BAKED VEGAN CHILI RELLENOS RECIPE - (3.6/5)
Provided by raklisa2020
Number Of Ingredients 22
Steps:
- Pre-heat the oven to 425°F. Spray a baking sheet with non-stick cooking spray and set aside. Broil the chilies until the skins brown and pucker. Place the peppers in a brown paper bag to cool; then peel while still warm. Cut a 3-inch slit in each chili and remove the seeds, if desired. Stuff each chili with cheese. Pour the soy milk in a shallow bowl. Spread the panko/corn starch/flour corn meal on a plate or a shallow bowl. Add the spices and mix well. Dip the chilies in the panko/corn starch/flour/corn meal mixture, then the milk and then the panko/corn starch/flour/corn meal mixture again. Place the chilies on the prepared baking sheet and bake 25 to 35 minutes, or until golden brown (I flipped the chilies the last 5 minutes to brown on the other side). Chili Relleno Sauce- Chop the onion and garlic together in a food processor. Heat the oil in a large saucepan over medium-low heat. Sauté the onion and garlic mixture in the oil until translucent and golden. Add the flour or corn starch to the sauté mixture, spreading the mixture evenly as it cooks, until a deep golden color. Place the mixture into the food processor with the tomatoes and jalapeño pepper; process until smooth. Pour the pureed mixture back into the saucepan. Stir in the water, salt, Mexican oregano, black pepper, cayenne pepper and bay leaf. Bring the mixture to a boil, while whisking. Reduce the heat to medium-low and cook for about an hour, whisking occasionally, until the desired consistency is reached. Cover, slightly vented so the steam can escape. Keep the sauce warm over lowest heat, whisking occasionally, until served.
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Eric Higgins
[email protected]I can't wait to try this recipe! It looks so delicious.
Robertson Oda
[email protected]I added some chopped cilantro to the filling for extra flavor.
T Dems
[email protected]I didn't have any vegan cheese on hand, so I used regular cheese instead. The chili rellenos still turned out great.
Raja junaid Raja junaid
[email protected]I had a hard time finding poblano peppers, but I eventually found them at a specialty grocery store.
GIVEN CALEB TV
[email protected]The chili rellenos were good, but I found the filling to be a bit bland.
Mdmunju Vai
[email protected]These chili rellenos were a bit too spicy for my taste, but I still enjoyed them.
Ejilola Rosheed
[email protected]I'm so glad I tried this recipe. The chili rellenos were delicious and I will definitely be making them again.
Malak Waheed
[email protected]I made these chili rellenos for a potluck and they were a huge success. Everyone loved them!
Bijay Bhandari
[email protected]I followed the recipe exactly and the chili rellenos came out perfect. The batter was crispy and the filling was flavorful.
Shamu Baltee
[email protected]I was a bit skeptical about making vegan chili rellenos, but I was pleasantly surprised. They were every bit as good as the traditional version.
Porfirio Guerrero
[email protected]These were so easy to make and they turned out so delicious! I will definitely be making them again.
Muzammil Quraishi
[email protected]I'm not vegan, but I really enjoyed these chili rellenos. The flavors were well-balanced and the filling was hearty and satisfying.
Asael Ravenelle
[email protected]These chili rellenos were a hit at my dinner party! The vegan cheese was a great substitute for dairy, and the roasted poblano peppers gave the dish a lovely smoky flavor.