Chile Poblano Recipe Vegan: Easy and Delicious Ideas

Chile poblano peppers are a staple in Mexican cuisine, known for their mild heat and rich, smoky flavor. When stuffed and roasted, they transform into a hearty and delicious meal.

This vegan chile poblano recipe takes the traditional dish and gives it a plant-based twist, filled with wholesome ingredients that satisfy both vegans and meat-eaters alike. Whether you’re looking for a vibrant dinner or a crowd-pleasing appetizer, these stuffed poblanos are versatile, nutritious, and bursting with flavor.

Roasting the poblanos brings out their natural sweetness and adds a subtle smokiness, while the filling – a savory blend of quinoa, black beans, corn, and spices – provides a protein-packed punch. This recipe is perfect for anyone wanting a comforting, nutritious meal that’s easy to prepare and full of colorful, fresh ingredients.

Plus, it’s gluten-free and free of common allergens, making it accessible to many dietary needs.

Why You’ll Love This Recipe

This vegan chile poblano recipe is a fantastic way to enjoy classic Mexican flavors without any animal products. Here’s why it stands out:

• Flavor-packed: Roasted poblanos combined with a spiced quinoa and black bean filling create a delicious balance of smoky, savory, and slightly sweet tastes.
• Nutritious: Packed with plant-based protein, fiber, and vitamins, this dish fuels your body with wholesome ingredients.
• Easy to customize: You can adjust the filling to include your favorite veggies or grains, making it a versatile recipe.
• Perfect for meal prep: Make a batch ahead of time and enjoy leftovers for several days, or freeze for later.

Ingredients

• 4 large chile poblano peppers
• 1 cup quinoa, rinsed
• 1 ¾ cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 medium tomato, diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh cilantro, chopped (for garnish)
• 1 avocado, sliced (optional, for serving)
• Juice of 1 lime

Equipment

• Large baking sheet or roasting pan
• Medium saucepan with lid
• Large skillet or sauté pan
• Mixing bowl
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Aluminum foil
• Serving platter

Instructions

1. Prepare the poblanos: Preheat your oven to 425°F (220°C). Place the whole chile poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally, until the skins are charred and blistered.
2. Steam and peel: Remove the peppers from the oven and immediately place them in a bowl covered with aluminum foil or in a sealed plastic bag. Let them steam for 10 minutes—this makes peeling easier.
3. Peel and deseed: Carefully peel off the charred skin with your fingers or a paper towel. Avoid rinsing under water to preserve flavor. Slice a slit down one side of each pepper and gently remove the seeds and membranes. Set aside.
4. Cook the quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Remove from heat and fluff with a fork.
5. Sauté the filling: While quinoa cooks, heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant, about 3-4 minutes.
6. Add spices and veggies: Stir in cumin, smoked paprika, chili powder, salt, and pepper. Add diced tomato, corn kernels, and black beans. Cook for another 5 minutes, stirring occasionally.
7. Combine the filling: Transfer the sautéed mixture to a large bowl. Add the cooked quinoa and lime juice, mixing thoroughly to combine all flavors.
8. Stuff the poblanos: Carefully fill each peeled poblano pepper with the quinoa and vegetable mixture. Pack gently but firmly.
9. Bake stuffed poblanos: Place the stuffed peppers back on the baking sheet, cover with foil, and bake for 15 minutes at 375°F (190°C) to meld flavors and warm through.
10. Serve: Remove from the oven, garnish with fresh cilantro, and serve with sliced avocado if desired.

Tips & Variations

For an extra smoky flavor, char the poblanos over an open flame if you have a gas stove or grill.

• Spicy kick: Add finely chopped jalapeño or a pinch of cayenne to the filling for more heat.
• Cheesy vegan twist: Sprinkle with vegan cheese or nutritional yeast before baking for a cheesy layer.
• Grain swap: Substitute quinoa with brown rice, bulgur, or millet based on your preference.
• Additional veggies: Mix in sautéed mushrooms, zucchini, or bell peppers for more texture and flavor.
• Make it creamy: Mix mashed avocado or vegan sour cream into the filling for creaminess.

Nutrition Facts

Serving Suggestions

This vegan chile poblano dish pairs wonderfully with a side of warm tortillas or a crisp green salad. For a heartier meal, consider serving it with Mexican rice or a simple avocado salsa.

If you enjoy exploring plant-based meals, you might also love our Thelma Sanders Squash Recipe for a comforting vegetable side or try your hand at a fresh and tangy Pickled Cherry Pepper Recipe to add some zing to your table.

Conclusion

This vegan chile poblano recipe is a beautiful celebration of flavors and textures that highlight the versatility of plant-based cooking. It’s a flavorful, wholesome dish that’s sure to satisfy your cravings for comfort food while nourishing your body with nutrient-rich ingredients.

Whether you’re a seasoned vegan or simply looking to add more vegetables to your diet, this recipe offers an easy and delicious way to enjoy traditional Mexican flavors without any animal products.

By mastering this dish, you’ll have a staple recipe to impress family and friends, providing a hearty meal full of vibrant colors and bold spices. Don’t forget to experiment with the filling to suit your taste and dietary needs.

For more recipe inspiration, check out our Pecan Crackers Recipe for a crunchy snack, or indulge in a sweet treat like the Peanut Butter Gelato Recipe after your meal.

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