Vegan Chile Relleno Recipe Easy and Delicious Ideas

Chile rellenos are a classic Mexican dish beloved for their rich flavors and satisfying textures. Traditionally made with poblano peppers stuffed with cheese and coated in an egg batter, this dish can be easily transformed into a vegan delight without sacrificing any of the deliciousness.

Our vegan chile relleno recipe uses wholesome ingredients and clever substitutions to deliver that same comforting experience—without dairy or eggs. Whether you’re vegan, lactose intolerant, or simply looking to try a plant-based variation of a classic favorite, this recipe will impress you with its vibrant flavors and satisfying bite.

Stuffed with a savory mixture of seasoned vegetables, beans, and vegan cheese, then coated in a light chickpea flour batter and fried to golden perfection, these chile rellenos are perfect for a festive dinner or a weekend treat.

Pair them with your favorite salsa or guacamole for an unforgettable meal that everyone will enjoy.

Why You’ll Love This Recipe

This vegan chile relleno recipe is a fantastic blend of traditional Mexican flavors with wholesome, plant-based ingredients. It’s nutrient-rich, packed with fiber and protein from beans and vegetables, and completely free from animal products, making it friendly for vegans and those with allergies.

The recipe is surprisingly straightforward, and the use of chickpea flour batter creates a crispy, light coating that perfectly complements the tender stuffed pepper inside. Plus, it’s versatile—feel free to experiment with different fillings or sauces to make it your own.

If you love exploring vegan takes on classic dishes, you might also enjoy our Vegetarian Tex Mex Recipes for Easy Weeknight Dinners and Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for more flavorful inspiration.

Ingredients

• 4 large poblano peppers
• 1 cup cooked black beans (drained and rinsed)
• 1 cup cooked quinoa or rice
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup vegan shredded cheese (optional, for creaminess)
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• For the batter:
• 1 cup chickpea flour (besan)
• 1/2 teaspoon baking powder
• 1/2 teaspoon turmeric (for color)
• 1/2 teaspoon garlic powder
• 1 cup sparkling water or club soda (cold)
• Salt, to taste
• Olive oil or avocado oil, for frying

Equipment

• Large mixing bowls
• Frying pan or skillet
• Baking sheet
• Paper towels
• Sharp knife
• Spoon for stuffing
• Whisk
• Medium saucepan (for cooking quinoa or rice if not pre-cooked)

Instructions

1. Prepare the peppers: Roast the poblano peppers over an open flame or under a broiler until their skins are charred and blistered all over. Place them in a covered bowl or plastic bag to steam for about 10 minutes. This makes peeling easier.
2. Peel and clean: Gently peel off the charred skins from the peppers. Make a small slit along the side of each pepper and carefully remove seeds and membranes while keeping the peppers intact for stuffing.
3. Make the filling: In a skillet, heat a tablespoon of oil over medium heat. Sauté the chopped onions and garlic until translucent and fragrant, about 3 minutes. Add the corn, black beans, diced tomatoes, cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes until warmed through and flavors meld.
4. Combine filling ingredients: In a mixing bowl, combine the sautéed vegetable mixture with cooked quinoa (or rice), vegan cheese, and cilantro. Taste and adjust seasoning if necessary.
5. Stuff the peppers: Carefully fill each pepper with the prepared filling, pressing gently to pack the mixture inside without tearing the pepper skin.
6. Prepare the batter: In a bowl, whisk together the chickpea flour, baking powder, turmeric, garlic powder, salt, and sparkling water until smooth. The batter should be thick enough to coat the back of a spoon but still pourable. If too thick, add a little more sparkling water.
7. Coat and fry: Heat about 1/2 inch of oil in a large skillet over medium heat until shimmering. Dip each stuffed pepper into the batter, allowing excess to drip off, then carefully place it in the hot oil. Fry for 3-4 minutes on each side or until golden brown and crispy. Work in batches if necessary.
8. Drain and serve: Transfer the fried chile rellenos to a plate lined with paper towels to absorb excess oil.
9. Serve warm: Enjoy your vegan chile rellenos with your favorite salsa, guacamole, or a simple side salad.

Tips & Variations

“To avoid soggy peppers, make sure to roast and peel them well before stuffing. Using sparkling water in the batter helps create a light, airy coating, perfect for frying.”

• Make it gluten-free: Chickpea flour is naturally gluten-free, so this recipe is safe for those with gluten sensitivities.
• Spicy filling: Add diced jalapeños or chipotle powder to the filling for some heat.
• Cheese alternative: Use vegan mozzarella or a homemade cashew cheese for a melty texture.
• Baking option: For a lighter version, bake the stuffed peppers at 375°F (190°C) for 20-25 minutes instead of frying, after coating with the batter.
• Try different peppers: If poblano peppers are unavailable, use large green bell peppers or Anaheim peppers.

Nutrition Facts

Note: Nutrition values are approximate and may vary based on brands and ingredients used.

Serving Suggestions

Vegan chile rellenos pair beautifully with a variety of sides and toppings. Here are some ideas to complete your meal:

• Fresh pico de gallo or a smoky chipotle salsa for dipping.
• Guacamole or sliced avocado for creaminess.
• Mexican rice or refried beans for a hearty side.
• A crisp green salad with lime vinaigrette to balance the richness.
• Warm corn tortillas on the side for a full Mexican feast.

For more tasty, plant-based Mexican dishes, check out our Vegetarian Recipes for Cinco de Mayo: Festive & Easy Idea.

Conclusion

This vegan chile relleno recipe brings the best of Mexican comfort food to your table in a wholesome, plant-based way. It’s packed with flavor, texture, and nutrients, making it a satisfying dish for both vegans and meat-eaters alike.

With simple ingredients and straightforward steps, it’s an approachable recipe that you can customize to your taste preferences.

Whether you’re cooking for a weeknight dinner or a festive gathering, these stuffed peppers will steal the show with their crispy exterior and savory filling. Don’t forget to explore other fantastic vegan recipes like our Vegan Bread Machine Recipe for Soft, Delicious Loaves and Low Calorie Vegetable Soup Recipe for Healthy Eating to expand your culinary repertoire.

Enjoy the vibrant flavors and happy cooking!

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