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

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.


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


  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.