Chili Rellenos – wait for it – Veganized!

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Ingredients (makes 8 chili rellenos):

  • 8 pablano peppers (or Anaheim if you’d like a mild pepper)
  • 1/2 Cup fava bean flour, set aside in a pie dish
  • Oil for frying
  • 1 Cup fava bean flour
  • 3/4 Cup seltzer water
  • 1 Tablespoon corn starch
  • 1 teaspoon smoked paprika
Ranchero Sauce
  • 4 Cups diced fresh tomatoes
  • 1 Cup water (or veg stock if have on-hand)
  • 3-4 cloves of garlic, minced
  • 4-6 Tablespoons Chili powder
  • 2 Tablespoons ground cumin
  • 1-2 serano or jalapeno peppers, diced
  • 1 Tablespoon vegetable oil
  • Salt to taste


  1. I like to get to my Ranchero sauce started so it can develop more flavor as it sits.  To prepare, in a medium sauce pan on medium-high heat add your oil, minced garlic, chili powder, cumin, hot peppers, and saute until it becomes aromatic.  Add in your diced tomatoes and saute for 5 minutes.  Stir in your water or vegetable stock and turn the heat down to low-medium.
  2. First things first, let’s roast our peppers!  Line a baking sheet with parchment paper and non-stick spray and then place peppers atop.  Pop them under the broiler, turning them until all sides are blackened, charred, and blistered!  Once they’re done, carefully place the HOT (hint-hint be careful touching!) roasted peppers in a paper back to steam (it makes removed the skins easier).   Once the peppers are cooled, use your fingers to gently peel the skin off.  You’ll want to keep rinsing your fingers as they become a sticky mess 😉 . Be careful not to rip the pepper!IMG_1199s IMG_1202s
  3. Here’s the trickiest part: removing those vile seeds!  I don’t know about you, but I absolutely despise finding pepper seeds in my food!  That being said, this step takes me the longest 🙂 .  Make a small (about 1 inch) incision down from the top of your pepper. I get my hands dirty but feel free to use a spoon on the next part.  Carefully detach the membrane from the pepper walls and remove the seeds (try not to tear the pepper, but don’t fret if you do!).  I run my peppers under a very low stream of cool water to rinse out all of the seeds.IMG_1204s IMG_1210s
  4. To prepare your filling, add all ingredients to your food processor and mix until smooth.  Taste a bite and adjust any seasonings as necessary.IMG_1214
  5. Let’s stuff these peppers!  Use a spoon and carefully stuff each pepper with the filling.  Be sure not to over stuff!  You want the peppers to be able to close and slightly overlap on our “incision.”IMG_1219s
  6. In a medium mixing bowl combine your batter ingredients and whisk until smooth (it should be a fairly thick batter.  Adjust flour to seltzer ratio as needed).IMG_1208
  7. In a cast iron skillet add enough oil to fill 1/4 inch up the sides and crank it up to medium-high heat.  Carefully place your pepper in your pie dish and coat with fava bean flour.  Gently place in your batter bowl and use your hands (or a spoon if you don’t like getting down and dirty) to cover your pepper completely. Try to drip any excess batter off and place your pepper SLIT SIDE DOWN to fry (this will seal our incision).  Fry until golden on each side (about 3 minutes).  Place on a baking sheet as they’re ready.  When they’re done pop them in a 200 degree Fahrenheit oven to stay warm.IMG_1232s IMG_1234s IMG_1236s IMG_1244s
  8. Want a healthier un-fried option that is still as tasty as can be?!  I’m not kidding – one of my testers preferred the baked over the fried version due to taste (the pepper taste came through more, was the statement).  To bake them, preheat your oven to 425 degrees Fahrenheit.   Coat a baking dish with non-stick spray.  Batter your peppers the same as you would for frying and place them the baking dish, slit side UP.  Pop them in the oven until the batter starts to turn golden (about 15-20 minutes).IMG_1230
  9. I served my chili rellenos with a side of rice and cumin-spiced purple kale, drizzled in my ranchero sauce.
  10. Enjoy eating whole!IMG_1260s IMG_1264s

Questions? Comments? :)

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