I am so excited to be participating in this聽amazing event Virtual Vegan Potluck with other聽great vegan bloggers. I am bringing an authentic Mexican dish 聽“Chiles Rellenos”. This dish reminds me of my childhood in Mexico where I was born and raised. Being able to veganize this recipe means a lot to me; not just because I really like it but because this way I can share it with you. I hope you will like it too. I also have the Spanish version, just click here.
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CHILES RELLENOS
Vegan recipe
Ingredients
4-6 poblano peppers
4-6 slices of Daiya cheese
For the tomato sauce
4 Roma tomatoes or 1 can (8 oz.) of tomato sauce
1 small onion, thinly sliced
2 cloves of garlic
1-2 chipotle peppers in adobo
A dash of paprika and cumin
2-3 cups of vegetable broth
Salt and pepper
For the cornmeal batter
1/2 cup of vegetal milk
1/2 cup cornmeal
1/4 cup all-purpose flour
1/4 teaspoon baking soda
2 teaspoon salt
1/4 cup The Vegg, (prepared)
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Instructions
1. Roast the chiles on a hot grill, or in a broiler on high heat. Turn them occasionally until the skins are blackened and charred. When the skin of the chiles is sufficiently charred and blistered, remove them from the heat and put them inside a plastic bag. Let them sweat for 10 minutes.
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2. While the chiles are sweating prepare the tomato sauce. In a big pot, saut茅聽the onion and garlic in vegetable oil until translucent and golden. Meanwhile, put the tomatoes in a blender and blend. Add the tomato pur茅e to the onions and garlic. Let it simmer for 5 minutes. Add the chipotle peppers, paprika, cumin, and salt. Let it simmer for 5 minutes more. Taste and add more salt or pepper if you wish. Set aside.
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3. Peel the skin from the cooled chile, rinsing your fingers if they become sticky. Be careful to not tear the chile while peeling it. Remove the seeds. Roasted chiles are very soft, and tear easily. You are going to make a small slice into the side of the chile, just big enough to get a spoon into, about 2-3 inches. (Or use an existing tear if there is one.) Insert the spoon into the chile and scrape the seeds and the white membrane out, try to not tear to the flesh of the chile any more than possible. You can do this with your hands as well. Set apart.
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4. For the batter. Prepare The Vegg mixture first. The smallest amount that a could do, 聽was 2 tablespoons of the Vegg powder with 3/4 cup of water. Mix in a blender as directed until smooth and creamy. Transfer this mixture to a small plate. Use the same blender to mix the vegetable milk, cornmeal, flour, baking soda, and salt until everything is well mixed. Add 1/4 of the prepared The Vegg. Mix well.
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5.聽Stuff the chiles
Place a slice of cheese into the chile, or spoon the filling in, but don’t force it. If the cheese is too large, trim it down until it fits inside. Don’t over-stuff it. Make sure the open edges of the chile still come together.
Looks delicious!
Thank you very much.
Thank you so much.
Oh, have to try this1
Thanks Barefoot Essence. I hope you like them.
Get OUT! I’ve been wanting to veganize chiles rellenos for forever. These look so amazingly like the real thing! It’s killing me! AMAZING!
Thanks Somer. I hope you can get to try them.
p.s. I’m on the potluck committee, would you mind updating your go forward and go back links to the permalinks of the blogs before and after you so that the potluck stays in a chain?
Here they are
Go Back: http://agentminty.wordpress.com/2013/05/10/tiger-tail-ice-cream-vegan-potluck-2013-contribution/
Go Forward: http://madeofstars1.com/2013/05/11/virtual-vegan-potluck-moroccan-pumpkin-and-sweet-potato-stew/
Thanks in advance 馃檪
Hi Somer, oops, sorry, I thought I did it right, this is my first time doing this. Please let me know if they are working now. Thank you very much for organizing such a cool event.
I’ve never tasted chiles rellenos before but they look amazing! Nice job on the plating too!
Maggie – http://www.cookbookaficionado.wordpress.com
Thank you Maggie, I am going to check yours right now.
Thank you very much. I hope you can get to try it.
Wow! These look amazing!