Making a vegan chile relleno is now possible! This recipe is flavorful, gluten-free, and as close to authentic as it can get! The batter is made with chickpea flour which adds extra protein and fiber. Vegan cheese oozes out when cut open, making it super satisfying and fun to eat!
What is a 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.
3 Simple Components of Chiles Rellenos
The poblano pepper is the star of the show for the vegan chile relleno. 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!
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.
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. See image below for consistency of batter:
More Authentic Mexican Vegan Recipes:
Vegan Chile Relleno
- Total Time: 40
- Yield: 4
- Diet: Vegan
Making a vegan chile relleno is now possible! This recipe is flavorful, gluten-free, and as close to authentic as it can get! The batter is made with chickpea flour which adds extra protein and fiber.
4 Poblano Peppers
12 oz vegan cheese*
3 garlic cloves
2-3 tbsp avocado oil
1 tbsp cornstarch
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
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.
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.
Using a knife, make a vertical cut from the stem to the tip of the Chile.
Fill with vegan cheese, close it back up and secure with 1-2 toothpicks.
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.
Add all dry ingredients to a mixing bowl and mix well.
Add water and incorporate well using a whisk. Whisk well until you create a smooth batter.
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.
After both sides are golden, place on a plate lined with paper towels to absorb any excess oil.
Serve with tomato sauce and a side or beans, yum!
- Prep Time: 10
- Cook Time: 30
- Category: Mexican
- Method: Stove
- Cuisine: Mexican
- Serving Size: 1 Chile Relleno
One thought on “Vegan Chile Relleno”
Brings me back to my childhood! So glad I’m able to recreate an authentic chile relleno but vegan. Thank you so much!