Vegan Chiles Rellenos

• Vegetarian

• Produce

  • 2 cloves Garlic
  • 1/2 Onion
  • 4 Poblano peppers, roasted
  • 3 Tomatoes, large

• Baking & Spices

  • 1 cup Cornstarch
  • 1 cup Flour
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 2 cups Vegetable oil

• Drinks

  • 1 1/2 cups Soda water

• Dairy

  • 10 oz Cheese, vegan

Found on dorastable.com

Description

Directions

• Once your poblano chiles are roasted and peeled, using a knife, make a vertical cut from the stem to the tip of the chile.
• Fill with your favorite vegan cheese, close the chile, and secure with toothpicks. Set aside.
• To make the sauce: Place the tomatoes, garlic, and onion in the blender and process until smooth.
• Heat a medium sauce pot to medium heat and add the tomato sauce. Simmer for 7 – 10 minutes or until the sauce begins to thicken. Season with salt and pepper. Set aside.
• To make the batter: combine the flour, cornstarch, and salt in a large bowl. Pour in soda water and whisk until combined.
• Heat two inches of oil in a high sided pan to 360°F. Dip each chile into the batter, letting excess drip off, then place in oil and fry until golden, about 5 minutes on each side.
• Remove the chiles and place on a plate lined with paper towels to absorb excess oil.
• Serve the chile on top of a plate of the tomato sauce