Vegan Chiles Rellenos with Soy Chorizo
These vegan chiles rellenos are a flavorful twist on the classic dish, stuffed with nondairy cream cheese and soy chorizo, then dipped in a chickpea flour batter and fried to crispy perfection.
Equipment
- Baking sheet, Cast-iron skillet or frying pan, Large shallow dish, Paper towels
Ingrediënten
- 4 large-size green chiles such as Anaheims or poblanos
- 1 cup 227 g nondairy cream cheese
- 6 ounces 170 g store-bought soy chorizo or ½ recipe MexiMeat
- 1 cup 120 g chickpea flour
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup 235 ml soy creamer or nondairy milk
- Canola or other vegetable oil for frying
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Roast the whole chiles on a baking sheet for 30 minutes, until soft.
- Let cool.
- Remove the stems, cut a slit lengthwise in the chiles, and pull out the seeds and core.
- Rinse under water to remove any stray seeds.
- Lay flat and set aside.
- Mix the nondairy cream cheese and soy chorizo together.
- Stuff each chile with one-fourth of the cream cheese and chorizo mixture and fold closed.
- In a shallow dish, mix the chickpea flour, cumin, garlic powder, oregano, salt, and pepper.
- Add the soy creamer and mix until smooth.
- Heat oil in a frying pan over high heat to a depth of ¼ inch (6 mm).
- Carefully dip each stuffed pepper into the chickpea batter to coat, then place in the hot oil.
- Pan-fry each side for 2 to 3 minutes, or until golden and crispy.
- Transfer to a paper towel-lined plate to absorb excess oil.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with homemade or store-bought Enchilada Sauce for added flavor.
Wine Advice:
A refreshing, dry Riesling pairs well with the rich and spicy flavors of the chiles rellenos.
Nutritional Information
Calories: 280 kcal | Carbohydrates: 22 g | Protein: 10 g | Fat: 18 g | Fiber: 6 g | Sugar: 3 g | Salt: 0.8 g
