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Vegan Chile Rellenos Casserole – Model New Vegan

One among my followers requested for Chile Rellenos not too long ago, so I made this Vegan Chile Rellenos Casserole. I wasn’t positive the way it was going to prove – however this can be a brand new favourite!

Vegan Chile Rellenos Casserole

Black beans mix with Rotel tomatoes, inexperienced chiles, and corn tortilla strips to make the ‘meat’ of this casserole. They’re then folded into an egg-like tofu batter after which baked till golden brown, then topped together with your favourite salsa and cheese sauce.

The tofu batter actually stunned me how a lot it resembled the standard egg batter of chile rellenos, espcially for those who add slightly Indian black salt (kala namak).

I been to many eating places the place their thought of chile rellenos is a plain poblano pepper full of cheese and a few flavorless tomato sauce on prime.

These are NOT the chile rellenos I bear in mind from dwelling within the American southwest for over 10 years! Not – even – shut.

I am used to Huge Jim Hatch Chiles full of amongst different issues a wealthy and flavorful cheese sauce, after which dipped in an egg batter and fried to a golden brown. And naturally they had been topped with that tremendous New Mexico purple or inexperienced sauce too.

Mmmm. I can virtually style them now.

THIS vegan chile rellenos casserole jogs my memory of these fantastic flavors from again dwelling, so I hope you give it a attempt.

How To Make Vegan Chile Rellenos Casserole

Vegan Chile Rellenos Casserole

Step 1: Cheese

Since Chile Rellenos are all in regards to the cheese, begin there utilizing no matter cheese sauce you want. There are some actually good vegan cheese merchandise within the retailer now or you may make my very own Wonderful Vegan Cheese Sauce recipe.

In case you are in a pinch for time, the brand new Cheese Starter Pack from PlantPure is absolutely good too and is so FAST & EASY. As a result of I used to be lazy, that is what I used and added a further 4 oz can of chiles and ¼ cup of salsa.

Wow it was good and I’ve further sauce leftover for my potatoes this week.

Step 2. Sauce

This casserole is sweet as is, however to kick it up a notch I reccomend topping it together with your favourite Salsa, Salsa Verde, enchilada sauce, and even my very own Crimson Chile Sauce.

Step 3: The Filling

To make the filling I used:

  • One 15oz can of black beans, rinsed and drained,
  • One 10oz can of Rotel Tomatoes, additionally drained,
  • Three 4oz cans of diced Hatch Inexperienced Chile.

Drain all of those very well, place them in a bowl, combine them effectively, after which drain them some extra. You do not need any extra liquid.

Step 4: The Tortillas

Most store-bought corn tortillas are oil-free so merely take 2 of your favourite tortillas, cun them in half, after which into strips. Put aside.

Step 5: The Batter

The moist components of the batter are merely a 14oz block of additional agency tofu and ¼ cup of unsweetened plant milk. Mix till clean and creamy, scraping down the perimeters if vital.

To a bowl, add the flour, cornmeal, baking powder, and all of the spices and blend effectively. Add the tofu and blend till a clean batter is shaped.

Step 6: The Casserole

Lastly, fold within the bean filling and pour right into a well-seasoned forged iron skillet and bake for 35 minutes or till golden brown. Alternatively, an identical sized casserole dish could possibly be used lined with parchment paper.

As soon as out of the oven, let it relaxation for at the least 10 minutes earlier than including your cheese sauce and salsa. I used a tomatillo salsa verde and it was superb.

Once more, I hope you give it a try to for those who do, let me know within the feedback under.

Till subsequent time…

Vegan Chile Rellenos Casserole


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Vegan Chile Rellenos Casserole

  • Creator:
    Chuck Underwood

  • Prep Time:
    15 min

  • Prepare dinner Time:
    35 min

  • Complete Time:
    50 minutes

  • Yield:
    68 servings 1x

  • Class:

  • Technique:

  • Delicacies:

  • Food regimen:


One among my followers requested for Chile Rellenos not too long ago, so I made this Vegan Chile Rellenos Casserole. I wasn’t positive the way it was going to prove – however this can be a brand new favourite!





  1. Preheat oven to 375° F
  2. Put together cheese sauce is utilizing
  3. Drain beans, tomatoes, and chiles and blend effectively
  4. Cur tortillas into strips and put aside
  5. Mix tofu and milk till clean and creamy
  6. In a bowl, combine the flour, cornmeal, baking powder, and spices
  7. Add tofu combination and blend till a clean batter is shaped
  8. Fold within the tortillas and the bean combination
  9. Pour right into a well-seasoned 10″ forged iron skillet and bake 35 min or till agency
  10. Alternatively, you possibly can use a similar-sized sq. casserole dish lined with parchment paper
  11. Take away from oven and let relaxation for at the least 10 min
  12. Prime with cheese and salsa and serve 

Key phrases: vegan Chile rellenos casserole



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