Vegetarian Chile en Nogada

Mónica Mateos
Are you a vegetarian but love chiles en nogada? Then you must cook this Vegetarian Chile en Nogada, a recipe that suits your lifestyle and is also delicious. It's also an excellent option for meatless Mondays. Enjoy this seasonal recipe by preparing a Vegetarian Chile en Nogada. The best part is that you can use all the ingredients from the original recipe except for the ground meat, so the taste is almost the same.
Reviewed by Editorial Team of Kiwilimón
5
|
3 comentarios
251
Favorites
Collections
Planner
Grocery List
Ingredients
8
Servings
  • 8 Poblano chiles
  • 3 tablespoons vegetable oil
  • 3 tablespoons garlic, finely chopped, for filling
  • 1/4 cups onion, finely chopped, for the filling
  • 1/4 cups plantain , cut into cubes, for the filling
  • 4 cups button mushrooms, sliced, for the filling
  • 1/4 cups peach, cut into cubes, for the filling
  • 1/4 cups apple, cut into cubes, for filling
  • 1 pear, cut into cubes, for filling
  • 1/4 cups raisins, for the filling
  • 1/4 cups almonds, for the filling
  • 3 tablespoons pine nuts, for the filling
  • 1/4 cups pecans, finely chopped for the filling
  • 1/4 cups candied fruits, for filling
  • 1 pinch clove, for the filling
  • 1 pinch cinnamon powder, for the filling
  • bay, for the filling
  • 1 sprig thyme, for the filling
  • 1 tablespoon oregano , for the filling
  • 1 pinch salt
  • 2 cups walnut, soaked in milk, for nogada
  • 1/4 cups goat cheese, for nogada
  • 1/2 cups cow's milk , for nogada
  • 3 tablespoons sugar , for nogada
  • 1/2 cups pomegranate , for garnish
  • parsley , for garnish
Preparation
40 mins
35 mins
Low
  • Heat a griddle over high heat and roast the chiles. Place them in a plastic bag and let them rest for about 15 minutes. Clean the chiles by removing the skin, veins, and seeds. Set aside.
  • For the filling, heat a pan over medium heat with the oil, add the plantain and cook for a few minutes. Add the mushrooms and cook until softened. Add the fruits one by one, the nuts, and season with the spices. Cook for 10 more minutes. Set aside,
  • For the nogada, blend all the ingredients until you obtain a smooth and silky sauce, set aside.
  • Stuff the chiles with the mushroom mixture. Serve with the nogada, garnish with pomegranate and parsley. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by