Description
Discover how to make a delicious Vegan Chili Relleno that is packed with flavor and perfect for any plant-based diet. Learn the step-by-step recipe now!
Ingredients
- – 4 Poblano peppers (roasted, peeled)
- – 10 oz (283 g). Vegan cheese
- – 3 Tomatoes (large)
- – 2 cloves Garlic (chopped)
- – 1/2 Onion (peeled, chopped)
- – 2 -3 cups (600 ml) Vegetable oil
- – 1/4 cup (60 ml) Flour (all-purpose)
- – 1/4 cup (60 ml) Chickpea flour
- – 1/2 cup (120 ml) Cornstarch
- – 1/2 tsp (3 ml). Salt
- – 3/4 cup (180 ml) Soda water (cold)
Instructions
- After roasting and peeling the poblano peppers, use a knife to cut a slit from the top to the bottom of each one.
- Stuff them with your preferred vegan cheese, close the openings, and secure with toothpicks. Set them aside for now.
- Put the tomatoes, garlic, and onion into a blender and blend until you achieve a smooth texture.
- Warm a medium-sized sauce pot over medium heat, then pour in the tomato mixture. Let it simmer for 7 to 10 minutes until it thickens. Add salt and pepper to taste. Set this aside.
- In a large bowl, mix together the all-purpose flour, chickpea flour, cornstarch, and salt. Slowly add the cold soda water while whisking until you have a batter similar to thin pancake mix.
- Heat three inches of vegetable oil in a deep pan to 360°F. Submerge each stuffed pepper in the batter, allowing excess to drip back, then fry in the oil until they turn golden, roughly 5 minutes per side.
- Take the peppers out and place them on a plate lined with paper towels to soak up any extra oil.
- Present the peppers by placing them atop a layer of the tomato sauce on a plate.
Notes
- Thoroughly coat the stuffed peppers in batter for a crispy exterior when frying.
- Adjust the tomato sauce thickness to taste by simmering longer or shorter.
- Carefully place stuffed peppers in hot oil using a slotted spoon to prevent splattering.
