Vegan Chile Relleno

The Chile Relleno is one of the most traditional Mexican recipes dating back to the early 1800s. This dish originated in Puebla, Mexico where a lot of other historic events happened like the battle of Puebla (Cinco de Mayo!).
 
Chiles rellenos are typically filled with cheese, meat or potatoes. I grew up eating the cotija cheese-stuffed Chile rellenos, they are my absolute favorite! A lot of people think that this dish is made for special occasions but I grew up eating it regularly.. about once a week! I am thrilled to announce that I have created a vegan version that is delicious and lives up to the expectations.
Peppers
The poblano pepper is the star of the show here. It has a very mild kick, slight sweetness to it and an overall unique taste. I highly recommend using this one if possible. The only possible substitute would be the Anaheim pepper, but try to use poblano!
 
Stuffing
The most Mexican-like tasting vegan cheeses are Chao original vegan cheese and Violife vegan feta. Both of these will melt and they both are pretty darn good! However, I recommend making some homemade vegan cotija or my vegan ricotta recipe as a stuffing and it worked extremely well! I was pleasantly surprised.
Batter
I use chickpea flour to increase the amount of protein in this recipe but you can also use white flour as a substitute.
 
Kala Namak is optional but it does give the batter a more egg-like taste.
Print
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Vegan Chile Relleno


  • Author: admin
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes

Ingredients

  • 4 Poblano Peppers
  • 12 oz vegan cheese*
  • 3 tomatoes
  • 3 garlic cloves
  • 1/4 onion
  • 2-3 tbsp avocado oil
  • 1 tbsp cornstarch
Batter:
  • 1 cup and 2 tbsp chickpea flour
  • 1/4 cup cornstarch
  • 1/2 tsp turmeric
  • 1/2 tsp Kala Namak (black salt)
  • 1 cup water
  • Pinch of salt

Instructions

  1. Turn a medium griddle on medium-high heat and roast poblano peppers for about 10 minutes on each side until charred and skin begins to peel.
  2. Put steaming hot peppers in a plastic bag and close tightly to allow them to sweat. Leave in bag for 10-15 minutes and then peel the skins using your hands.
  3. Using a knife, make a vertical cut from the stem to the tip of the Chile.
  4. Fill with vegan cheese, close it back up and secure with 1-2 toothpicks.
Sauce:
  1. Blend tomatoes, onion, cornstarch, garlic, salt and pepper in blender until smooth. Heat a large pan on medium heat and add your “salsa” to the pan, cook until it thickens. Turn off pan and set aside.
Batter:
  1. Add all dry ingredients to a mixing bowl and mix well.
  2. Add water and incorporate well using a whisk. Whisk well until you create a smooth batter.
  3. Heat a medium pan with oil. Dip each pepper into the batter. Hold over batter for a few seconds to let excess batter drip off. Place in hot oil for about 5 minutes on each side until golden crispy.
  4. After both sides are golden, place on a plate lined with paper towels to absorb any excess oil.
  5. Serve with tomato sauce and a side or beans, yum!

Nutrition

  • Serving Size: 4 servings

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