High-Protein Vegan Chile Rellenos
- 4 large poblano peppers
- 1 tbsp olive oil
- 1/2 cup diced onion
- 4 cloves garlic, minced
- 1 tbsp cumin
- 2 tsp chile powder
- 1 cup corn kernels, fresh or frozen
- 1 cup black beans
- 1 cup cooked quinoa
- 3 oz vegan chorizo
- 1 roma tomato, diced
- 1 can red chile enchilada sauce (10-12 oz)
- 1 cup vegan cheddar (I used Violife)
- cilantro, for garnish
1. Grill the poblano peppers. If you do not have a grill, you can put them in the oven under the broiler. You want to cook them until all the skin of the pepper has turned black. You will need to turn them a few times. If you are using the broiler, you will need to keep checking them every few minutes. As soon as you take the peppers off the heat put them in a plastic bag (or a bowl covered with plastic wrap). Set aside and allow them to cool. The steam will loosen the skin.
2. In a large skillet over medium high heat, add the olive oil. Once the oil has warmed, add the onion, garlic and soy chorizo. Cook for 2-3 minutes.
3. Add the corn, beans, quinoa, tomato, cumin and chile powder. Cook for another minute or two.
4. Add three tablespoons of the enchilada sauce. Cook for 7-10 minutes over medium heat.
5. Peel the peppers. They should be cool enough to handle. Hold the pepper over the sink and use your hands to rub the skin off. If some of the skin won’t easily come off with your hands you can hold the pepper under the water to help loosen the skin.
6. Stuff the peppers. Take one pepper at a time. Carefully cut a slit from the top to the bottom along one side. Stuff the pepper with ¼ of the filling. Put one or two handfuls of the vegan cheese on top of the stuffing. Push the cheese into the stuffing so that it will melt better.
The peppers can be held at this point in a refrigerator for 2 days.
7. To bake the peppers, preheat the oven to 400°F. You can bake them in one pan or separately. Pour a little of the enchilada sauce in the bottom of the pan. Carefully place the peppers in the pan. Pour a little of the enchilada sauce over the peppers. Bake in the oven for 10-12 minutes. The cheese should be totally melted. Heat the remaining enchilada sauce to pour over the top of the pepper when you place the pepper on a plate. Garnish with cilantro. Serve with rice and beans.
Also see: Vegan Spicy Curry Mushroom Ricotta Ravioli
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Photo: Sherry Hall