Vegan Battered Chile Relleno
Deborah Dana
Whether you’re vegan or just looking for healthier recipes, this vegan battered chile relleno has got your back! Stuffed with fresh vegetables like tomato, zucchini, and corn, this Poblano chile is best served with a delicious tomato purée. Coated in an eggless batter, this vegan Poblano chile is as tasty as any other Mexican chile relleno.
Reviewed by
3.666667
|
3 comentarios
0
Favorites
Collections
Menu planner
Shopping list
Ingredients
4
Portions
  • 1 tablespoon vegetable oil, for the stuffing
  • 1 tablespoon garlic, finely chopped, for the stuffing
  • 1/4 cups white onion, finely chopped
  • 1 cup tomato, finely chopped
  • 1 cup corn kernels, for the stuffing
  • 1 cup pumpkin, cut into cubes, for the stuffing
  • 1 cup black beans, cooked, for the stuffing
  • 3 cups zucchini blossoms, for the stuffing
  • 1 pinch salt
  • 1 pinch pepper
  • 1 cup wheat flour, for the batter
  • 1/2 cups cornstarch, for the batter
  • 1 tablespoon salt
  • 1 1/2 cups sparkling water, for the batter
  • 1/2 teaspoons baking powder, for the batter
  • 4 Poblano chiles, trimmed, seeded, peeled
  • some flour, for flouring
  • some vegetable oil, for frying
  • 1 cup vegetable broth, for the purée
  • 4 tomatoes, cut into quarters, for the purée
  • 1 clove garlic, for the purée
  • 1 white onion, for the purée
  • 1 tablespoon vegetable oil, for frying, for the purée
  • 1 tablespoon oregano, for the purée
  • 2 dried bay, for the purée
  • 1 pinch salt, for the purée
  • sour cream, vegan
Preparation
25 mins
35 mins
Easy
  • For the stuffing: Heat a skillet with oil over medium heat. Sweat onion. Add tomato and cook until soft. Add corn kernels, zucchini, black beans, and zucchini blossoms. Cook for 5 more minutes. Season with salt and pepper. Reserve.
  • For the batter: In a bowl, mix all the ingredients until a semi-thick mixture is obtained. Reserve.
  • Stuff chiles with vegetable mixture and close using a wooden toothpick. Coat chiles with flour and dip them in the batter. Moving fast, fry chiles in hot oil until brown. Strain on paper towels.
  • For the purée: Transfer vegetable stock, tomatoes, garlic, and onion to a blender and blend until a homogenous mixture is obtained. Strain.
  • Fry the mixture in a pot with oil over medium heat. Once it comes to a boil, cook for about 20 minutes. Season with salt, oregano, bay leaf, and pepper.
  • Serve vegan battered chile relleno with hot purée and vegan cream.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this recipe has?