This recipe for vegan chiles rellenos is truly fantastic! They are crispy, melty, spicy and served on a garlicky tomato sauce.

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.

This recipe for vegan chiles rellenos is truly fantastic! They are crispy, melty, spicy and served on a garlicky tomato sauce.

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.

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.

This recipe for vegan chiles rellenos is truly fantastic! They are crispy, melty, spicy and served on a garlicky tomato sauce.

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.
4.46 from 11 votes
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Vegan Chiles Rellenos

Vegan Chiles Rellenos, filled with cheese and fried until golden and crispy, served on a tomato sauce.

Course Main Course
Cuisine Mexican
Keyword chiles rellenos, vegan mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
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

  • 1/2 cup Flour, all-purpose
  • 1/2 cup Cornstarch
  • 1/2 tsp. .Kosher salt
  • 3/4 cup Soda water, cold

Preparation

  1. Once your poblano chiles are roasted and peeled, using a knife, make a vertical cut from the stem to the tip of the chile.
  2. Fill with your favorite vegan cheese, close the chile, and secure with toothpicks. Set aside.
  3. To make the sauce: Place the tomatoes, garlic, and onion in the blender and process until smooth.
  4. 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.
  5. To make the batter: combine the flour, cornstarch, and salt in a large bowl. Pour in soda water and whisk until combined. It should have the consistency of a thin pancake batter. 
  6. Heat two 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.
  7. Remove the chiles and place on a plate lined with paper towels to absorb excess oil.
  8. Serve the chile on top of a plate of the tomato sauce

Chef's 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.

 

 

 

9 replies
  1. Kristen Wilson
    Kristen Wilson says:

    Try it with vegan cream cheese. It melts really well. I popped these under the broiler for just a minute because I topped with some shredded almond cheese. Super good! Thanks for the recipe.

    Reply
  2. Alejandra
    Alejandra says:

    When my mom makes this dish traditonally she boils the chilies in the sauce for a while but I’m excited to try this out with my moms chilie recipe but the batter is what I was trying to figure out thank you ❤!

    Reply
  3. Gabby Ramírez
    Gabby Ramírez says:

    Question. Can you actually make these ahead of time and store or is it not recommended? And by store I mean in the fridge the day before you serve?

    Reply
    • dorastable
      dorastable says:

      Hi Gabby, you can store the assembled chiles and then coat them and fry them the next day. Once you fry them, they should be eaten right away.

      Reply
  4. Toula Milios Guilfoyle
    Toula Milios Guilfoyle says:

    Very delicious and gorgeous presentation. Compared to regular way using pork lard&dairy and heart attack unhealthy ingredients Doras is an excellent alternative.you can use tempura batter or just Brown rice flour as other options. Maybe try fry in new no oil deep fryer if you have one&tell us if works

    Reply
  5. Michelle
    Michelle says:

    At the risk of sounding hyperbolic, these are easily the tastiest chili’s rellenos I’ve ever eaten, vegan OR traditional. I used your macadamia queso, per your suggestion. I made everything as instructed with the exception of a very small amount of vegan cheddar shreds (only because I needed to use them up). Next time I make them I won’t make any changes at all because it really isn’t necessary.

    Reply

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