Vegan Chiles Rellenos
This stuffed pepper dish is loaded with South of the Border flavor without all the heaviness that can come from more traditional foods. Make this dish ahead of time and serve it for dinner, for parties or when you need a great “go to” meal.
Servings Prep Time
6 people 35 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 35 minutes
Cook Time
30 minutes
Veggie Chilies Rellenos
Vegan Chiles Rellenos
This stuffed pepper dish is loaded with South of the Border flavor without all the heaviness that can come from more traditional foods. Make this dish ahead of time and serve it for dinner, for parties or when you need a great “go to” meal.
Servings Prep Time
6 people 35 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 35 minutes
Cook Time
30 minutes
Veggie Chilies Rellenos
Ingredients
Chilies and Filling
  • 6-8 fresh pasilla chiles or sometimes called chiles poblano. (Or, use canned whole green chilies, pictured above.)
  • 1 package firm organic tofu drained and pressed for about 10 minutes *
  • 1/4 cup basil chopped
  • 1/3 cup pistaschios chopped
  • 2 Tbl nutritional yeast
  • 1/2 tsp ground cumin
  • 2 medium-sized zucchini chopped ¼” dice
  • 3/4 cup corn either fresh or frozen
  • sea salt and pepper to taste
Red Enchilada Sauce (you may use store-bought if you prefer)
  • 1 28 oz can fire roasted tomatoes
  • 2 Tbl tomato paste
  • 1/4 cup low sodium vegetable broth (or try homemade)
  • 1/2 cup onion chopped
  • 3 cloves garlic sliced
  • 2 tsp chili powder
  • 1 tsp oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • sea salt and pepper to taste
Instructions
  1. Prepare fresh chiles by preheating the oven to “broil” Put the chiles under the broiler and cook until the skin begins to blacken, making sure to turn frequently. Remove them from the oven and place into a bowl. Cover with a plate for a few minutes to loosen the peel. Peel the outer skin, being careful not to tear the flesh of the chili. Lower the oven to bake at 350°F.
  2. With a sharp paring knife, make a long slit the length of each chili and then gently remove and discard all of the seeds. Set the chiles aside while you make the filling.
  3. If using store-bought chiles: cut chiles with a small slit and remove seeds.
  4. Prepare the filling: Crumble the tofu into a large bowl. Add the chopped basil, pistachios, nutritional yeast, cumin along with the diced zucchini and corn. Mix to combine. Salt and pepper to taste.
Red Enchilada Sauce
  1. Use a small amount of vegetable broth or water to saute the onions and garlic in a large pan until the onions are almost tender.
  2. Place the can of fire roasted tomatoes into a blender along with the cook onions, tomato paste, and vegetable broth. Blend until the tomatoes are pureed adding more vegetable broth, as needed.
  3. Pour into a sauce pan. Add chili powder, oregano, cumin, cayenne pepper and stir to combine. Cook for 30 minutes to combine flavors.
Assembly
  1. Assembly: add a little of the homemade or store-bought sauce to the bottom of a large baking dish.
  2. Stuff each chili with about 1/3 cup of the tofu mixture (or more if needed) and place on top of the sauce.
  3. Cover the chiles with sauce and bake for 30 minutes or until the vegetables are tender.
Nutrition Facts
Vegan Chiles Rellenos
Amount Per Serving
Calories 135 Calories from Fat 37
% Daily Value*
Total Fat 4.1g 6%
Saturated Fat 0.8g 4%
Cholesterol 0mg 0%
Sodium 239.3mg 10%
Total Carbohydrates 18.1g 6%
Dietary Fiber 6.7g 27%
Sugars 9.2g
Protein 11.7g 23%
Vitamin A 8%
Vitamin C 110%
Calcium 21%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was printed from plantbasedcooking.com