Having grown up in California, Mexican food is one of my favorites and actually, can work very well in a plant-based diet. These chiles rellenos are a perfect example.
Poblano peppers work best in this dish and roasting them bring out a real depth of flavor.
This recipe also calls for cayenne pepper but if you don’t like spicy then you can leave it out or if you like spicier food add a tinge more.
Make sure you use a good quality seasoning and that your seasoning herbs and powders are fresh.
What makes Mexican food so delicious is a combination of things, but one is the use of complex flavors in sauces. This can take time, but produce good results.
Start first by roasting the pablano peppers. Preheat the oven to broil. Place the peppers on a pan and roast until the skin begins to blacken. Be sure to turn them frequently for an even toast.
Once the peppers are nice and blackened, remove from the oven and place in a bowl. Cover with a plate or plastic wrap for a few minutes. This step helps steam to loosen the skin. You are now able to peel the skin from the pepper, being careful not to break the flesh of the chili.
Here's a few more plant-based recipes to try:
- Spring Asparagus, Pea, Zucchini Soup with Pesto
- Moroccan Stew with Kale
- Broccoli Waldorf Salad
- Country Hash Browns with Sausage Gravy
Slice and remove seeds. If using store-bought roasted chili's, just cut and remove seeds.
Convenience of store-bought ingredients can shorten your cooking time. If you like making everything from scratch, by all means, use fresh ingredients. I've included recipe shortening ideas, such as using canned chilies and store-bought enchilada sauce.
Now, prepare your filling. In a large bowl, crumble the tofu, adding in the basil, pistachios, nutritional yest, cumin, zucchini and corn. Combine these ingredients. You can now stuff your roasted chilis, placing them in a pan and smothering with the red enchilada sauce.
I found a Whole Foods 365 brand that has good ingredients such as organic tomato puree, red bell peppers, vinegar, and spices.
I'd love to hear your feedback in the comments below for this Vegan Chiles Rellenos! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking