6 poblano peppers (anaheims work too)
2 large tomatoes
1/2 yellow onion
1/4 to 1/2 jalapeno, depending on your spice tolerance
2 to 4 cloves garlic
1 tablespoon olive oil
1/2 to 3/4 cup vegan "chicken" stock
1-1/2 tablespoons cumin
1 tablespoon chipotle chili powder
salt, to taste
pepper, to taste
vegan cheese (I used Daiya)
vegan sausage (Mexican-style field roast, if possible)
mango or kale, or both
4 egg equivalents, prepared (optional; EnerG Egg Replacer or flax)
oil For Frying (optional)
It's best to make this recipe if you have some extra time or extra hands, because it's very labor intensive but really delicious.
1. Peppers: There are 2 ways to start your peppers out. The first way is to cut a circular hole in the top, de-stem and de-seed, then broil. The second way is to broil whole and de-seed after leaving the stem on. I did it the second way. Put your peppers on a baking sheet and broil on the top shelf in your oven, the poblanos should begin to pop and char in spots make sure to flip. Once the peppers have a become splotchy and blackened in spots (you can see the skin lifting away from the pepper), remove from oven and place in a plastic bag locking in the steam.
2. Bring a pot of water to a boil. Add tomatoes, garlic, onion, and jalapeno. Remove and drain once the tomatoes skin has begun to wilt and split slightly. Put veggies in food processor and turn into puree, which will become the sauce for the rellenos.
3. Heat 1 tablespoon oil in a saucepan over medium-high heat. Add blended tomato mixture, "chicken" stock, cumin, chipotle, salt, and pepper. Lower to medium-low heat and cook for 30 minutes.
4. Cut sausage lengthwise into strips that will fit into your peppers, saute, and set aside. Slice and saute kale until slightly wilted but still has some form set aside. Slice mango and set aside.
5. Once poblanos are cool to touch begin peeling away outer skin, make sure to do this carefully so you don't rip the peppers. Once peeled rinse off peppers in cool water helps with any bitterness. There should be a natural split in the side of each pepper running lengthwise cut down that split from stem to bottom of pepper. cut and scrap out seeds. Once all peppers are de-seeded begin stuffing. You can actually use anything you like I made 2 kinds cheese, sausage, mango (which I liked best), and cheese, sausage, and kale; but rice, beans, ect... works great too. I made sure my sausage was the last item I added to my rellenos since it had the most density. Once completed stick toothpicks through sides to hold peppers together I also made sure to pierce the sausage so the pepper did not rip.
6. Cooking a. Frying: If frying, put peppers in fridge for 30 minutes. Make egg replacer and brush pepper, cover in flour (depending on how thick you like the coating you can do this step twice), fry heat according to oil. ***Make sure to take out toothpicks*** bathe in sauce serve b. Baking: Preheat oven to 400 degrees F. Place rellenos on baking sheet cook on middle rack 30 to 40 minutes check and see when cheese is bubblingRemove peppers *** Make sure to take out toothpicks*** bathe in sauce and serve
Although it's a lot of work people love them and it's a fun day in the kitchen with friends if you have the time. ENJOY!
Source of recipe: I just veganized chile rellenos kinda winged it.