A long time pescetarian and ardent lover of all animals alike, it was only a matter of time before the Vegan bug bit me, especially growing up and living in LA. After spending an afternoon at an Animal Sanctuary in Southern CA and meeting a few amazing animals rescued and rehabilitated, I knew I had to, at least, try. Here is a filling and delicious take on a classic Mexican dish, Chile Relleno, which translates to a “refilled pepper.” It can very easily be made using animal cheese, or without any cheese at all. Being a Vegan is certainly not for everyone and I’m a firm believer that it is about finding ways to make it fit into your life, but I would suggest taking the time to learn about farm factory practices and make the choice for yourself. Hope you enjoy!
Vegan Chile Relleno
Serves: 1
Ingredients:
1 Poblano pepper
3-4 large kale leaves, stalks removed and sliced into thin strips
1 small, white sweet potato (Any kind will work, but I like the O’henry or Hannah variety)
3 tablespoons leeks, thinly sliced
1 medium Portobello mushroom
2 tablespoons Garlic sauce (can be found at Whole Foods)
2 tablespoons Olive Oil
1 teaspoon liquid smoke
Tabasco
Salt and pepper
Daiya shredded cheddar “cheese” (optional – can be found at Whole Foods)
Steps:
Preheat your oven to 400 degrees
Using a fork, puncture the potato and throw it in the oven for 15-20 minutes, depending on its size.
While your potato bakes, turn one of your burners up to a medium high heat and place the Poblano pepper directly on the flames. Every couple of minutes and using tongs, turn the pepper, until the skin is charred and blistered. This will both soften the pepper and add a little smokiness.
While your potato bakes, turn one of your burners up to a medium high heat and place the Poblano pepper directly on the flames. Every couple of minutes and using tongs, turn the pepper, until the skin is charred and blistered. This will both soften the pepper and add a little smokiness.
Once the pepper is dark and toasted, remove it from the flame and allow it to cool for a few minutes before removing the stem and cutting the pepper open to remove the seeds and membrane.
Over a medium heat, add your olive oil to a small sauté pan. Beginning with your sliced leeks and followed by your kale and mushrooms. Season with a pinch of salt and pepper and continue to cook for about 8 minutes until the leeks and kale have softened and the mushrooms have begun to brown.
Your potato should be fork or knife tender. Don’t hesitate to cut it open and check its doneness. Once it’s done, remove it from the oven and scrape the inside of the potato into a small mixing bowl. Use a fork to mash the potato. (I love the flavor and texture of the skin, so I will slice it into thin strips and add it in, but that is up to you.)
Add the sautéed veggies to the bowl and using a spoon or spatula, combine them all until mixed and evenly distributed. To bind the veggies, I add my garlic sauce and mix until combined. And finally, my liquid smoke and a few dashes of Tabasco.
Using a small spoon, scoop the vegetable mixture into the Poblano pepper. It will definitely be a full little pepper. Place the pepper on a small sheet pan.
If you’re choosing to use daiya (or regular cheese) sprinkle a small handful on top and stick your chile relleno back in the oven for a few minutes to allow the cheese to melt.
I like to top mine with a little fresh tomato, though avocado or salsa would also be delicious.
Enjoy!
Written by California Carter, Melancholic Magpie’s Resident Chef
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