Chiles En Nogada Recipe Vegetarian: Easy & Delicious Guide

Chiles en Nogada is a classic Mexican dish celebrated for its vibrant colors and rich flavors, traditionally served during Mexican Independence Day festivities. This recipe is a vegetarian twist on the iconic plate, ensuring that everyone can enjoy the delicious blend of sweet, savory, and creamy elements without any meat.

The dish features roasted poblano peppers stuffed with a hearty filling of fruits, nuts, and vegetables, crowned with a luscious walnut-based cream sauce called nogada, and garnished with pomegranate seeds and fresh parsley.

It’s a stunning combination of textures and tastes that will captivate your palate and impress your guests.

This vegetarian version retains the spirit of the original while embracing plant-based ingredients to create a wholesome and festive meal. Whether you’re a vegetarian, trying to eat more plant-forward dishes, or simply curious to try a new spin on a beloved recipe, this chiles en nogada will become a treasured favorite.

Let’s dive into this colorful celebration of flavors!

Why You’ll Love This Recipe

Chiles en Nogada is more than just a meal—it’s a celebration of Mexican heritage and flavors. Here’s why this vegetarian adaptation stands out:

• Vibrant Presentation: The red, white, and green colors represent the Mexican flag, making it perfect for holidays or special occasions.
• Balanced Flavors: The combination of sweet fruits, savory spices, creamy walnut sauce, and tangy pomegranate creates a harmonious taste experience.
• Healthy & Satisfying: Packed with vegetables, nuts, and fruit, this dish offers fiber, protein, and essential nutrients without meat.
• Make-Ahead Friendly: You can prepare the filling and sauce in advance, making it ideal for entertaining.
• Vegetarian & Adaptable: Easily suited for different diets by adjusting ingredients, including vegan and gluten-free options.

Ingredients

• 6 large poblano peppers, roasted and peeled
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 apple, peeled and diced
• 1 pear, peeled and diced
• 1 peach, peeled and diced
• 1/2 cup raisins
• 1/2 cup chopped walnuts (plus extra for garnish)
• 1/4 cup almonds, chopped
• 1/2 cup cooked brown rice or quinoa
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1 cup walnuts, soaked in milk for 2 hours (for nogada sauce)
• 1 cup milk (or plant-based milk for vegan version)
• 1/4 cup fresh cheese like queso fresco or ricotta (optional for vegetarian; omit for vegan)
• 2 tablespoons sugar
• 1 tablespoon sherry or sweet white wine (optional)
• 1 pomegranate, seeds removed for garnish
• Fresh parsley, chopped for garnish

Equipment

• Large baking sheet or grill (for roasting poblanos)
• Skillet or frying pan
• Blender or food processor (for nogada sauce)
• Mixing bowls
• Sharp knife and cutting board
• Wooden spoon or spatula
• Serving plate or platter

Instructions

1. Roast the Poblanos: Place the poblano peppers on a baking sheet and roast under a broiler or on a grill, turning occasionally until the skins are blackened and blistered. Transfer them to a bowl and cover with plastic wrap to steam for 15 minutes. Peel off the skins carefully, keeping the peppers whole. Make a small slit along one side of each pepper and remove the seeds gently.
2. Prepare the Filling: Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant.
3. Add Fruits and Nuts: Stir in the diced apple, pear, and peach, cooking for about 5 minutes until softened. Add raisins, walnuts, almonds, cinnamon, cloves, nutmeg, salt, and pepper. Mix well and cook for another 3-4 minutes to blend flavors.
4. Incorporate Grains: Stir in the cooked brown rice or quinoa. Adjust seasoning if needed. Remove from heat and let cool slightly.
5. Stuff the Peppers: Carefully fill each roasted poblano with the prepared fruit and nut mixture. Set aside on a serving platter.
6. Make the Nogada Sauce: Drain the soaked walnuts and place them in a blender. Add milk, fresh cheese (if using), sugar, and sherry. Blend until smooth and creamy. If the sauce is too thick, add a little more milk to reach desired consistency.
7. Assemble the Dish: Pour the nogada sauce generously over each stuffed pepper.
8. Garnish: Sprinkle pomegranate seeds and chopped parsley over the top for a festive and colorful finish.
9. Serve: Serve immediately or chill briefly to allow flavors to meld. Enjoy your vegetarian chiles en nogada!

Tips & Variations

“For the best flavor, use fresh, ripe fruits and toast the nuts lightly before adding to the filling.”

• Vegan Version: Substitute dairy milk with almond or oat milk and omit the cheese from the nogada sauce. Use a bit of soaked cashews to add creaminess.
• Nut-Free Option: Replace walnuts and almonds with sunflower seeds or pumpkin seeds for a nut-free alternative.
• Grain-Free: Skip the brown rice and bulk up the filling with extra fruits and vegetables like diced zucchini or mushrooms.
• Make Ahead: Prepare the filling and sauce a day in advance and assemble just before serving.
• Spice it Up: Add a pinch of chipotle powder or smoked paprika to the filling for a smoky kick.

Nutrition Facts

Serving Suggestions

Chiles en Nogada pairs beautifully with Thelma Sanders Squash Recipe for a light and nutritious side dish. A simple green salad with citrus vinaigrette also complements the rich flavors well.

For drinks, try a refreshing agua fresca or a crisp white wine to cut through the creaminess of the nogada sauce. And for dessert, consider a sweet treat like Peanut Butter Gelato Recipe to round out your meal.

Conclusion

Vegetarian chiles en nogada offers a delightful alternative to this traditional Mexican dish, embracing vibrant produce, nuts, and creamy walnut sauce to deliver a feast for the senses. Its beautiful presentation and complex flavors make it a standout dish for celebrations or a special family dinner.

By adapting the filling with fresh fruits and nuts, and creating a luscious nogada sauce without meat, this recipe respects the heritage while making it accessible for vegetarians and those seeking plant-based options.

Give this recipe a try and add a touch of Mexican culture and festivity to your table. For more creative and delicious recipes, check out our Peda Recipe Ricotta Cheese for a sweet finish or explore hearty options like the Bariatric Meatloaf Recipe for your next meal plan.

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