Mónica Mateos

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Chile in Vegetarian Nogada

40 min
35 min
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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.
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8 servings
  • 8 poblano peppers
  • 3 tablespoons of vegetable oil
  • 3 tablespoons 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 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 tablespoons of pinion for the filling
  • 1/4 of cup of walnut Finely chopped for filling
  • 1/4 of cup of candied lemon peel for filling
  • 1 pinch of clove for the filling
  • 1 pinch of cinnamon powder for the filling
  • to taste of bay (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 tablespoons of sugar for nogada
  • 1/2 cup of red pomegranate to decorate
  • to taste of parsley to decorate
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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


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


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.
At the moment this recipe does not have the data of the Nutritional Information.
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Ratings (3)
Elvia sotelo
12/10/2019 17:54:50
Mi buena receta nunca los he hecho pero me gustan mucho
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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