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This recipe for vegan chiles rellenos is truly fantastic! They are crispy, melty, spicy and served on a garlicky tomato sauce.
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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
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 394kcal
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


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


  • 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



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.


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