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    Home » Dinner Recipes » Vegan Chiles Rellenos

    Vegan Chiles Rellenos

    Published: Sep 12, 2016 · Modified: Jun 22, 2022 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    Sometimes the heart wants what it wants, and it just so happens that this heart wants chiles rellenos.  Are vegan chiles rellenos even possible? Yes they are my friends! At first, I was doubtful, I wasn't sure of this was going to work, but after a couple of tries, the result was truly fantastic! They are crispy, melty, and spicy. Everything a chile relleno should be.

    A collage showing how to split and fill roasted poblanos.

    I just want to be crystal clear and honest with you, and tell you that they are not healthy. They are fried in oil, lots of it! However, they are still 100% vegan. A couple of weeks ago I told you that I was trying to drop oil from my diet, and I am still trying (very unsuccessfully). How weird is it that I had an easier time giving up dairy?

    Like I said before though, sometimes there are special occasions and moments in our lives that call for a special dish and nothing else will do except a chile relleno. However, if you are looking for a healthy option you can try this chile relleno stuffed with quinoa, zucchini, and corn that is topped with a chipotle cream sauce.

    A collage showing you to mix up batter for chile rellenos.
    A vegan chile relleno with red sauce in a shallow white bowl.
    A vegan chile relleno on a brown clay plate.

    The Recipe: Vegan Chiles Rellenos

    For this version I have stuffed the chiles with two types of cheeses. I am not a fan of the processed vegan cheeses, but I finally found one that I actually like Chao vegan cheese. The other one is stuffed with my macadamia nut queso fresco. Both of the cheeses worked very well with the dish.

    The Follow Your Heart cheese is very much like a traditional cheese, you can grate it, slice it, and melt it. The macadamia nut cheese behaves like a queso fresco, you can spread it but not melt it. I think it worked very well in the chiles rellenos. I like both of them, but be sure to try them and let me know which one is your favorite. Enjoy!

    This recipe for vegan chiles rellenos is truly fantastic! They are crispy, melty, spicy and served on a garlicky tomato sauce.
    This recipe for vegan chiles rellenos is truly fantastic! They are crispy, melty, spicy and served on a garlicky tomato sauce.
    Save Recipe Go to Recipe Box
    4.75 from 31 votes

    Vegan Chiles Rellenos

    Vegan Chiles Rellenos, filled with cheese and fried until golden and crispy, served on a tomato sauce.
    Pin Recipe Print Recipe
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: Mexican
    Servings: 4 servings
    Calories: 394kcal
    Author: Dora S.

    Ingredients

    • 4 Poblano peppers roasted, peeled
    • 10 oz. Vegan cheese*
    • 3 Tomatoes large
    • 2 cloves Garlic chopped
    • ½ Onion peeled, chopped
    • 2 -3 cups Vegetable oil

    Batter

    • ¼ cup Flour all-purpose
    • ¼ cup Chickpea flour
    • ½ cup Cornstarch
    • ½ tsp. Kosher salt
    • ¾ cup Soda water cold
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    Instructions

    • Once your poblano chiles are roasted and peeled, using a knife, make a vertical cut from the stem to the tip of the chile.
    • Fill with your favorite vegan cheese, close the chile, and secure with toothpicks. Set aside.

    To make the sauce

    • Place the tomatoes, garlic, and onion in the blender and process until smooth.
    • Heat a medium sauce pot to medium heat and add the tomato sauce. Simmer for 7 – 10 minutes or until the sauce begins to thicken. Season with salt and pepper. Set aside.

    To make the batter

    • Combine the flour, chickpea flour, cornstarch, and salt in a large bowl. Pour in soda water gradually and whisk, until the batter reaches the consistency of a thin pancake batter.
    • Heat three inches of oil in a high sided pan to 360°F. Dip each chile into the batter, letting excess drip off, then place in oil and fry until golden, about 5 minutes on each side.
    • Remove the chiles and place on a plate lined with paper towels to absorb excess oil.
    • Serve the chile on top of a plate of the tomato sauce

    Video

    Notes

    My favorite vegan cheese for chiles rellenos is Chao cheese, which comes in slices, but I grated it anyway on a box grater. I have also made this with my macadamia nut queso fresco, which doesn’t melt, but behaves very much like a fresh farmer’s cheese. Both cheeses gave good results.
    If you want the batter to be yellowish like traditional chiles rellenos you can add 1/4 tsp. of turmeric to the batter.

    Nutrition

    Calories: 394kcal | Carbohydrates: 54g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 972mg | Potassium: 526mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1212IU | Vitamin C: 110mg | Calcium: 85mg | Iron: 2mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
    « 18 Delicious Vegan Enchiladas
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    Reader Interactions

    Comments

    1. Amanda Rankin

      October 18, 2021 at 5:47 pm

      What is the 1/2 cup in the first section of ingredients for?

      Reply
      • Amanda Rankin

        October 18, 2021 at 5:48 pm

        *1/2 cup of flour

        Reply
      • Dora S.

        October 19, 2021 at 10:41 am

        Hi Amanda, there isn't 1/2 cup flour in the first section of the ingredients. Here are the ingredients in order as they appear in the recipe

        Ingredients
        ▢4 Poblano peppers, roasted, peeled
        ▢10 oz. Vegan cheese*
        ▢3 Tomatoes, large
        ▢2 cloves Garlic, chopped
        ▢½ Onion, peeled, chopped
        ▢2 -3 cups Vegetable oil
        ▢1/2 cup Flour
        Batter
        ▢1/4 cup Flour, all-purpose
        ▢1/4 cup Chickpea flour
        ▢1/2 cup Cornstarch
        ▢1/2 tsp. .Kosher salt
        ▢3/4 cup Soda water, cold

        Reply
        • Emma

          October 24, 2021 at 1:44 am

          Hi,
          But there is clearly 1/2 cup flour listed in the top half of the ingredients, the very last item before the batter ingredients is 1/2 cup flour!
          I am just going to make this recipe, so will let you know how it goes 😊

        • Dora S.

          October 24, 2021 at 1:25 pm

          Hi Emma, I apologize, I don't know how I missed it. I have removed that 1/2 cup from the recipe, it was an error. Thank you

    2. cathy

      October 15, 2021 at 11:19 am

      5 stars
      These were so good! We miss our local Mexican restaurant (we haven't been due to the pandemic), and these are my husband's favorite. He didn't even notice it was vegan cheese ;)

      Reply
    3. Christine

      October 04, 2021 at 8:08 pm

      5 stars
      This was delicious! It has been years since I've had a chile relleno. Such a simple recipe. I will definitely be making more of this and for my family!

      Reply
    4. Rhonda Clark

      June 26, 2021 at 4:51 am

      5 stars
      Amazing! I’ve never made chili rellenos before. These were delicious. I will definitely make this again. And I will be trying other recipes too. Excited to find your blog!

      I couldn’t figure out why flour is listed twice in the recipe, so I only used the flour that’s listed to go in the batter and that seemed the right consistency to me for a batter. Maybe you could update the directions as to what the first listing of flour is for or if both measurements of flour go in the batter or what. I looked through the comments to see if it was clarified, but didn’t find the answer.

      Reply
      • Mir

        August 29, 2021 at 6:26 am

        Haven't tried this yet. What do you think about using aquafaba instead of batter?

        Reply
        • Dora S.

          September 01, 2021 at 6:36 am

          I did a test with aquafaba and I had a hard time getting it to stick to the chile, and as soon as it hits the oil it dissolves

    5. K

      June 18, 2021 at 5:20 pm

      Would this work with gluten free flour?

      Reply
      • Dora S.

        June 20, 2021 at 5:54 pm

        I have never tried it with GF flour.

        Reply
        • Leila

          December 06, 2022 at 7:18 pm

          5 stars
          This was hands-down one of my all-time favorite vegan meals EVER!!! You are BRILLIANT! Thank you for an utterly delicious recipe. My family enjoyed this very much and I will definitely be making it again :)

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