!

Next mix the cream cheese, vegan feta and bacon in a small mixing bowl. Still wearing your gloves, put a little of the mixture into each jalapeño, until they are full. You can refrigerate at this stage if you are not ready to fy them yet. This will also help them to firm up.

Next, add the apple cider vinegar to the soy milk and mix well. Put the flour in a bowl and the breadcrumbs in a bowl. Dip each jalapeño into first the flour, then the milk mixture and lastly the breadcrumbs. At this stage you can also refridgerate.

Heat the rice bran oil in a medium saucepan so it is at least an inch or two high. Turn down the heat to medium/high. Drop the poppers into the hot oil a few at a time and cook for a minute. Then turn them and cook for a minute on the other side, being careful not to burn them. Drain on a paper towel and serve with your favourite dip! A chipotle mayo is always a good choice!