Chiles Rellenos, Vegan Mexican
Cook Time:
50 min
Prep Time:
10 min
Servings:
4
Ingredients
- 4 poblano peppers, roasted, peeled
- 1 zucchini, cubed
- 2 tomatoes, cubed
- 2 red bell pepper, cubed
- 1 onion, minced
- 1 package (12 oz) plant based crumbles
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 package taco seasoning mix
- 6 cloves garlic, minced
- 2 tablespoons oil
- 1 teaspoon cumin seed
- 10 oz vegan cheese (optional)
- 2 tablespoons cilantro
- ¼ cup all-purpose flour
- ¼ cup chickpea flour
- ½ cup cornstarch
- ½ teaspoon salt
- ¾ cold soda water
- Oil to deep fry or air fry
- 1 package of sauce (I use Frontera Grill sauce)
Directions
- Dry roast the poblano chiles on the stove or grill. Let it cool and peel the skin. Make a slit from the stem to the tip in the center.
- In a pan, add oil, when hot add cumin seeds. Add onion, garlic, zucchini, bell pepper, crumbles and tomatoes. Roast until aromatic.
- Add cumin, chili powder and taco seasoning mix.
- Stir for 5 minutes and let it cool.
- Fill the poblano chiles with the vegetable filling.
- Make a batter with flour, chickpea flour, cornstarch, and salt. Pour in soda water gradually and whisk until the batter reaches the consistency of a thin pancake batter.
- Heat oil in a sauce pan. Dip the stuffed pepper in the batter and deep fry until golden.
- Remove the chiles and place on a plate lined with paper towel to absorb excess oil.
- Plate the chile on sauce of your choice. Garnish with cilantro.