Poblanos Rellenos is a Mexican dish. Traditionally, poblano peppers are stuffed with cheese or meat. We’ll show you some vegan options to fill you up on.
For Poblanos Rellenos or Chiles Rellenos, you put the peppers of the same name, wrap them in dough and fry them in hot oil. You won’t find specialty Poblano peppers in German grocery stores. However, poblanos are very similar to the green peppers here, except they have a bit more spiciness. You can chop it up and season the filling with a little chili.
In terms of shape (as well as their behavior during roasting), pointy peppers are closest to true poblanos. You’ll usually get red bell peppers in this country, but that’s not a bad thing – they taste a little less tart than the green variety. Just try this.
When buying Poblanos Rellenos, look for organic ingredients when possible. By buying organic products, you can a organic farming, it works without chemical-synthetic pesticides and thus protects the environment and your health. It is better to use products with a strong organic seal, for example Demeter, organic land to eat natural place. These seals have stricter guidelines than the EU organic seal.
Poblanos Rellenos: A Vegan Option
Vegan Poblanos Rellenos
- Put up: about 30 minutes
- Rest time: about 15 minutes
- Cooking/cooking time: about 15 minutes
- People: 4 serving(s)
Chili flakes to taste
a plant-based drink (such as oat or soy)
high heat oil for frying
Wash and dry the peppers and place them on a baking sheet. Bake them for about five minutes on the top shelf of the oven using the bake function. The skin should blister and turn black. Flip the peppers and cook the other side for about 5 minutes.
Remove the peppers from the oven and cover with a towel. Let them rest for 15 minutes. Then carefully remove the skin of the pepper.
Cut the pepper open from the sides and remove the core.
Shred or grate the vegan cheese. Stuff the peppers with it. You can add some pepper if you like. Cover the peppers and secure with a toothpick to prevent them from opening again.
In a bowl, mix the flour with the starch and salt. Add herbal drink and mix well. Dip the peppers in the batter and shake off the excess batter.
Add enough oil to cover the bottom of the pan. Heat the oil in a pan and fry the peppers for about 5 minutes on each side until they turn pink. Remove toothpicks from Poblanos Rellenos before serving or show your guests this.
Poblanos Rellenos: Serving Tips and Variations
Goes well with fresh Poblanos Rellenos salsa, Pico de Gallo or one guacamole.
with the filling recommended in the recipe vegetarian cheese is relatively close to the original version. If you don’t want to use vegan cheese, you can use other ingredients as a filling. This takes you away from the original Poblanos Rellenos, but you still get delicious peppers baked into the batter.
In keeping with the Mexican origin of poblanos rellenos, you can use our filling, for example. Taco Recipe to use. One is even easier bean paste Prepared as filling. Vegetarian burger recipes are also great: instead of making patties out of peppers, fill them with burger mix. Try this option, for example, with our recipe Seitan Burger out. This will make your stuffed peppers more like meat-stuffed poblanos rellenos.
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