Vegan Chiles Rellenos with Soy Chorizo
These crispy, golden vegan chiles rellenos are filled with creamy nondairy cream cheese and soy chorizo, perfect for a flavorful Mexican-inspired meal.
Equipment
- Baking sheet
- Large frying pan or cast-iron skillet
- Shallow dish
- Paper towel
Ingredients
- 4 large-size green chiles such as Anaheims or poblanos
- 1 cup 227 g nondairy cream cheese
- 6 ounces 170 g store-bought soy chorizo or ½ recipe MexiMeat
- 1 cup 120 g chickpea flour
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup 235 ml soy creamer or nondairy milk
- Canola or other vegetable oil for frying
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Roast the whole chiles on a baking sheet for 30 minutes, until soft.
- Let cool.
- Remove the stems.
- Cut a slit in the chiles lengthwise, from top to bottom, and reach in to pull out the seeds and core.
- Rinse under water to remove any stray seeds.
- Lay flat and set aside.
- Mix together the cream cheese and soy chorizo.
- Place one-fourth of the mixture in each of the peppers and fold closed.
- In a shallow dish, large enough for the peppers, mix together the chickpea flour, cumin, garlic powder, oregano, salt, and pepper.
- Add the creamer and mix until smooth.
- Pour the oil to a depth of ¼ inch (6 mm) in the bottom of a large-size frying pan or cast-iron skillet and heat over high heat.
- Carefully dip each pepper into the chickpea batter to coat, and transfer to the frying pan.
- Panfry each side for 2 to 3 minutes, or until golden and crispy.
- Transfer to a paper towel–lined plate to absorb excess oil.
Notes & Wine Advice
Wine advice:
A crisp and refreshing glass of Pinot Grigio complements the savory flavors and crispy texture of these chiles rellenos.
Nutrition values
Calories: 295 kcal | Carbohydrates: 30 g | Protein: 10 g | Fat: 15 g | Sugar: 3 g