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!
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.
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: