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