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vegan chile relleno

Vegan Chile Relleno

  • Author: Anna Rios
  • Prep Time: 10
  • Cook Time: 30
  • 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 tomatoes
  • 3 garlic cloves
  • 1/4 onion
  • 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


  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.
  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.
  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!
  • Category: Mexican
  • Method: Stove
  • Cuisine: Mexican


  • Serving Size: 1 Chile Relleno