Go Back
+ servings
This recipe for vegan chiles rellenos is truly fantastic! They are crispy, melty, spicy and served on a garlicky tomato sauce.
Print Add to Collection

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
  • 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

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.