Vegan chile relleno

They are crispy, melty, and spicy. Everything a chile relleno should be. Chiles filled with two types of vegan cheeses and fried until crispy, they are 100% Vegan. Enjoy! #vegandinner #veganmexican #chilesrellenos

One of my fans asked for Chile Rellenos recently, so I made this Vegan Chile Rellenos Casserole. I wasn't sure how it was going to turn out - but this may be a new favorite!

This chile relleno recipe is a tasty vegan meal idea that is delicious & lives up to the expectation of great authentic Mexican food! Learn how to make this vegan chile relleno recipe at home & add it to your weekly meal plan. This meal takes about 40 minutes from start to finish & is perfect for weekly dinner or a special occasion! | how to make vegan chile relleno | How to cook authentic chile relleno recipe | pablano pepper recipe chile relleno | plant based mexican recipes | #veg

Sometimes the heart wants what it wants, and it just so happens that this heart wants chiles rellenos. Are vegan chiles rellenos even possible? Yes they are my friends! At first, I was doubtful, I wasn't sure of this was going to work, but after a couple of tries, the result was truly fantastic! They...Read More

Baked vegan chile relleno with a creamy white bean vegetable filling, smoky red enchilada sauce, and garlicky cashew cream. Gluten-free and made with just 10 ingredients!

These Vegan Stuffed Poblano Peppers are filled with corn, black beans, and vegan chorizo for a spicy & savory plant-based meal.

Baked vegan chile relleno with a creamy white bean vegetable filling, smoky red enchilada sauce, and garlicky cashew cream. Gluten-free and made with just 10 ingredients!

Vegan Chiles en Nogada, roasted poblano chile is stuffed with an aromatic picadillo, covered in walnut cream sauce and pomegranate seeds.

The chiles rellenos in Mexican restaurants often contain plenty of salty cheese filling in roasted poblanos that are dipped in an egg-flour batter and fried. But you can execute a healthier vegan rendition with creamy potatoes and an eggless batter! Read the notes section of the recipe to get the oil-free options.

Ingredients: 7-8 large poblano peppers (deseeded if you don’t want them spicy) 3 cups cooked brown rice 1 cup corn 1 cup cilantro chopped ¼ cup diced red onion 1 - 4oz can diced green chiles 1 tbsp lime juice ½ tsp garlic powder ½ tsp onion powder Salt to taste Creamy Poblano Cheese sauce Tomate Frito