Chiles Relleno (Vegan)

These delicious vegan chiles rellenos are so similar to the originals! They have a flavorful crispy breading and are filled with melted plant-based cheese. Yum!

Broil the poblano peppers for 10 minutes until the skins are blackened and bubbling.

Put them in a glass dish and close it. Let them steam for just 5 minutes.

Peel the skins off the peppers. Cut a slit down each one and remove the seeds.

Stuff them with shredded vegan cheese and use toothpicks to close them.

Mix the flour, cornmeal, cornstarch, and salt together. Stir in the plant milk. 

Dip each stuffed pepper into the batter and then flip it so that it’s completely coated. 

Place one at a time into a pan with hot oil. Fry them on each side until they are golden brown.

Enjoy! Click the link below for the full recipe and other helpful tips!

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