Recipe For Vegan Chili Rellenos

Stir in cumin chili powder corn cooked quinoa and tomatoes.

Recipe for vegan chili rellenos. Or in the case of chile rellenos both. While chiles are roasting prepare quinoa filling. Cook for 30 minutes to combine flavors.

Once the chilies are roasted slit them vertically and stuff with a mixture of cheese or vegan ricotta and black beans. Blend the rancheros sauce ingredients. But hemant loves this dish so i set out to make healthy vegan chile relleno to fit our whole food plant base lifestyle.

What i love about this healthy chile relleno recipe. Fill with your favorite vegan cheese close the chile and secure with toothpicks. Pour into a sauce pan.

How to make healthier roasted chile relleno. Blend until the tomatoes are pureed adding more vegetable broth as needed. Cook for three to four minutes or until golden brown on the bottom then gently and carefully flip the chiles and cook another three to four minutes or until golden brown.

These vegan chile rellenos are coated in a super fluffy batter made from aquafaba and are crunchy on the outside but moist on the inside. To make the sauce. Line a plate with paper.

Roast the poblanos and the ranchero sauce ingredients on a sheet pan. Sauté for 8 minutes. Add onion zucchini garlic and bell pepper.