Vegan Chiles Rellenos w/ Asparagus Zucchini + Lime Corn Stuffing, Cilantro Lime Buckwheat, and Spicy Heirloom Tomato Salsa
Difficulty: 3/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Prep & Cook Time: 40 minutes
Servings: 4 peppers
The Challenge: Chile Rellenos
In my early days of becoming a vegan, I was a vegetarian. Its like the gateway drug to more rigor in plant-based diets. ha. We used to go to Mexican restaurants all the time when I was a kid, and I got many things that were cheese-based. One of those items I loved to eat was chiles rellenos - essentially a cheese-stuffed poblano pepper that is then breaded and fried or baked with more cheese. Haha. It isn't too good for you.
But man they were yum. I had a craving last week to have one and began to try a vegan version. Obviously, stuffing it with cheese wasn't an option, and as much as I love recreating vegan cheeses, I think it needed to be a bit more healthy with a delicious veg based stuffing. The mixture of asparagus, lime corn, onion, and zucchini as a stuffing seemed to sing to me.
Next, we wanted to add a light breading and bake this. A very healthy alternative to chiles rellenos. A bed of lime cilantro buckwheat (a seed similar to quinoa but not a grain) and a homemade spicy heirloom tomato salsa seemed to be just what I needed to make this a complete meal.
How does one stuff a poblano and bread it well. Burn it! On castiron. Or broil it in the oven. From that, we peel off the skin. Cut a "T" in the top and use a spoon to stuff it full. What's left? An amazing start to chile rellenos.
But that's just a start so let's get into it!
- 4 large poblano peppers
- 1 tbl olive oil
- 1 medium shallor, diced
- 1 medium zucchini, diced
- 6 spears of aspargus, diced
- 2 corn cobs, remove kernels
- 1 lime, juiced
- 1 tbl vegan butter
- pinch of salt + pepper
- pinch of garlic powder, smoked paprika, and chili powder
- 1/2 cup soy milk, unsweetened
- 1/4 cup cornstarch
- 1/2 cup panko breadcrumbs
- pinch of garlic powder, salt, smoked paprika, coriander
- 4 medium heirloom tomatoes, cut in halffrom top to bottom
- 1/2 medium vidalia onion, cut into 1/8 pieces
- 2 garlic cloves
- 1 medium serrano chile, cut off stem
- 1 lime, juiced
- 1 tsp salt
Lime Cilantro Buckwheat
- 1 cup buckwheat
- 2 cups water
- 1 lime, juiced,
- handful fo cilantro, roughly chopped
- avocado + cilantro, for serving
Equipment You'll Need:
Cutting Board . Medium Cutting Knife . Measuring Cups . Measuring Spoons . Medium Baking Sheet . Castiron Pan . Parchment Paper or Silpat . Food Processor . Two Shallow Bowls . Large Frying Pan
Before You Cook:
- Turn oven onto broil at 525F
- Wash and cut ingredients
- Place buckwheat in pot with 2 cups water, bring to boil, reduce to simmer and cook for 10-15 minutes.