Vegan Chile Relleno Zucchini and Quinoa

ByDora R. This post may contain affiliate links.
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In May, I wrote about wanting to quit blogging, so it might come as a surprise to you that I started a new blog! Unfortunately, for all you English speaking readers it’s in Spanish. I was born and raised in Mexico, which means Spanish is my primary language. I came to the U.S. as an international student in order to go to The Culinary Institute of America, thus the majority of my culinary education was imparted in English. I’m a embarrassed to say this, but I’m a bit more comfortable writing about food in English. However, my parents and a big chunk of my extended family do not speak English, and they have voiced their complains about not being able to understand anything I write. Oops!

Diced white onion sweating in a cast iron dutch oven.

The reason I was hesitant to start a blog in Spanish was for the same reasons I was considering quitting this blog, it’s a lot of work! However, after receiving support and encouraging comments from a couple of readers, I am once again motivated to continue sharing recipes with you. Of course, it also really helps that the munchkin is in school full time:)

Corn added to onion in a cast iron dutch oven.

Diced zucchini added to a cast iron dutch oven.

Vegan chile relleno vegetable filling in a cast iron dutch oven.

Two roasted poblano peppers on a white surface.

Monday is Mexico’s Independence Day, so in honor of a wonderful country, an amazing group of people, and one of the best cuisines in the world ( I might be a little bit biased here) is a recipe for chiles rellenos that is not traditional, but has all the flavor and complexity of Mexican cuisine.

The Recipe: Vegan Chile Relleno with Zucchini and Quinoa

Roasted poblano peppers are stuffed with a sauté of zucchini , corn , tomato, onion, garlic, and quinoa. They are slathered in a creamy chipotle sauce or you can use whatever salsa you like. If quinoa is not easily accessible to you, feel free to use rice instead. Enjoy!

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5 from 1 vote

Vegan Chile Relleno with Zucchini and Quinoa

Roasted poblano peppers are stuffed with a sauté of zucchini , corn , tomato, onion, garlic, and quinoa. They are slathered in a creamy chipotle sauce or you can use whatever salsa you like.
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Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 344kcal
Author: Dora Stone

Ingredients

Zucchini Sauté (Calabacitas)

  • 1 tbsp. Grapeseed oil (optional)
  • 1 cup Onion white, finely diced
  • 3 cloves Garlic minced
  • 2 Ears of corn cut into kernels
  • ¼ cup Vegetable stock or water
  • 3 Zucchini cut into large dice
  • 2 cups Tomato fresh or canned, diced

Stuffed Peppers

  • 8 Poblano peppers roasted, peeled, seeded 8 ea.
  • 3 cups Quinoa cooked
  • Zucchini sauté Recipe above
  • Creamy Chipotle Sauce (see note)

Instructions

  • In a large heavy bottomed pot, set to medium heat; sweat the onion in 1 tbsp. of oil for 2 to 3 minutes until onion is translucent.
  • Add corn and ¼ cup of water or veg stock, cover and let steam until corn is tender, about 3 – 4 minutes.
  • Uncover, add zucchini and cook for 3-4 minutes, until it begins to soften.
  • Add tomato and cook for 2 minutes more.
  • Season and reserve for later use.
  • Stuff the bottom of the chiles with quinoa and top with zucchini mixture. Pour chipotle sauce on top and serve.

Notes

If you can’t find quinoa or don’t like it, you can use rice. You can find the recipe for the creamy chipotle sauce here. 

Nutrition

Calories: 344kcal | Carbohydrates: 61g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 100mg | Potassium: 1404mg | Fiber: 12g | Sugar: 17g | Vitamin A: 1919IU | Vitamin C: 235mg | Calcium: 93mg | Iron: 4mg
Tried this recipe?Mention @dorastable or tag #mexicangonevegan!

Dora is the founder, recipe developer, and photographer at Dora's Table and Mi Mero Mole. Born and raised in Mexico and a graduate of the Culinary Institute of America in New York, she adopted a vegan (plant-based) diet to take control of her health.

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19 Comments

  1. I am making this right now! I couldn’t find your cream recipe so I just blended vegan mayo, vegan sour cream with avocados, green chillies, salt, pepper, chili powder and a bit of lime juice!! Can’t wait to try the final product !

    Reply

  3. This looks so yummy ! I must try! My best friend is from Mexico( born and raised there) and just recently moved from here ( SC) to Germany ( husbands job). I miss her dearly and all of her yummy Mexican dishes! I would love to know your favorite mole recipe?! I will check out your new blog and see how much I can understand!

    Reply

    1. Thanks for stopping by. There is a mole recipe already in this blog. It is a little bit time consuming but worth the work.

      Reply

  4. Made this for Sunday dinner and loved it. I have never tried a nut based sauce but have read about them. I loved this recipe. This can be feed to company. Now I need to know how to make re-fried beans so I am not opening a can.

    Reply

    2. So glad you are continuing this delicious Mexican vegan food blog!! 👍🏼😊💕

      Reply

  9. This looks delicious! Definitely trying this recipe out. :) I wish I kept up with Spanish after taking it in school so I could follow your new blog. :-/

    Reply
5 from 1 vote (1 rating without comment)

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