Description
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.
Ingredients
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4 Poblano Peppers
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12 oz vegan cheese*
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3 tomatoes
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3 garlic cloves
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1/4 onion
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2-3 tbsp avocado oil
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1 tbsp cornstarch
Batter:
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1 cup and 2 tbsp chickpea flour
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1/4 cup cornstarch
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1/2 tsp turmeric
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1/2 tsp Kala Namak (black salt)
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1 cup water
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Pinch of salt
Instructions
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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.
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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.
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Using a knife, make a vertical cut from the stem to the tip of the Chile.
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Fill with vegan cheese, close it back up and secure with 1-2 toothpicks.
Sauce:
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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:
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Add all dry ingredients to a mixing bowl and mix well.
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Add water and incorporate well using a whisk. Whisk well until you create a smooth batter.
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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.
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After both sides are golden, place on a plate lined with paper towels to absorb any excess oil.
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Serve with tomato sauce and a side or beans, yum!
- Prep Time: 10
- Cook Time: 30
- Category: Mexican
- Method: Stove
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Chile Relleno
