By veganmilitarywife

1 comment

Chiles Rellenos (Vegan, Gluten Free, and Oil Free)

Categories : Main Dish

Chiles Rellenos

Servings 4


  • 4 poblano chiles

For the Filling:

  • 1/2 cup raw cashews
  • 1 cup water
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon turmeric

For the Batter:

  • 1/2 cup whole wheat pastry flour or GF flour
  • 1/2 cup water
  • 1/2 teaspoon baking powder

For Garnish (Optional):

  • salsa
  • cashew sour cream
  • diced avocado
  • diced onion


  • Place the poblano chiles over high heat directly on the stove. Turn occasionally.
  • When they are completely charred, place them in a paper sack. Close the sack and let sit for 30 minutes.
  • Meanwhile, make the filling and batter.
  • To make the filling, place the filling ingredients in a blender and blend until completely smooth (2-5 minutes). Then, heat in a saucepan over medium heat, stirring constantly, until thick and bubbly. Set aside.
  • To make the batter, combine all batter ingredients in a bowl and fold until just blended. (It should be like pancake batter. Too thin will run off and too thick will be doughy. Adjust water accordingly.) Set aside.
  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  • Take the poblano chiles out of the bag, rub the charred skin off, cut off the tops and remove the seeds and veins.
  • Fill each poblano with some of the filling and then dip in the batter, turning to completely coat.
  • Place on the lined baking sheet and bake for 10-12 minutes, or until golden brown.
  • Serve with optional garnishes, if desired.