Vegan Chiles Rellenos
Get ready for a classic dish with a delicious twist! These Vegan Chiles Rellenos are a flavorful masterpiece, stuffed with creamy nondairy cream cheese and savory soy chorizo. But the real magic happens when they’re dipped in a light chickpea batter and pan-fried to crispy, golden perfection. It’s a dish so good, you won’t believe it’s not from a restaurant—and definitely not from your grandmother's secret recipe book.
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
- 227 g nondairy cream cheese
- 170 g store-bought soy chorizo or ½ recipe MexiMeat
- 120 g chickpea flour
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
- 235 ml soy creamer or nondairy milk
- Canola or other vegetable oil for frying
Instructies
- Preheat the oven to 180°C (350°F).
- 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:
For a truly authentic experience, serve these delicious chiles rellenos with a side of homemade or store-bought enchilada sauce for dipping. They are also fantastic with a side of Spanish rice or a simple salad to balance the richness.
Wine Advice:
With a dish this rich and flavorful, you need a wine that can stand up to the challenge. A refreshing, dry Riesling is an excellent choice. Its crisp acidity and hint of fruitiness will provide the perfect counterpoint to the creamy filling and the savory soy chorizo. It’s a pairing so good, it might just make you feel like you're on a Mexican vacation!
Nutritional Information
Calories: 280 kcal | Carbohydrates: 22 g | Protein: 10 g | Fat: 18 g | Fiber: 6 g | Sugar: 3 g | Salt: 0.8 g
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