Making a vegan chile relleno is now possible! This recipe is flavorful, gluten-free, and as close to authentic as it can get! The batter is made with chickpea flour which adds extra protein and fiber. Vegan cheese oozes out when cut open, making it super satisfying and fun to eat!
What is a Vegan Chile Relleno?
3 Simple Components of Chiles Rellenos
These are the three different things that are in chili relleno.
Peppers
Stuffing
Batter
How To Store Chili Relleno:
Store leftover stuffed chili peppers in an airtight container and keep it in the refrigerator for up to three days.
They taste the bet when they are fresh. As they sit in the refrigerator, the peppers will soften. So eat them as soon as you can!
More Authentic Mexican Vegan Recipes:
Vegan Chile Relleno
- Total Time: 40
- Yield: 4
- Diet: Vegan
Description
Making a vegan chile relleno is now possible! This recipe is flavorful, gluten-free, and as close to authentic as it can get! The batter is made with chickpea flour which adds extra protein and fiber.
Ingredients
- 4 Poblano Peppers
- 12 oz vegan cheese*
- 3 tomatoes
- 3 garlic cloves
- 1/4 onion
- 2-3 tbsp avocado oil
- 1 tbsp cornstarch
- 1 cup and 2 tbsp chickpea flour
- 1/4 cup cornstarch
- 1/2 tsp turmeric
- 1/2 tsp Kala Namak (black salt)
- 1 cup water
- Pinch of salt
Instructions
- Turn a medium griddle on medium-high heat and roast poblano peppers for about 10 minutes on each side until charred and skin begins to peel.
- Put steaming hot peppers in a plastic bag and close tightly to allow them to sweat. Leave in bag for 10-15 minutes and then peel the skins using your hands.
- Using a knife, make a vertical cut from the stem to the tip of the Chile.
- Fill with vegan cheese, close it back up and secure with 1-2 toothpicks.
- Blend tomatoes, onion, cornstarch, garlic, salt and pepper in blender until smooth. Heat a large pan on medium heat and add your “salsa” to the pan, cook until it thickens. Turn off pan and set aside.
- Add all dry ingredients to a mixing bowl and mix well.
- Add water and incorporate well using a whisk. Whisk well until you create a smooth batter.
- Heat a medium pan with oil. Dip each pepper into the batter. Hold over batter for a few seconds to let excess batter drip off. Place in hot oil for about 5 minutes on each side until golden crispy.
- After both sides are golden, place on a plate lined with paper towels to absorb any excess oil.
- Serve with tomato sauce and a side or beans, yum!
- Prep Time: 10
- Cook Time: 30
- Category: Mexican
- Method: Stove
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Chile Relleno
Brings me back to my childhood! So glad I’m able to recreate an authentic chile relleno but vegan. Thank you so much!
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Can these be air fried?
I have not tried to but maybe try one and see how it works? I’d be curious!