Chile Relleno
Chile Relleno It's a traditional iconic Mexican dish that's now been adapted completely 100% plant-based! Roasted red peppers until the skin comes off, filled with a savory, plant-based protein mixture, then drizzled with a thick, spicy tomato sauce and a topping of vegetable cream. This dish is very special because of the combination of the soft texture of the paprika skin, the dense and savory filling, and the light spicy taste that blends perfectly with the fresh sauce without cheese, eggs or meat. It tastes rich, filling, and still maintains the soul of the original taste of this dish
Shared by Terraza
Time
65 min
Serves
3
Difficulty
medium
🛒 Ingredients
- #the main ingredient:
- Four large bell peppers (poblano or sweet green peppers)
- 150 grams of black beans/red beans, boiled until soft, coarsely ground
- 100 grams of firm tofu, roughly crushed
- 1/2 onion, finely chopped
- 2 cloves garlic, chopped
- 50 grams of boiled sweet corn
- One teaspoon of cumin powder, paprika powder, salt to taste
- Vegetable oil to taste
- #Tomato sauce ingredients:
- Three large red tomatoes, roughly chopped
- One small onion
- One clove of garlic
- 1/2 teaspoon oregano powder
- A little coconut sugar and salt
- #complementary ingredients;
- Smooth vegetable cream / cashew nut sauce
👩🍳 Instructions
- 1
Roast the peppers on the stove or in the oven until all the skin turns black and peels off, put them in a covered container for 10 minutes then peel the skin slowly, slice the side and remove the seeds.
- 2
Saute the onions and garlic until fragrant, add the crumbled tofu, ground peanuts, corn, and all the filling spices. Cook for 5 to 7 minutes until the spices are absorbed, remove from heat and let cool slightly.
- 3
Carefully fill the peppers with the mixture until full, arrange them in a heatproof container.Carefully fill the peppers with the mixture until full, arrange them in a heatproof container.
- 4
Make the sauce: sauté the onions and tomatoes until they are soft, add the spices, blending some if you want it smoother, then pour over the stuffed peppers.
- 5
Bake in an oven at 180°C for 20 to 25 minutes until evenly cooked. Serve warm with a drizzle of vegetable cream and a sprinkling of coriander leaves. Your delicious meal is ready to be enjoyed!