Easy Vegan Chile Relleno

Ingredients:

  • 6 Pasilla chiles
  • 2 Tablespoons high smoke point oil, such as Avocado Oil (what I used)

Batter:

  • 1 cup flour
  • 1 cup cornstarch (or tapioca starch)
  • 1 tsp salt
  • 1 1/2 cup cold soda water

Sauce:

  • 2 large tomatoes roasted in the oven (or two cans of roasted tomatoes)
  • 1 small onion
  • 3 cloves garlic
  • 1 jalapeno, seeded
  • Oregano
  • Salt
  • Pepper

Adapted from: http://www.dorastable.com

Vegan Mozzarella

  • 1/2 cup raw cashews
  • 1 cup water
  • 3 tbsp + 2 tsp tapioca starch
  • 1 tbsp nutritional yeast
  • 1 tsp apple cider vinegar
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1 lemon
  • 1 cup soy milk

Adapted from: http://www.itdoesnttastelikechicken.com

Instructions:

  1. Roast the chiles in a cast iron pan on medium-high heat.
  2. Once roasted, cut a slit in the chiles down one side and stuff with vegan mozzarella.
  3. In a medium-large bowl, mix together the ingredients for the batter.
  4. Heat avocado oil in a large pan, dip the chiles in batter, and immediately fry.
  5. Serve up on a plate with the sauce (or your favorite enchilada sauce).
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