Vegan Poblano Chili Rellenos

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  • 8-10 fresh poblano chilis, roasted with skins, membranes, and seed removed
  • _________________________
  • Chili Relleno Sauce:
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 5-6 Roma tomatoes
  • 1/2 teaspoon oregano
  • 1/4 teaspoon red pepper flakes
  • 1 bay leaf
  • pinch of salt
  • 1 tablespoons canola oil
  • ___________________________
  • Dredging Mix:
  • 1/2 cup white quinoa, uncooked
  • 1/2 cup water
  • pinch of sea salt
  • ______________________________
  • Cheese Filling:
  • 3/4 cup San Diego Soy Dairy firm tofu
  • 3/4 cup cashews, soaked and drained
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons nutritional yeast
  • 1/2 teaspoon sea salt
  • 2 teaspoons adobo sauce
  • 1/2 cup plus 2 tablespoons water
  • __________________________________
  • Veggie Filling:
  • 1/2 yellow onion, diced
  • 1 cup zucchini, diced
  • 1/2 red bell pepper, diced
  • 2 tablespoons canola oil
  • 1 cup cooked black beans
  • 1 cup frozen corn


  • Prepare the poblano chilis roasting them over an open flame or in the oven under a broiler until the skins are blackened. Place the chilis in a paper bag and let cool. Using a paper towel remove the skins and seeds from the cooled chilis and set aside.
  • Combine all ingredients for the chipotle cheese in a blender jar and process on high until smooth. Adjust the consistency adding one tablespoon of water at a time until desired thickness is achieved. Transfer the cheese filling to a bowl and set aside.
  • Heat a large sauté pan over medium high. Add the 2 tablespoons of oil and sauté the onion until wilted, add the zucchini and red pepper continue cooking 3-4 minutes, add the black beans and corn and continue cooking 2-3 minutes. Set aside.
  • Rinse the quinoa in a fine mesh strainer and transfer to a clean blender jar. Add the water and blend on high speed until smooth. Add extra water as needed until the mixture is the consistency of pancake batter. Transfer the batter to a bowl large enough for dredging the chilis and set aside.
  • Place the remaining onion, garlic and tomatoes in a blender jar and process on high for 1-2 minutes. Pour the mixture through a fine mesh strainer. Heat one tablespoon of oil in a large skillet over medium high heat, pour the tomato mixture into the skillet and sauté briefly, reduce the heat, add the bay leaf, oregano, red pepper flakes and salt. Cover and set aside.
  • Prepare half the chilis by filling them with one heaping spoonful of the cheese mixture and a scoop of the vegetables. Carefully dip the filled chilis into the quinoa batter covering them evenly.
  • Heat an additional skillet with 2 tablespoons of oil, transfer the first few stuffed chilis into the pan and cook evenly on medium high until browned on all sides. Transfer the browned chilis into the tomato sauce. Continue with the remaining chilis, browning them on all sides then transferring them to the tomato sauce. Heat the prepared chilis for 2-3 minutes on low heat before serving. Top with optional vegan tofu sour cream and chopped cilantro.
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