Name: Vegan Chile en Nogada
Prep time: 80 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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.