Vegan Chile Relleno
Delight your taste buds with this Vegan Chile Relleno recipe—a plant-based twist on the classic Mexican dish that’s packed with bold, satisfying flavors! Featuring smoky roasted poblano peppers stuffed with a savory filling of crumbled tofu, sautéed onions, garlic, and spinach, this recipe gets an extra umami kick from nutritional yeast and melted vegan cheese shreds. Wrapped in a crispy, golden batter infused with lime's zesty tang, every bite is a perfect balance of hearty and indulgent. Ready in just over an hour, this dish is ideal for elevating your dinner table or impressing guests with its vibrant flavors and wholesome ingredients. Garnished with fresh cilantro, it’s a vegan dinner favorite that celebrates Mexican cuisine in every delicious bite!
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Recipe Information
Ingredients
- 4 large Poblano peppers
- 14 oz Firm tofu
- 2 tbsp Olive oil
- 1 finely chopped Small onion
- 2 minced Garlic cloves
- 1 tsp Cumin powder
- 1 tsp Smoked paprika
- 3 tbsp Nutritional yeast
- 2 cups Chopped spinach
- 1 cup Vegan cheese shreds
- 1 cup All-purpose flour
- 2 tbsp Cornstarch
- 1 cup Water
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 juiced Lime
- 0.25 cup, chopped Fresh cilantro
Instructions
Preheat your oven to 450°F (232°C).
Place the poblano peppers on a baking sheet and roast for about 8-10 minutes, turning occasionally, until the skins are blistered and charred. Remove from oven and place in a bowl covered with a towel to steam for 10 minutes.
While the peppers are roasting, drain and press the tofu to remove excess moisture. Crumble the tofu into a bowl.
In a skillet over medium heat, add the olive oil and sauté the onion until translucent, about 5 minutes. Add the garlic and cook for another minute.
Add the crumbled tofu, cumin, smoked paprika, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
Add the chopped spinach and cook until wilted, about 2-3 minutes. Stir in the nutritional yeast and vegan cheese shreds, then remove from heat.
Carefully peel the charred skin from the poblano peppers and make a slit down one side to remove the seeds.
Stuff each pepper with the tofu mixture and place them in a baking dish.
In a mixing bowl, combine the flour, cornstarch, water, and lime juice. Whisk until smooth.
Dip each stuffed pepper into the batter, ensuring they are fully coated. Place them back in the baking dish.
Bake in the oven for 15-20 minutes or until the batter is golden and crispy.
Remove from oven and let cool slightly. Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
2426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3851 mg | 167% | |
| Total Carbohydrate | 249.2 g | 91% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 17.9 g | ||
| Protein | 107.4 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4869 mg | 375% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 4400 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
