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Chile in Vegetarian Nogada

40 min
35 min
Easy
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Are you a vegetarian but you love chiles en nogada? Then you must cook this Chile in Vegetarian Nogada, a recipe that goes according to your lifestyle and that is also delicious. It is also an excellent choice for Monday without meat.

Enjoy this seasonal recipe preparing a Chile in Vegetarian Nogada. The best thing is that you can use all the ingredients of the original recipe except for the ground meat, so the taste is almost the same.
Learn more about Mónica Mateos

Ingredients

8 servings
  • 8 pieces of poblano pepper
  • 3 spoonfuls of vegetable oil
  • 3 spoonfuls of garlic finely chopped, for filling
  • 1/4 of Cup of onion finely chopped, for filling
  • 1/4 of Cup of plantain cut into cubes, for filling
  • 4 cups of mushroom filleted, for filling
  • 1/4 of Cup of peach cut into cubes, for filling
  • 1/4 of Cup of apple cut into cubes, for filling
  • 1 piece of pear cut into cubes, for filling
  • 1/4 of Cup of raisin for the filling
  • 1/4 of Cup of almond for the filling
  • 3 spoonfuls of pinion for the filling
  • 1/4 of Cup of nut Finely chopped for filling
  • 1/4 of Cup of candied lemon peel for filling
  • 1 pinch of clove for the filling
  • 1 pinch of ground cinnamon for the filling
  • to taste of laurel for the filling
  • 1 branch of thyme for the filling
  • 1 tablespoon of oregano for the filling
  • 1 pinch of Salt
  • 2 cups of walnut soaked in milk, for nogada
  • 1/4 of Cup of goat cheese for nogada
  • 1/2 Cup of milk for nogada
  • 3 spoonfuls of sugar for nogada
  • 1/2 Cup of red pomegranate to decorate
  • to taste of parsley to decorate

    Preparation

    Heat a comal over high heat and grill the chiles. Put them in a plastic bag and rest about 15 minutes. Clean chiles by removing skin, veins and seeds. Reservation.
    For the filling heat a pan over medium heat with the oil, add the banana and cook a few minutes. Add mushrooms and cook until softened. Add the fruits cooking one by one, the nuts and season with the spices. Cook 10 more minutes. Reserve,
    For the nogada, blend all the ingredients until you obtain a smooth and soft sauce, reserve.
    Fill the peppers with the mushroom mixture. Serve with the nogada, decorate with the pomegranate and parsley. Enjoy

    PRESENTATION

    Bathe with the nogada and decorate with pomegranate, fresh parsley and minced castilla nut.

    TIPS

    Soak the castilla nuts with milk so that the nogada is not bitter if you wish.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    38552
    kcal
    1928%
    Carbohydrates
    781
    g
    260%
    Proteins
    788
    g
    1577%
    Lipids
    3900
    g
    6000%
    Fiber
    216
    g
    432%
    Sugar
    227
    g
    253%
    Cholesterol
    3.6
    mg
    1.2%
    Esha
    Rate this Tip.
    Ratings (2)
    Juan Hernández Hernández
    22/08/2018 21:48:13
    Son reales esos porcentajes de información nutricional? Esto es una bomba atómica para nuestro organismo... pero qué delicia...
    Paola Morali
    14/09/2017 00:40:15
    Muy buena, solo a la nogada le puse vino blanco.

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