Vegan Chile en Nogada

Rexal
If you want to enjoy a chile en nogada without meat and zero dairy, you have to try this vegan chile en nogada version, which also has a coating you will love. This is a great option for those looking to celebrate Mexican flavors in an inclusive way with all the friends and family who cannot or want to eat meat and animal products.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 teaspoon REXAL® baking powder
  • 1 tablespoon vegetable oil, 15 ml, for the filling
  • 1/4 cups onion, 50 g, finely chopped, for the filling
  • 1 teaspoon garlic, 7 g, finely chopped, for the filling
  • 1/2 cups tomato, 100 g, diced into small cubes, for the filling
  • 1 1/2 cups tofu, firm, 300 g, diced into small cubes for the filling
  • 1 cup apple, 200 g, diced into small cubes, for the filling
  • 1 cup pear, 200 g, diced into small cubes, for the filling
  • 1 cup peach, 200 g, diced into small cubes, for the filling
  • 1 cup almonds, 200 g, sliced, for the filling
  • 1/2 cups raisins, 100 g, for the filling
  • 1/4 cups guava paste, 50 g, in cubes, for the filling
  • 1 tablespoon cinnamon, 15 g, ground, for the filling
  • salt, for the filling
  • 4 Poblano chiles, roasted, cleaned, without skin, veins, or seeds, ready to be stuffed
  • 2 cups chickpea flour, 400 g, for the batter
  • 1 1/4 cups sparkling water, 312 ml, for the batter
  • vegetable oil, for frying the chiles
  • 1 1/2 cups walnuts, 300 g, for the nogada
  • 1/4 cups almonds, 50 g, peeled, for the nogada
  • 3 cups almond milk, 750 ml, for the nogada
  • 4 tablespoons raw sugar, 60 g, for the nogada
  • 1/2 teaspoons nutmeg, 3.5 g, for the nogada
  • 1/2 bolillo rolls, in cubes, for the nogada
  • pomegranate, pomegranate seeds, for decoration
  • parsley, finely chopped, for decoration
Preparation
50 mins
30 mins
Low
  • Heat the oil in a pot, fry the onion, garlic, and tomato for 5 minutes. Add the tofu, apple, pear, and peach. Cook for 2 minutes.
  • Remove from heat and add the almond, raisins, guava paste, cinnamon, and salt. Mix and set aside in a bowl to cool.
  • Stuff the chiles with the previous mixture and close them with the help of toothpicks. Set aside in the refrigerator.
  • For the batter: Mix in a bowl the chickpea flour, REXAL® baking powder, and mineral water with a whisk until you obtain a semi-thick mixture. Dip the chile, being careful not to open it or let the filling spill out.
  • Dip the chile in a pot with hot oil and fry over medium heat for 5 minutes on both sides or until golden. Place on a plate with paper towels. Set aside.
  • For the nogada: In a blender, add the walnut along with the almond, almond milk, brown sugar, nutmeg, enough salt, and the bolillo, blend until everything is fully integrated.
  • To assemble the chile, place it on the plate and drizzle with nogada, then garnish with pomegranate and finely chopped parsley.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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