I am so excited to be participating in this amazing event Virtual Vegan Potluck with other great vegan bloggers. I am bringing an authentic Mexican dish  “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.





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)

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 from the heat and put them inside a plastic bag. Let them sweat for 10 minutes.
2. While the chiles are sweating prepare the tomato sauce. In a big pot, sauté the onion and garlic in vegetable oil until translucent and golden. Meanwhile, put the tomatoes in a blender and blend. Add the tomato purée 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.
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 the chiles flesh any more than can do this with your hands as well. Set apart.
4. For the batter. Prepare The Vegg mixture first. The smallest amount that a could do,  was 2 tablespoon 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.
5. 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.
6. Cook chiles. One at a time, hold the chiles by the stem and support the bottom with your fingers or a spoon, and dip the stuffed chiles into the batter, turning to coat all sides. Carefully place them into a pan (I recommend using a heavy bottom skillet)  with 1 1/2 inches of hot oil. Cook each side until batter is a crisp golden brown. Fry no more than two chiles at a time. They need plants of room to be flipped and should not touch. Remove chiles from the oil and drain on paper towels.
7. Serve immediately with the tomato sauce and with a side of rice and beans.
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